Light Japanese Cheesecake

Happy New Year to all my readers and followers! It was a great year and hopefully this new year will be even better! I will continue to try new recipes and I will post them here on my website.

I am starting the New Year with the new recipe that I wanted to try  for a long time and just did not have time to do it.

cake_with_slice_of_the_cake

This recipe is a time consuming but you will love the every bite of it!

For about 10 servings

You will need:Japanese_cake_ingredients

  • 5 egg whites
  • 5 egg yolks
  • 80 ml. milk
  • 8 oz.  cream cheese  room temperature
  • 40 grams butter room temperature
  • 90 grams sugar
  • 15 grams corn flour/corn starch
  • 60 grams flour
  • 1/4 teaspoon salt

Preheat oven to 300F and set baking rack at the bottom of the oven.

In small sauce pan on slow heat bring milk and cream cheese and whisk it until smooth do not bring it to boil. Turn the heat off and add butter mix it well and let it cool.

In large mixing bowl beat egg yolks for about 2 minutes they will turn nice cream color. Add cream cheese one tablespoon at the time and mix it well.

Mix Flour, corn starch and salt in the separate bowl.

Gradually sift this dry mixture into egg mixture and mix it well again until smooth.

 

In the stand mixer beat egg whites on high until stiff picks form. Gradually start adding some sugar and continue mixing until it gets glossy.

Add egg whits to your batter about one tablespoon at the time until it is well incorporated.

Spray 8″ round spring pan with oil and line it with parchment paper and cover the outside of the pan with foil. Pour the batter into the pan and tap it few times to release the bubbles.

Place the pan into baking sheet and place it in the oven, fill sheet with hot water about an inch from the bottom of the pan and bake for one hour and 20 minutes.

Cool your cake on the cookies rack.

Serve with powdered sugar and berry syrup. Enjoy!

slice_of_cake_2

Vegan Banana Bread

We are experiencing a very hot summer right now in Texas. It is 102F-104F almost every day and most people literally turning into vampires as we manage stay more at home or places with air-conditioners running 24/7. This is a great time to turn into more vegetarian diet as it is healthier and helps staying cool. I found this vegan banana bread recipe online and now making it every two day as my family eating it as fast as I make it. It is very moist and moderately sweet as I omitted adding more sugar which the original recipe was calling for. The key of this recipe is to use 5 large bananas, they add more flavor and make the bread moist and flavorful.

banana-cake

For 9 by 9 square bread you will need:

  • 5 large bananas
  • 1 3/4 cups of quick oats plus 1 tablespoon more for sprinkles
  • 1/2 cup almond meal or almond flour
  • 1/2 cup gluten free flour or whole wheat flour
  • 1/4 cup coconut oil
  • 1 tablespoon flax seeds crushed
  • 3 tablespoons water
  • 1/4 cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon

Preheat oven to 350F. Mix crashed flax seeds with 3 tablespoons of water and sit it aside until seeds absorb all water and become like a thick paste (the flax seeds will substitute an eggs).

In large mixing bowl smash bananas and then add cinnamon, baking powder, baking soda and salt and mix it well.

Then add coconut oil, vinegar, maple syrup and flax seeds mixture.

Mix everything well then add all dry ingredients: oats, gluten free flour and almond meal. Mix it well and let it sit for 5 minutes and incorporate nicely.

Grease baking pan with baking spray and pour batter into it, spread it evenly and then stick into the oven and bake for 40 minutes.

Pull it out of the oven sprinkle with dry oats and let it cool down completely and then cut it into 9 squares.

Enjoy!

slice-of-banana-cake

 

 

Tiramisu with Meringue

It is the middle of summer and it is very hot in Texas. I am very busy this summer traveling around the state and selling my chocolates and my new product which is caramelized alcohol (imagine Caramels made from Whiskey and Tequila). I have almost no time for cooking as it is also hot but still like to spoil my family and friends with something new and delicious and it would not require a long preparation.

Last weekend we were invited to our friends’ house to celebrate the 4th of July and I decided to make one of my favorite desserts, Tiramisu, which takes very little effort to make and it is very delicious! As this recipe calls for 4 egg yolks, I decide to dispose the leftover egg whites and make a meringue for decoration. It also give this dessert a nice look and also a added a very delicate taste.

tiramisu

For about 20 servings you will need:

  • 4 large egg yolks
  • 8oz mascarpone
  • 1/4 cup any Coffee liquor, I used Kahlúa liquor
  • 1/4 cup of granulated sugar
  • 2 cups of heavy whipping cream
  • 1 cup of strong brewed coffee
  • 2-3 packages of soft lady fingers cookies, sold in baking department
  • 2 tablespoons of cocoa powder
  • ingredients_for_tiramisu

For meringues use this recipe

In small sauce pan bring together egg yolks, sugar and coffee liquor. Mix it until all combined and put on simmering double boiler. Cook whisking constantly until the mixture reaches 160F, it will kill all bad bacteria. Take egg mixture from the heat and place it on top of the ice bowl and let it completely cool.

Meanwhile in a stand mixer bowl start whipping heavy cream with mascarpone until it builds the hard picks. Carefully fold in cream to the egg mixture until combined.

Now it is time to assemble our Tiramisu!

Place two rows of lady fingers into 8″ by 11″ casserole dish. Using a spoon cover each lady finger with coffee. Transfer prepared mascarpone icing into the pastry bag and pipe it on top of the lady fingers until all of them are covered. Repeat with the rest of the lady fingers and icing.

 

Sprinkle the top of the dessert with cocoa powder and decorate with meringues.

tiramisu_3

Refrigerate your Tiramisu for 24 hours before serving.

Enjoy!

 

 

Russian Easter Bread -Kulich

Next Sunday , May 1st,  we will celebrate Easter in Russia. For this holiday many Russian women  make very special meal and bake traditional sweet Easter bread -Kulich. The night before the Easter,  many Orthodox Churches holding  special night services and this traditional bread is already baked and people take it to a church as this bread represents the body of Christ. Next morning it is common in Russia visiting your neighbors and giving away Kulich and colored eggs.

The bread is normally very sweet to taste and light and airy to feel. It is traditionally decorated with meringue and colored millet on top. I found many different variations of this bread on line. Usually it takes all day to work with the dough which is not that much time many women have now while working and taking care of their families. I have chosen more adapted version of Kulich recipe which will take less time and bread taste as good as the original recipe.

I decorated my Kulich with colored red chocolate and dry fruits and nuts. It looked gorgeous! By wrapping it into colored wrapping paper and using stretch bows ,can make your Kulich ready to be given away to your family, friends and neighbors.

kulich

For about two 7″ and six 2 1/2 ” round Kulich breads you will need:

Recipe

All ingredients bellow need to be room temperature

  • 4 egg whites
  • 4 egg yolks
  • 1 1/2 cup of sugar
  • 3 3/4 cups of organic flour sifted
  • 250 ml of milk
  • 1 tablespoon of dry active yeasts
  • pinch of salt
  • vanilla
  • 3 tablespoons of sour cream
  • 1 stick of unsalted butter
  • 1 cup of dry fruits , I used raisins
  • Panettone bread baking cups can find here

For the topping:

  • 6 ounces good quality white chocolate
  • chocolate oil based food coloring of any color, I used red
  • 1 cup of chopped dry fruits of your choice, I used dry figs and raisins
  • 1/3 cup chopped roasted unsalted pistachios and almond slices

In a small bowl combine 50 ml of milk, one tablespoon of sugar and yeast and let it rest for 5-10 minutes or until yeast starts fermenting and build a foam.

In two separate bowls separate egg whites and egg yolks. Add a pinch of salt into egg yolks and let them rest for few minutes. Then whisk egg yolks with fork gradually adding 1/2 cup of sugar until it becomes light in color.

Using stand or hand mixer mix on medium speed egg whites adding  another 1/2 cup of the sugar until it builds light foam.

Meanwhile in small sauce pan bring to boil rest of the milk and 1/2 butter stick. Add 50 grams of flour and combine it quickly using whisk to avoid lumps.

Pour egg yolks into large mixing bowl then add milk with yeast, mix it well.

Melt butter and add it slow to egg whites mixture, then add sour cream and mix it until well combined. Pour this mixture into egg yolks and yeast mixture, add a tablespoon of vanilla and mix it again.

Now slow start adding sifted flour, mix it well with your hands and form a ball. The dough will be sticky, you can use a little grape seed oil to prevent it from sticking to your hands. Cover dough with plastic wrap and let it rest for at least 1 1/2 hour until it doubles in size.

Take the dough , add raisins and mix them into the dough, you can use a little bit more grape seed oil.

Fill each of the baking cups half full and let the dough rise again. When ready bake bread for about 15 -20 minutes for a small cups and 25-30 minutes for the larger cups at 350F.

Check if ready with wooden stick. If it comes out clean then it is baked through.

Let your bread cool completely before topping it with melted chocolate.

To decorate: chop pistachios and dry figs first. Melt white chocolate on double boiler, be careful do not over heat it as the chocolate can seize and at this point will be spoiled. You can add one tablespoon of a grape seed oil to your chocolate  for a shiny finish.

Drizzle melted chocolate on  top of each Kulich and top it with chopped fruits and nuts.

kulich

Enjoy!