Posts Tagged "Cake"

Brazo de Mercedes

When I was a very young child, and asked my grandmothers’ cook what was for dessert and she said “Brazo de Mercedes”, my minds’ eye saw this enormous lady’s arm on a dish being served. This woman’s arm sure tasted so good because brazo meant arm in Spanish-Filipino. Now I know that it is a rolled meringue with egg yolk (yema) filling. Ingredients: 12 egg whites 1/4 teaspoon salt 1 teaspoon cream of tartar 1 1/2 cups (300 grams) sugar Filling: 3/4 cup (150 grams) sugar 1/4 cup (35 grams) all purpose flour 1/2 cup (112 grams) butter 6 egg yolks 1/2 teaspoon zest of lime – optional Procedure: Preheat oven to 350ºF (180ºC) Line a 12-inch by 14-inch by 1-inch baking pan with baking paper or foil Beat egg whites with cream of tartar and salt until foamy, then add sugar gradually in four additions, beating until stiff but not dry. Spread evenly in pan. Bake for 15 – 20 minutes or till the top is a light golden brown Turn out on a cheesecloth dusted with a mixture of powdered and granulated sugar; half and half (about 2 tablespoons each); on top of cooling rack. Let cool for 2 hours. While waiting for the meringue to cool, make the filling. Spread evenly with filling, leaving 1-inch space on all sides. Leave until the filling is very cool but not refrigerated. Roll lengthwise into a 14-inch cylinder. Cut two pieces of waxed paper and place on each end of roll to prevent filling from leaking out. Filling Procedure: Combine sugar, flour, and butter in a double boiler over low fire and stir until sugar is totally dissolved. Add egg yolks, zest and cook, stirring constantly until mixture coats a wooden spoon. An old fashioned way to test if it’s ready is to place water in a small dish and drop a bit of the filling into the water and it’s ready when you can almost make a little ball with it. Be careful not to overcook or it will be difficult to spread...

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Chocolate Cake

Everybody and I mean everybody loves chocolate cake! The Philippines grows its own cacao trees and therefore chocolate is also Pinoy. This recipe is truly scrumptious and the Mocha filling and Fudge Icing truly make this cake really SINFUL with a capital S. This cake is moist, soft but not crumbly and the filling softens the taste of too much chocolate. Cake Ingredients: 2 ½ cups (350 grams) cake flour 2 teaspoons baking powder 1 ½ teaspoons baking soda 2 ½ cups (500 grams) white sugar 1 cup (225 grams) unsalted butter ¾ teaspoon salt 4 whole eggs – place in a cup to make 1 cup 1 2/3 cups cold water 1 cup (80 grams) sifted Dutch cocoa powder – the secret is using good quality Cocoa powder 1 teaspoon vanilla – mix with the cocoa Cake Procedure: Preheat oven to 325°F (163°C). Prepare two 9-inch diameter by 2-inch round pans; brush with shortening and sprinkle with flour or line with baking paper. Sift together baking powder, baking soda and powder, salt, and flour three times. Set aside. Combine cocoa, cold water and vanilla. Mix till smooth with wire whisk, set aside. Using the paddle of the mixer, cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. About 5 minutes per egg. Turn speed to low; add dry ingredients, alternating with the coca/water mixture; ending with the dry ingredients. Divide mixture into the two 9-inch or three 8-inch round prepared baking pans. Bake at 325°F (163°C) for 35 to 45 minutes or till toothpick comes out clean. Mocha Filling Ingredients: ½ cup (100 grams) white sugar ¼ cup (37 grams) all purpose flour ½ cup fresh milk mix with the cream ½ cup cream 2 egg yolks ¼ cup (55 grams) butter 1 teaspoon vanilla 1 teaspoon instant coffee granules Mocha Filling Procedure: In a sauce pan, mix together sugar, coffee and flour. Slowly pour in, while constantly mixing with a wire whisk, the milk and cream. Place sauce pan over low-medium fire and cook till slightly thick. Remove from heat and add the egg yolks, while whisking constantly. Bring back to fire over low heat and continue cooking till mixture is of spreading consistency. Cool for 5 minutes and then add the butter. Use as filling for cake. Fudge Frosting Ingredients: 1 ¾ cup evaporated milk 1 cup (200 grams) sugar ½ cup Dutch cocoa powder ¼ cup (55 grams) butter Fudge Frosting Procedure: Using a thick sauce pan, mix sugar and cocoa powder and then slowly stir in the milk. Use a wooden spoon to mix. Place over low-medium fire and cook till the...

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The Ultimate Sans Rival

The Ultimate Sans Rival

Never in my wildest dream did I think that I would be perfecting the Sans Rival and making a small business with it. Being here in Sydney, with time to create and experiment, I thought that doing things that I never had time to do in the Philippines, would just be the thing to stir my creative juices. Here I present to you, the Ultimate Sans Rival; crispy and creamy without being too sweet. I was told by one of my customers, Neni Manalo, who ordered a bunch to give away for Christmas, winded up keeping most of it and just eating it by herself. That to me is the ultimate test that I have reached my goal in perfecting the Sans Rival. Special Equipment: 4 pieces ring mould for frying eggs – this is one of the discoveries I made; you can make a perfect mold for individual servings of Sans Rival and if making a cake, use a 8-inch embroidery hoop. Isn’t that just fantastic! Necessity is the mother of invention. This recipe makes 8 individual, three-layered cakes or one 8-inch diameter, four layered cake.To make the cake, divide the formula so that the meringue, for the next two layers, does not weep while waiting to be baked. The trick here is to divide the whipped meringue before adding the nuts and just whip again to bring up the volume before adding the other half of the nuts. Of course, one can also have a big oven and bake the meringue layers all at once. Preheat oven to 250°F or 130°C Line two cookie sheets with baking paper Ingredients: ¾ cup egg whites with 1 drop of lemon juice and ¾ teaspoon cream of tartar 150 grams (3/4 cup) caster sugar 115 grams of coarsely chopped, lightly roasted cashew nuts ½ teaspoon vanilla essence Plus 50 grams chopped cashew nuts for topping Note: You can also use almonds or macadamia nuts or combination of nuts. Procedure: Place egg whites, with 1 drop of lemon juice and ¾ teaspoon cream of tartar, in a mixing bowl and whip at medium speed. When egg whites have doubled in volume, gradually add the caster sugar, in four doses. Continue whipping until the egg whites are slightly stiff, then add the vanilla essence and continue whipping till the egg whites make stiff but moist peaks. Stop. Remove the bowl from the mixer and with a hand held wire whisk, add the coarsely chopped cashew nuts. Just lightly blend. With a rubber spatula, finish the cut and folding of the nuts, just making sure that the nuts are all over the meringue. Each cookie sheet, lined with baking paper, holds 12 meringues....

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