Cassava Cake

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Method

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

Cotton Soft Japanese Cheesecake

Ingredients:  140g/5 oz. fine granulated sugar  6 egg whites  6 egg yolks  1/4 tsp. cream of tartar  50g/2 oz. butter  250g/9 oz. cream cheese  100 ml/3 fluid oz. fresh milk  1 tbsp. lemon juice  60g/2 oz. cake flour /superfine flour  20g/1 oz. cornflour (cornstarch)  1/4 tsp. salt

Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.  3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).  4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).  Makes 1 (8-inch) cheesecake, 12 servings.

Chiffon Custard Cake

Preheat oven for 325 °F

Caramel (sugar)

1 cup sugar

2 tblp water

Ilagay sa pirex glass ang sangkap at painitin ng mga 5 minute sa microwave (bantayang mabuti baka umapaw ito sa pinaglagyan nyo) then  ilagay agad sa  lyanera set aside.

Leche Flan

4 egg

1 can condense milk

1 can evaporate milk or fresh milk

1 tsp vanilla extract 

Paghaluin ang mga sangkap dahan dahan ang pag halo iwasan na bumula ito then set a side. Kapag nagawa nyo na ang ibang mga sangkap ( merengue at pound cake ) saka nyo ilagay sa ibabaw ng caramel ( sugar ) ang leche flan.

Meringue

5 white egg

1/4 tsp cream of tartar

1/2 cup sugar

Beat 5 white egg with cream of tartar ilagay ang asukal ng dalawang beses batihin mabuti kapag ang lalagyan ay tinaob nyo at di nadulas or bumabagsak ang merengue ibig sabihin ay tama ang pagkakagawa nito. ( use electric mixer para mas mabilis at maganda ang pagkakagawa )

Pound Cake

5 egg yolk

2/3 cup Cake Flour

1 tsp baking powder

1/4 tsp salt 

4 tblp oil

6 tblp milk

1 tsp ( pure ) lemon or vanilla extract

Paghaluin mga sangkap cake flour, baking powder, salt ( salain ang mga sangkap na ito ) then ihalo mga natitirang sangkap pwede nyo itong gamitan ng electric mixer.

1) lagyan ng merengue sa lyanera

2 ilagay ang leche flan sa lyanera

3 paghaluin ang merengue at pound cake dahan dahan ang pag mix sa dalawang ito. Saka isunod sa ibabaw ng leche flan.

4 lagyan ng tubig na mainit ang pagpapatungan nyo ng lyanera. Bago ipasok sa over.

5 Bake these at 325 °F for 20 to 25 minutes

Pag meron po kayong tanong pls email me at akbelleza@yahoo.com

Happy baking!!!