Strawberry Delight

Senengnyaaaa…..

Setiap kali harus bikin cake yang bertema strawberry selalu aja bikin semangat. Abisnya suka banget liat buah merah yang terlihat sangat menggiurkan ini. Yang satu ini dessert menggiurkan juga. Strawberry Delight! Ini aku coba share resepnya yang aku dapet dari si Mr.Tan Se Fong nih… (hehe) :

Strawberry Delight

Bahan :

2 lembar sponge cake vanilla

150gr buah strawberry segar (blender halus)

40gr gula halus

350gr whip cream

15gr gelatin (diseduh dengan 70gr air)

1sdt Pasta perasa strawberry (aku nggak pake)

125gr potongan buah strawberry

Cara:

1. Kocok whipcream dan gula halus hingga mengembang.
2. Tambahkan strawberry yg sudah diblender dan air gelatin.
3. Siapkan mika bulat atau sesuai bentuk cake.
4. Letakkan selembar cake, susun buah strawberry dipinggirnya.
5. Masukkan sebagian krim strawberry, taburkan potongan buah strawberry.
6. Susun lembar cake berikutnya, masukkan sisa krim strawberry.
7. Bekukan. Beri topping strawberry jam & susun buah strawberry utuh.
8. Sajikan dingin.

Cool……….!!!!

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Japanese Style Cheese Cake

Japanese Style Cheese Cake…

Cheese cake yang satu ini lembutnya … uhuiy! Rasanya nggak bosen-bosen buat menyantap sepotong demi sepotong.

Awalnya menerima orderan JCC karena ada salah seorang temenku yang ngasih dorongan kuat supaya aku mengkomersilkan karya-karya dari dapurku.  Thanx ya Jeunk Tia… untuk jadi pelanggan perdana dan selalu setia ngikutin perkembangan karya dapurku. Hehe…

Trus beberapa temen pun akhirnya kebelet pengen nyicipin yang atasnya ada buah strawberrynya. Ada yang buat kado ulang tahun buat suami, ada juga yang buat dimakan sendiri. Bahkan ada yang minta dibikinin ukuran gede buat dimakan sekantor….

Ternyata nggak cuma di atasnya dipakein strawberry aja…tapi juga mintanya strawberrynya yang bulat-bulat aja, alias jangan dipotong-potong. Yang pasti rasanya lebih mantap ya…

Untuk share resepnya bisa dilihat disini :

Japanese Cheesecake
Source : Yasa Boga,  little modified by : Ina
Ingredients :
60 gr unsalted butter
250 gr Cream cheese
120 ml whipcream
5 egg yolks
5 egg whites
125 gr caster sugar
50 gr all purpose flour
50 gr corn flour (mix)
1/3 teaspoon cream of tartar
1 tsb lemon (rind grated)
1 tsb lemon juice

Topping :
2 tsp apricot glaze (I used strawberry/blueberry jam)
3 tsp water -> i used 2 tsp (1:1)

Directions :
Preaheat the oven to 350 degrees F (175 degrees C)-> i used 150degreees C.
Line the bottom of a 22cm round cake pan cake pan with parchment paper.
Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted and smooth. Remove from the heat and set aside.
In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full (au bain marie method).
Bake for 60 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. ->( i used 150 degrees for 60 minutes,n continue 15 minutes with 175 degrees C)
Let the cake cool before removing from the pan.
Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again. Put the topping on the cake.

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