Materials :
10 egg yolk.
6 protein.
175 sand sugar gram.
1/2 emulsifier/tbm/sp/ovalet cake sdt.
150 whole-wheat gram.
100 margarine gram, melting.
pasta of moka sufficiently
nougat vanilla :
250 brown gram nub with cream bread.
150 powder cream gram mixe with 200 cool milk ml, shake.
300 gram of enting bean, box harshly.
Decoration : bean enting and red cherry.
Way of making:
1. Prepare circular brass [of] size measure 22 cm, olesi with margarine, whole-wheat taburi, casting aside. Heating oven with temperature 180 degree of Celcius.
2. Shake egg turn yellow, turn white with sand sugar and of cake emulsifier, till flower and is soft.
3. Including whole-wheat, swirl to flatten, enhancing margarine melt, swirl to flatten, enhancing pasta of moka, swirl to flatten and pour into brass and grill during 40 minute till mature.
4. Nougat Vanilla : mix [of] cacao nub with cream with cream which have been shaked, swirl to flatten.
5. Solution : crosscut [of] cake become 3 shares level off, olesi with cream olesan, taburi with bean enting, smooth down to reorganize. Decorate entire/all surface of and cake of taburi bean enting and red cherry. Keep in cooler cupboard;locker. Present to be chilled.
To : 12 cutting.
BROWN CAKE ZEBRA BLOT.
Materials :
300 margarine gram.
250 sand sugar gram.
1 rum sdm of baker.
10 egg item, dissociating to turn yellow and turn white him
300 whole-wheat gram.
1 powder baking sdt.
6 brown sdm [of] meyses.
brown dough :
3 brown sdm [of] powder.
2 brown pasta sdt.
Way of making:
1. Heating oven with temperature 180 degree of Celcius, prepare brass form size measure ring 24 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake soft sand sugar and margarine till, including powder vanili and egg yolk in phases and continue to shake till flatten. Including and whole-wheat of baking powder, swirl to flatten.
3. Enhancing protein which have been shaked is stiff, swirl to flatten.
4. Brown dough : take 1 / 4 dough give powder cacao and brown pasta, swirl to flatten.
5. Pouring 1/2 part of white dough to brass, pouring dough 1 / 2 part of brown dough and taburi by 3 brown sdm [of] meyses, poke at to make pattern of marmer, pouring the rest of white dough and brown dough, meyses taburi and pattern form of marmer.
6. Grill during 45 minute till mature, lift. Present as complement drink coffee or tea.
To : 16 cutting.
CHOCO TEA CAKE.
Materials :
275 brown gram cook " dark"
150 sugar gram of kastor.
175 butter gram bargain.
1 essens vanilla sdt.
5 disjointing egg item turn yellow and turn white him
100 whole-wheat gram.
decoration : brown nub with cream and powder sugar and pastry.
Way of making:
1. Prepare brass unload size measure tide 22 cm, pillow bread paper, butter olesi and of taburi whole-wheat, heating oven with temperature 180 degree of Celcius.
2. Ripe cacao, sand sugar and butter put in place of and lumerkan, swirl to flatten, lift and eliminate heat vapour. Enhancing essens vanilla, swirl to flatten. egg uning shake soft and pour into brown dough, swirl to flatten.
3. Including whole-wheat, swirl to flatten. Protein shake till flower and is stiff, mixing into brown dough, swirl to flatten, pouring into brass. Grill during 45 minute till mature, lift.
4. Sugar powder Taburi, crosscut and present as sajian drink coffee or tea.
To : 12 cutting.
MANGO TEA CAKE.
Materials :
125 gram of margarine.
200 sugar gram of kastor.
3 egg item.
120 corn oil ml.
275 whole-wheat gram.
2 cake soda sdt.
1 powder cinnamon sdm.
75 dry scar coconut gram.
75 currant gram.
1 mango of harumanis matured, cut dice.
taburan : iris almond.
Way of making.
1. Shake soft sugar and margarine till, including egg one per one at the same time continue to be shaked till flatten.
2. Including corn oil and whole-wheat, swirl to flatten, enhancing cake soda, powder kayumanis, coconut grat and currant, swirl to flatten. Enhancing mango cutting, swirl to flatten.
3. Pouring into brass, almond taburi slice and grill during 45 minute or till mature, lift.
4. Cut to pieces and present.
To : 16 cutting.
CHOCO RING CAKE.
Materials :
100 palm sugar gram.
100 brown gr [of] powder.
175 margarine gram.
3 egg item.
250 flour gram of self-raising.
200 brown gram cook crosscut dark&white [of] dice.
100 cream ml jell.
75 brown gram cook to melt.
2 margarine sdm melt.
Way of making :
1. Heating oven with temperature 180 degree of celcius, prepare brass form size measure ring 1 litre.
2. Mingle flour of self-raising with palm sugar, powder cacao and margarine, swirl to flatten, including egg one by one and ripe cacao, swirl to flatten.
3. Grill during 40-50 minute lift and decorate with brown saus, fruit cocktail and of strawberry.
4. For saus to heat cream jell, ripe cacao and margarine swirl to flatten.
To : 10 cutting.
LEMON of APPRICOTE CAKE.
Materials :
175 butter gram
175 sand sugar gram.
3 egg item.
225 flour gram of self-raising.
1 lemon peel rasp sdm.
175 gram of apricot dry, iris.
150 bean gram of mete sangrai, chop up.
Syrup nub with cream : 3 apricot sdm, 1 sdm irrigate and 50 sand sugar gram, heating Taburan : almond, iris sufficiently
Way of making :
1. Heating oven with temperature 180 degree of celcius, prepare brass form size measure segiempat 22 x 15 x 7 olesi cm with margarine and pillow with bread paper.
2. Shake butter with soft sugar till, including egg one by one at the same time continue to be shaked.
3. Including flour of self-raising, swirl till flatten, enhancing dry apricot and bean of mete.
4. Grill during 40-50 minute lift and taburi with slice of almond and of syrup apricot.
To : 10 cutting.
STRAWBERRY RING CAKE.
Materials :
275 flour gram of self-raising.
1 powder cinnamon sdm.
100 palm sugar gr.
60 cress oil ml
250 apple juice ml.
1 apple pare to cut dice.
100 gram of strawberry fresh cut dice.
Decoration : fresh strawberry, apple slice and jam of strawberry.
Way of making :
1. Heating oven with temperature 180 degree of celcius, prepare brass form size measure ring 1 litre.
2. Mingle flour of self-raising with powder cinnamon and palm sugar, swirl to flatten to [enter/include] cress oil and apple juice, swirl to flatten.
3. Enhancing apple slice and of strawberry, swirl to flatten to infuse brass.
4. Grill during 35-40 minute, lift and decorate with slice of strawberry, jam and apple of strawberry.
To : 10 cutting.
STEAM FRUIT CAKE.
Materials :
6 egg yolk item.
2 protein item.
80 palm sugar gram.
50 sand sugar gram.
1/2 emulsifier cake sdt.
125 whole-wheat gram.
1 powder cinnamon sdm or flavour of spekuk.
100 gram of margarine, melting.
150 currant gram.
100 red cherry mixture gram [of] green, cut to pieces.
Decoration : brown cook to melt.
Way of making :
1. Prepare brass form size measure ring 600 ml, olesi with and margarine of taburi whole-wheat, prepare boiler which last for brass size measure, heating.
2. Shake egg with palm sugar, sand sugar and of cake emulsifier, shake till flower and is soft.
3. Including cinnamon powder and whole-wheat, swirl to flatten, including liquid margarine, swirl to flatten, enhancing red cherry and currant [of] green, swirl to flatten to pour into brass.
4. Steam during 30 minute till mature, lift, to be made cool and decorate with ripe cacao. Cut to pieces to present.
To : 8 cutting.
ORANGE ANGEL FOOD CAKE.
Materials :
10 protein.
1 tartar of cream sdt.
250 sand sugar gram.
1 lemon essens sdt.
175 whole-wheat gram.
50 gram of almond iris.
Way of making :
1. Heating oven with temperature 175 degree of celcius, prepare brass form ring unload tide, wett with water, arrange in layers brass base with bread paper, casting aside.
2. Protein shake with tartar of cream, including sugar a few/little and shake to continue till flower and is stiff.
3. Including lemon essens and flour of terigum, swirl to flatten. Brass form ring if/when have run dry to wett again its interior, pouring dough into brass, taburi with slice of almons.
4. Grill during 30 minute or till mature, lift hilanagkan condense heat and return.
To : 12 cutting.
SCREW PINE of CHIFFON CAKE.
Materials :
6 egg yolk.
175 smooth sand sugar gram.
100 cress oil ml
150 coconut mink ml from 1 / 2 coconut item
250 whole-wheat gram, sieve.
1 powder baking sdt.
1/2 cake soda sdt.
screw pine pasta sufficiently
8 protein.
1 tartare of cream sdt.
100 smooth sand sugar gram.
Decoration : powder sugar taburan and red cherry.
Way of making :
1. Heating oven with temperature 180 degree of Celcius prepare brass of chiffon form size measure ring 22 cm, pillow with bread paper and wett with water, casting aside.
2. Swirl to flatten egg yolk and sand sugar, including cress oil, coconut mink and whole-wheat, powder baking and cake soda, swirl till become dough which jell. Enhancing screw pine pasta swirl to flatten.
3. Shake protein with tartar of cream [enter/include] sand sugar a few/little at the same time continue to be shaked till flower and is stiff.
4. Mixing protein into egg dough, swirl to flatten, pouring into brass and grill during 45 minute till mature.
5. After maturing, lift, return brass or drape inversed [at] bottle, after heat vapour lose cake will escape. After cool [by] cake [of] taburi with powder sugar and decorate with red cherry.
To : 12 cutting.
CHOCO CHIFFON CAKE.
Materials :
7 egg yolk.
200 smooth sand sugar gram.
100 cress oil ml
150 liquid milk ml.
200 whole-wheat gram sieve.
50 brown gram [of] powder sieve.
1 powder baking sdt.
7 protein.
100 smooth sand sugar gram.
1 tartar of cream sdt.
Decoration : brown cook.
Way of making :
1. Heating oven with temperature 180 degree of Celcius. Prepare brass of chiffon form size measure ring 24 cm, pillow with bread paper and wett with water.
2. Mingle egg yolk with sand sugar, swirl to flatten, including cress oil, swirl to flatten to enhance liquid milk swirl to flatten. Including whole-wheat, brown [of] and powder of baking powder, swirl to flatten to cast aside.
3. Shake protein with sand sugar and of cream tartar of till flower and is stiff, including into egg dough, swirl to flatten. Pouring into brass and grill during 45 minute.
4. After maturing, lift to return brass or drape inversed [at] bottle, after heat vapour lose cake will escape by itself, made cool and decorate with ripe cacao.
To : 12 cutting.
CAKE ENDUE CHEESE.
Materials :
12 egg yolk.
5 protein.
150 sand sugar gram.
1 emulsifier cake sdt.
150 whole-wheat gram sieve.
1/2 powder baking sdt.
150 margarine gram, melting.
Complement : cheese cream and cheese of cheddar.
Way of making :
1. Heating oven with temperature 175 degree of Celcius. Prepare circular brass [of] size measure 22 olesi cm with and margarine of taburi with whole-wheat.
2. Shake egg, and sugar of cake emulsifier, till flower [enter/include] whole-wheat, powder baking and swirl to flatten.
3. Including liquid margarine, swirl to flatten and infuse brass.
4. Grill during 30 minute till mature and made cool.
5. After chilled, olesi one upper cake [of] him with cheese cream, compile other cake, olesi entire/all part of cake with cheese cream and of taburi upper [of] cake with cheese of cheddar scar.
To : 12 cutting.
CAKE MARMER.
Materials :
300 margarine gr.
250 sand sugar gr.
1 powder vanili sdt.
10 chicken egg yolk.
10 chicken protein, shake stiff till.
Sieve :
300 whole-wheat gr.
1 powder baking sdt.
Brown dough :
3 brown sdm [of] powder.
1 brown sdt [of] pasta
Decoration : powder sugar and of stroberi fresh.
Way of making :
1. Heating oven with temperature 175 degree of Celcius prepare brass form size measure ring 24 olesi cm with and margarine of taburi wheat, casting aside.
2. Shake margarine, and sugar of vanili till flower. Including egg yolk one by one, at the same time shake to continue till flower. Including whole-wheat mixture a few/little at the same time swirl to flatten.
3. Enhancing egg white shake sammbil swirl to flatten.
4. Brown dough : take 100 dough ml, mixe with powder cacao and pasta cacao till flatten.
5. Pouring semi part of white dough into brass, smooth down. Enhancing semi part of brown dough, swirl with fork [is] till formed [by] marmer.
6. Pouring the rest of white dough and brown dough, swirl again with fork.
7. Grill during 45 minute till cacao and mature. Lift and made cool.
8. Decorate with powder sugar and of stroberi fresh. Present as friend drink coffee or tea.
To : 16 cutting.
SOFT BROWN CAKE.
Materials :
15 egg yolk.
6 protein.
175 smooth sand sugar gram.
150 whole-wheat gram, sieve.
2 brown sdm [of] powder.
1 brown pasta sdm.
1 powder baking sdt.
150 margarine gram , melting.
Decoration : endue brown cutting or legit cook, sugar syrup, 100 powder cream gram shake by 175 cool milk ml, enhancing cacao nub with cream sufficiently and fresh fruit.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare oval brass [of] size measure 26 cm, olesi with and margarine of taburi with whole-wheat.
2. Shake egg yolk, sand sugar and protein till flower, including whole-wheat, brown [of] powder, brown pasta and powder baking, swirl to flatten. Enhancing liquid margarine, swirl to flatten. Pouring dough into brass.
3. Grill during 45 minute till mature.
4. Solution : crosscut [of] cake level off 3 shares, giving olesan, reorganize and decorate entire/all surface of cake, arrange in layers cake boundary with slice endue legit and decorate with fresh fruit. Keep in cooler cupboard;locker.
5. Cut according to appetite.
To : 16 cutting.
BANANA BOLLEN.
Materials :
60 gram of margarine.
100 liquid milk ml.
2 sand sugar sdm.
60 whole-wheat gram.
3 egg item.
1/2 powder baking sdt.
5 king banana, crosscut [of] dice.
50 currant gram.
Oil to fry.
Taburan : powder sugar, brown cook, melting cheese of cheddar scar.
Way of making :
1. Cook margarine with liquid milk and sand sugar, after boiling to [enter/include] whole-wheat, swirl to flatten and cook proof till, lift.
2. Including egg one by one into dough and swirl to flatten, use mixer, enhancing powder baking, swirl to flatten.
3. Including banana cutting and currant into dough, swirl to flatten.
4. Heating cooking oil, use two tablespoon form circular dough and fry till chocolate, lift.
5. After chilled [by] taburi with powder sugar, brown melt and cheese of cheddar.
6. Present immediately.
To : 20.
BOLU PUDDING CARAMEL.
Materials : Bolu.
5 egg yolk.
2 protein.
100 sand sugar gram.
100 whole-wheat gram.
1/2 powder baking sdt.
80 gram of margarine, lumerkan.
1 vanilla essens sdt
Pudding :
500 liquid milk ml.
1 powder jelly bale.
1 maizena sdm
2 egg yolk.
100 sand sugar gram.
1 powder vanili sdt.
2 protein, shake stiffly.
Caramel :
100 sand sugar gram, make caramel.
Way of making :
1. Bolu : Heating oven with temperature 180 degree of Celcius, prepare circular brass [of] size measure 20 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake soft sand sugar and egg till and paler chromatic. Including and whole-wheat of baking powder, swirl to flatten to enhance margarine which have been melted and vanilli, swirl to flatten to infuse brass.
3. Grill during 30 minute till matured and golden brown chromatic, lift, to be made cool.
4. Prepare brass unload size measure tide 22 cm, put cake in it, casting aside.
5. Pudding : take liquid milk a few/little to dissolve maizena and mixe with egg yolk, swirl to flatten, mingle the rest of liquid milk with jelly, sand sugar and of vanili powder, enhancing egg mixture swirl to flatten and didihkan, lift setelh condense heat lose to mixe with protein which have been shaked is stiff, swirl to flatten and infuse brass.
6. Pouring caramel of pattern form and him of marmer, keep in cooler cupboard;locker. Present to be chilled.
To : 12 cutting.
BROWN BOLU [of] CONTENT of VLAA
Materials :
6 egg yolk.
3 protein.
175 sand sugar gram.
100 whole-wheat gram.
20 brown gram [of] powder sieve.
1/2 powder baking sdt.
80 gram of margarine lumerkan.
Vlaa :
450 liquid milk ml.
50 cream ml jell.
100 sand sugar gram.
60 flour gram of maizena
1/2 salt sdt.
2 egg yolk.
rhum sufficiently, if/when liking
Taburan : brown [of] powder.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare brass of segiempat 20 cm, olesi with margarine, whole-wheat taburi, casting aside.
2. Bolu : shake egg with soft sand sugar till and paler chromatic. Including whole-wheat, brown [of] and powder of baking powder, swirl to flatten to enhance margarine which have been melted, swirl to flatten to pour into brass.
3. Panggan in oven during 30 minute till mature, lift to be made cool.
4. After chilled to cut to level off to become 2 shares cast aside.
5. Vlaa : liquid milk take a few/little to dissolve maizena and enhance egg yolk, swirl to flatten. Rest of liquid milk mixe with cream jell, sand sugar and salt, swirl to flatten, enhancing condensation of maizena, swirl to flatten, didihkan after jelling, lift.
6. Bolu put again in brass, pouring vla and cover with cutting of bolu and made cool.
7. After chilled to return and brown taburi [of] powder, decorative according to appetite.
To : 12 cutting.
KLAPPERTART.
Materials :
5 egg yolk item.
1 egg item.
150 sand sugar gram.
50 whole-wheat gram.
25 flour gram of maizena
1 rum essens sdt.
1 margarine sdm, melting.
100 ml irrigate coconut
200 liquid milk ml.
2 young coconut item [of] kerok take its flesh
3 protein shake with 50 sand sugar gram till flower 25 iris canary gram.
50 currant gram soak water just leak.
Way of making :
1. Heating oven with temperature 175 degree of Celcius.
2. Shake egg yolk and dissolve sugar till, including rum essens, whole-wheat of maizena swirl to flatten.
3. Including margarine which have been melted, coconut water, swirl to flatten.
4. Prepare heatresistant dish [of] size measure 22 globularity cm or size measure rectangle aluminium brass 8 x cm 15 olesi cm with margarine, arrange young coconut in dish, pouring dough grill during 15 minute [release], enhancing protein which have been shaked to smooth down taburi with with currant and canary and grill again during 30 minute. Lift, eliminating heat vapour keep in cooler cupboard;locker.
5. Present to be chilled.
To : 8 people.
Sweedy Cake.
Materials :
Cake :
5 egg item.
150 sand sugar gram.
125 whole-wheat gram.
30 brown gram [of] powder.
100 gram of margarine.
Olesan :
150 bean jam gram.
150 brown gram [of] pasta nub with cream bread.
Decoration : Brown cook to melt to print leaf form, brown [of] pasta nub with cream powder cacao and bread.
Way of making :
1. Cake : heating oven with temperature 175 degree of celcius, size measure brass sipkan 20 cm form deary, olesi with and magarine of taburi whole-wheat, casting aside.
2. Shake sand sugar and egg till flower and is stiff, including whole-wheat, brown [of] and powder of baking powder, swirl to flatten, including margarine melt to swirl to flatten.
3. Infusing brass and grill during 30 minute, lift and made cool.
4. Olesan : Mix [of] pasta / bean jam with cacao nub with cream, swirl to flatten. Cut cake level off 2 shares and give bean olesan, closing again.
5. Olesi surface of cake with cacao nub with cream and brown taburi [of] powder, decorative [of] cake according to appetite and keep in cooler cupboard;locker.
To : 12 cutting.
Cake Yoghurt.
Materials :
200 butter gram or of margarine.
200 sand sugar gram of castor.
4 egg yolk.
1 lemon peel rasp sdm.
80 lemon orangeade ml.
200 yoghurt ml.
250 whole-wheat gram.
2 powder baking sdt.
1/2 cake soda sdt.
4 protein shake, stiff till.
Olesan :
125 powder sugar gram.
1 lemon orangeade sdm.
50 Yoghurt ml.
Way of making :
1. Heating oven with temperature 180 degree of celcius, prepare brass form size measure ring 20 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Shake soft sand sugar and butter till, including egg and shake again till flatten.
3. Including peel rasp, orangeade, lemon, yoghurt, and whole-wheat, swirl to flatten, enhancing powder baking and cake soda swirl to flatten. including protein shake, swirl to flatten.
4. Pouring into brass and grill during 30 minute till mature, lift and made cool.
5. Olesan: mix [of] powder sugar with orangeade of nipis and of yoghurt, swirl to flatten. dab surface of cake and hushed till ossify, cut to pieces and dab surface of cake hushed till ossify, cut to pieces and present.
To : 12 cutting.
Cake Nenas Currant.
Materials :
180 butter gram and of margarine.
150 sand sugar gram of castor.
4 egg item.
300 whole-wheat gram.
1 powder baking sdt.
200 currant gram, soak water.
200 gram of nenas in can, crosscut [of] dice.
50 liquid milk ml.
1 powder vanilli sdt.
Olesan :
Way of making :
1. Heating oven with temperature 175 degree of celcius, prepare brass form size measure ring 20 olesi cm with and margarine of taburi whole-wheat, casting aside.
2. Shake or butter of margarine with soft sugar till, including egg and shake again till flatten.
3. Including liquid milk and whole-wheat, swirl to flatten, enhancing currant, and nenas of vanili powder flatten.
4. Pouring into brass and grill during 30 minute till mature, lift and made cool.
5. Olesan : shake protein, including powder sugar a few/little till flower and stiff enhance orangeade of nipis and dab to surface of cake, hushed just till ossify and cut according to appetite.
To : 12 cutting.
CAKE BANANA.
Materials :
250 margarine gram.
100 sand sugar gram.
100 palm sugar gram.
5 egg item.
250 whole-wheat, sieve.
1 powder baking sdt, 1 / 2 cake soda sdt.
1 flavour sdm of spekuk.
100 liquid milk ml.
4 banana of ambon , attenuating.
1 orangeade sdm of nipis.
Way of making :
1. Heating oven with temperature 180 degree of Celcius, prepare brass form loaf, 2, size measure 21 x cm 9,5 x cm 6,5 cm, olesi with and margarine of taburi whole-wheat, casting aside.
2. Attenuating banana of ambon, enhancing orangeade of nipis, swirl to flatten, in order not to quickly turn colour.
3. Shake margarine with palm sugar and sand sugar till flower and is soft, including egg one by one at the same time continue to be shaked till flower.
4. Including whole-wheat, powder baking, my soda and flavour of spekuk, swirl to flatten to enhance banana which have been attenuated, swirl to flatten and pour into brass.
5. Grill during 45 minute, till mature, lift.
6. Present as friend drink coffee or tea.
To : 18 cutting.
CAKE CREAM MANGO
Materials :
1 Bale endue heavy legit 265 gr, iris.
Dough Content :
2 Mango of harummanis, attenuating.
100 sand sugar gr.
250 liquid milk ml.
1 white colour powder jelly bale.
500 cream ml jell, shake.
10 gelatine gr dissolve by 50 warm water ml.
Decoration :
Fresh Strawberry.
Way of making :
1. Prepare brass unload size measure tide 22 cm, casting aside.
2. Arrange slice endue legit [in] brass boundary and base.
3. Content dough : mango which have been attenuated to mixe with sand sugar, Liquid milk and jelly, swirl to flatten and didihkan, lift and made cool.
4. Cream jell to shake till float stiffly, mixing into mango dough.
5. Gelatine dissolve with warm water and pour into mango dough, swirl to flatten.
6. Pouring dough fill into brass and keep in cooler cupboard;locker during 3 [hour/clock] till ossify.
7. Decorate according to appetite and present.
To : 12 People.
CACAO of STRAWBERRY CAKE.
Materials :
5 egg item.
150 sand sugar gram.
140 whole-wheat gram.
20 brown gram [of] powder.
1/2 powder baking sdt.
100 margarine gram melt.
Ice-Cream : 1 ice-cream litre feel stroberi.
Way of making :
1. Heating oven with temperature 175 degree of Celcius, prepare circular brass [of] size measure 20 cm, olesi with margarine, taburi with whole-wheat, casting aside to prepare brass unload size measure tide 20 cm, casting aside.
2. Cake : shake egg with sugar till flower and is soft, including whole-wheat, powder baking and powder cacao, swirl to flatten, enhancing margarine which have been melted, swirl to flatten, infusing brass and grill during 30 minute, matured, lift and made cool.
3. Prepare brass unload tide and arrange in layers interior with aluminiumfoil.
4. Cut cake level off to become 3 shares, participate under putting in brass, pouring semi part of ice-cream, cover with [both/ second] cake cutting, pouring the rest of ice-cream and cover with third cake potonga, closing and cover with aluminiumfoil, keep in freezer at least 3 [hour/clock].
5. Present as [cover/conclusion] dish.
To : 12 cutting.
CAKE AROMA SCREW PINE.
Materials:
8 egg yolk.
6 protein.
150 sand sugar gram.
175 whole-wheat gram.
1/2 powder baking sdt.
150 margarine gram melt.
screw pine pasta sufficiently
Decoration: brown cook " white" added [by] screw pine pasta sufficiently
Way of making :
1. Prepare wonder-pan" inner olesi [of] brass with and margarine of taburi whole-wheat, casting aside.
2. Shake egg with sand sugar till flower and is soft, including and whole-wheat of baking powder, swirl to flatten.
3. Including margarine which have been melted and screw pine pasta, swirl to flatten.
4. Infusing brass and grill during 30 minute with fire [is].
5. After maturing, lift to be made cool and decorate.
6. Present as friend drink coffee or tea.
To : 16 cutting.
BLUEBERRY CHEESE CAKE.
Elementary materials :
200 biscuit gr.
100 butter gr bargain, melting.
Content dough:
250 cheese cream gr.
100 powder sugar gr.
2 egg item.
10 gelatine gr, swirl with hot water 50 ml.
500 cream ml jell, shake.
1 lemon peel rasp sdm.
Complement : 1 can of Blueberry.
Way of making :
1. Prepare brass unload size measure tide 22 cm, casting aside.
2. Attenuating biscuit, including butter bargain which have dilumerkan,aduk flatten
3. Content dough :
Shake soft cheese cream till, including egg and sugar of bergantian. Shake to continue till flower, last [enter/include] gelatine which have been mixed with hot water, swirl to flatten. Enhancing cream jell which have been shaked is stiff, peel rasp and orangeade, swirl to flatten.
4. Pouring semi part of dough into brass and decant semi part of Blueberry, pouring the rest of and dough of Blueberry of him.
5. Keep in cooler cupboard;locker during at least 4 [hour/clock] till ossify.
6. Present to be chilled.
To 12 cutting.
STRAWBERRY CREAM EUROPEAN STYLE CAKE.
Elementary materials :
1 bolu furl as heavy as 400 gr,iris.
Content dough:
350 fresh Stroberi gr, attenuating.
100 sand sugar gr.
150 liquid milk ml.
1 white colour powder jelly bale.
500 cream ml jell, shake.
10 gelatine gr dissolve by 50 warm water ml.
Complement : Fresh Stroberi.
Way of making:
1. Prepare brass unload size measure tide 22 cm, casting aside.
2. Arrange slice of bolu furl brass boundary and base.
3. Content dough :
dinginkan dan angkat didihkan, dan rata aduk agar-agar, dan cair susu pasir, gula dengan campur dihaluskan telah yang [is] Stroberi
4. Cream jell to shake till stiff flower, mixing to dough of Stroberi.
5. Gelatine which have been dissolved, decant into dough of Stroberi, swirl to flatten
6. Pouring dough fill into brass and keep in cooler cupboard;locker during 3 [hour/clock] till ossify.
7. Decorate with fruit of Stroberi fresh and present to be chilled.
To 12 cutting.
MARBLE CREAM CAKE.
Elementary materials:
200 brown biscuit gr, attenuating.
100 butter gr, melting.
Content dough:
5 egg yolk item.
100 sand sugar gr.
250 cheese gr of Mascarpone cool, shake till flower.
500 cream ml jell to be chilled ( liquid cream whipped), shake till flower 2 gelatine sdm, dissolving by 50 hot water ml.
50 Kahlua ml ( Coffee Liquor)
150 brown gr cook, melting.
Taburan: Brown [of] powder.
Complement: Stroberi, Kiwi, canned Sweet Orange.
Way of making:
1. Prepare brass unload size measure tide 22 cm, pillow with foil alumunium, casting aside.
2. Brown biscuit attenuate and mixe with butter which have been melted, swirl to flatten, and pour into brass. Depress for the base of last cake keep in cooler cupboard;locker during 1 [hour/clock] till ossify.
3. Content dough:
Shake egg yolk and soft sugar till and flower, last lifted. Including cheese of Mascarpone which have been shaked, swirl to flatten, including cream jell to shake, gelatine condensation later;then swirl to flatten and enhance Kahlua, swirl to flatten again.
4. Solution :
Pouring dough fill into brass, brown cook which have been melted to put in decorative plastic poke and spray to Tiramisu, swirl with fork, till form pattern of marmer, keep in cooler cupboard;locker at least 4 [hour/clock].
5. Presentation:
Taburi with powder cacao and decorate with Stroberi, Kiwi and sweet Orange.
6. Present to be chilled.
To 12 cutting.
MOCA CUP CAKE.
Materials :
6 Egg yolk.
4 Item egg.
150 sand sugar gr.
1/4 emulsifier cake sdt.
160 whole-wheat gr.
1 powder susuk sdt.
100 margarine gr, melting.
pasta of Moca sufficiently
Decoration :
50 brown gr nub with cream / pasta
Way of making :
1. Heating oven with temperature 175 degree of celcius Prepare brass of Muffin, giving paper of cup, casting aside.
2. Shake egg with sand sugar, emusifier cake, whole-wheat, and milk powder during 7 minute till flower, input of margarine liquid, swirl to flatten, enhancing pasta moka, swirl to flatten, pouring into brass.
3. Grill during 20 minute till mature, lift and made cool.
4. Decoration: brown Input Pasta in decorative and decorative plastic according to appetite. Keep in cooler cupboard;locker. Present as friend drink coffee or tea.
To : 12.
MADARIN of CUP CAKE.
Materials :
4 egg item.
100 sand sugar gram.
1/2 emulsifier cake sdt.
125 whole-wheat gram.
1 orange gist;sari powder sdm.
100 gram of margarine lumerkan.
Decoration ;
50 powder cream gram.
100 chilled liquid milk ml.
Madarin orange in can sufficiently
Way of making :
1. Heating oven with temperature 175 degree of celcius.
2. Prepare brass of muffin, giving paper of cup, casting aside.
3. Shake egg with sand sugar and whole-wheat during 7 minute till flower, including orange gist;sari and of margarine liquid, swirl to flatten.
4. Pouring into brass and grill during 20 minute till mature, lift and made cool.
5. Decoration : shake powder cream and chilled liquid milk, swirl to flatten, input into decorative sack;bag.
6. Make decoration of cream and give madarin orange, keep in cooler cupboard;locker.
7. Present as friend drink tea or coffee.
To : 12 cutting.
CHOCO CUP CAKE.
Materials :
5 Item egg.
150 sand sugar gram.
1/4 Sdt emulsifier cake.
140 whole-wheat gram.
25 brown gram [of] powder.
100 gram of margarine, lumerkan.
Decoration :
100 gram.
200 liquid milk ml.
100 brown gram cook, plane down.
or decorate with cacao nub with cream / pasta
Way of making :
1. Heating oven with temperature 175 degree of celcius.
2. Prepare brass of muffin, Paper berry of cup, casting aside.
3. Shake egg with sand sugar, whole-wheat and emulsifier during 7 minute. input of Margarine liquid, swirl to flatten.
4. Pouring dough into paper of cup, grill during 20 minute, lift. Making cool.
5. Decoration : shake powder cream with chilled liquid milk till flower, input into sack;bag spray and make sseuai with appetite, giving chocolate plane down and keep in cooler cupboard;locker.
6. Present as friend drink coffee or tea.
To : 12.
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