Happy New Year!
Wishing you a healthy, safe and propserous 2014 to all!I hope you have all had a wonderful Christmas and New Year break with your family and friends. Over the break I’ve received a few more requests for the MatchaMisu recipe I made for Christmas 2013. Sharing the love and recipe based on Keiko Ishida Okashi recipe, it’s deliciously easy to make, just a matter of assembling!
MatchMisu (Green Tea Tiramisu)
Although it can be a no-bake recipe, I chose to make my own biscuit sponge fingers to layer in the tiramisu but you don’t have to! You can also use the store bought italian sponge fingers too which I have done before and it still turns out well (on this occasion the store bought ones at home had expired when I was about to make this…) though I have found the homemade sponge fingers texture is more softer so able to absorb moisture better than the store-bought ones.
– 2 eggs (separate egg yolk and egg whites)
– 60g Caster Sugar
– 60g Self Raising Flour (sift twice)
– 1tsp Vanilla Bean Extract
- Preheat oven 200C
- Separate egg yolks and egg whites. Beat egg yolks with half of the sugar and all the vanilla until creamy.
- Make meringue with the egg whites and remaining sugar.
- Add one-third of meringue mixture into egg yolk mixture and fold. Add sifted flour and fold. Add remaining meringue and fold.
- Spoon batter into piping bag (1cm tip) and pipe 7cm (or to suit your serving dish) long fingers onto a baking tray. Dust with icing sugar and bake for 7-10min. (Bake immediately after dusting the icing sugar, don’t let the sugar melt into the fingers before baking as it will burn more easily).
MatchaMisu (Green Tea Tiramisu)
– Biscuit sponge (about 20 fingers)
– Mascarpone Filling
– 2 eggs (separate egg yolk and egg whites)
– 70g Caster sugar
– 250g mascarpone cheese
– 100g pure cream
– 15g matcha green tea powder
– hot water (around 150ml)
– Matcha green tea powder for dusting
- Separate egg yolks and egg whites. Beat egg yolks with half of the sugar until creamy then add mascarpone cheese and mix well.
- Beat pure cream to make whipping cream until stiff. Fold through whipped cream in the mascarpone mixture.
- Make meringue with the egg whites and remaining sugar. Fold meringue into the mascarpone mixture.
- Dissolve 15g green tea powder with hot water in a small bowl. Dip each biscuit sponge into the green tea mixture to soak up green tea and place in a serving dish (or individual serving cups).
- Spread mascarpone cheese mixture over the layer of green tea soaked biscuit sponges. Dip more biscuit sponges in green tea and layer over the mascarpone mixture. Spread remaining mascarpone mixture over the 2nd layer of biscuit sponges.
- Dust generously with green tea powder and refrigerate (can be kept refrigerated for about 2 days…but who can wait that long?!)
If you like red bean, you can also add a layer of azuki red bean between the biscuit sponge and the mascarpone mixture. Or if you want extra green tea flavour, add some in the mascarpone mixture as well.
Hellooo it has been a while hasn't it…
Finally it started to look like summer on Christmas Day and just like all the other mad people with their ovens turned on, I did the same and made another deco-roll cake which turned out perfectly! Yay me!
Christmas Wreath deco-roll cake
Anyhoo apologies for the lack of posts as of late…blahh so I'm back from my holiday in Hong Kong – Shanghai – Japan, celebrated our 9 year anniversary, turned twenty four, survived Christmas and ate a whole lot of chocolates! Annnnd enough with the excuses I'll leave you with a few photos from the last month and a half from Instagram.
Now to bring on the New Year…I'll try and bake a New Year themed deco-roll cake too in a few days and possibly start the New Year with a few posts from my travels. Stay tuned 😉
Hope you all had a wonderful day with your mother! I couldn’t get up early to do the whole breakfast in bed, but I did do a whole lot of housework today and baked a special deco-roll cake for my mummy dearest 🙂
Happy Mother’s Day! xx
I decided to give it a go after I saw some recipes in Japanese magazines, and after I had picked up a ‘Let’s make Deco-Roll’ book whilst in Japan. It’s quite a simple recipe and the sponge you make is shop worthy good – it’s dense but fluffy and light! It’s also really fun to decorate and customise your cake however you want 😉
A few people asked for me to post the recipe of the Love Heart Deco-Roll cake I made last week… so here it is!
To start off with make a mixture with three egg yolks, 35g sugar, 60ml water and 40ml oil. Sift 80g flour through and mix thoroughly. We shall call this Mixture 1 which is now complete!
We’ll also need two batches of meringue. Make one bowl of meringue using three egg whites (Mixture 2) and another bowl of meringue using one egg white (Mixture 3) – don’t forget to add a pinch of corn starch which will make the meringue last that little bit longer 😉
For your patterns you’ll need different colours right? For each colour, take a small amount of Mixture 1 (3tsp), add 1/4tsp flour and any colouring then mix away until you reach your desired colour. If you didn’t want to use colouring, try using natural products like maccha with a little bit of water to make a green mixture.
Once you have your desired colour you’ll need to add a tablespoon of meringue Mixture 3 – make sure when mixing to get rid of any air bubbles which will cause craters to form. Once it is well mixed, go nuts drawing your pattern on a sheet of baking paper either with piping bags or spoons (I used spoons to draw my hearts but piping bags for the flowers). Once your pattern is done, bake it at 170degrees for ONE minute until the pattern is slightly puffy – remember we’ll be baking this again so you don’t want to overcook it.
To finish the sponge cake add meringue Mixture 2 to what is leftover from mixture 1 and mix well. Once it is combined pour it over your pattern and bake for 14 minutes until golden.
You’ll then need to start placing the filling. First cut 6 slits on the back of the cake and brush sugar syrup all over the cake.
Slather on some freshly whipped cream, arrange your fruits in a line and you’re ready to carefully roll the cake. You can use whatever fruit you fancy or none at all! I also added a wee bit of Grand Marnier too 😉
Once you’ve rolled the cake refrigerate it overnight if you can resist temptation or a few hours if you’re like me and couldn’t wait to eat it – it’ll help the shape form.
And that’s it!
In other news, Bill and my lovely BFF have gifted me with a 9week French Pastry cooking course with the BFF! It officially starts this week – how exciting!! Love them to bits.
Lately before going to bed I’ve been watching an episode of Ace of Cakes because it’s Cake Month on the Lifestyle Food Channel. Feeling inspired I decided to make my very own "one-of-a-kind" cake (but without using motors, power drills and blowtorches).
It was just the right timing as well since Jase’s birthday was coming up. I had been tossing up a few ideas and it came down to either a gun or a ping pong table with ping pong paddles – Ping Pong because we’ve been having intense competitions at Jase’s house and guns because the boys have been super obsessed with Nerf guns as of late. In the end I decided with the Nerf gun for a bit of a challenge (the ping pong table was way too easy – it would end up just a square with some icing piping)… to be specific the Nerf Maverick.
The darts kinda look like fingers with blue nail polish… or hot chips…
"It’s Nerf or Nothing"
Happy Birthday Jase!
It was quite daunting at first, because I really didn’t want to be eating a black and yellow cake and I was so so scared no one else would eat it either. For the base I used a simple two layered sponge cake with cream between them and the yellow icing was a sour cream base and the black icing was butter cream – the black icing proved to be more popular.
From a recent painful and dangerous Paintball game