Naughty Boobies Cake

Ingredients:

Cream Cheese Mixture
250g cream cheese (soften at room temperatureDessert-Wine-Guide )
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder

Method:
Preheat oven at 150°C.
Grease and line a 20cm round cake pan.
Cream Cheese Mixture - beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
Pour half of the chocolate mixture into the cake pan.
Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture.
Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.

Very Chocolate Banana Cake

Picnic at the botanics garden to celebrate yongming's 21st + Kelly & Ingrid's 22nd birthdays!

(early 2007)

TimTam Truffle Cake

Specially made for Wei Jian's 22nd birthday last year (2008)

Pineapple Tarts (CNY style!)

Berenice and I baked these melt-in-your-mouth pineapple tarts over the last weekend! It was a long weekend for us as we had the friday off! Bern decided to stay over and bake some pineapple tarts together. Recipe was simple but it was time-consuming to make and alot of hard workwrapping up the fillings into the pastry.But we were pleased with the outcome.

These pretty photos were taken by berenice

Recipe:

for the pastry:
250g unsalted butter, at room temperature
375g all purpose flour
1/4 teaspoon salt
2 egg yolks
50g icing sugar
30g corn flour
1 egg yolk, for egg wash

for the pineapple filling
2 large cans of crushed pineapple, drained and 1 whole ripe pineapple - grated and drained
1/4 cup brown sugar
2 teaspoon cornstarch
1 cinnamon stick
Handful of cloves

Using medium heat, cook the drained crushed and grated pineapple and sugar until most liquid has evaporated, add spices halfway and keep stirring until the mixture turns golden. Taste, and add more sugar when needed. Lastly, add cornstarch to thicken the mixture.

Cool to room temperature before using (preferably leave overnight in the fridge).

For the pastry:
Sieve all purpose flour, corn flour, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy.Add in egg yolks until well combined. Slowly add the flour mixture and knead until just combined into a dough.

To assemble:
Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.Flatten the rounds and use it to cover the prepared filling.

Brush the unbaked rolls with egg wash.

Bake in a preheated oven at 350F/180ºC for 12 minutes or till lightly brown.