2nd Hands On I

Managed to find some time to post this thingy.. busy these few days plus the weather went haywired. Kept on raining then sun popping out followed by rain & sun again. Can't even trust the weather forecast to plan my morning exercise routine at Macritchie Reservoir. Ok last friday went to Phoon Huat again for class. Skipped the previous one as there was like no much difference for the cake we gonna bake with the cake i learnt from my 1st Hands On. Its squared chocolate special cake with just hazelnut fillings. Same ingredients and method. The bread was black seasame wholemeal bread with diced cheese fillings. Not interested in that too...

Well this lesson, the menu was White Forest Gateau & Ciabatta bread with sundried tomato & olive. Ah Ha!! finally some western bread instead of the chinese bread from those previous class. First up the cake.

And as usual the vanilla sponge cake was already prepared for us by the chef. Even the cutting the cake into 1/2 has been done too. Haix... when can i be able to really bake one of my own??. Well the steps are quite basic & easy actually. With that we were left with the white chocolate cream and cherries fillings to be done. This time round i didn't even dare to lick at the melted white couverture as my partners were quite sensitive to hygiene. (*&^%$#$@#$^%^&. Added some liqour called Kirsh into the cream mixture to make it more tasty too but i prefer adding more passion fruits!! Fruits are healthier than liqour. LOL

Ingredients:
(VANILLA SPONGE)
- 250gm super sponge cake mix
- 5 eggs
- 50gm of water
- 50gm unsalted butter

1. Put all the ingredients into the mixing bowl except the butter
2. Whip up the misture to 2.5 times volume
3. Add in the melted butter and mix well
4. Pour on the tray and bake at 180 degrees for 20 minutes

Ingredients:
(WHITE CHOCOLATE)
- 3 Egg yolk
- 40gm fine sugar
- 1/2 pcs of vanilla pod
- 80gm of UHT milk
- 1 tbsp of Gelatine powder
- 3 tbsp of Hot water
- 50gm of Frozen passion fruit
- 100gm of melted white couverture
- 250gm of whipping cream (dairy)

1. Cream the egg yolk and sugar to creamy. Speed at 3 if possible
2. Boil the milk and vanilla. Add into the egg yolk & sugar mixture and mix until is cool
3. Whip up the cream to soft peak and add into it
4. Add in the passion fruit , white couverture into it and mix well
5. Lastly dissolve the gelatine with hot water, add in and mix well

Ingredients:

(CHERRIES FILLINGS)

- 200gm of dark sweet cherries and sour cherries ( optional usage of which as long as its 200gm)

- 200gm of water

- 1pc of cinnamon stick

- 10gm of unsalted butter

- 10gm of corn flour

- 25gm of fine sugar

1. Boil the butter, water, sugar and cinnamon together
2. Dissolve the corn flour with water and add into it
3. Lastly turn off the flame, adding in the cherries

This cake needed darn lots of items. Luckily we used the time for our bread dough to rise to make these stuffs or else we wouldn't be able to go home at 10pm. Well with those necessary things done, left the finishing.

• Cut the sponge cake into 2pcs
•  Put 1 pc into the cake ring and put the cherries fillings into it

• Pour in 1/2 the chocolate filling into it and put the 2nd layer sponge
• Repeat the steps of putting in cherries and chocolate filling . Level it after that
• Keep in the fridge to let it set
• Take out and unmould the ring, coating the whole cake with whip topping cream
• Last decorate it with white chocolate curl and cherries on it

And TADAH!!! hehe better looking than my first chocolate cake. YAY!