Raspberry Strawberry Cake

My mother's favourite ice-cream is the old-school Magnolia Raspberry Ripple Vanilla Ice-cream held together by 2 pieces of thin wafers. Inspired by the ice-cream, I have been making her Raspberry Strawberry Cheesecake for her birthday. I know she loves this cake for its sour-sweet raspberry goodness.


Ingredients:
- 250g of digestive biscuits
- 100 g of butter
- 500g cream cheese
- 350ml of whipping cream
- 1 can condensed milk
- 300g of frozen raspberries 
- 2 tablespoons of gelatin
- 8-10 fresh strawberries
- 1/2 cup of sugar 
- 1 teaspoon of vanilla extract 
- 1 tablespoon of corn flour 

Procedures:
1) Crush the digestive biscuits. Melt the butter using microwave. Mix the butter and the digestive biscuits crumbs into texture that resembles wet sand. Press it in a cake tin as the base. 
2) Cut washed strawberries into halves. Arrange it around the side of the cake tin on the biscuit base. 
3) In a saucepan, heat raspberries, sugar, corn flour and water. When it is soften, pass it through a sieve. 
4) Dissolve 2 tablespoon of gelatin in quarter cup of water using a sauce pan. Set it aside.
5) In a mixing bowl, whip 350g of whipping cream until soft peaks soft.
6) In another mixing bowl, whip the soften cheese cream.
7) Add the whipping cream to the cream cheese. Add 1 can of condensed milk to the mixture. Add vanilla extract. Mix well.
8) Add 1 scoop of the mixture to the gelatin. Mix well. Add the gelatin mixture to the cheesecake mix. Mix well.
9) Pour the cheesecake mix to the cake tin. Place it in the freezer for 1 hour. 
10) Take out the cheesecake and pour the raspberry syrup on the cake. Decorate it according to preference. Freeze overnight. 

Comments

Post a Comment

Popular posts from this blog

Shallots Steamed Chicken Wings

Image
I am embarking on an effort to collect my mummy's recipes. It is not an easy task as she does not have her recipes written down and she bases the quantities on her intuition. But I am sure that this endeavour is worthwhile as what I am collecting are not mere recipes but also wonderful memories. This dish, shallots steamed chicken wings, is one of my favourites when I was kid. Ingredients: - 1 kg of chicken mid wings - 4 tablespoons of light soya sauce - 2 tablespoon of sesame oil - 3 tablespoons of hua tiao wine - pepper - 6 shallots, chopped - spring onions and parsley, chopped for garnish Procedures: 1) Marinate chicken wings and shallots with light soya sauce, sesame oil, hua tiao wine and pepper for 30 minutes. 2) Arrange on a steaming plate and steam for 30 minutes. 3) Garnish with spring onions and parsley. Serve.
Read more

Salmon and Mushroom Rice (Rice-cooker)

Image
I have been cooking dinners on weekdays. It is definitely challenging to cook after rushing back from work. This recipe is simple and it leaves me little dishes to wash too.  Ingredients - 2 cups of rice  - 1 packet of french beans, chopped - 500g of salmon fillets  - 1 piece of salted fish  - 1 packet of beech mushrooms  - 1 tablespoon of oyster sauce  - 1 tablespoon of dark soya sauce  - 1 tablespoon of sesame oil  - 1 tablespoon of light soya sauce  - fried shallots  Procedures: 1) Cook 2 cups of rice with 1.5 cups of water in rice-cooker. Add washed salted fish to cook with the rice.  2) After 10 minutes, add salmon fillets and beech mushrooms and french beans to it and continue to cook until it is done according to the rice cooker.  3) Set aside the salmon fillets and salted fish from the rice. Add oyster sauce, dark soya sauce and sesame oil to the rice. Stir well.  4) Shred salmon fillets and salted fish. Add light soya sauce.  5) Serve the rice on a plate and top up with salmon
Read more

Hokkien Mee

Image
Hokkien Mee is my husband's favourite hawker dish and I have been wanting to cook it at home with the freshest and best ingredients. So, I finally did it today and he loved it! Now, he is lamenting that he has one less dish to eat outside as I have raised his expectation on Hokkien Mee. Hilarious! Ingredients: - 500g fresh prawns, peeled (set aside the heads and shells) - 500g squid rings - 250g of pork belly - 400g of yellow noodles - 400g of thick mee hoon - 2 tablespoons of sugar - 1 chicken cube - a lot of spring onions, cut into a few inches long - 1 bulb of garlic, crushed - 6 shallots, chopped - 1 tablespoon of pepper corns - 2 tablespoons of fish sauce - 1 teaspoon of dark soya sauce - pepper Procedures: 1) In a pot, add a little vegetable oil. Fry half the garlic and shallots until fragrant. Add prawn heads and shells and fry until pink. Add chicken cube, white pepper corns, 2 tablespoons of sugar and 4 bowls of water. Boil for at least 30 minut
Read more