Wishing everyone a Happy，Healthy and Prosperous Lunar New Year!

祝大家春节快乐，万事如意，幸福安康!

The post Happy Year Of The Rooster 2017 appeared first on Anncoo Journal.

Here is another easy recipe combining cornflakes and chocolate chips together, and is similar with my popular cornflakes cookies that I shared on my blog a few years ago. These cornflake chocolate chip cookies are deliciously crunchy and crispy once baked. Kids will definitely love these cookies thanks to the sweetness of the chocolate chips. A great idea for the Chinese New Year, which is just around the corner.

Cornflake Chocolate Chip Cookies

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Ann Low

Serves: makes 75 pieces

Ingredients

• 125g salted butter
• 80g caster sugar
• 1 small egg (about 50g), lightly beaten
• 2 tsp vanilla extract or 1 tsp vanilla powder
• 150g plain flour
• 1 tsp baking powder
• 120g corn flakes (lightly crushed)
• 75g chocolate chips

Instructions

1. Preheat oven to 180 deg C.
2. Beat butter and sugar until pale and creamy. Gradually add beaten egg and vanilla extract and beat until smooth.
3. Sift in flour and baking powder and stir until combined. Add the cornflakes and chocolate chips, stir to combine with a rubber spatula.
4. Shape the cookie dough using a dessert spoon then using a butter knife to push the mixture down onto the baking sheet.
5. Bake in preheated oven for about 15 minutes or golden brown. Then cool the cookies completely on wire rack before storing into an airtight container.

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材料：

• 125克 含盐牛油
• 80克 细砂糖
• 1个 全蛋 （约50克），打撒
• 2茶匙 香草香精或1茶匙香草香精粉
• 150克 普通面粉
• 1茶匙 泡打粉
• 120克 玉米片 （稍微压碎）
• 75克 巧克力粒

做法：

1. 先预热烤箱至摄氏180度。
2. 将牛油和糖打至泛白。慢慢倒入鸡蛋及香精搅打至滑。
3. 筛入面粉及泡打粉拌匀。加入玉米片及巧克力粒，用橡皮刮刀拌匀即可。
4. 用小茶匙取出适量的小面团，直接倒在铺上烘焙纸的烤盘上。
5. 放进预热烤箱，以摄氏180度烤约20-25分钟或金黄色即可，待饼干完全待凉后装罐。

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The post Cornflake Chocolate Chip Cookies 玉米片巧克力粒曲奇 appeared first on Anncoo Journal.

These cashew nut cookies are popular especially for the Chinese New Year, and many home bakers have their own version of the recipe. These addictively yummy cashew nut cookies are really easy to make. My family didn’t take long to polish off these crunchy, nutty cookies after I baked a batch.  I’m definitely going to bake more for the upcoming Chinese New Year as a giveaway for my friends and relatives. Hopefully you’ll add this recipe to your baking list too!

Cashew Nut Cookies

Cashew Nuts Cookies

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Ann Low

Serves: about 100 pieces

Ingredients

• 125g salted butter，softened
• 85g icing sugar (sifted)
• 1 egg yolks (about 18g)
• ¼ tsp vanilla extract
• 240g plain flour, sifted
• 100g ground cashew nut (store bought from PH)
• 40g custard powder
• ¼ tsp baking powder
  
  1 egg yolk, lightly beaten for glazing
  
  cashew nuts for decoration (toast in oven for about 5-8 mins at 180 deg C)

Instructions

1. Beat butter, icing sugar, egg yolk and vanilla extract until just combined (about 30 seconds).
2. Mix in plain flour, ground cashew nut, custard powder and baking powder to form a pliable dough.
3. Place dough in between 2 plastic sheets, roll into 5mm thick. Cut into your preferred shape using a cookie cutter.
4. Place onto a baking tray lined with baking paper. Press half or whole cashew nut on top of the cookies and glaze with beaten egg yolk.
5. Bake in a preheated oven at 170 deg C for about 20-30 minutes or until golden brown.
6. Cool cookies on cooling rack before storing them into an airtight container.
   
   Recipe adapted from here with some adjustments

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材料：

• 125克 牛油,
• 85克 糖分 （过筛）
• 1粒 蛋黄 （约18克）
• 1/4茶匙 香草香精
• 240克 普通面粉，过筛
• 100克 腰豆粉（买现成的）
• 40克 蛋黄粉 （卡士特粉）
• 1/4茶匙 泡打粉

装饰

• 1粒 蛋黄，打撒刷面用
• 适量腰豆 约100克，预先烤香 – 180度 5-8分钟

做法：

1. 将牛油，糖粉，蛋糊和香精搅打均匀 （约30秒）。
2. 倒入面粉，腰豆粉及泡打粉，搅均匀至软面团即可。
3. 将面团放在两张塑胶纸的中间，用杆棍杆成 5mm之厚片，用切饼印切成所需的形状。
4. 排放在已铺上纸的烘盘上，将整粒或半边腰豆轻轻按在饼上，涂上蛋液.
5. 送进预热烤箱以摄氏170C 烘 20-30分钟至金黄色便可取出.
6. 待冷后收进密封罐。

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I’m very happy that I was invited to join Chinese New Year Party organized by Vermillion Roots . Here are the links to the sweet dishes shared by many great bloggers for this #SweetLunarNewYear party to celebrate the holiday. You can join the party on social media with the hashtag #SweetLunarNewYear. 

The post Cashew Nut Cookies 腰豆曲奇 appeared first on Anncoo Journal.

Orange Cookies

Orange Cookies

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Ann Low

Serves: makes 45 pieces

Ingredients

• 80g salted butter, room temperature
• 50g caster sugar
• 50g egg (lightly beaten)
• ½ tsp vanilla extract
• ½tbsp orange zest
• ½ tsp orange flavour (optional)
• 100g plain flour
• 25g ground almond/almond meal

Instructions

1. Beat butter and sugar together till combined at medium speed, about 1 minute.
2. Gradually add beaten egg and vanilla extract (orange flavour), mix well.
3. Sift plain flour into batter followed by ground almond. Then use spatula to fold mixture well.
4. Scoop batter into a piping bag with a star nozzle #172 attached. Then pipe on to baking tray with lined parchment paper. Add a piece of chocolate in the center.
5. Bake in preheated oven at 170 deg C for about 30 - 35 minutes or till golden brown.
6. Leave cookies to cool before storing in an airtight container.

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材料：

• 80克 含盐牛油，温室软化
• 50克 细砂糖
• 50克  鸡蛋（打撒）
• 1/2茶匙 香草香精
• 1/2茶匙 香橙香精 （可不放）
• 1/2汤匙 香橙皮屑
• 100克 普通面粉
• 25克 杏仁粉
• 巧克力粒做点缀

做法：

1. 将牛油与砂糖用中速度搅打均匀，约1分钟。
2. 慢慢加入鸡蛋及香精，搅拌均匀即可。
3. 筛入面粉到蛋糊里，接着倒入杏仁粉及香橙皮屑，用橡皮刮刀翻拌均匀。
4. 将尖齿花嘴装入花袋内，再装入面糊挤出花形在烤盘上底部铺纸。然后在花型面糊中心放上巧克力粒。
5. 放进预热烤箱摄氏170度烤约30-35分钟或至金黄色。
6. 饼干待凉后放入密封罐保存。 

****************

The post Orange Cookies 香橙曲奇 appeared first on Anncoo Journal.

Blueberry Cheese Tartlets

I made these pretty, delicious blueberry cheese tarts during the holidays. It is a family all time favourite. The cheese tartlets are usually gone within a couple of minutes when served during our afternoon tea. These blueberry cheese tartlets are so easy to make and I like to serve them chilled. You can replace the blueberry jam with any berry jam, but I think blueberry is the best. I’m definitely going to bake these tartlets again for the coming Chinese New Year!

Blueberry Cheese Tartlets

 

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Prep time

40 mins

Cook time

25 mins

Total time

1 hour 5 mins

 

Author: Ann Low

Serves: makes 22 tartlets

Ingredients

• Shell pastry
• 70g salted butter
• 35g icing sugar (sifted)
• 130g plain flour (sifted)
• 10g ground almond/almond meal
• 20g egg (lightly beaten)
• 1tsp vanilla extract
  
  Cheese filling
• 125g cream cheese
• 30g caster sugar
• 10g butter
• 1 small egg (50g - lightly beaten)
• ½ tbsp lemon juice + lemon zest from 1 lemon
• some blueberry filling

Instructions

1. Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.
2. Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for about 15 minutes.
3. Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.
4. Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add beaten egg into it till combined. Pour cream mixture into measuring cup or piping bag.
5. Spoon about 1 to 1.5 teaspoon of blueberry filling into shell tarts. Pour cream mixture over blueberry filling till full.
6. Gently spoon some blueberry filling on top of cream mixture. Using a skewer to create patterns.
7. Bake in preheat oven at 170 deg C for about 10 mins or the tartlet surface clean to touch.

Notes

You can make your own blueberry filling (here) or store bought.

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蓝莓芝士小挞

塔皮材料（小挞杯作22）

• 70克含盐奶油
• 35克糖粉（过筛）
• 130克低筋面粉，10克杏仁粉
• 20克 蛋 （打撒）
• 1/2 汤匙 柠檬汁 + 1粒 柠檬皮屑
• 1小匙香草精

• 125克奶油芝士，30克幼糖，10克无盐奶油
• 1个蛋，打撒（50克）
• 适量蓝莓果酱 (可以自己做果酱 – 这里 – 或买现成的）

1. 塔皮材料 – 把奶油，糖粉，过筛的粉料放入搅拌机内，混匀成粒状。
2. 加入蛋和香草精，拌成面团，用保鲜膜包好，放进冰冻室15分钟。
3. 拿适量面团（约13克），放入挞模里，将面团捏压至挞模边缘，修边。用叉子刺些洞洞在挞上。送入预热烤箱180度，烘烤15分钟。
4. 芝士馅料 – 将芝士，糖，奶油，柠檬汁及柠檬皮屑搅拌至滑。加入蛋，拌均匀即可。把芝士馅料装入挤花袋中或量杯备用。
5. 舀约1-1.5茶匙蓝莓酱入小挞杯内。最后把芝士馅料倒在蓝莓酱上，填满挞杯。再放上一点果酱在芝士馅上面，在挞上画出花纹
6. 再放上一点果酱在芝士馅上， 用牙签在挞上画出花纹。
7. 送入预热烤箱170度烤10分钟左右，或表面不沾手即可。

食谱来自于我的好朋友Jane

***************

The post Blueberry Cheese Tartlets 蓝莓芝士小挞 appeared first on Anncoo Journal.

May The Year 2017 Bring for You….
Happiness, Success and filled with Peace.
May the dreams we weave all come true,
and the days abound with richness & contentment.

A beautiful and elegant unexpected guest walked into my garden in the early morning  on the first day of 2017!

今早来了一位高贵优雅不素之客迎接2017的的一天！

Not one but two!

不只一位而是两位！

The post Happy New Year 2017 appeared first on Anncoo Journal.

Pumpkin Tang Yuan

The Dōngzhì Festival, or Winter Solstice Festival, is one of the most important Chinese festivals and this year it falls on the 21st of December, that is today. Traditionally, tang yuan sweet soup (glutinous rice balls with sweet filling) is part of the celebration of this special day. Families get together and have homemade Tang Yuan (or store bought) sweet soup to celebrate family reunion, and turning a year older. This year for the Dōngzhì festival, I made pumpkin tang yuan yesterday with some leftover red bean paste and shaped them  like little cute pumpkins for my family to enjoy as dessert after our reunion dinner.

Pumpkin Tang Yuan

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Ann Low

Serves: 5-6 servings

Ingredients

• 90 - 100g pumpkin (without skin)
• ½ tbsp caster sugar
• 125g glutinous rice flour
• 100ml water (add according to the texture)
  
  
• 150g red bean paste, divide into small balls, about 8g each or smaller
  
  
• 1 litre water
• 4 pandan leaves, knotted
• 80g rock sugar

Instructions

1. Boil water, pandan leaves and rock sugar together and simmer for 10 minutes at low heat, set aside for later use.
2. Steam pumpkin to soft for about 15 minutes. Mash cooked pumpkin together with the pumpkin water with a fork while it is still hot and combine with glutinous rice flour and sugar. Slowly add water and knead to a soft dough until not sticky to hand.
3. Pinch a small knob of the pumpkin dough and knead with little matcha powder. Then divide pumpkin dough to small balls, about 15g each or smaller.
4. Flatten the dough a little and wrap the red bean paste into it, then roll into round ball. Using a skewer to press a few lines on top. Then pinch off a little matcha dough and shape it into a small stem. Dip it with little water and stick on to the top of the shaped pumpkin.
5. Bring a pot of water to boil and gently drop the pumpkin balls into it. Cook until they float to the surface. Transfer them immediately to a bowl of cold water.
6. To serve, add a few pumpkin tang yuan into a serving bowl and pour some hot sweet soup over.

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材料：

• 90-100克 金瓜 （去了皮）
• 1/2汤匙 细糖
• 125克 糯米粉
• 100毫升 水

• 150克 红豆沙，分成20粒 小圆球

• 1公升 水
• 4片 香兰叶，打结
• 80克 冰糖

做法：

1. 将水，香兰叶及糖一起煮滚，然后用小火焖煮10分钟，熄火备用。
2. 将金瓜蒸软约15分钟。趁热用叉将南瓜,液体及细糖压成泥状后，加入糯米粉拌匀。慢慢加入适量的水揉至面团不沾手即可。
3. 从揉好的金瓜面团捏出一小块约10克，参入少许抹茶粉，揉匀。剩下的金瓜面团分成小圆球粒约15克，按扁并包入红豆沙。
4. 用竹签压出南瓜形状，接着捏出少许的抹茶面团，揉成南瓜梗，沾点水，黏在金瓜汤圆上即可。
5. 烧开水，轻轻的放入金瓜汤圆下煮至浮起，捞起汤圆转入另一碗备好的（煮过）冷水中以免汤圆粘在一起。
6. 捞出金瓜汤圆与加热糖水一起享用。

Happy Winter Solstice Festival 

&

Merry Christmas and Happy New Year to everyone ！ 

祝大家冬至节快乐！  圣诞快乐！

*****************

The post Pumpkin Tang Yuan 金瓜汤圆 appeared first on Anncoo Journal.

Since I had a large bag of frozen raspberries, I decided to share some recipes with raspberries in the next few posts, so that I can use them up quickly. The first recipe was the raspberry panna cotta that I posted two weeks ago, and the second one here is raspberry chiffon cake that is soft, light, and the taste is perfect; a little citrusy and refreshing. It also looks pretty with little white chocolate stars on top of the cake to wow your guests when served during the Christmas holidays!

Raspberry Chiffon Cake

 

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Prep time

25 mins

Cook time

55 mins

Total time

1 hour 20 mins

 

Author: Ann Low

Serves: 5-6 servings

Ingredients

• 3 egg yolks (60g)
• 25g caster sugar
• 40g corn oil (50ml)
• 1 tsp lemon juice
• lemon zest from 1 lemon
• 75g raspberry puree
• 1-2 drops of rose pink colouring
• 70g plain flour
  
  Meringue
• 4 egg whites (160g)
• 50g caster sugar
• 1 tsp cream of tartar
  
  Cook Raspberry puree
• 120g frozen raspberries
• 60g caster sugar
  
  
• Place raspberries and sugar in a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.

Instructions

1. In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add raspberry puree, lemon juice and lemon zest, mix well again. Sift in plain flour and mix well.
2. Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
3. Add ⅓ of the egg whites into the raspberry mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
4. Pour the batter into a 18cm chiffon tube pan and bake in preheated oven 180 deg C for 15 mins, then lower temperature to 160 deg C and bake another 30-35 mins.
5. Invert cake immediately on a wire rack to cool completely before unmoulding.

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材料：

• 3个 鸡蛋黄 （60克）
• 25克 细砂糖
• 40克 玉米油 （50毫升）
• 1茶匙 柠檬汁 + 1粒 柠檬皮屑
• 75克 覆盆子酱
• 1-2滴 分红色素
• 70克 普通面粉

蛋白霜

• 4个 蛋白 （160克）
• 50克 细砂糖
• 1茶匙 塔塔粉

煮覆盆子酱

• 120克 冷冻覆盆子
• 60克 细砂糖
• 将冷冻覆盆子与细砂糖放入小锅中，用中火煮滚。要不停的搅拌约5分钟，用橡皮刮刀或汤匙把覆盆子压碎煮烂即可。然后用滤网过滤掉籽，待凉备用。

做法：

1. 把蛋黄和细糖及油混合均匀。加入覆盆子酱，柠檬汁和柠檬皮屑搅拌均匀。筛入面粉，再搅拌均匀即可。
2. 蛋白霜 – 用搅拌机把蛋白及塔塔粉打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。然后倒入剩下的蛋白霜，再翻拌均匀即可。
4. 将面糊倒入17cm烤模里。放进烤箱以摄氏180度烤15分钟，然后将温度调低至160度，再烘烤约30-35分钟即可。
5. 蛋糕出炉后，即倒扣致冷却才脱模。

Enjoy!

The post Raspberry Chiffon Cake 覆盆子戚风蛋糕 appeared first on Anncoo Journal.

This small banana chocolate dome cake is pretty, and really nice to pack into a little gift box as an edible Christmas gift for your loved ones. The cake is not only rich and moist, but it is also quick to prepare and finish off with ganache frosting. You can keep it refrigerated for about 3 days, and it stays fresh. Definitely a perfect dessert to enjoy when ending off a festive meal, or for any special occasion.

I’m also very happy that this recipe is featuring in the Gourmet Living Magazine Dec 2016/Jan 2017 issue, which is now available at all bookstores and newsstand in Singapore.  At the same time, I’m giving away one copy each of the magazine and a keepsake teaspoon to 4 lucky winners (internationally).  

To take part simply :

• Like my Anncoo Journal facebook fan page (here).
• Please leave a comment at the comment box below or at my FB fanpage with your name, your country and email address. Do not sign in as “Anonymous”; please type in your name!
• Closing date will be on 18th Dec 2016. GOOD LUCK EVERYONE!

• 有兴趣参加抽奖的朋友请留下您的名字，电邮地址和您来自于哪一个国家。为了方便Facebook 朋友参与抽奖活动，您也可以在我的facebook fan page里留言 (请按个赞 – LIKE）！(请留下您的名字，请记得留下你的电邮地址和您来自于哪一个国家在Facebook)
• 栽止日期是18日12月2016.  这公开与世界各地所有的读者参与 。祝您好运！

Congratulations to the 4 winners!!!

恭喜4位得奖者!!!

YEONG JIUAN

NAOMI ANG

PHOON HONG

KAREN TUNG

**************

4.8 from 29 reviews

Banana Chocolate Dome Cake

 

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Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

 

Author: Ann Low

Serves: makes 10

Ingredients

• Dry Ingredients:
• 125g plain flour
• 40g Valrhorna cocoa powder
• ¾tsp baking soda
• ¾tsp baking powder
• ⅛tsp salt
• 130g caster sugar
  
  Wet Ingredients
• 1 large egg
• 250g banana, mashed
• 60ml corn oil
• 60ml warm water
• 120ml fresh milk
• 1tsp vanilla extract
  
  Other ingredients
• some butter for greasing
• some icing sugar
  
  Chocolate Ganache
• 120g semisweet chocolate, chop into small pieces
• 120g bitter sweet chocolate
• 30g soft butter, softened
• 185ml diary whipping cream

Instructions

1. Sift dry ingredients (except salt and castor sugar) into a bowl and combine well with salt and caster sugar.
2. Combine all the wet ingredients in another bowl with egg. Stir well with a hand whisk then pour them into the dry ingredients. Fold well with a spatula till combined.
3. Pour batter mixture into half-sphere (greased with butter). Bake in preheated oven at 180 deg C for about 25 mins or till skewer inserted into center of the cake comes out clean.
4. Let cakes cool completely in the mould. Unmould and refrigerate for about 10 minutes for easier ganache frosting in the next step.
5. Pour ganache over cakes and refrigerate for 5 minutes. Pour over a second ganache layer to get a smooth frosting. Refrigerate for another 5 minutes to set.
6. Dust cakes with some icing sugar or decorate as desired.
7. Ganache cream - Place chocolate and butter into a bowl. Bring whipping cream to boil at medium heat. Turn off heat and pour over the chocolates. Stir till smooth. Leave to cool slightly.

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 香蕉甘纳许半圆蛋糕

干料：

• 125克 中筋面粉
• 40克 可可粉
• 3/4茶匙 苏打粉
• 3/4茶匙 泡打粉
• 1/8茶匙 盐
• 130克 细糖

湿料：

• 1个 大鸡蛋
• 250克 香蕉肉，压烂
• 60毫升 玉米油
• 60毫升 温水
• 120毫升 牛奶
• 1茶匙 香草香精
• 其他用料
• 牛油适量 （涂摸具用）
• 糖分适量

伽纳彻酱

• 120克 半甜巧克力
• 120克 苦甜巧克力
• 30克 含盐牛油
• 185克 动物性奶油

1. 将巧克力和牛油放入碗中。以中火煮棍鲜奶油，熄火。倒入到巧克力中，搅拌成顺滑状，稍微放凉备用。

做法：

1. 将干料（盐和细砂糖除外）筛入碗中，加入盐和细砂糖混匀。
2. 在另一个碗中放入湿湿料，用打蛋器搅匀，然后倒入干料中。用橡皮刮刀翻拌均匀。
3. 将面糊倒入已抹上牛油的半圆蛋糕摸中。放入预热烤箱至摄氏180度的烤箱，烘烤约25分钟。
4. 将蛋糕连摸一起待凉，然后脱摸。放入冰箱冷却10分钟，以使淋酱的操作更容易。
5. 将伽纳彻酱淋在蛋糕上，放入冰箱冷却5分钟。再次淋上伽纳彻酱，让表面更为平滑。放入冰箱冷却5分钟直至伽纳彻酱凝固。
6. 撒上糖粉或依个人喜好装饰。

The post Banana Chocolate Dome Cake 香蕉甘纳许半圆蛋糕 appeared first on Anncoo Journal.

I’ve been  baking the same traditional Christmas fruit cakes (here), using my own recipe, as gifts for my friends every year. So this year. I decided to bake something different and simple; mixed fruit cheesecake that requires no soaking of the mixed fruit, a shorter baking time, and it can be served immediately after being chilled. This mixed fruit cheesecake is dense but not heavy or very dry. It has a citrusy lemon taste with a hint of rum that is perfect to enjoy with a cup of hot coffee.

5.0 from 2 reviews

Mixed Fruit Cheesecake

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: Ann Low

Serves: 6-8 servings

Ingredients

• Grease and line a 8 inch spring form cake pan with parchment paper.
  
  Biscuit base
• 120g digestive biscuits
• 2 tbsp ground almond
• 80g melted butter
  
  Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the pan in the fridge for later use.
  
  Filling
• 3 egg yolks
• 30g caster sugar
• 250g cheese cream, room temperature
• 1tsp vanilla extract
• 1.5 tbsp lemon juice
• lemon zest from 1 lemon
• 1 tbsp rum
• 80g plain flour, sifted
• 15g ground almond
• 100g dried mixed fruit
  
• 
  
• 3 egg whites
• 35g sugar
  
• 
  
• 1 tbsp apricot jam + ½ tbsp hot water

Instructions

1. Beat the egg yolks and sugar until pale. Beat in cream cheese, lemon juice, zest, rum and vanilla extract, mix well.
2. Pour in flour and ground almond, mix well and transfer to a large bowl. Mix in the dried mixed fruit and fold well with a rubber spatula.
3. In a clean bowl, whisk the egg whites till foamy. Add sugar in batches and whisk to stiff peak. and fold into the cheese cream mixture in 3 batches with a rubber spatula.
4. Turn into the prepared cake pan and drop more dried mixed fruit on top and bake in preheated oven 165 deg C for about 55-60 minutes. Brush cake with apricot jam
5. Brush cake with apricot jam and let it cool Then chill cake for 2-3 hours before removing cake from pan and cut to serve.
   
   recipe adapted from Le Cordon Bleu Dessert Technigues with minor adjustments

3.5.3226

材料：

准备一个8寸圆形烤盘，傍边抹油，底部铺纸

饼底

• 120克 消化饼
• 2 汤匙 杏仁粉
• 80克 牛油
• 将饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油抓匀，压入烤盘底部，压平压紧。铺好饼干后，放入冰箱备用。

• 这杂果乳酪蛋糕做很法简单，不须淋上大量的兰姆酒，烘烤好后就可以马上送人了。

The post Mixed Fruit Cheesecake 杂果乳酪蛋糕 appeared first on Anncoo Journal.