Tiramisu Cake

I decided to use sponge cake instead of savoiardi biscuits (lady fingers). It really tastes good! :)

Ingredients

Sponge Cake:

- 3 eggs

- 100g sugar

- 90g flour

- 15g butter

- 1 tbsp milk

Mascarpone cream:

- 250g mascarpone

- 2 eggs (separate egg yolks from egg whites)

- 1 1/2 tbsp sugar

Coffee syrup:

- 1/2 cup of espresso coffee

Garnishment:

- chocolate flakes

Procedure

SPONGE CAKE:

1) Boil some water in a pan. The ideal temperature is between 160-170° C.

2) Put the eggs in a bowl and beat them in low speed.

3) Put the sugar in the egg mixture and beat for 30 sec.

4) Deep the bowl in the hot water and beat for 1-2 mins until the sugar is totally dissolved. Take it off the hot water.

5) Add milk to the butter and melt.

6) Beat the egg mixture in high speed for 3-4 mins until it forms a whipping pattern on the surface (soft peak stage).

7) Sift the flour into the mixture and gently mix about 30 times. Pour the butter mixture and fold the batter for 50 times until it becomes glossy and smooth.

8) Pour the batter in a circle baking pan. Tap it to release air bubbles and bake for 23 mins. Let it cool.

MASCARPONE CREAM

9) Beat the egg whites until it becomes firm. Set aside.

10) In another bowl, beat the egg yolks and sugar. Add mascarpone and mix well.

11) Add the beaten egg whites in the mascarpone mixture and gently mix until all the ingredients are well combined. Put inside the fridge for 10mins

CAKE ASSEMBLING

12) Cut the cake into half with the cutting area facing up. Soak the cut part with the coffee syrup.

13) Put a generous amount of cream on the first layer and spread evenly. Add some chocolate flakes and cover with the other layer.

14) Repeat the same procedure as step 13. Keep in the frigde for 15mins and serve it. ^_^

If you make this, take some photos and upload it on INSTAGRAM with the hashtag #bakingwithKANON

I'd be glad to see some re-creations of my recipes.

Brownie Bites

Ingredients

- 55g of butter

- 115g of dark chocolate in pieces

- 175g of brown sugar

- 2 eggs

- 85g of flour

- 55g crushed toasted peanuts

- white royal icing

Procedure

1) Preheat the oven to 180 °. Melt the chocolate and butter in a double boiler. Mix well and leave to cool.

2) Pour the sugar and eggs in a large bowl and whisk until they form a light and fluffy cream. Combine in the chocolate mixture and sift in the flour and baking powder and mix thoroughly. Finally, add the crushed peanuts.

3) Grease a rectangular baking tray and pour the mixture in it. Put inside the preheated oven and bake for 20-25 mins until it becomes firm. Let it cool. Cut into small squares and top it with royal icing.

Enjoy! ^_^

Egg Custard Tarts

I made these yesterday morning because I was craving for it!

Ingredients

For the butter dough:

- 1 cup of flour

- 125g of cold butter

- 50g of brown sugar

For the water dough:

- 1 cup of flour

- 2 eggyolks

- 1/4 cup cold water

For the egg filling:

- 3 large eggs

- 1 cup of milk

- 1 teaspoon of vanilla extract

For the simple syrup:

-1/3 cup of sugar

-1/2 cup of water

Procedure

BUTTER DOUGH

1) Take the cold butter and cut into cubes. Combine the butter cubes, sugar and flour until you can form a ball.

2) Transfer the butter dough onto a large sheet of plastic wrap and wrap it until you form a square shape. Refrigerate the dough for 15mins.

WATER DOUGH

3) Combine eggyolks to the flour. Add half a teaspoon water at a time until you can form a ball of dough.

FOLDING THE DOUGH (technique 3x4x4)

4) To work the dough nicely make sure to have a floured surface. Roll out the water dough about a 1/4" thick in a diamond shape.

5) Take the butter dough out of the fridge and place it on the center of the water dough and wrap it up like a little present. :D

6) Roll it out into a rectangle shape. Fold into thirds. (There should be 3 layers)

7) Roll it out again into a long rectangle. Take the both ends of the rectangle and meet it up into the center. Take a quarter and fold it like a book (there should be 4 layers)

8) Repeat the same procedure of the step 7. Pop it into the fridge

SIMPLE SYRUP

9) Combine water and sugar and microwave for one minute. Set aside to cool.

EGG FILLING

10) Into a bowl combine eggs, milk and vanilla extract. Whisk together and slowly add the cooled simple syrup. To make sure that the custard is smooth when it cooks, sift it a couple of times.

11) Preheat oven to 220°C. Roll out the dough and cut out the dough with a cookie cutter about the same size as your mold. Lay it down the molds. Press into the bottom and inner edges. With your thumbs slowly work the dough up unto the sides of the molds until it meets the corners. Take a fork and prick the bottom of the tart to prevent it from puffing while cooking.

12) Put the tarts onto a baking tray. Fill them up with the egg filling. Cook for 15-20mins until the crust turns into a light golden brown color and just until you can touch the custard filling without sticking onto your finger. Take them of the molds and trasfer them onto a cooling wrack.

YUMMY!!!!!!!!!!! *_*

My first makeup gig for the year 2014

MODEL: Carmalyka Austria

MUA: Maria Jeneca Mangyao (itsmeKANON)

PH: Kylee Samson & John Velasco

For bookings (Rome residents only) contact me:

cell #: 320 26 78 092 (Viber & WeChat)

email: itsmekanon@gmail.com