Junhao's Bdae..

to the Sheares Mech Eng Ho Jun Hao, HAPPY 23rd BIRTHDAY!!!

yar, we all know its not so soon, but cos his bdae on thurs, we departing on wed to italy mah.. so havta celebrate early..


we started preparation from the afternoon liao lah.. baking 2 cakes! haha.. juz in case one of them fail, still got back-up! haha..




first up, tiramisu!


the ingredients:
200g Sponge Fingers
500g Mascarpone Cheese
6-7 tablespoon sugar
3 eggs
coffee (and baileys)
cocoa powder


steps:
1) Beat egg white until meringue (white n stiff)
2) Another bowl, beat york with sugar until pale yellow
3) Combine the egg white, york and cheese, do not beat too much
4) Dip the sponge fingers in coffee
5) Lay a layer of sponge fingers in a deep tray
6) Cover the fingers with half the amount from (3)
7) Lay another layer of sponge fingers
8) Cover with the remaining (3)
9) Dust cocoa powder using a siff

Refrigerate for at least 30mins, serve chill..

next up, modified-to-taste-like-heaven Chocolate Tart Sachertorte..


torte is a european-style cake with icing layer.. sacher refers to the Hotel Sacher in Vienna.. the tart is not those like egg-tart hard crust.. juz a slang i tink.. so basically its still a sponge cake.. haha.. i modified it to replace the fruit-jam layer with chocolate frosting! hehe..


Ingredients:
5eggs
3/4 cup (180g) sugar
1/2 cup (110g) vegetable oil (or melted butter)
120g chocolate
1 cup (120g) flour
1 teaspoon vanilla essence
1 teaspoon baking powder


steps:
1) Beat egg white until meringue (white n stiff)
2) Add half of the sugar into (1) and beat
3) Another bowl, beat york with remaining sugar
4) Add oil to (3), 1 tablespoon at a time, beat well before adding the next tablespoon
5) Melt chocolate over double-boiler with 3tablespoon of water
6) Add (5) to (4), beat well
7) Add (2) to (6), beat well
8) Sift in flour, baking powder n vanilla essence into (7), fold in using spoon
9) Preheat oven at 350F (or 180C), grease large-diameter tray lightly with butter
10) Bake (8) for 45-60mins
11) If wooden pick inserted in center comes out clean, it is done.
12) cool, refrigerate for an hour
13) Slice the cake to make 2 layers
14) spread jam (or chocolate frosting, see below)
15) Refrigerate another hour before serving


Chocolate Frosting:
1) Melt 100g chocolate in double boiler with 3 tablespoon of water
2) Add to 100g butter, mix well
3) Add 250g icing sugar, and 3 tablespoon of water, mix well
4) The mixture should be smooth and abit runny. If too dry, add abit more water.. if too wet, add abit more icing sugar to harden the frosting..
5) Spread evenly on one layer, and over the top of cake

2 cool cakes, 1 hot dude, many happy hearts..