Roll Cake

CORRECTION: In the video I have said it's 5 egg whites and 5 egg yolks, the correct amount is 10 egg whites and 10 egg yolks. 

Video : https://www.youtube.com/watch?v=BhohiddNAo8

For full recipe visit: http://www.nadiyaskitchen.com/cakes/roll-cake/

Chocolate Dream Cake with Chocolate Cream Cheese Frosting

Video ; https://youtu.be/1ky8MsDT_VU

For full recipe visit: http://www.nadiyaskitchen.com/cakes/chocolate-dream-cake-with-chocolate-cream-cheese-frosting/

Red Velvet Cream Cheese Brownies

Video: https://youtu.be/bw5nkL88Hys

For full recipe visit: http://www.nadiyaskitchen.com/cakes/red-velvet-cream-cheese-brownies/

Butter Cake with Butter Cream Icing and Fresh Flower Decoration

Note: By mistake in the video for the butter cream icing I have mentioned salted butter only the correct amount is 100 grams salted butter and 150 grams unsalted butter.

Vedio : https://youtu.be/QBvbZVcIFdM

For full recipe : http://www.nadiyaskitchen.com/cakes/butter-cake-with-butter-cream-icing-and-fresh-flower-decoration/

Fruit Pavlova

Pavlova is a light, meringue cake that is crispy on the outside and kind of chewy and marshmallowy on the inside. Top that with whipped cream or a decadent creme anglais, and plenty of fresh fruits and you have a dessert sure to impress anyone!!. Pavlova was created in honour of the famous ballet dancer Anna Pavlova either in Australia or New Zealand.  I will not enter into details as I know it is a bit of a sore point between the 2 countries, but if you are interested in knowing more, you can read this Wiki article.

Ingredients:

4 egg whites

2 cups sugar (powdered)

1 tsp vanilla essence

1 tsp vinegar

1/2 tbsp corn flour

For topping

1/2cup whipping cream

1 tbs sugar

Fresh fruits

Directions:

1. Preheat the oven to 130 degrees C. Take a baking sheet or bigger pan and line it with wax paper or oven safe silicon mat. Take a pencil and draw an 18cm circle (not necessary if you can guess and spread meringue in a circle) on the wax paper. Reverse the paper.

2. Take the bowl of your electric mixer or a handmixer and add egg whites in it (the bowl and the beater must not have any water or oil in it, so clean with a kitchen towel or tissue before adding the egg whites). Beat the egg whites at medium speed until soft peaks are formed. Now add sugar 1/4 cup at a time and beat at high speed. This will help form the perfect meringue with stiff and shiny peaks. Beat until you get a meringue that does not fall when you hold your bowl upside down.

3. Now add vanilla essence and beat. Sprinkle corn flour on the peaks and pour the vinegar on them. Use a spatula to gently fold in the vinegar and corn flour.

4. Take out the prepared baking sheet and spread the meringue within the circle that you had drawn earlier. Evenly spread the meringue inside the lines to form a perfect circle.

5. Bake meringue for 1 hour to 1 hour 15 minutes, the pavlova should be dry to the touch. Cool completely before removing from wax paper or silicon mat. Transfer pavlova on to a serving dish.

6. In a small bowl, beat heavy cream and sugar until stiff peaks form. Fill the center of the pavlova with whipped cream, and top with fresh fruits………….. enjoy! 

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Butter Cake (recipe no 1)

I baked this cake in an 81/2 inch cake pan, the batter was too much for an 81/2 inch pan that's why I had to bake this cake for longer time then it's baking time. In the picture you can see from bottom to up cake colour is little fading brown that's just because of too high cake being baked longer time without burning, this cake tastes great and if you are baking in an eight inch pan just divide batter into two pans. 

Here is a great news :) from today on wards I will try to post my recipes with a "DHIVEHI" recipe card so that any Maldivian who cant understand English can try my recipes. 

Ingredients

1 cup (227grms) unsalted butter, softened

2 cups sugar

5 eggs

2 teaspoons vanilla essence

3 cups all-purpose flour

3 tablespoon milk powder

11/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

Method:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, milk powder, baking powder and salt, add to creamed mixture alternately with milk, beating well after each addition.

2. Pour into a greased and floured 10-in. pan. Bake at 160 C for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edges of pan. Invert cake onto a wire rack over waxed or baking paper.

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May 9 ga feshey alhuganduge cooking class ga baiverivumah 7709426 aa gulhuhvaa.. cooking class aa behey dhivehi tafseel tireegai evanee eve. 

Black Forest Cheesecake

I love to cook or bake something new in my work free days, work free days are few days when I stop my classes and cake work just to give time for myself and kids, but I take this break when I earn enough to cover the work free days in the previous month. This is the best part of having an own business I can take break when I wanted without any hesitation without loss to my work with just little planning.

Cheesecakes we all love and today I am going to introduce Black forest cheesecake on my blog. I have tried to combine all the flavor’s which should be in a black forest cake in this cheesecake, and I am happy this cake turned out gorgeous by the look and taste. 

Ingredients:

Crust-

16 Oreo cookies

3 tablespoons unsalted butter

Filling-

350 grms cream cheese

3/4 cup sugar (powdered)

½ cup cocoa powder

1 tin nestle cream

4 tbs cherry syrup

2 tbs corn flour

1 teaspoons vanilla extract

3 eggs

For topping

1 cup cherry pie filling

1/3 cup whipping cream whipped

½ cup chocolate ganache

½ cup shaved chocolate

Method:

Prepare the crust-

Preheat oven to 180 C. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small sauce pan, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 8" spring form pan or loose bottom pan and press down firmly on the bottom.Chill in fridge until filling is ready. 

Prepare the filling-

In the bowl of an electric mixer or hand mixer, blend cream cheese until smooth. Add sugar and blend until fully incorporated. Add cherry syrup, nestle cream and vanilla and continue to blend. Now add eggs, cocoa powder and corn flour, mix to combine. Pour filling into the crust.

Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.

Cool cheesecake at room temperature 30 minutes, then move to the refrigerator and chill for 8 hours or overnight.

Chocolate Ganache: Chop 75 grms of chocolate set aside, heat ½ cup whip cream in a sauce pan when the whipped cream starts to boil take the sauce pan out from stove and tip the chopped chocolate into the hot whip cream, leave for 15 minutes and stir until chocolate and whipped cream is fully mixed. If the ganache is too thin pour ganache into a bowl and chill for some minutes, if ganache is thick it can be used immediately, just the ganache should be in a thick pouring consistency.

Top chilled cheesecakes with whipped cream, then spread cherry pie filling, pour chocolate ganache on top and sprinkle chocolate shavings…. Enjoy!

Note: cover inside and out of cake pan with aluminum foil. 

Fresh Creamy And So Dreamy Cherry Cheesecake

It’s quite a time since I wanted to introduce cheesecakes on my blog. So I decided to make a fresh cherry cheesecake. We don’t get locally grown fresh cherries and berries here, only the imported ones and it’s expensive, so I don’t buy it much. My daughter knows I love berries & different kinds of fruits so sometimes when she gets enough time to shop she brings me different kinds of fruits, berries etc. when she comes from abroad. She works as a flight attendant in one of the international airlines, so she travels a lot. To keep berries for long time what I do is I put berries in a zip lock bag and freeze it. I am sure this cheesecake won’t disappoint who ever tries it. My kids loved it.

Ingredients:

For crust

11/3 cup ground marrie biscuit

2 tbs powdered sugar

4 tbs unsalted butter

For filling

500 grams cream cheese (in room temperature)

1 cup sugar (ground)

½ cup whipping cream

3 eggs

3 tbs corn flour

For cherry filling

¾ cup pureed fresh cherry (Fresh cherries pitted and pureed)

3 tbs sugar

2 tbs corn flour

More fresh cherries to garnish (optional)

Method:

Making Cherry Filling

1 _ Put cherry puree and sugar in a sauce pan, cook on low heat until all the sugar is melted. Add corn flour and cook thick enough to coat back of a spoon. Take out from heat and leave to cool.

Making Cheesecake

2 _ Heat oven to 300° F. Line the base of a 8inch loose-bottomed or springform pan with aluminum foil – mix ground marrie biscuit, powdered sugar and melted butter. Tip into the prepared pan and press down firmly to create an even base. Chill while you prepare the filling.

3 _Put the cream cheese, ground sugar in a bowl, then beat with an electric mixer until smooth. Tip eggs, corn flour, whipping cream and continue beating until mixture is combined.

4 _ Spoon the cream mixture onto the biscuit base, smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Slowly tap the pan on the kitchen counter Spoon cherry filling mixture over cream mixture, swirl together using the tip of a knife.

5 _ Bake 1 hour 15minutes or until firm except for the very center. Cool completely on wire rack. Refrigerate at least 4 hours.

6 _If using a loose-bottomed pan, unmold by placing on top of a can, and then gradually pull down the sides of the pan. Slip the cheesecake onto a serving plate, removing the aluminum foil and base. Enjoy!

Chocolate Fudge Pudding Cake

Hi my readers, Ramadan Mubarak to all the lovely people of Maldives & all around the world. I know a lot of people are waiting impatiently for a new recipe from me so here I go and the first recipe of Ramadan starts with Chocolate.  

This is how cake should look when baked

Ingredients:

For the cake:

1 cup flour

1 cup sugar

100 grams dark chocolate (melted using a double boiler)

½ cup vegetable oil

1 tsp baking powder

½ cup butter milk (1 cup full cream milk + 1 tsp vinegar or 2 tsp lime juice mix & keep for 10 minutes)

1 large egg

For the poured syrup

½ cup heavy cream or whipping cream

1/3 cup condensed milk

½ cup cocoa powder (Sieved cocoa powder)

Method:

Prepare an 8 inch baking tray by greasing the bottom & sides with vegetable oil or margarine, set aside. Position an oven rack in the middle of the oven and heat the oven to 160 c. Mix all the syrup ingredients well until all the cocoa is dissolved set aside.

In a bowl using your hand mixture or a stand mixture mix all the cake ingredients. It will be easy to mix if sugar is finely ground. Pour cake mixture into baking tray. Bake the cake for 10 minutes just until the sides are set. Below is a picture.

Take the cake out from oven and pour the chocolate syrup on the middle of the cake, using a knife or the tip of a rubber spatula, gently swirl the cake batter together so they're mixed, but not completely blended.

Bake until a pick inserted about 1 inch from the edge comes out gooey, but not liquid, 40 to 45 min, don't over bake. The top will be puffed and slightly cracked ... enjoy!

Chocolate Cake…………. Busy manmage favorite …that’s me

You wouldn't believe how moist, Choco balanced & finger licking this cake can be! This is one of my favorite cakes. I have frosted this cake with Milk Chocolate Mousse , sometimes when I make for orders I use Milk and White chocolate mousse for a three layer cake. This cake will be a hit with some vanilla ice cream too.

Make the chocolate mousse one day ahead so that the chocolate mousse will be nicely set to a spreadable consistency and frost the cake with chocolate mousse just half hour before serving the cake. You don't have to frost as a profession cake decorator, just spread chocolate mousse using back of a spoon. Why not let your kids do the fun part.

l always use parchment or baking paper when I bake my cakes because I don't like my cakes to get stuck on the baking tray, but if you don't have just generously grease the baking tray with oil or butter and sprinkle little flour and turn the tray to coat inside and bottom of the baking tray completely. I used 8inch three baking trays to make this cake because it was a three layer cake. You can use a 9x13 inch cake tray.

Ingredients A

3 cups all-purpose flour

2 cups sugar

1 tsp. salt

2 tsp. baking soda

1/2 cup cocoa powder

Ingredients B

3/4 cup vegetable oil

2 tsp. vanilla essence

2 table spoon white vinegar

2 eggs

Ingredient C

2 cups cold water

Method:

Pre heat oven to 160C, Mix all the Ingredients A, Pour all the ingredients B in to ingredients A, mix little bit & pour ingredient C mix using a hand Wisk or a hand mixer until well blended. Pour into prepared trays and bake for 40 minutes, or until a toothpick inserted in center comes out clean.

Cool completely before frosting,  I did level the cakes using a cake leveler but this is not necessary

 ……………………………………………………….enjoy!!

Sharubath Boakibaa or Cake …… ridiculously easy

Yesterday I actually set out to make a super-easy one-step boakiba or cake and my flavor of the day was rose syrup. So I made the boakiba batter which was very thin, pored it into the pan & popped into my preheated oven, but when I removed the boakiba from the oven it was very very soft like a soggy blob, just it made me feel very disappointed after so much eager anticipation of making a good boakibaa, so I capt it to cool on my kitchen counter thinking what I will do with it and to my surprise as the boakiba cooled it got firmer and firmer after two hours just like a bread boakiba, so what I understood is that this boakiba after taken from the oven to until it cools down it keeps on cooking ...... yummy yum.....

Ingredients:

1cup flour

1cup coconut milk (I used liquid coconut milk packed in a packet)

11/2cup unsweetened sharubath (1cup water + 1/2cup rose syrup)

2eggs

1/2cup sugar

3/4cup condensed milk

2tbs margarine

Pinch of salt

A drop or two of red food coloring

1 table spoon of black sesame seed (optional)

For the pan:

2tbs butter or oil

2tbs flour

Method:

Preheat oven to 170C. Butter a 9inch baking pan, sprinkle the 2tbs flour into the greased pan and roll the pan to court the entire inside. Mix all the ingredients except the sesame seed in a food processor. Pour mixture in greased pan. Bake in the preheated oven for 30 minutes remove the pan and sprinkle sesame seed. Return pan to oven, bake for another 50-60mins. Let cool the boakiba for minimum of two hours before cutting, the longer you keep the boakiba the better it is.....enjoy!!

Blueberry Cream Cheese Pudding Cake

Am I getting crazy about cream cheese & pudding, This Ramadan mostly my sweet tooth craves for puddings, anything with cream cheese and only desserts?  I made this pudding yesterday and it was so awesomely delicious, today I am thinking to go for some luscious chocolate cake with a mousse filling and a shiny creamy chocolate frosting....

Ingredients:

300g cream cheese

4egg whites

4egg yolks

1cup sugar

1/3cup flour

2tbs corn flour

1tsp baking powder

1/2cup milk

2cups Blueberry pie filling

Method:

Preheat your oven to 180C, Butter the bottom and sides of an 8 inch round cake tray. Line the bottom of tray with a round of parchment or waxed paper and butter the paper. Prepare a hot water bath set aside.

In your electric mixture or using hand mixture whip the egg whites with 2tbs of sugar until soft peaks or until it holds its shape. Whip the egg yolks with the rest of sugar until pale yellow. Add the milk into the egg yolks give a stir, mix flour, corn flour and baking powder using a spatula fold this into the egg yolk mixture (folding & mixing is different, if you mix the air which was incorporated while yolks and whites were whipped may deflate) so just fold gently and into this fold the egg whites just the same way. Now in another bowl cream the cream cheese until no lumps, again fold the creamed cream cheese mixture into the egg & flour mixture. Take 11/2cup batter into another bowl and add one cup of blueberry pie filling and blend well.

Pour the rest of batter into the prepared baking tray. Now drizzle heaping teaspoons of the blueberry mixture over the batter in the tray. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the plain batter without mixing it in. This will give a nice marble effect.

Put the tray into the water bath and bake for about 45 minutes or until a cake tester or skewer inserted in the center comes out with few crumbs. Take the cake pan out from water bath on to a wire rack & cool completely, the cake will shrink little bit, remove cake from the tray, peel off the paper and transfer the cake on to the serving plate or dish. Refrigerate overnight or at least four hours, before serving spread the remaining cup of blueberry pie filling on the cake generously.........................................enjoy!!

Note: You may think 8inch tray is too small for this pudding, but trust me it wont be as this cake does not rise much.

Cutlus Boakibaa (Cutlet savory Cake)

Cutlet is a savory short eat prepared for afternoon tea, parties and special occasions. There are two types, the normal cutlet & Egg Cutlet. Many local's favorite short eat even mine, so today I turned cutlets into a cake, which is more healthier and saved that time to do some other work. I mean cutlets we have to deep fry after making small balls dipped into beaten eggs, coated with bread crumbs, but boakibaa just put in the oven and let the oven do the job while I did some other work, and it tasted sooo yummy yum, my family loved it.

Ingredients

2medium onions (sliced thinly)

1Maldivian chilly (githeyomirus)

Juice of 2 limes

1/2tsp pepper powder

1tsp grated garlic

2cans of tuna in oil

1/2cup bread crumbs (faaroshi kundi)

3eggs (slightly beaten)

450grm potato (boiled and mashed)

1/2tsp ajinomoto 

Salt

4tbs vegetable oil

2tbs flour

Method:

Pre heat oven to 180C, generously oil a 9inch tray, sprinkle the flour into the tray and turn the tray to court inside completely, this helps prevent the boakibaa sticking to the tray and it will be easy to remove the boakibaa without breaking it. In a bowl put the onion, chilly, pepper powder, garlic, salt and lime juice, crush and mix onions using your fingertips to release the aroma, (while crushing the chilly use a food safe plastic glove because the chilly may cause serious burning sensation in your hand for couple of hour's which I am not able to tolerate). Add the bread crumbs, mashed potatoes, ajinomoto and tuna, mix to combine all ingredients at last add the beaten eggs and mix. Transfer this mixture to the oiled & floured tray, press to level using your hand and bake for 45min to 1hour. Different ovens temperature varies just keep on checking the upper side of the boakibaa will get crispy and dark in color when baked. Transfer the tray to a wire rack, cool little bit and remove the boakibaa from the tray. Serve hot with a cup of tea ................enjoy!!

Another Gerikiru Boakibaa or Sweetened Condensed Milk Cake

Here is another condensed milk cake recipe. I tested this recipe some days back and cake came out soft & so yummy. I must say better than my first condensed milk cake recipe.

Ingredients:

1 can (395g) sweetened condensed milk

4 eggs

120g all purpose flour

½ tablespoon baking powder

50g unsalted butter, melted and cooled

Icing sugar, for dusting

Method:

Preheat the oven to 180ºC/350ºF generously butter a 22cm (9in) ring cake pan.

Place all the ingredients in a large bowl and beat well until all ingredients are mixed well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool completely before removing from the cake pan.  Dust with icing sugar before serving........................enjoy!!

Custard and fruit cocktail cake

This is such an easy cake to make, it reminds me of Eid because I have used custard & fruit cocktail in this cake. Very moist just melt in your mouth, I served this cake with cream cheese frosting but only the cake itself will win your guests heart. I have baked this cake three times in three different ways and this way it came out best, so thought of sharing with all my readers who enjoys sweet care free pleasure.  

 Ingredients:

1cup custard powder

1cup fruit cocktail (syrup drained only the fruits)

1/2cup flour

3eggs

1/2cup vegetable oil

1cup condensed milk

1tsp baking soda

Method:

Sieve flour, custard powder & baking soda, set aside. Preheat your oven to 140c, line an 8inch baking tray with parchment paper or baking paper, apply a good generous amount of vegetable oil on the parchment & around the tray, set aside. In a bowl or in your electric mixer add condensed milk, vegetable oil and eggs beat to mix well. Now add the flour & custard powder mixture mix well. Add the fruit cocktail give a stir with a spoon and pour the mixture in to the baking tray and bake until a tooth pick inserted in the center comes out clean. Serve with tea or coffee……………………………………enjoy!