Tiramisu

Recipe:

4 egg yolks

2 eggs

80g sugar 

20g gelatine

6 tablespoon water

400g whipped cream (I used ready used whipped cream, Cool Whip)

500g Mascarpone Cheese

Notes: 

• if you whip your own whipped cream, you may use 350 ml of whipping cream and up to 100 g of sugar, otherwise a ready used whipped cream is already sweet.

Coffee:

30 g Coffee powder (I used Luwak powder)

400 g warm water

2 packets of lady fingers cookies

Procedure:

Cheese part:

1. Beat egg yolks, eggs, and sugar on top of a pan of simmering water. Beat until the mixture turn pale yellow in color. Cool it to room temperature.

2. Add mascarpone cheese and mix lightly. Do not overmix.

3. Soak gelatine powder with water then microwave for 20 seconds. Stir it well, and make sure no lumps.

4. Fold in whipped cream, and gelatine mixture. You may use tea filter when you add in the gelatine mixture, in case the mixture has few lumps in it.

  

How to assemble the cake:

1. Arrange lady fingers cookies on 9 inch round baking pan. 

2. Pour coffee mixture on the cookies (use tablespoon, and do it slowly (one tablespoon at a time), make sure that you don't wet the cookies too much, else it will be soggy). 

3. Pour in half of the cheese mixture.

4. Arrange lady fingers cookies on top of the cheese layer, and wet the cookies with coffee again.

5. Pour in the remaining half of the cheese mixture.

6. Refrigerate the tiramisu for a night. 

7. Sieve cocoa powder on top of the tiramisu cake, and you may decorate it as well.

This is how it looks like inside.

Banana Walnut Chiffon Cake

Recipe

A:

5 egg yolks

72 g cooking oil

2 medium size banana (blended with 30 g of water or milk)

147 g cake flour

B:

6 egg white

100 g sugar

1/2 teaspoon vinegar

C:

Walnuts

Pumpkin Chiffon Cake

Recipe for 17 cm cake:

3 egg yolks

180 g pumpkin puree

30 g milk

48 g oil

98 g cake flour

6 egg whites

60 g sugar

1/4 teaspoon cream of tartar

Procedures:

1. Blend pumpkin with milk  

2. Beat egg yolks with oil, then add pumpkin+milk puree, sieve flour into the mixture, and fold with mixer.

3. Warm oven at 180 celcius (top and bottom heat)

4. Beat egg white with sugar and cream of tartar until stiff.

5. Add 1/3 of the egg white mixture into egg yolk mixture, fold gently, then add egg yolk mixture in the remaining egg white, and again fold gently.

6. Pour it into chiffon cake pan.

7. Change the oven setting to "bottom heat", and bake the cake for about 30-35 mins.

8. Invert the pan as soon as you bring it out from the oven, cool it down before you remove the cake from the pan.

Note: Different type of oven may vary time of baking.