Cake with Creme Caramel

I finally did it. I momoftwins came back after 1 year and +6 months later to my dormant blog. Even though I was away from my blog did not neglect my favorite blogs. I kept reading, admiring those beautiful pictures, trying some of that admirable food, cooking more and more. But no time for pictures.

I am one of those people who like to serve food straight out of the oven while the food is sizzling. And at the same time my family would be sitting at the dining table waiting to be served. I just can’t find myself telling them” wait a minute this is the Kodak moment, let me take some pictures” Well I guess I should work on this sizzled food issue a little 🙂

While I was away, I cooked many Asian recipes, explored the Middle Eastern and Mediterranean Food. Especially My holy month Ramadan was a challenging month. I was none stop exploring cuisines..

I just have to make time for my Kodak moments 🙂

Cake with Crème Caramel is the one I was lucky to capture it. I adopted this recipe from http://www.Nestle-family.com

ingredients:

* ¾ cup sugar or 150 g
* 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
* 2½ cups boiling water or 600 ml
* 5 eggs
* 2 teaspoons vanilla powder
*
For the cake:
* 1 cup plain flour or 140 g, sifted
* 3 eggs
* ½ cup butter or 100 g, softened
* 1 teaspoon baking powder
* ¼ teaspoon baking soda
* Lemon zest, one small lemon only

The original recipe doesn’t include sugar. But I added 5 Tbsp sugar to cake batter.
Preparation

Place the sugar in a 25cm round baking pan, place the pan on low heat until sugar melts and becomes caramel. Remove from heat and turn the pan around to coat the base and the sides. Set aside.

Combine NESTLÉ® Sweetened Condensed Milk , water, eggs and vanilla in a bowl. Stir until well-combined. Then pour the mixture over the caramel in the pan.

Combine the flour, eggs, butter, baking powder, baking soda and lemon zest in a large bowl. Beat the mixture with an electric whisk, beat on medium speed for 4 minutes.

Pour the cake mixture in the middle over the cream mixture, bake in a pan filled with water in 160°C preheated oven for 45-50 minutes or until the cake is baked.

Remove from oven and allow cooling. Then place in fridge for 2-3 hours until totally cooled.
Flip over serving dish and serve.
Enjoy!

Carrot Cake

picnik-collage9

This delicious carrot recipe is from The Good Housekeeping Baking Book. I rely on this book so much, sometimes I just ignore the fact that I have other cookbooks waiting to be used… My decoration on the other hand, is coming from another source. I was watching Martha Stewart’s show, and one of her guests baked a carrot cake and decorated it the same way I did. I thought it was an interesting way of completing the cake, and it looked so picture perfect. I’m not so sure about my pictures, but I’ll get there soon enough: )

picnik-collage10

Ingredients:

2 1/2 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

3/4 cup packed light brown sugar

1 cup vegetable oil

1/4 cup milk

1 tbsp vanilla extract

3 cups lightly packed shredded carrots (about 6 medium carrots)

1 cup walnuts, chopped

3/4 dark seedless raisins

Cream cheese frosting

  • Preheat oven to 350F. Grease metal pan.Line bottom with waxed paper; grease paper. Dust with flour.
  • In medium bowl, stir together flour, baking soda, cinnamon, baking powder, salt and nutmeg.
  • In a large bowl, with mixer at medium -high speed, beat eggs and granulated and brown  sugars 2 minutes, scraping bowl frequently with rubber spatula.Beat in oil, milk, and vanilla. Reduce speed to low, add flour mixture and beat until smooth, about 1 minute, scraping bowl frequently. Fold in carrots, walnuts, and raisins.
  • Pour batter into prepared pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out almost clean, with a few moist crumbs attached. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from sides of pan; invert onto rack. remove waxed paper, cool completely.
  • Meanwhile, prepare cream cheese Frosting. Place cake on large platter; spread frosting over top and sides of cake and decorate with candied carrot peels as seen as above.

Cream Cheese frosting:3 cups confectioners’ sugar

2 packages cream cheese(3 ounces each), slightly softened

6 tbsp butter or margarine, softened

1 1/2 tsp vanilla extract

In large bowl, with mixer at low speed, beat confectioners  sugar, cream cheese, softened butter, and vanilla just blended. Increase speed to medium; beat 1 minute or until smooth and fluffy, scraping bowl often with rubber spatula. Makes about 2 1/2 cups.

Note: I’m very fond of  cakes with fillings, that’s why I baked my cake with 2 layers.