Strawberry ice cream sandwich

It's an ice cream day today, is it not?! While I was busy with my Mango kulfi, Andy made cute strawberry ice cream... Somehow, ice cream making seems to be a bit addictive activity to hungry monkeys.

Steve got me this train ice cream sandwich mould from America, and you know what I'm like..., "I want to try it immediately!" That's how Andy's lovely ice cream has turned into an ice cream sandwich.

And of course, I made the cake too! Normally ice cream is sandwiched between two cookies, but I decided to go for something different...., cake, yes... pink cake to go with pink ice cream;) The moist buttery cake has absorbed ice cream, it feels heavier than the cookie ones...

Verdict... Great for a main course, a little too big for a dessert... All in all it'll fill a hungry monkey's cake hole;D

Mango kulfi

It's still cold and wet in London but I don't care about weather or seasons when it comes to ice cream! In fact, having a cool ice cream in a warm heated room in cold winter is pretty nice;)

So..., today... I opted for the Indian ice cream, Kulfi. The Indian ice cream tend to be more milky than the western style ice cream since it has lots of dairy products.

The last time I made it (have you seen my pistachio kulfi?), I went through a lot of effort in actually condensing the milk. However, this time, I chose a quick way, and there is even no need for an ice cream machine. Easier but still,... tastes amazing:D

To see the recipe, visit The World of Sweets Recipes, India.

Tiger cake

This lovely marble cake is called Tiikerikkakku, meaning Tiger cake. Does that look like a tiger? Hum, yes I think it does...

I love marble cakes because they look like you put a lot of effort although the process is quite easy. The beauty of a marble cake is that you can arrange the recipe in many way. It works with not only chocolate but also, strawberry, blueberry, caramel, all sorts! You never know how the marble patter is going to come out. Wait and see until you put the knife in... Tiger? or zebra... cow.. what's yours look like?

To see the recipe, visit The World of Sweets Recipes, Tiger cake.

Pandan chiffon cake

This is another delicious pandan cake recipe. Unlike the pandan pancake (the one I made on the other day!), Pandan chiffon cake has a very light texture, which almost feels like melting in your mouth.

I added coconut flakes to give an even more exotic kick to the cake. Honestly, pandan and coconut work so well. They're best mates to each other!

As long as you prepare the eggs properly, making chiffon cake isn't hard.  Make sure that you mix the eggs well with an electric mixer so that the cake will rise well and have a very nice delicate texture.

To see the recipe, visit The World of Sweets Recipes, Indonesia.

Mexican Churros

Churros is a nice finger snack, which originated in Spain and popular in Latin American countries.

I first came to know this unique shaped guy when I was at school in Japan. A very popular doughnut company started selling it. At first I thought it didn't look like a doughnut but the name sounded cute..., so gave it a try. It was like a new sensation to my doughnut world! Ever since then, I'm a big fun of Churros:D

A Mexican chain restaurant in London has it on their dessert menu too. Very delicious:)

Today, I made a little twist to the recipe by adding pistachio, which gives it a hint of nutty flavour in every bite. Some are straight and the others are curly funny shape... it's a great fun to make! Just be super careful when you deal with the hot oil.

To see the recipe, visit The World of Sweets Recipes, Mexico.

Tres leches cake

So, here she comes. Tres leches. It's a perfect cake for someone like me who loves milk products.

The sponge (yep, the one I made earlier. Beautiful Sponge Cake 2.) is soaked in a milky liquid which is a mixture of condensed milk, evaporated milk and cream. To be honest, when I licked the mixture I was already satisfied with the taste. It was sweet and a little creamy but not to heavy.
I let it rest in the fridge. When I came back to it, all the liquid was soaked up, which has given the sponge a unique almost pudding like texture... humm lovely:)
Whip whip whip, decorate the cake and done. Thanks cows for giving me your milk...

To see the recipe, visit The World of Sweets Recipes, Venezuela.

Beautiful Sponge Cake 2

As I mentioned on Beautiful Sponge Cake, the key to a successful sponge cake is "be gentle"... Yes, that's it. A careful preparation with eggs will make all the difference.

This time, I went for the egg separating method (...I don't know the proper way of calling it... if anyone know, please let me know...). I didn't use any raising agent, but only with the power of eggs it turned out really well. I'm making Tres Leches with it. Good start so far. :D

It's simple and easy. All you have to do is... yes... "be gentle".

Ingredients:

1. Preheat the oven to 180º. Melt butter.

2. Beat egg yolk and sugar (50g) until its colour turns whiter and the texture becomes fluffier.

3. Beat egg white and sugar (1tbsp)  until it stands up in soft peak.

4. Gently fold 2 into 3.

5. Sift flour into 4. Gently fold in.

6. Pour melted butter and vanilla extract into 5. Gently fold in.

7. Pour 6 into a cake tin. Bake it in the preheated oven for 45 minutes.

Egg yolk 2

Sugar 50g

Egg white 2

Sugar 1tbsp

Flour 50g

Butter 30g

Vanilla extract 1/2 tsp