New year, new beginning yet again. Stepping into 2006, I know there will be some uncertainties awaiting me, in the second half of the year. I try not to think about it as there is no point worrying. I will deal with it when the time comes, or just sit back and let events shape my destiny. That has been my attitude towards life for the past two years, and so far, everything has turned up fine.
Okay! Lets talk about food again. I had promised the three unco-operative Food Tasters here that there wouldn't be any Chocolate or Cheese Cakes this week. True to my promise, I made this Chilled Orange Yogurt Cake. Recipe is from Leisure-Cat. A very refreshing cake and I could see the grins on the faces of my three Food Tasters.
Chilled Orange Yogurt Cake
橙香乳酪蛋糕(8" cake pan)
Ingredients for the base:
crumbs from 8 pieces of disgestive biscuits
40g melted butter (I used 50g)
Ingredients for the filling:
100g sugarless natural yogurt
150ml orange juice
1 tbsp lemon juice
150ml non-diary whipping cream
1 tbsp gelatin
3 tbsp sugar
150ml water
Grated orange zest (optional)
Method:
Mix the digestive biscuits crumbs with melted butter, and press firmly to the base of the cake pan. Chill for later use.
Dissolve gelatin and sugar with water. Set aside to cool.
Beat yogurt, orange juice and lemon juice until well blended. Add cooled gelatin solution and mix well.
Whip the non-diary whipping cream till mousse state.
Add the yogurt mixture to the whipped cream and mix well.
Add the grated orange zest.
Pour the combined mixture onto the cake base.
Chill in the fridge for 3 hours.
Note: I think can use a 7" cake pan to get a taller cake. If use other fruit juice can get Chilled Yogurt Cakes of different flavours.
Happy New Year to you, Tazz!
ReplyDeleteNice cake, Eve! Have a great year ahead, happy holidays :)
ReplyDeletehi tazz,
ReplyDeletehappy new year! can you provide your email address so that readers can write to you in private?
Very nice cake Eve!
ReplyDeletehappy new year to you,
ReplyDeleteso beautiful and sweet yogurt cake you have made.
Thanks ladies! Happy New Year to all! :)
ReplyDeleteEr... anonymous, welcome to my blog. Abt the email, I will consider abt it because most bloggers are afraid of being spammed. *lol* Feel free to post your comments here. Thanks!
Chilled Orange Yogurt Cake - so sedap!!!
ReplyDeleteHappy New Year to you and your family!!!
Got your "what I need to bake for CNY" list ready yet? *wink*
First time commenting here.That's a lovely cake..:)
ReplyDeleteWish you a happy and prosperous NEW YEAR!
Jadepearl, a list? *lol* Tazz is a novice baker. Safer to buy than to bake. Alright, maybe bake 1 or 2 types of cookies. *blush*
ReplyDeleteSailu, welcome to my blog and thanks for your compliment.
Happy New Year to you too Tazz!
ReplyDeleteHi Ching!
ReplyDeleteHappy New Year! Eve :) Your cake is nice.
ReplyDeleteThis is my "virgin" attempt at baking and thot wld not go wrong with this easy recipe - ended up a total failure :-(
ReplyDeleteFirstly, when i whipped the cream (President Brand), it turned lumpy & stuck together. Then water was oozing out of the cream which made it even harder to whip.
Secondly, am I suppose to melt sugar & gelatin with water over low heat? Feel as if gelatin was not enough cos it still felt watery. Pls help.
I felt very discourage but darling hubby said dont give up - so appreciate your advise & help so that I can try it again this Sat.
ReplyDeleteThanks!
Oh ya, one more thing - i still decided to freeze the cake although it was flat. After 3 hrs in the freezer, it tasted good (with the orange juice) but felt like eating frozen ice instead of a "cake". How should the original taste like? Thanks!
ReplyDeleteHello Joanna,
ReplyDeleteTips for newbie (not that I am an expert myself! Ha! Me old newbie lah!) in making this Chilled cake:
1. Put gelatin, sugar and water in a small heat resitant bowl. Submerge lower end of the bowl over some simmering water. Keep stirring until gelatin & sugar have dissolved. Turn off heat and leave bowl still in the water to prevent it from setting.
2. Before you whip the cream, place the bowl and the two beaters (not the whole electric beater!!) in the freezer for at least 10-15mins. Then place the bowl onto a shallow basin with ice cubes, pour the whipping cream and turn on the electric beater. Start beating until 70% stiff. Chill in the fridge for later use.
NB. Based on this old newbie understanding, your problem is you have over whipped your cream, that's why it turned lumpy & stuck together and even oozed water.
3. Beat yogurt, orange juice and lemon juice until well blended. Add the slightly cooled gelatin solution and mix well.
4. Remove the chilled whipped cream from the fridge and add the yogurt mixture from step 3 until well blended.
5. Add the grated orange zest.
6. Pour combined mixture onto the cake base. Chill in the fridge for 3 hours.
HTH.
Joanna,
ReplyDeleteOne last thing to remind you. Don't freeze your cake. Just chill in the fridge will do.
If you freeze your cake, I can only show you this expression:
-_-"
Ha Ha Ha ... ya stupid me, chill it in the freezer :-)
ReplyDeleteThanks for all the tip, will try again sometime soon!
Happy New Year!!!