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gg whites and white granulated sugar to firm glossy peeks reserve in a separate clean bowl to use later 2 sift almond flour confectioner s sugar cake flour this can be done into your dirty egg white bowl 3 on medium speed add the eggs a little at a time mix well after each addition mix until smooth and light if using a stand mixer use blade attachment if hand held a whisk attachment is fine or by hand 4 fold in one third reserved whipped egg whites to almond mixture to lighten the batter fold in remaining whipped egg whites do not over mix 5 fold in melted butter 6 reserve batter to be used later patterned joconde décor paste yield two ½ size sheet pans or a 13 x 18 33 x 46 cm jelly roll pan ingredients 14 tablespoons 210ml 7oz 200g unsalted butter softened 1½ cups plus1½ tablespoons 385ml 7oz 200g confectioners icing sugar 7 large egg whites about 7 oz 200g 1¾ cup 420ml 7¾ oz 220g cake flour food coloring gel paste or liquid cocoa décor paste variation reduce cake flour to 6 oz 170g add 2 oz 60 g cocoa powder sift the flour and cocoa powder together before adding to creamed mixture directions 1 cream butter and sugar until light and fluffy use stand mixer with blade hand held mixer or by hand 2 gradually add egg whites beat continuously 3 fold in sifted flour 4 tint batter with coloring to desired color if not making cocoa variation preparing the joconde how to make the pattern 1 spread a thin even layer of décor paste approximately 1 4 inch 5 millimeter thick onto silicone baking mat with a spatula or flat knife place mat on an upside down baking sheet the upside down sheet makes spreading easier with no lip from the pan 2 pattern the décor paste here is where you can be creative make horizontal vertical lines you can use a knife spatula cake pastry comb squiggles with your fingers zig zags wood grains be creative whatever you have at home to make a design can be used or use a piping bag pipe letters or polka dots or a piped design if you do not have a piping bag fill a ziplock bag and snip off corner for a homemade version of one 3 slide the baking sheet with paste into the freezer freeze hard approx 15 minutes 4 remove from freezer quickly pour the joconde batter over the design spread evenly to completely cover the pattern of the décor paste 5 bake at 475ºf 250ºc until the joconde bounces back when slightly pressed approx 15 minutes you can bake it as is on the upside down pan yes it is a very quick bake so watch carefully 6 cool do not leave too long or you will have difficulty removing it from mat 7 flip cooled cake on to a powdered sugared parchment paper remove silpat cake should be right side up and pattern showing the powdered sugar helps the cake from sticking when cutting preparing the jaconde for molding video must watch this this is a very good demo of the joconde and filling the entremets http www youtube com watch v ca4eldok 4q 1 trim the cake of any dark crispy edges you should have a nice rectangle shape 2 decide how thick you want your joconde wrapper traditionally it is ½ the height of your mold this is done so more layers of the plated dessert can be shown however you can make it the full height 3 once your height is measured then you can cut the cake into equal strips of height and length use a very sharp paring knife and ruler 4 make sure your strips are cut cleanly and ends are cut perfectly straight press the cake strips inside of the mold decorative side facing out once wrapped inside the mold overlap your ends slightly you want your joconde to fit very tightly pressed up to the sides of the mold then gently push and press the ends to meet together to make a seamless cake the cake is very flexible so you can push it into place you can use more than one piece to wrap your mold if one cut piece is not long enough 5 the mold is done and ready to fill note if not ready to use lay cake kept whole or already cut into strips on a flat surface wrap in parchment and several layers of cling wrap and freeze entremet filling it is nice to have a completed dessert so you can unmold and see the joconde working fill with anything you desire layers of different flavors and textures however it needs to be something cold that will not fall apart when unmolded half of my cake was filled with french pastry cream and another half with strawberry mousse french pastry cream ingredients 350ml milk 17 gm 1 tsp sugar for the milk 27 gm corn starch 70 gm sugar 55 gm egg yolk 35 gm butter 250 gm freshly whipped cream 6 gm agar agar or gelatin method 1 boil the milk and sugar in a saucepan 2 next in a bowl mix the yolks corn starch and sugar ill it becomes white 3 then pour half the boiling milk into the bowl and mix well now pour this into the saucepan and heat until it thickens 4 take the pan off the heat and add butter 5 mix agar agar into the above mixture 6 cool the mixture and mix with the whipped cream and fill into the round shaped prepared biscuit suggestions mousses pastry creams bavarian creams cheesecakes puddings curds jams cookie bases more cake bake off the remaining sponge and cut to layer inside nuts dacquoise fresh fruit chocolates gelee posted by ramya kiran at 3 03 pm 9 comments labels cakes daring bakers dessert eggs sunday january 16 2011 tapioca pudding sabakki paayasam sabakki paayasam is basically a kheer or pudding made out of tapioca pearls or sago this dessert is perfect finish for any meal it has a lovely creamy texture flavored with cardamom and saffron and crushed almonds to give a wonderful crunch feel its been one of my favorite childhood dessert you ll need the following ingredients 1 4 cup sabakki or tapioca pearls 1 2 tin sweetened condensed milk 1 4 tsp cardamom powder pinch of saffron a handful of crushed almonds directions in a large pan fry tapioca pearls with a teaspoon of ghee thats optional its just to give a little aroma for about 2 minutes on high flame just to warm it up a little bit pour about 300ml of water and cook on medium to high flame with constant stirring every couple of minutes keep adding water if the water gets dried up it ll take about 15 to 20 minutes be patient and make sure the entire pearl gets transparent see that the white part of the pearls disappears thats when the tapioca is cooked now add the sweetened condensed milk along with saffron and cardamom powder and let it come to a boil you can add a little milk to get the right consistency and you can even substitute sugar for condensed milk and add more milk instead after it has reached the right consistency take it off the heat and let it cool a little bit serve warm cold or chilled topped with crushed almonds enjoy posted by ramya kiran at 3 45 pm 3 comments labels dessert milkmaid recipes monday september 27 2010 daring bakers challenge sugar cookies the september 2010 daring bakers challenge was hosted by mandy of what the fruitcake mandy challenged everyone to make decorated sugar cookies based on recipes from peggy porschen and the joy of baking preparation time 30 minutes making dough rolling 1 hour min refrigeration 8 15 minutes baking per tray depending on size of cookies equipment required parchment paper rolling pin 5mm guide sticks optional cookie cutters or sharp knife baking trays wire cooling rack spatulas mixing bowls measuring cups spoons or weighing scale sieve icing bags parchment cones sizes 1 to 5 plain icing tips 2 and 4 being the most common to use star icing tips optional couplers optional toothpicks elastic bands basic sugar cookies makes approximately 36x 10cm 4 cookies 200g 7oz ½ cup 6 tbsp unsalted butter at room temperature 400g 14oz 3 cups 3 tbsp all purpose plain flour 200g 7oz 1 cup caster sugar superfine sugar 1 large egg lightly beaten 5ml 1 tsp vanilla extract or seeds from 1 vanilla bean directions cream together the butter sugar and any flavourings you re using beat until just becoming creamy in texture tip don t over mix otherwise you ll incorporate too much air and the cookies will spread during baking losing their shape beat in the egg until well combined make sure to scrape down the sides of the bowl add the sifted flour and mix on low until a non sticky dough forms knead into a ball and divide into 2 or 3 pieces roll out each portion between parchment paper to a thickness of about 5mm 1 5 inch 0 2 inch refrigerate for a minimum of 30mins tip recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an hour or overnight but by rolling the dough between parchment this shortens the chilling time and then it s also been rolled out while still soft making it easier and quicker once chilled peel off parchment and place dough on a lightly floured surface cut out shapes with cookie cutters or a sharp knife arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour tip it s very important you chill them again otherwise they ll spread while baking re roll scraps and follow the above process until all scraps are used up preheat oven to 180 c 160 c fan assisted 350 f gas mark 4 bake until golden around the edges about 8 15mins depending on the size of the cookies i baked in a convection oven for 15 minutes on a non stick baking pan tip bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done tip rotate baking sheets half way through baking if your oven bakes unevenly leave to cool on cooling racks once completely cooled decorate as desired tip if wrapped in tinfoil cling wrap or kept in airtight containers in a cool place un decorated cookies can last up to a month royal icing 315g 375g 11oz 13oz 2½ 3 cups icing confectioner s powdered sugar unsifted 2 large egg whites 10ml 2 tsp lemon juice 5ml 1 tsp almond extract optional directions beat egg whites with lemon juice until combined tip it s important that the bowls spoons spatulas and beaters you use are thoroughly cleaned and grease free sift the icing sugar to remove lumps and add it to the egg whites tip there are 2 amounts of icing sugar listed the lesser amount is good for a flooding consistency and the larger amount is for outlining but you can add even more for a much thicker consistency good for writing if you add too much icing sugar or would like to make a thinner consistency add very small amounts of water a few drops at a time until you reach the consistency you need beat on low until combined and smooth use immediately or keep in an airtight container tip royal icing starts to harden as soon as it s in contact with air so make sure to cover containers with plastic wrap while not in use general baking tips when measuring by volume cup always shift aerate your flour icing sugar in the container bag before measuring because it settles as it sits and so you end up with more flour icing sugar in your cup i do this by moving the ingredient around with a spoon whisk or fork when measuring flour or icing sugar by volume cup never scoop the flour icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you re using rather spoon the ingredient into the cup until level with the top when measuring baking powder or baking soda always level off the top of the measuring spoon with something flat like the back of a knife as these ingredients need to be accurately measured when mixing your ingredients always follow the recipe instructions especially when it comes to beating in eggs and flour so if it specifies to mix until just combined or to beat for 4 minutes follow the instructions to get best results unless otherwise specified always have your ingredients at room temperature it s always best to invest in an oven thermometer so that you know exactly the temperature you re baking at then you can also find out if you have cold or hot spots in your oven if you need to rotate your trays midst baking always allow at least half the baking time to lapse before opening your oven to move baking trays around this allows time for your baked goods to form a good structure so that they won t flop general royal icing tips keep a damp cloth handy while decorating your cookies so that if you re switching between different icing bags you can keep the tips covered with the damp cloth so that the icing doesn t dry and clog them if your icing tips do clog use a toothpick or pin to unclog them always pipe a little bit of royal icing onto a board paper towel before you begin to make sure there are no air bubbles remember to always cover bowls containing royal icing wither cling wrap a damp cloth or sealable lid so that the surface doesn t dry don t store anything decorated with royal icing in the fridge otherwise the royal icing will become tacky verdict 1 the cookies tasted great as it is without the icing with icing i felt the cookies tasted more sweet 2 as a whole it was a lovely challenge my daughter 3 years old assisted me in making the cookies and decorating it it was a lovely experience 3 i will surely be making it again posted by ramya kiran at 3 53 pm 10 comments labels cookies daring bakers sunday september 19 2010 ginger spiced brownies this is one of the best homemade brownies i have ever had ginger with chocolate is a delicious taste sensation here good bittersweet chocolate flavored with pieces of candied ginger is used in a chocolate brownie mixture just a hint of spice plus deliciously tangy soured cream makes these brownies extra special the texture of this brownie is dense fudgy and moist you just cant stop for one now go ahead and make them yourself makes 20 ingredients 200 g 7 oz good milk chocolate 100 g 7 tablespoons butter 4 eggs 1 cup sugar granulated or superfine 3 4 cup all purpose flour 1 4 teaspoon ground cinnamon 1 2 teaspoon ground ginger 3 tablespoons soured cream can substitute with full fat yogurt 50 g bittersweet chocolate with candied ginger pieces chopped if you cant find them just add 30 g of choc and 20 g of candied ginger separately chopped a brownie pan 8 x 10 inches greased and base lined directions preheat the oven to 350 deg f break up the 7 oz milk chocolate and put it in a heatproof mixing bowl with butter set the bowl over a saucepan of steaming water and melt gently stirring frequently remove the bowl from the saucepan and leave to cool until needed put the eggs and sugar into the bowl of an electric mixer or a hand mixer until very thick and mousse like whisk in the melted chocolate mixture sift the flour and spices into the bowl and stir in mix in the soured cream followed by the chopped chocolate with ginger transfer to the prepared pan and spread evenly bake in a preheat oven for about 25 minutes or until a skewer inserted halfway between the sides and the center comes out just clean remove the pan from the oven leave to cool before carefully removing from the pan and cutting into pieces store in an airtight container and eat within 5 days posted by ramya kiran at 1 18 am 2 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