CHINESE STEAMED CAKE
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes Asian Chinese
Yield 12
Number Of Ingredients 7
Steps:
- Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
- Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
- Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
- Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g
HUNGARIAN CHESTNUT CAKE
This rich dessert is full of all sorts of wickedness, and is a bit labor-intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.
Provided by MARBALET
Categories World Cuisine Recipes European Eastern European Hungarian
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
- Separate the eggs.
- In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.
- In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks.
- Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top.
- Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.)
- To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
- Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts.
- Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 45.8 g, Cholesterol 155.7 mg, Fat 34.1 g, Fiber 2.9 g, Protein 6.8 g, SaturatedFat 20.3 g, Sodium 98.3 mg, Sugar 30.9 g
CHINESE-STYLE CHESTNUT FILLED CAKE
I like this because all of the other chestnut cake cal for whipped cream, and this only uses it as decoration so I can leave it off if I want to. The chestnut filling is my favourite part!!!
Provided by melting pot
Categories Dessert
Time 1h
Yield 1 pound, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
- Beat egg whites until stiff peaks form.
- Beat egg yolks lightly and fold into egg white. Blend well.
- Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
- Add vanilla essence. Add melted butter and blend quickly.
- Pour batter into prepared baking pan and bake for 25 minute.
- Remove from oven and allow to cool on a rack.
- Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
- Mash chestnuts.
- Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
- Add sugar and milk mixture to chestnuts and mix well.
- Slice sponge cake into two layers.
- Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
- Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.
CHESTNUT CHEESECAKE
New York City's classic dessert gets a luxurious lift from chestnuts.
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Blend whole unblanched almonds, sugar and almond extract in processor until almonds are coarsely chopped. Add unsalted butter and process until almonds are finely chopped. Press almond mixture firmly onto bottom and 1 inch up sides of 8-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until light brown, about 13 minutes. Transfer crust in pan to rack and cool. Reduce oven temperature to 300°F.
- Drain chestnuts thoroughly. Cut enough chestnuts into 1/4- to 1/2-inch pieces to measure 1 cup (reserve remaining chestnuts for topping). Using electric mixer, beat room temperature cream cheese, sugar and vanilla extract in medium bowl until very smooth. Beat in eggs, 1 at a time. Cover bottom of crust with 1 cup chestnuts pieces. Spoon cream cheese mixture over. Place springform pan on baking sheet.
- Bake cheesecake on baking sheet until center is just set, about 45 minutes. Cool cheesecake 30 minutes. Chill uncovered until cold, about 3 hours, the cover. (Cheesecake can be made 1 day ahead. Keep refrigerated.)
- Cut around sides of pan to loosen cheesecake; release pan sides. Beat whipping cream in medium bowl until firm peaks form. Spoon cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around to edge of cake. Place 1 reserved chestnut piece on each rosette.
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- Put the chestnuts in a small bowl and put them into a pressure cooker. Steam them over low heat for about 50 minutes. Let them cool naturally and take them out.
- Use a rolling pin to crush the chestnut and sift it (or add some water and mash it with a blender). Stir in the pan over medium low heat until it dries quickly.
- Add some salad oil into chestnut paste for 3 times and stir fry. Add one time until the oil is completely absorbed and then add another time. After the oil is completely absorbed, remove the salad oil and put it into cold storage before use.
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