MOCHA MOUSSE

Ingredients :

200 gr dark cooking chocolate, grated

75 gr butter

6 eggs separate the white and yolk

100 gr caster sugar

3 tbs cocoa powder

75 gr flour

Filling :

1 tbs instant coffee powder

10 tbs boiling water

250 ml thick cream

150 gr granulated sugar

Garnish :

50 gr white cooking chocolate, heat until melted

Method :

1. heat the chocolate and butter until melted, put the egg yolks one at a time into the melted chocolate, stirring until blended.
2. Beat the egg whites until stiff, insert sugar gradually, continue to whipped until sugar dissolves. Insert the chocolate batter into the egg white batter, stir well, put the flour and mix well.
3. Flatten dough into a cake pan size 24x35x1 cm, with baking paper in the base and brush with margarine. 
4. Bake in a preheated oven at 180 ℃ for 1 minute until cooked. Lift and turn the cake on paper that has been sprinkled with sugar, roll it and leave to cool.
5. Filling : stir instant coffee powder and boiling water, let it cool.
6. Beat cream until stiff, insert sugar gradually and continue to whisk until stiff. Put coffee into the cream dough, stir well.
7. Open rolls,  flatten the filling on rolls, roll it back while compacted, store in the refrigerator.
8. Garnish : heat the white chocolate until melted, remove from heat and stir until warm, and then insert the melted white chocolate into a pastry bag spray.
9. Spray the melted white chocolate over the cake roll with a pattern of lines or according to taste. leave it until the white chocolate freeze.

ONTBIJTKOEK

Ingredients :

4 egg yolks

3 egg whites

200 gr finely sliced brown sugar

80 gr flour

3 tbs milk powder

½ tsp baking powder

½ tsp ground cloves

1 ½ tsp ground cinnamon

½  tsp ground nutmeg

¼ tsp salt

50 gr sliced roasted kenari/almonds

Margarine for greasing the baking pan

Method :

1. Beat egg yolks till thick and fluffy.
2. Mix the flour with baking powder, salt, milk powder, and spices.
3. Whisk the egg whites to a peak.
4. Mix the egg yolk mixture with flour, mixture till evenly combined and fold in the egg whites.
5. Grease 2 moulds ( size 21 cm x 8 cm) with margarine and dust with flour, pour the batter into the moulds, spread out evenly, sprinkle kenari on top and bake at medium heat for 40 minutes.

COOKING TIPS

1. Don’t use frozen margarine/butter and cold egg from the refrigerator, put them aside to thaw at room temperature (32 ℃ - 35℃).
2. Use dry and sifted flour and icing sugar, damp and cold flour from the freezer should be dried in the sun.
3. Use clean and dry mixing bowls and beater.
4. Make sure that egg white is pure, a little drop of water, oil, margarine/butter or flour in the egg white will prevent it from becoming a meringue peak consistency.
5. Use a spatula to fold the flour in the batter, do it carefully.
6. When the stiff beaten egg white is melting, whisk again to a meringue peak consistency and mix immeditely with the batter.
7. When pouring and spreading the batter in the thin, make sure that the layer is not thick, when broiled the layer must be properly baked within  2-3 minutes, the surface must be brown and cake must be soft and dry, don’t broil the layer too long it will make the cake will be dry and hard.
8. When after finishing broiling, the cake is not properly baked, place the cake in the tin again, cover the top with aluminium foil, pull off the grill and heat the oven at medium temperature, bake the layer cake for another 15 minutes.

PEANUT CAKE

Ingredients :

200 gr walnuts

100 gr cashews

50 gr almonds

1 tsp baking powder

4 eggs separated yolks and whites.

75 gr fine sugar

550 gr cream

2 tsp vanilla

125 gr walnuts and almonds roasted. roughly chopped

Method :

1. Mashed all the beans until smooth. Mix with the baking powder until it is evenly.
2. Beat the egg yolks with sugar until thick and evenly. Beat the egg whites until stiff.
3. Insert the beans that have been mashed and egg white, whipped gradually into the egg yolk mixture while stirring until blended.
4. Pour into a round baking pan diameter 23 cm spread with margarine.
5. Bake in a preheated oven at 160 ℃ for 35 minutes until cooked.
6. Beat the cream with the vanilla until thick.
7. Divide cake lengthwise into two parts, spread with cream until it is evenly.
8. Grease the entire surface and sides of cake with remaining cream until it is evenly.
9. Garnish cake with almonds and walnuts, cut into slices and serve.

FRIED SHRIMP WITH ROASTED COCONUT ( SERUNDENG UDANG )

Ingredients :

150 gr shrimp, washed (head removed)

1 tsp salt

250 gr oil for frying

300 gr coconut peeled and grated

2 bay leaves

1 stalk lemongrass, crushed

Puree :

1 tbs coriander, roasted

¼ tsp cumin, roasted

4 cloves of garlic

8 grains of red onion

1 cm galangal

½ tsp salt

25 gr brown sugar

1 tbs granulated sugar

Method :

1. Sprinkle shrimp with salt, until blended let stand for 15 minutes.
2. Heat the oil, fry shrimp over medium heat until cooked.
3. Stir grated coconut, spices that have been mashed, bay leaves and lemon grass.
4. Roasted over low heat until cooked.
5. Insert fried shrimp and mix well.