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Sunday, February 7, 2010

Fresh Fruit Cake

Ini pun kek hantaran untuk majlis pertunangan paklang tp untuk pihak perempuan. Acik Mila request untuk ibu buat fresh fruit cake. So referred to buku Delicious Cakes from Amy Heng, jadikla kek ni....

Ibu sgt puas ati sbb semua puji kek ni sedap....maktok pun suka....hehehhe




FRESH FRUIT CAKE
Ingredients :
Sponge cake
250g plain sponge cake mix
5 eggs (grade A)
70ml milk/water
1tsp vanilla essence
70g butter (melted)
Custard filling
100g custard mix
150ml cocktail juice
200ml whipping cream
1 tin fruit cocktail (825g, drained)
Decoration
Some fresh fruit
Nibbed almond (toasted)
Whipping cream (whipped)
Some apricot glaze
Utensil needed
9" round cake tin
9" loose-base cake tin

Method :
  1. Cake : Preheat oven at 180C. Line and grease a 9" cake tin.
  2. In a mixer, put sponge mix, eggs and milk. WHisk at low speed for one minute and increase to high speed for another 8 minutes. Add in essence and melted butter.
  3. Pour into prepared tin and bake for 35-40 minutes. Take out from oven and invert cake for 5 minutes. Turn the cake out and cool completely before slicing into 3 layers horizontally.
  4. For custard filling : Soak instant custard mix in cocktail juice and hand whisk until thickened. Add in cream and tinned fruits. Divide into 2 portions.
  5. For assemble : Place 1 slice of cake in a 9" loose cake tin and spread 1 portion of filling. Top with another slice of cake and another portion of filling. Top with the last slice of cake. Refrigerate until set. Remove cake from tin.
  6. Spread whipped cream all over the cake and decorate side of cake with nibbed almonds. Arrange fresh fruits on it.
  7. brush diluted apricot galze onto fruits to prevent fruits from drying out.
  8. Refgrigate overnight.
Tapi ibu ada masalah dgn sponge cake. Kek ibu jd bantut....huhuhu....ibu fail buat sponge cake....
Sbb dah kesuntukan masa, ibu buat kek lain....resepi untuk kek untuk kek buah ni....also dr Amy Heng tp untuk base kek lain sbnrnya....
Ingredients:
A : 5eggs yolks, 1tsp vanilla essence
1/2 cup caster sugar, 1tsp salt
1/2 cup water, 1/2 cup oil
175g high ratio flour, 2tsps baking powder.
B : 5 eggs whites, 1/2 tsp cream of tartar
1/2 cup caster sugar
Method :
  1. Line a 9" round cake tin. Preheat oven at 170C.
  2. Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.
  3. Whish eggs white and cream of tartar of ingredients (B) until foamy. Add in sugar and whisk untill stiff. Combine with no.(2). Pour into tin and bake for 40-45 minutes.
  4. Invert cake to cool before slicing into 3 layers horizontally.

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