Ube Macapuno Cake

This Ube Macapuno Cake ala Red Ribbon recipe is from Heart of Mary.

Last August 31 was my father's birthday. Since nag sasawa na ako kumain ng Chocolate cake every birthdays, I decided to make an Ube Macapuno cake. The recipe is just simple and easy to make.

Ingredients:

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt

{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
2/3 cup milk
1/2 cup (about 100g) grated ube (purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste

{C}
7 egg whites
1/2 teaspoon cream of tartar

{D}
3/4 cup sugar

For the frosting:

2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)

Procedure:

Cake

1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining bottoms with baking paper. Do not grease.

2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric mixer or by hand just until smooth and well blended.

3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour mixture until very well combined. Divide batter equally into prepared pans.

4. Bake for about 45 minutes or until a skewer inserted into the center of the cake comes out clean. Invert pans into wire rack immediately and cool completely.

5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated knife, half each cake horizontally. Set aside one of the top halves for use later.

Frosting

Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue whipping until the cream can hold a stiff peak. 

To assemble:

1. Drain some of the syrup from the macapuno. I do this for fear that the cake will absorb the syrup and get soggy and also to prevent the cake from becoming too sweet.

2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your serving plate or cake board. Spread and level some whipped cream onto the cake layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped cream. 

3. Place second cake layer, cut side down on top of bottom cake layer. Spread whipped cream and remaining macapuno on top of second layer in the same manner as above. 

4. Top the cake with the third layer (cut side down). Spread frosting to cover top and sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to it). Remember to leave some frosting for your borders.

5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake piece. My suggestion is to leave the quarter for you to snack on!). If you do this with a food processor, you will get very fine crumbs which will look really neat on the cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top and sides until it is fully covered.

6. Using the remaining frosting, pipe out big rosettes around the cake's top edge. 

Again, this recipe is not mine. All copyrights to Ms. Corrine of Heart of Mary.

Chocolate Crinkles

Today, I made a very delicious chewy and moist Chocolate Crinkles! My sisters really liked it! I'm gonna try it again! It's a very good idea as a gift or pasalubong! 
Ingredients:
1 cup semisweet chocolate, melted and cooled 
(I've used Hershey's Semisweet Chocolate Chip)
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1/3 cup milk
1 cup confectioners' sugar

Directions: (Oven or Oven toaster)
1.  Heat oven to 350 degrees.
2. Melt semisweet chocolate over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool.
3. Sift together flour, cocoa, baking powder, and salt.
4. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy.
5. Add eggs and vanilla, and beat until well combined.
6. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined.
7. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 3 hours.
8. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking.
9. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes.
10. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time.
11. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
12.Place the cookies 2 inches apart on a Silpat-lined baking sheet.
13. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes.
14. Transfer from oven to a wire rack to let cool completely.
15. Store in an airtight container for up to 1 week.


For oven toaster:
1. Follow instructions nos. 2-12
2. Put aluminum foil on top of the cookies.
3. Bake it for 6mins.
4. Rotate the tray 180 degrees, remove the foil and bake it again for another 3-4mins.
5. Transfer from oven toaster to a wire rack to let it cool completely.


P.S
It will taste even better if you chill it for about 2 hours before eating.

Enjoy baking and eating!! ^_^

Mango Cheesecake

Hi there! Here's another dessert that will tickle your taste buds, mouth-watering and heavenly delicious!!! Actually it's a NO BAKE CHEESECAKE!
This recipe is very very easy since it doesn't require baking the crust and filling!
I made this for my baby's 8th month birthday! 




Ingredients:
Crust:
 1 cup crushed graham cracker crumbs
-2 tbsp unsalted butter
-1/2 cup brown sugar

Filling:-2 (8 oz) pack cream cheese, (room temperature)

-1/3 cup sugar
-1 tsp vanilla extract
-2 cups cool whip topping, thawed (whipped cream will also do)
-1 tsp unflavored colorless gelatin
-3 tbsp water
Topping:
-4 mangoes (use as much as you prefer as topping)


Directions:
For crust:
Combine all the crust ingredients until well blended. Press in a 9 inch pie pan or any pan will do. Chill in the fridge for about 30 minutes or until you're done with the filling.

Filling:
Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
Add in the cool whip and fold gently.
Spoon over crust and let chill overnight. 

Topping:
Slice four mangoes and dice the four mango cheeks. (of course you'll gonna remove the seed)
Puree the other four mango cheeks using blender or juice extractor. 
Top cube mangoes and mango puree on the filling. You can also put your favorite fruit topping too!