Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts

June 8, 2013

Rich Cream CheeseCake -The Best Cheesecake Ever !

Rich Cream Cheesecake- The Best Cheesecake Ever !

 
 
Rich Cream CheeseCake /"BEST OF BAKING" CookBook :BY Annette Wolter and Christian Teubner

SHORTBREAD:
1 3/4 cups  (200g.) flour
8 tbsp. (120 g.) butter, cut in small pieces
1/4 c. plus 1 tbsp. (70 g.) sugar
1 egg yolk
Pinch of salt
Grated peel of 1/2 lemon

FILLING:
1 cup (250 ml) milk
1 cup (200 g.) granulated sugar
Grated peel of 1 lemon
Pinch of salt
4 egg yolks (large)
2 env. unflavored gelatin = 2  tbsp
3 tbsp. water
400 ml whipping cream (450 ml by the Book)
1 lb. (450 ml.) cream cheese
----
Powdered sugar

H o w:
To make shortbread:
Sift flour onto a clean working surface or into a large bowl.
Dot with butter.
Make a well in the center and add sugar, egg yolk, salt and lemon peel.
Working from center outwards, quickly knead all ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 2 hours .
-
Preheat oven to 375 degrees (190 C).
Grease 2 baking sheets.
Line sides of 10 inch (25 cm) springform cake pan with trip of waxed paper.
On floured surface, roll out dough to make two 10 inch (25 cm) rounds.
Place on greased baking sheets.
Pierce one round all over with fork to prevent it from rising unevenly during baking.
Bake 8-10 minutes or until golden brown.
While still warm, cut round which was pierced with fork into 12 equal portions.
Cool on rack with other round.

To make filling:
Put milk, sugar, salt, lemon peel and egg yolks into a double boiler.
Heat gently, stirring constantly, until smooth and slightly thickened.
Remove lemon custard from heat and transfer to medium bowl.
In small saucepan dissolve gelatin in water over low heat.
Stir into lemon custard.
Cool.
Whip cream until stiff.
Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.
Put mixture into blender and process until smooth.
Return to bowl and carefully fold in whipped cream.
Place uncut shortbread round into prepared springform pan.
Spoon in cream cheese filling ,smooth the surface.
Arrange cut shortbread on top to form a round.
Refrigerate until set. for 1 night .
Remove cheese cake from pan and carefully peel wax paper away.
Sift powdered sugar over cake. 


 
-------
Rita Hayworth - Moon River




 
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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February 9, 2012

My Mom's Malai Cake

My Mom's Malai Cake
Here we come again with a wonderful family recipe .My mom bakes malai cakes for many years . Her Malai Cake recipe is a Winner recipe ! we know there were some malai versions around the world... and we think this one is the is the Best .Thank you Mom again for this Great recipe !
This cake is full with sour cream, hot milk.. butter..and cornmeal. 


Malai Recipe
2 cups cornmeal [maize semolina]= 300 gr
2 cups all-purpose flour =280 gr
2 ts baking powder = 8 gr
1/2 ts salt
200 ml sour cream 15% fat
250+250 soft white cheese [5%-9% fat]or sour cream
4 large eggs
1 liter milk
150 gr butter
1 1/2 cups white sugar =300 gr or 250gr
1 ts vanilla
--
9 X 13 pan
H O W:
Preheat your oven to 170C.
1.Boil the milk.Turn off the heat, add the butter and mix until it melts.
2.Mix the 2 flours in a large bowl.
3.Pour over (quickly) the boild milk and butter mixture and mix well .
4.Now add sugar, sour cream, 250 gr cheese , vanilla and the eggs.
5.Add the baking powder and salt at the end and mix well.
6.Pour the mixture into the pan . put full TB of the 250 gr cheese (or sour cream)over the mixture.
7.Bake for 60- 75 minutes or until the cake is golden brown.
You can eat the Malai cake like a cake. Best eaten warm and fresh from the oven .
It's tasty cold Too !
Keep it till 1 week in the fridge.

Take a look into my (Italian) oven:



Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com
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May 18, 2010

Chocolate and hazelnut babka

The Best Babka cake

Chocolate and hazelnut babka /Gourmet Traveller עוגת בבקה נפלאה- המתכון
180 ml lukewarm milk
14 gm (2 sachets) dry yeast
110 gm (½ cup) caster sugar
485 gm (3¼ cup) plain flour, sifted
2 eggs
1 egg yolk
210 gm softened butter
100 gm hazelnuts
100 gm dark chocolate (56% cocoa solids), coarsely chopped
For brushing: eggwash
For scattering: demerara sugar

H O W :
Combine milk, yeast and 1 tbsp sugar in the bowl of an electric mixer (fitted with a paddle) and set aside in a warm place until foamy (5-7 minutes). Add 75gm flour, mix to combine, then add eggs, yolk, remaining sugar and a pinch of salt, mix to combine. While mixing on low speed, gradually add remaining flour until combined, then add 150gm butter, a little at a time, beating until dough is shiny and elastic (3-5 minutes; dough will be quite soft). Place dough in a lightly oiled bowl, cover with oiled plastic wrap and set aside until doubled in size (1-1½ hours).
Preheat oven to 180C. Place hazelnuts on a baking tray and roast until golden (5-7 minutes), cool slightly, then rub with a tea towel to remove skins and cool completely. Process in a food processor until coarse crumbs form, combine with remaining softened butter to form a paste and set aside at room temperature until required.
Knock back dough and divide into two. Working with one half at a time, roll dough on a lightly floured surface into a 20cm x 32cm rectangle. With longest side facing you, spread over half the hazelnut paste, leaving a 4cm-border, then scatter over half the chocolate. Roll away from you to form a cylinder, brush ends with a little eggwash, then join ends to make a loop, twist into a figure of eight and place in a 9cm x 19cm loaf tin lined with baking paper. Set aside in a warm place until dough reaches the top of tin (1 hour). Repeat with remaining dough. Brush babkas with eggwash, scatter with demerara sugar and bake in centre of oven until golden and cooked through (35-40 minutes). Cool in tins for 10 minutes, then turn out, cool on a wire rack and serve warm or at room temperature. Babkas will keep, stored in an airtight container, for 3 days, and are best served warm or in toasted slices. Full recipe - Here
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

October 14, 2009

Basbousa Cake -"just a kiss" for you עוגת בסבוסה

Bas-bousa Cake -"just a kiss"

Just a kiss - The Egyptian cake .
Few months ago ,I was looking for an old german cake recipe. I knew the cake is baked with planty of sweet cream and some kind of dried fruits and nuts. The recipe wasn't found. But.. like always when you clean or arange your stuff.. I found another recipe.
It was cut out from a very old newspaper,probably from the daily newspaper "Maariv" . I'm not sure if it's from the seventies. My mother cut the recipe and I'm not sure if she baked this cake ever.
Here is the photo of that cake recipe from the old newspaper. It was the Basbousa Cake- the Egyptian semolina cake .
I like this cake's name ="Bass - Bossa " in arabic it means = just a kiss .


This recipe was listed in the newspaper was received from Mrs. Levana Zamir, in a competition of Egyptian food in Israel. The preparation of this cake caught my eye.. and I'm a semolina lover too..
So what's different in this semolina cake?
You have to use :
Semolina ,Sugar,Butter, Coconut,Yogurt and vanilla. (no eggs at all)
The cake is Partially baked and then spread with melted butter. After baking you have to mark small squares,then you pour over a sugar syrup and deepen the cuts.


Since the size of the bakind dish wasn't mentioned ,also I was not sure of the results ..I decided to make half of the cake amount and and half the syrup too .
I've baked my cake in 22cm square tin .I think even 20cm square dish will fit and the cakewill be slightly higher.
--
I'm very pleased with the results , I hope you'll like this cake, like me :-)
--
Basbousa Cake עוגת בסבוסה - מתכון בעברית
For the cake:
250 gr semolina
150 gr sugar (=3/4 cup)
100+50 melted butter
1/2 cup coconut (= grated coconut )
1/2 cup yogurt
1 ts vanilla

For the syrup:
150 gr sugar
125 ml water (=1/2 cup)
juice of a small lemon
vanilla

H O W :
1. Preheat the oven to 350F.
2. In a bowl mix the semolina with 100 gr of the melted butter.
3. Add the sugar and coconut and mix.
4. Add the yogurt and vanilla and mix .
5. Pour the cake batter into a butterd baking dish (20-22 cm).
6. Mark small squares - about 3cm each .don't cut the batter deeply.
7. Bake the cake in the hot oven for 15-20 minutes. Take the cake out of the oven and spread with the remainind 50 gr butter.
8. Continue to bake for 10-15 minutes or until the cake is golden- brown.
-
In the meantime make the syrup:
Cook the syrup ingredients, bring to boil and cook for 5 minutes (it will be sticky); let the syrup cool until the cake is done.
Pour all the syrup at once on the hot cake. after cooling (when the cake is still warm cut into small squares (just deep the cuts)

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

October 13, 2009

Easy to make: Ice Cream Sandwiches

Ice cream Sandwiches קסטה
*

Ice cream Sandwiches קסטה - מתכון בעברית

20 chocolate Petit Beurre biscuits
460 gr cream cheese
1 can (14 ounces) sweetened condensed milk (397gr)
100 gr white chocolate, melted
250 ml (1 cup) double cream
1 ts vanilla sugar
a handful of (frozen)raspberries
--
22cm (or 23cm) square tin covered with baking paper

H O W :
Use about 10 biscuits to cover the baking tin bottom.
In the Mixer bowl mix the cheese until it softens and is smooth .
Gradually add the condensed milk and melted chocolate .
Add the vanilla sugar and pour in the cream .continue to whisk until the mixture is creamy and like a thick mousse .
If you add frozen fruit, mixed them in now, (a handful of frozen fruit)
Pour the mousse on the Petit Beurre biscuits bottom . Cover and freeze for 90 minutes.
After about an hour and a half, remove the tin from the freezer (it only started to freeze).Arrange the remaining Petit Beurre biscuits above .Freeze your sandwiches for 5 hours or for a night.
Before serving : remove from freezer, cut into portions.Keep the remaining cake cover in the freezer.


Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

September 12, 2009

Carrot and Ginger Tart for Rosh Hashanah


A perfect Rosh Hashanah dessert :
DOUBLE-CRUSTED CARROT AND GINGER TART/"Cucina Ebraica" by Joyce Goldstein פאי גזר וג'ינג'ר- מתכון בעברית


2-1/4 cups all-purpose flour, plus additional for rolling dough
1 1/2+ 1/2 cups sugar = 2 cups sugar
Pinch of salt
14 tablespoons (1-3/4 sticks) chilled unsalted butter, diced
2 eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 pounds carrots, peeled and coarsely grated (7 to 8 cups)
6 tablespoons finely chopped crystallized ginger ( I use only 4 TB)

H O W:

1. In a bowl or the container of a food processor, combine flour, 1/2 cup sugar and the salt. If using a food processor, whirl ingredients briefly to blend them; add butter, pulse until mixture is crumbly, and transfer to a mixing bowl. By hand, cut in the butter with a pastry blender or two knives to make a crumbly mixture.

2. Beat 1 egg with the vanilla, lemon juice and 1 tablespoon cold water.
Sprinkle this mixture over the flour mixture, and stir and toss lightly with a fork until the mixture can be gathered together to form a ball of dough. You may have to add a little more water. Divide dough in two slightly unequal portions, flatten each into a disk, wrap in plastic and
refrigerate at least 1 hour.

3. Combine carrots and remaining sugar in a heavy saucepan. Stir in a couple of tablespoons of water. Place over medium-low heat, and cook, stirring occasionally, until the mixture is thick and jamlike. You may have to add a little more water to prevent the carrots from scorching. Stir in
the ginger, and remove from heat.

4. Preheat oven to 375 degrees. On a lightly floured board, roll out the larger portion of pastry and fit it into a 9-inch pie pan. Spoon in the carrot filling. Roll out the smaller disk of dough, and place it over the filling. Trim edges. Beat remaining egg with 2 tablespoons water, and brush
some of this egg wash on the edges of the pastry. Press the two layers together, and turn them under to form a slight rim. Crimp rim with your fingertips, or press with the tines of a fork to make a pattern. Cut a Star of David in the center of the tart, and brush the surface of the pastry
with remaining egg wash. Tart can also be finished with a lattice crust on top.

5. Bake until golden brown, about 25 minutes. Transfer to a rack, and cool fully.

Adapted from "Cucina Ebraica," by Joyce Goldstein -Full recipe Here

***
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

June 19, 2009

The Best Ever Lemon Meringue Pie פאי לימון נפלא

The Best Ever Creamy Lemon Meringue Pie פאי לימון ומרנג



Creamy Lemon Meringue Pie recipe /Land o'Lakes..> פאי לימון - מתכון - כאן

A fresh lemon traditional pie delicious!

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
6 tablespoons cold Butter = 90 gr
2 tablespoons cold water


Filling Ingredients:
1 cup sugar =200 gr
1/3 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
4 Egg yolks, beaten
1/2 cup fresh lemon juice
3 tablespoons Butter =45 gr
2 teaspoons freshly grated lemon zest


Meringue Ingredients:
4 Egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

H O W :

Heat oven to 475°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick bottom and sides of crust with fork. Bake for 8 to 10 minutes or until lightly browned. Cool; set aside.

Reduce oven temperature to 325°F (160C) . Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes). Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160°F. and is thickened (2 to 3 minutes). Whisk in lemon juice, butter and lemon zest. Remove from heat; set aside.

Beat egg whites and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Pour hot filling into baked pie shell. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

Bake for 25 to 30 minutes or until meringue reaches 160°F. and is lightly browned. Cool at room temperature for 1 to 2 hours. Refrigerate at least 1 hour before serving. Store refrigerated.
Full recipe - Here + Print this recipe - Here + HERE <-----landolakes.com/blog








! זו המנה האחרונה שנותרה, זה טעים כל כך

Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חנית ורן

May 13, 2009

Lemon Tart - Tarte Au Citron טארט לימון

Lemon Tart - Tarte Au Citron טארט לימון
I'm a Lemon lover. I always was and always will be .. !
Last weekend I went to bed earlier ..but Not alone , I took (again) the Bon Appétit - May 1999 magazine with me.I was looking for a very special Lemon Tart . guess what ? - I've found it ! on page 110-111 :That very yellow lemon tart .On the next day, I run again into my small kitchen to bake this wonderful lemon tart . The crust is still nice and crisy (2 days after), the filling is rich - sweet- sour . A perfect spring Tart for you (I hope) and for us .. !

Lemon Tart - Tarte Au Citron טיפים- טארט לימון /Bon Appétit May 1999

For crust
1/3 cup almonds (about 2 ounces) - I use 60gr almonds
1 1/4 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces - I use 90 gr
2 tablespoons (or more) ice water - I use 1 TB

For filling
2/3 cup fresh lemon juice
1/2 cup sugar
3 tablespoons crème fraîche or sour cream - I use sour cream
4 large eggs
---
Lemon slices (optional) - Yes ,sure ! :-)
Make crust:
Finely grind almonds in processor. Add flour, sugar and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 30 minutes (25 minutes). Cool crust on rack 15 minutes. Maintain oven temperature.

Make filling:
Whisk lemon juice and sugar in medium bowl to blend. Whisk in crème fraîche. Whisk in eggs 1 at a time until well blended. Pour mixture into crust.

Bake tart until filling is set, covering crust edges with foil if browning too quickly, about 35 minutes (30 minutes). Cool tart completely in pan on rack. Refrigerate until cold, about 2 hours. Keep refrigerated.
Garnish tart with lemon slices, if desired. Cut into wedges and serve.
Full recipe - Here Bon Appétit May 1999
Print this recipe - Here
Bon Appétit May 1999









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