Saturday, June 02, 2007
In Experimental Mood Again...
My colleague, Pauline, has passed me some cake making receipes. As my house doesn't have a functioning oven, am quite happy that these receipes don't require baking. Tried the strawberry marshmellow cake today.
Instruction:
Base :
7pcs digestive biscuits
60-80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 7” square or round cake ring. Refrigerate for later use.
Marshmallow filling:
150gm of marshmallow (20 big pcs plain)
150ml of HL milk 150ml of whip cream (diary whip cream) – I used Emborg brand from NTUC, Cold Storage etc
1 tsp of gelatine powder
Put all the ingredients into a pot. Doubleboil over small fire until marsmallow and gelatine is dissolved.
Jello topping:
1 pkt of strawberry Jelly
300 ml of water
1 tsp of gelatine powder
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling into the prepared baking tin with biscuit base.
Put in freezer until slightly harden but not totally frozen.
Take it out and arrange sliced fresh strawberries.
Put it back to freezer to harden a little.
When slightly harden take it out and pour the slightly cool Jello on it.
Put in fridge to chilled. Cut into small pieces to serve.
Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow
WsPinG said
Food-tasting verdict:
Worth a try. Taste yum! haha...
Suggestion for improvement -
* Can add some milk to the biscuit level to soften the base.
* My jelly is kinda hard. Could have added more water too.
Should try it again nxt time! (when I am in a mood to experiment again)
3/6/07 11:59 AM
In Experimental Mood Again...
My colleague, Pauline, has passed me some cake making receipes. As my house doesn't have a functioning oven, am quite happy that these receipes don't require baking. Tried the strawberry marshmellow cake today.
Instruction:
Base :
7pcs digestive biscuits
60-80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 7” square or round cake ring. Refrigerate for later use.
Marshmallow filling:
150gm of marshmallow (20 big pcs plain)
150ml of HL milk 150ml of whip cream (diary whip cream) – I used Emborg brand from NTUC, Cold Storage etc
1 tsp of gelatine powder
Put all the ingredients into a pot. Doubleboil over small fire until marsmallow and gelatine is dissolved.
Jello topping:
1 pkt of strawberry Jelly
300 ml of water
1 tsp of gelatine powder
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling into the prepared baking tin with biscuit base.
Put in freezer until slightly harden but not totally frozen.
Take it out and arrange sliced fresh strawberries.
Put it back to freezer to harden a little.
When slightly harden take it out and pour the slightly cool Jello on it.
Put in fridge to chilled. Cut into small pieces to serve.
Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow
I think the appearance outcome could have been better. Yet to taste it as it's still in the process of freezing. Will let you know if it's a success or it's only a can-see-cannot-eat! haha...
PS - Hope don't run loo after eating... :p
WsPinG posted at 10:27 PM
WsPinG saidFood-tasting verdict:
Worth a try. Taste yum! haha...
Suggestion for improvement -
* Can add some milk to the biscuit level to soften the base.
* My jelly is kinda hard. Could have added more water too.
Should try it again nxt time! (when I am in a mood to experiment again)
3/6/07 11:59 AM
