Sunday, May 1, 2011
Sunday, April 17, 2011
Mango Tres Leches Cake
today...when i surfing, i was found one recepi...
visit original page http://www.mercurynews.com/recipes/ci_17830133?nclick_check=1
1½ cups all-purpose flour
1 cup plus 2 to 3 tablespoons sugar, divided
2 teaspoons baking powder
¼ teaspoon plus a pinch fine sea salt, divided
6 large eggs, separated
1/3 cup plus 3 tablespoons milk, divided
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
2 cups cubed ripe mango
15-ounce can unsweetened coconut milk
14-ounce can sweetened condensed milk
¼ cup Spanish brandy or cognac
1½ cups heavy cream
¼ teaspoon cinnamon
3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half the remaining
flour mixture over the batter and fold in. Fold in another quarter of the whites followed by the remaining flour and finally the rest of the whites. Scrape batter into the pan. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 minutes. Let cool.
4. Meanwhile in a blender or food processor, puree the mango with 2-3 tablespoons sugar, or to taste.
5. When cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
6. In a small saucepan over medium heat combine the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour over the cake. Cover and chill the cake for at least 1 hour or overnight.
7. Just before serving, whip the cream with the cinnamon and half the pureed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango puree. Use a spatula to swirl the mango puree into a marble-like pattern. Or use the puree as a sauce when you serve the cake.
visit original page http://www.mercurynews.com/recipes/ci_17830133?nclick_check=1
Mango Tres Leches Cake
Serves 18
5 tablespoons butter, melted, plus more to grease pan 1½ cups all-purpose flour
1 cup plus 2 to 3 tablespoons sugar, divided
2 teaspoons baking powder
¼ teaspoon plus a pinch fine sea salt, divided
6 large eggs, separated
1/3 cup plus 3 tablespoons milk, divided
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
2 cups cubed ripe mango
15-ounce can unsweetened coconut milk
14-ounce can sweetened condensed milk
¼ cup Spanish brandy or cognac
1½ cups heavy cream
¼ teaspoon cinnamon
1. Heat oven to 350 degrees. Butter a 9-inch-by-13-inch pan. Whisk together the flour, ¾ cup sugar, baking powder and ¼ teaspoon salt. In a large bowl, whisk the yolks, melted butter, 3 tablespoons milk and vanilla.
2. Using an electric mixer set on medium, beat egg whites until frothy. Add cream of tartar and beat until thick, fluffy and white, but before peaks form. Add ¼ cup sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted. 3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half the remaining
flour mixture over the batter and fold in. Fold in another quarter of the whites followed by the remaining flour and finally the rest of the whites. Scrape batter into the pan. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 minutes. Let cool.
4. Meanwhile in a blender or food processor, puree the mango with 2-3 tablespoons sugar, or to taste.
5. When cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
6. In a small saucepan over medium heat combine the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour over the cake. Cover and chill the cake for at least 1 hour or overnight.
7. Just before serving, whip the cream with the cinnamon and half the pureed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango puree. Use a spatula to swirl the mango puree into a marble-like pattern. Or use the puree as a sauce when you serve the cake.
-- Melissa Clark, New York Times
thanks melissa...:)
Friday, January 14, 2011
Spring recipes
Spring is a time for light, flavorful dishes that are heavy on the vegetables and fruits. We’ve gone through our archives and rounded up the most delicious spring recipes on MNN just for you.
Here are seven spring recipes, including an appetizer, a dessert and even a new twist on iced tea:
Asparagus Guacamole
Asparagus is harvested from March to June, making it perfect for every spring recipe. Here, we’ve got a healthy alternative to your regular run-of-the-mill guacamole that makes for an excellent dip on a warm spring day. Read more: Asparagus Guacamole recipe.
Spring Vegetable Pappardelle
Perhaps the most seasonal of our spring recipes, this pappardelle dish is comprised of spring vegetables, including asparagus, fava beans and peas. There’s even some mint for a finishing touch. Read more: Spring Vegetable Pappardelle recipe.
Open-Faced Beet Sandwich
Beets are in season until the tail end of spring, and their earthy sweet flavor is perfect for a spring dish. Likewise, the recipe also calls for a healthy dose of arugula, another seasonal vegetable. Read more: Open-Faced Beet Sandwich recipe.
Spring Vegetable Rice with Shrimp
A quick and tasty dish, this shrimp and veggie rice mix is perfect for lunch or a nice way to finish off any leftover shrimp from a party. Read more: Spring Vegetable Rice with Shrimp recipe.
Watercress Salad with Soy-Glazed Quail
Our spring recipes aren’t just vegetable dishes (though it is spring, so vegetables are always present)! This quail dish utilizes the seasonal watercress as a nice counterpoint to the glazed quail. Read more: Watercress Salad with Soy-Glazed Quail recipe.
Very Minty Iced Tea
While this delicious beverage will be just fine in the summer, mint begins to grow in the spring. This recipe gives you a mint syrup to mix into your iced tea that makes it something just a little special. Read more: Very Minty Iced Tea recipe.
Strawberry Rhubarb Bars
A sweet homemade treat to close our spring recipes, these bars make for a nice alternative to the strawberry bars you can find in the grocery store. And, of course, strawberry and rhubarb are both in season. Read more: Strawberry Rhubarb Bars recipe.
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