Skip to main content

Happy Mother's Day 2011

Happy Mother's Day to all of YOU, mothers out there. Love being a mother for 3 and enjoying it. 

Shawn and Samson enjoying ice cream after having mother's day lunch with popo and thai thai.

Shawn and Samson goes to Tadika Faith Montessori, every special day, school will teach them do special hand craft works. This is Shawn's mother's day hand craft for me...^^


Look....it is so special...made of small baking papercups, disposable chopstick, newspaper, drinking papercup...etc..


Happy Mother's Day written with his own hand writting...how sweet...^^

                                      Dinner with Popo at Lutong Cafe.

This year I am making a cheesecake from 'my favourite DAINTY DESSERTS' From..Chef Kevin Chai ~ 幸福下午茶...蔡老师的书. 里边还有很多好多好多,好料......
Oreo Layer Cheesecake
Sponge Ingredients:
120g sponge mix
2 eggs
2 tbsp water
30g melted butter

Filling:
400g cream cheese
100g castor sugar
2 eggs
130g sour cream
1 tbsp cornstarch
60g oreo biscuits (crushed)

Method:
1) To make sponge cake, beat sponge mix, eggs and water in mixer with high speed until light and fluffy. turn to low speed, mix in metled butter until well blended.

2) Spread butter into prepared 7" (18cm) tin and bake in oven at 180c for 20 minutes. Remove and leave to cool. Split into two layers.**I use two swiss roll baking tray to bake so I do not need to split into two.

3) To make filling, beat cream cheese and sugar until smooth. Beat in eggs, one at a time until blended. Stir in sour cream and cornstarch to form cheese batter.

4) Divide into two portions. Add in 40g crushed oreo biscuits into a portion. The other reserve for original flavour.

5) Place a slice of sponge cake into tin. Spread with original flavour cheese batter and bake in a preheated oven at 200c for 20 minutes. Remove from oven.

6) Place another slice of cake on top of half bake cheese. Spread with oreo cheese batter and sprinkle the remaining crushed oreo biscuits on top. Continue bake for 20 minutes. Remove from oven and leave to cool. Chilled in fridge.



**This is a very yummy and special cake. This cake have two layers of cheese batter. One part is original flavour and the other is oreo cheese batter flavour sandwich between pieces of plain sponge cake....TRY THIS...YOU WILL LOVE IT...^^

Comments

Popular posts from this blog

Steam Lapis Bumi Cake ~ 蒸咖啡千层蛋糕

This little rose cake you see here is the last tablespoon batter of my steamed coffee layer cake. After i finished steaming the layer cake there is still some batter left but no enough to cover the cake so i took a silicone rose mould and make it into this..:D This is a very rush steamed coffee layer cake. It is also named Steam Lapis Bumi Cake. I am crazy to make this 3 hours ago..:p but i wanted to share this because this cake is simply really delicious. My apologize for this is not a very handsome looking layer cake..:p Lapis Bumi/ Coffee layer cake recipe from : my sister connie Ingredients A: 450g butter B: 10 eggs C: 388g condensed milk (i reduced to 300g) 300g Kaya (i used Glory brand) D: 270g plain flour 200g Horlick E: 5 tsp instant coffee powder add 2 tbsp warm water to diluted (i added 6 tsp with 3 tsp warm water) To do: 1) Beat A till pale and fluffy. Add in B, one egg at a time and blend well. 2)...

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D N...

A Sarawak Cake ~ Cake Hitam ( 砂劳越的蛋糕 ~ 黑美人蛋糕)

Sarawak is famous of its' Steamed Cakes and Layer Cakes (Kek Lapis). Steamed Cakes in Sarawak are mostly steamed for hours. I have done a steamed cake that took me 7 hours to cook. Can you imagine that!!  Crazy me!! I can't believe that i have done it just because i love that particular cake so much. I have tasted the cake in a Malay friend's house while go visiting on a Hari Raya. The name of that Cake is Kek Hati Parek. This Malay friend of mine, she is so so kind to share her recipe to me. This will be share in future.  砂劳越有好几种著名的蛋糕. 其中有千层蛋糕和蒸蛋糕.  我各人很喜欢蒸的蛋糕.  砂劳越的蒸蛋糕通常是需要蒸上2个小时以上.  记得我成蒸过一粒蒸蛋糕用了7个小时. 是不是有点'疯了' 7个小时!! 当时, 真的! 太喜欢那蛋糕了(Hati Parek 蛋糕) . 是在有一年的开斋节拜访一位马来朋友时在她家吃过. 就回味无穷. 跟她要了食谱:D  今天先不谈7个小时的蒸蛋糕, 就留下次吧! In this post i am going to share another Sarawak steamed cake which is very popular in Sarawak. It is Kek Hitam which means Black Cake. This cake is also known as Kek Serikaya (Screwpine custard Cake) or Kek Belacan (Shrimp paste ...