Passion fruit & lime Bavarian

A very light and refreshing cake perfect for the summer. Recipe adapted from tartine

Classic genoise (make one 9-inch cake)
4 large eggs, around 200g
100g sugar
60g unsalted butter
1tsp vanilla essence
100g cake flour

Lime Syrup
3/4 c. sugar
3/4 c. water
Lime zest, grated from 3 limes
1/2 c. lime juice (around 6 limes)
3 tbsp contreu

Bavarian Cream
2/3 c. passion fruit purée
2 large egg yolks
1/3 c. sugar
pinch of salt
1 1/2 t. unflavored gelatin
2 T. water
1 1/2 c. heavy cream, very cold

Topping1 1/2 c. heavy cream, very cold
1 1/2 T. icing sugar
1 c. unsweetened large-flake dried coconut
Make 2 classic genoise - slice each into 2 to have 4 layers & use only 3
Preheat oven to 175C fan with rack at bottom.
Prepare pan with parchment at botttom, by buttering and flouring the bottom & sides.
Prepare clarified butter by heating butter in small saucepan till milk solids drop to the bottom. Pour through a fine sieve into medium sized bowl to remove the solids. Add vanilla to this and leave aside to keep warm.
In a large mixing bowl set over a pan of simmering water, heat the eggs and sugar until just lukewarm, whisking constantly.
Place the bowl on your stand mixer fitted with the whip attachment and whip it until very thick and tripled in volume.  This will take about 5 minutes on high, followed by 3 minutes on medium and 1 minute on low to stablise the bubbles.  While the whipping is happening, sift the flour.
Remove about 3/4 cup egg mixture and whisk in the warm-and-liquid beurre noisette.
Sift half the flour mixture over the remaining eggs and fold in gently with large ballon whisk.
Repeat with rest of flour, then fold in the butter mixture.
Pour batter into prepared pan and bake until the cake is golden brown and the cake starts to shrink away from the sides of the pan a bit.  This should take 20-30 minutes.  Loosen cake from sides of pan and turn it out on a rack to cool upright.  When ready to use, trim top and bottom crusts

To make the lime syrup, combine the sugar and water in a small, heavy saucepan and bring to boil, stirring with a wooden spoon. When the sugar has dissolved, remove the pan from the heat and chill until cool to the touch, about 30 minutes. Whisk the lime zest and juice & liquer into the syrup.

To make the Bavarian cream:
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the egg yolks, sugar, passion fruit juice, and salt in a stainless-steel bowl that will rest securely in the rim of the saucepan over, not touching the water. Whisk together and then place over the saucepan and continue to whisk until the whites are hot to the touch (120F), about 7 minutes. This is thebombe.
Meanwhile, in a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. When thebombe is ready add the gelatin and whisk well to dissolve. Remove the bowl from over the hot water and whisking to cool the mixture evenly.
In a mixing bowl, whip the cream with a whisk or a mixer fitted with the whisk attachment until it holds medium-stiff peaks. Scoop about one-third of the cream into the bombe and whisk together to lighten the bombe. Gently fold in the rest of the whipped cream with a rubber spatula.

To assemble
Fit 1 cake layer into the bottom of 9inch cake ring. Moisten the layer evenly with 6-8tbsp of lime syrup.
Pour half of the cream onto the first layer of cake. Top with the second layer, being careful as the filling is very liquid. Brush this layer with half of the remaining lime syrup and then immediately pour the remaining Bavarian cream over it. Carefully top with the last layer and moisten it with the remaining lime syrup.
Cover with clingfilm and chill in refrigerate overnight or in freezer for 2-3hrs.
When you are ready to finish the cake, remove the cake ring.

To make the topping, using the mixer or a whisk, whip the cream until thickened. Add the sugar and whip until the cream holds soft peaks. Using an offset spatula, frost the top and sides of the cake with the whipped cream, and then sprinkle the top and sides with the coconut. Return the cake to the refrigerator for about 2 hours before serving to allow the coconut flakes to absorb the moisture from the cream and soften.
Serve the cake cold. It will keep in the refrigerator for up to 1 week.

Serves: 12-16

Creme brûlée (adapted from Justin Quek)

400ml cream
130ml whole milk
1 vanilla pod
6 egg yolks
75g sugar

1. Split vanilla bean and boil with milk. Cover and seep for 10mins.
2. Add to rest of ingredients by whisking
3. Pour into 6 ramekins via sieve
4. Bake at 100C for 60mins
5. Chill for at least 3hr
6. Brûlée with light brown sugar just before serving

Molten chocolate cake with brandied cherries

Molten chocolate cake, serves 4 (adapted from Jean-Georges)

125g butter; plus a little for buttering the molds

112g bittersweet chocolate, preferably Valrhona

2 eggs

2 egg yolks

1/4 cup sugar

2 teaspoons flour

Pinch of salt

Brandied cherries

Cocoa powder

1. In the top of a double boiler set over simmering water; heat the butter and chocolate together until the chocolate is almost completely melted. (Alternatively, use microwave) While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.

2. Beat together the melted chocolate and butter and salt; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour; just until combined.

3. Butter and lightly flour four 4-ounce ramekins with cocoa powder. Divide the batter among the molds. Half filled the ramkin, place 5 cherries in middle and top up with batter. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours)

4. Preheat the oven to 450°F (220°C). Bake the molds on a tray for 6 to 7 minutes if at room temperature or 8-10mins if from fridge. the center will still be quite soft, but the sides will be set.

5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Earl grey tea creme brûlée

Smooth, deeply scented and flavored by earl grey tea and absolutely delicious


Makes 6 servings, adapted from Pierre Herme.
450ml whole milk
1 tbsp loose earl grey tea
4 large egg yolks
75g sugar
80ml cream

1. Centre rack in oven and preheat to 220F/100C
2. Bring milk to boil in saucepan. Stir in the loose tea, remove from heat, cover and infuse for 4 mins. strain milk to remove tea leaves.
3. Place the rest of the ingredients in a mixing bowl. Drizzle in the milk while whisking continuously.
4. Pour custard into ramekin via fine sieve to remove bubbles.
5. Bake for 45-60mins or until knife inserted in the centre comes out clean.
6. Chill for at least 2 hours before serving.
7. Sprinkle light brown sugar over chilled custard and caramelise sugar just before serving.

Ultimate hot chocolate

Rich, dark, chocolately and absolutely delicious.

400g whole milk
160g water
115g dark chocolate (valrhona caraibe or noir) chopped
25g cocoa powder (valrhona)
Mini marshmellows or 25g sugar

Bring milk, water and sugar to a boil.
Add chocolate and cocoa powder. Whisk to dissolve while heating till first bubble appears.
Take off heat and blend for 1 min.
Serve with 10-12 mini marshmellows if no sugar added

Serves 2-3 ppl

French yogurt cupcakes with blueberry topping

This recipes makes 12 cupcakes, really pretty and really yummy. The cupcake itself can taste rather bland but the topping goes really well with it and gives it an almost whimsical look. 

• 1 cup all-purpose flour
• 1/2 cup ground almonds (or, if you'd prefer, omit and use another 1/2 cup all-purpose flour)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups sugar, divided
• Grated zest of 2 lemons, divided
• 2 1/2 cups plain Greek yogurt, divided
• 3 large eggs
• 1 1/2 tsp. pure vanilla extract, divided
• 1/2 cup canola oil
• 1 package (7g) unflavored gelatin, bloomed according to directions
• 1 (16-ounce) can blueberry pie filling

Center a rack in the oven and preheat the oven to 350°(175C). Line muffin tin with paper liners.

Whisk together the flour, ground almonds (if using), baking powder, and salt.

Put 1 cup sugar and zest of 1 lemon in a medium bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, eggs, and 1/2 tsp. vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients. Fold in the oil. 

Pour batter into cupcake tin, filling cups about 2/3 of the way.

Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.

To make the glaze:

 In a medium bowl, mix together 1/4 cup sugar, zest of 1 lemon, 1 tsp. vanilla, 2 cups Greek yogurt, and gelatin. (easier to mix gelatin with some yogurt first to "temper" it otherwise gelatin might clump up due to temperature difference)

Slice off top of cupcakes along top of liner to produce a flat top. Spoon slightly chilled glaze over cupcakes and chill. Top each with a spoonful of pie filling. .

Adapted by Joel Brown from Dorie Greenspan's French yogurt cake with marmalade glaze in Baking: From My Home to Yours 

Carrot cupcake with orange cream cheese frosting

Attempted this recipe by Martha recently. This makes a moist and fluffy cupcake hitch tastes even better the next day. I've made some minor changes to the spices, sugars and frosting.

Carrot Cupcakes (12 cupcakes)

42g walnuts toasted and finely chopped
213g plain flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2  teaspoon ground cinnamon
225g carrots, peeled and grated
75g (1.5) eggs, room temperature
40ml buttermilk (= 40ml milk + 1 1/2tsp white vinegar)
1/2 teaspoon pure vanilla extract
100g sugar
100g brown sugar
180ml canola oil
1/4 tsp ground ginger

Preheat oven to 350ºF (175ºC). Line your muffin pans with muffin paper liners. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.

Mix grated carrots with the eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl; whisk until combined. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Then fold in the walnuts.

Divide batter into the muffin cups and bake for 20-25 minutes. Transfer muffins to a wire rack and allow to cool. Spread frosting (below) on the cupcakes and either eat or store in an airtight container in the fridge (will last up to 3 days).

Orange Cream-Cheese Frosting

40g unsalted butter, room temperature
240g cream cheese, room temperature
70g confectioner’s sugar, sifted
3/4 teaspoon finely grated orange zest

In the bowl of an electric mixture fitted with a paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, another 2 minutes, scraping down the sides of the bowl as needed. Add remaining ingredients and beat for 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.