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Fruit
Cheese Cake
100g margarine
50g sugar
2 eggs, stirred
100g flour
TOP LAYER
375 ricotta cheese
1 tsp lemon rind, scraped
50 g sugar
2 eggs
2 tbs corn flour
35g raisin
400g fruit canned
125g almond, baked
How
to cook:
1)
Mix the sugar and margarine until it looks white and
thick, and then put the eggs and mix it until smooth.
2)
Put the dough into the square baking pan. Bake the cake
in the oven 180°C
for about 15 minutes. Take it from the oven.
3)
For
the top layer: Mix
cheese, sugar, and lemonade peel until thick. Add eggs, corn
flour, fruit canned, and raisin then stir it. Put the dough on
top of the cake and bake it again for about 45 minutes. Take
it from the oven.
4)
Spread the cake with bake almond on top and serve it.
Passion
Fruit Cream Cake
180g margarine
165g sugar
2 eggs
1 tsp vanilla essence
65g flour
125g self-raising flour
50g passion fruit
CREAM:
180G margarine
170G refined sugars
65G passion fruit
How to cook:
1) Preheat oven to 180°C, and spread the baking pan with margarine.
2) Mix the sugar, margarine, eggs, and vanilla essence
until it looks white and rise. Add flour little by little and
passion fruit then mix it until smoothly mixed.
3) Put the dough into the baking pan, and then bake it for
about 35 minutes. Take it from the oven.
4) For
Cream: Mix
the margarine, refined sugar, and passion fruit until it looks
white and thick. Spread evenly cake with cream, and then serve
it.
Ricotta
Lemon Cheesecake
250g sweet biscuits, crushed
90g unsalted butter, melted
Lemon rind to decorate cut into very fine strips
FILLING:
500G ricotta cheese
½ cup carter sugar
3 eggs
2 tbs plain flour
½ tsp vanilla essence
1½ cups evaporated milk
2 tbs freshly squeezed lemon juice
How to cook:
1) Spread the springform pan, the bottom and sides with
margarine and place in the fridge for about 15
minutes.
2) Combine the biscuit crumbs with 90g melted butter and
mix well. Press with the bottom of the glass into bottom and
about 2 cm up the sides of the springform pan.
3) Mix the ricotta with sugar, eggs, flour, vanilla,
evaporated milk, and lemon juice until smooth.
4)
Pour the cheese mixture into the crust. Bake in a 160°C
oven for about 50 minutes. Take it from the oven and leave it
until cool.
5)
Remove the springform with knife. Place on a platter
and decorate with lemon rind.
Y
To make the
lemon rind decoration:
Peel rind off 2 firm lemons and cut into very fine strips.
Plunge into a small pan with boiling water and simmer
for 4 minutes. Drain and cool. Dry it first before decorating
the cake.
Sweet
Pancake
A:
150 cc plain yogurt
2 eggs
1 tbs vegetable oil
100 cc evaporated milk
½ tsp vanilla essence
B:
75g whole wheat flour
25g flour
1 tsp cinnamon
Salt
How
to cook:
1) Mix smoothly all of the ingredients A.
2) Put the ingredients A into ingredients B. Mix it well
and ignore it for 5-10 minutes.
3) Preheat pan, put the pancake dough into the pan.
4)
Cook it until done. Flip aside and cook it until done.
5) Serve it with raisin, yogurt, and honey.
Strawberry
Almond Cake
125g flour
90g margarine
1 tbs sugar
1 tbs water
TOP LAYER
185g margarine
165g sugar
3 eggs, mixed well
125g almond, finely pounded
95g flour
125g strawberry jam
30g almond, cut slightly
How to cook:
1) Preheat the oven to 180°C; spread the baking pan with margarine.
2)
Mix the flour, margarine, and sugar. Add water and then
stir it well. Put the dough into baking pan.
3)
Bake the cake for about 5 minutes. Take it from the
oven. Chill it for several minutes. Then spread it with
strawberry jam.
4)
For
the top layer: Mix
the margarine and sugar until it looks white and thick. Put
eggs and mix it until rise. Then put the refined almond and
flour into the dough.
5) Spread the top layer onto the cake then sprinkle the
slightly cut almond on top of it. Bake the cake again for
about 20-25 minutes. Take it from the oven.
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