by Dorothy MJ Ferreria prep 10 mins cook 20 mins yield 8-10
3/4 cup (+2 Tbsps)Sifted cake flour
1/3 cupWhite sugar for egg yolks
3/4 tspSifted baking soda
1/4 cupCorn oil
4 Eggs graded large , separated
1/2 tspVanilla extract
1/2 tspFine salt
1 1/2 tspsInstant coffee
1/4 cupSifted Dutch processed cocoa powder
1/4 tspCream of tartar
1/2 cupWhite sugar for egg whites
ingredients for the frosting:
1 1/2 cupsPastry topping
ingredients for the decor:
120 gDark chocolate curls
120 gFresh strawberries
1 TbspNatural cocoa powder for dusting
Preheat oven to 350˚F. Line the bottoms of two 8-inch round baking pans, 1 1/2 inches high, with baking parchment. Set aside.
Combine cake flour, sugar, baking soda, corn oil, egg yolks, vanilla, water, salt, coffee powder and cocoa in a large bowl. Mix using a wire whisk until blended. Set aside.
Using an electric mixer at medium speed, beat egg whites and cream of tartar together until frothy. Add sugar gradually while beating egg whites at medium speed. After adding all the sugar, increase speed of mixer and continue beating until stiff but not dry.
Carefully but quickly fold in beaten egg whites into the egg yolk mixture. Divide cake batter equally between the two prepared baking pans. Bake for 20 minutes until a toothpick inserted in the center comes out clean. Cool in a cake rack in an upside down position.
To prepare frosting, pour pastry topping into the bowl of an electric mixer. Beat at medium speed until it somewhat doubles in volume. Use as a filling and as a frosting.
Decorate cake with chocolate curls and strawberries. Lightly dust with cocoa powder for a dressed up look.
by Dorothy MJ Ferreria prep 10 mins cook 15-20 mins yield 24 pieces
ingredients for the topping:
Approx. ¾ cup coarsely chopped pecans
ingredients for the crust:
6 TbspsCream cheese
1 1/2 cupsSifted all-purpose flour
ingredients for the filling:
1/4 cupwhite sugar
1/4 cupPacked dark brown sugar
1 1/2 tspsSifted all-purpose flour
1 TbspAll purpose cream
1 TbspLight corn syrup
1 Whole egggraded extra large
1 tspDark rum
30 gUnsweetened chocolate
Preheat the oven to 350°F. In a mixing bowl, combine the butter, cream cheese and all-purpose flour. Mix well with your hands until a solid dough is formed. Chill briefly if it threatens to melt. Divide the dough into 24 equal portions. Form each piece into a ball and press the dough against the bottom and sides of the molder forming a pastry cup. Pre- bake for 5 minutes. Allow to cool for another 5 minutes.
To prepare the filling, combine the white sugar, the brown sugar and the flour in a mixing bowl. Set aside. In another bowl, combine the syrup and the cream. Mix well and set aside. In a third mixing bowl, beat together the eggs and the rum. Set aside as well. In a thick saucepan, melt the butter and the unsweetened chocolate squares over low heat. Cool for about 5 minutes.
Combine the beaten eggs and the sugar mixture. Mix well with a wire whip. Pour in the cream-light corn syrup mixture and mix well. Pour in the melted chocolate-butter mixture and mix until blended.
Divide the mixture equally among the pastry-lined molders. Top with chopped pecans, covering the surface completely. Bake for 15 to 20 minutes or until the crust turn light golden brown. Allow the tartlets to cool in the pan for about 5 minutes before unmolding. Allow to cool in a wire rack.
Melt-In-Your-Mouth Taisan With Queso de Bola by Dorothy MJ Ferreria prep 30 mins cook 15 mins yield 12
2 1/4 cups sifted cake flour 1/2 cups sugar 1 Tbsp baking powder 6 egg yolks 1/2 cups water 1/4 cups corn oil 1/4 cups melted unsalted butter 1 tsp vanilla extract 6 egg whites 1/4 tsp cream of tartar 1/2 cup white sugar 1/4 cup grated queso de bola
for the topping: 1/2 cup softened unsalted butter 1 cup white sugar Grated queso de bola
Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x 7 x 2 1/2 in) with baking parchment. Set aside. In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside. Using an electric mixer fitted with a wire whisk, beat the egg whites and cream of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time) and continue beating at the same speed until the egg whites are stiff but not dry. Carefully fold in the beaten egg whites into the egg yolk mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool upside-down on a wire rack for 10 minutes. Remove from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola.
For the mamon: To make mamon using this recipe, line 12 mamon molders (measuring 4-inches in diameter) with fluted mamon liners. Divide the cake batter equally among the prepared molders. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Remove from molders while hot and spread your favorite butter on the surface. Dip in sugar if desired
Mango Brazo by Dorothy MJ Ferreria prep 1 hr cook 40 mins yield 8-10
brazo layer: 8 egg whites 1/2 tsp cream of tartar 1 1/4 cup white sugar 1/4 tsp vanilla extract
chiffon cake layer: 1 cup + 2 Tbsps sifted cake flour 1/2 cup white sugar 1 1/2 tsps sifted baking powder 1/2 tsp fine salt 1/2 tsp orange extract 1/2 tsp lemon extract 1/4 cup corn oil 3 egg yolks 1/3 cup water 4 egg whites 1/4 tsp cream of tartar 1/4 cup white sugar
filling #1: 8 egg yolks 1/4 cup white sugar 1 cup condensed milk 1 cup evaporated milk 1/4 cup butter 1 Tbsp dark rum rind of 1 dayap
Prepare filling #1 before baking the brazo and the cake layers. In a thick frying pan, combine all ingredients except for the butter and rum. Cook over low heat until thick, like yema. Stir in rum and butter. Set aside to cool briefly. Preheat oven to 400°F. Line the bottom and sides of two jellyroll pans measuring 11 x 15 in (1-in high) with baking parchment. Set aside. Prepare the brazo layer first. Beat egg whites with cream of tartar using an electric mixer fitted with a wire whip until frothy. Then add sugar gradually while continuing to beat egg whites at medium speed. After adding all of the sugar, pour in the vanilla extract. Increase the speed of the mixer and continue to beat until egg whites are stiff but not dry. Spread meringue as evenly as possible in the prepared jellyroll pan. Run a cake comb across the surface of the meringue for a textured effect. Bake for 20 minutes or until light golden brown and somewhat firm. Lower oven temperature to 350°F and make the chiffon cake as follows: prepare egg yolk mixture first by combining the following—cake flour, sugar, baking powder, salt, egg yolks, water, corn oil and flavorings. Mix with a wire whip until blended. Set aside. In another mixing bowl, using an electric mixer, beat the egg whites and cream of tartar together until they get frothy. Gradually add sugar while beating egg whites at medium speed. After adding all of the sugar, increase the speed of the mixer and continue to beat egg whites until stiff but not dry. Quickly but thoroughly fold in beaten egg whites into the egg yolk mixture. Pour cake batter into the remaining jellyroll pan. Bake for 15 to 20 minutes or until the cake is done. To assemble, line the bottom of a disposable 9 x 12-in rectangular aluminum pan (2 ½ inches high) with cake. Spread ice cream on the surface of the cake. Garnish with mangoes and freeze until somewhat firm, then spread the yema mixture over the mangoes. Trim baked brazo and place on top of the yema. Dust surface with powdered sugar.
Apple Strudel by Dorothy MJ Ferreria prep 5-10 mins cook 40 mins yield 8
8 Phyllo pastry sheets ½ cup Regular breadcrumbs ¾ cup Melted unsalted butter
ingredients for the filling: 3 Granny Smith apples peeled and chopped ½ cup Raisins 1/3 cup White sugar ½ tsp Cinnamon powder 1/8 tsp Ground cloves Pinch of fine salt ¼ cup Breadcrumbs ingredients for the topping: 3 Tbsps Sifted powdered sugar
Preheat the oven to 400_F. Melt the butter in a thick saucepan. Set aside. Combine the ingredients for the filling in a bowl. Set aside. Place a sheet of phyllo pastry in a jellyroll pan. Brush the surface with melted butter. Drizzle 1 tablespoon of breadcrumbs. Top with another layer of pastry and repeat the procedure until all of the breadcrumbs and pastry sheets are consumed. Pour the filling on top and spread to cover 2/3 of the pastry, starting from the long end. Fold about half an inch of both ends (short side) towards the filling. Roll into a tight cylinder starting from where the filling is. Place in a baking sheet, seam side down. Brush the surface with the remaining butter. Make 8 diagonal slashes and bake for 20 minutes. After 20 minutes, loosely cover the surface with a sheet of aluminum foil to prevent the surface from getting too brown. Continue to bake for 20 minutes more. Allow the strudel to rest for 30 minutes at room temperature before serving. Dust generously with powdered sugar.
Fruit Gelatin by Dorothy MJ Ferreria prep 5 mins cook 5-10 mins
3 Tbsps Unflavored gelatin 1/4 cup White sugar 2 1/2 cups Apple juice or ginger ale Assorted fresh fruits , cut up
optional toppings: Store bought low fat yogurt Finely chopped nuts
In a saucepan, combine gelatin, sugar and apple juice or ginger ale. Mix well and let stand for 5 minutes to allow the gelatin granules to bloom. Cook over low heat until the to harden a bit. Arrange more fruits over the firm gelatin. Pour gelatin and sugar dissolves completely, taking care that the mixture does not boil. Allow to cool at room temperature for at least 20 minutes or until lukewarm. Add about 4 spoonfuls of the gelatin into a ramekin molder. Arrange fruits in the gelatin. Make sure that the fruits are completely submerged in gelatin. Freeze for a few minutes to allow the surface in an adequate amount of gelatin mixture over the fruits and freeze again. Repeat this process until all of the gelatin and the fruits have been consumed. Chill until firm. Unmold the gelatin into a platter and top with yogurt and nuts.
Mango Trifle by Dorothy MJ Ferreria prep 15 mins cook 15 mins
1 recipe mamon/taisan
for the custard: 1 1/4 cup fresh milk 1/2 cup granulated white sugar 3 Tbsps cornstarch 3 egg yolks 1/2 tsp vanilla extract
for the whipped cream: 1/2 bar (125 g) cream cheese 1 cup whipping cream or well-chilled all purpose cream 1/4 cup sifted powdered/confectioner’s sugar
for the topping: Ripe mangoes , peeled and sliced thinly
To prepare the custard, combine the milk, sugar, cornstarch and egg yolks in a thick stainless saucepan. Mix well with a wire whip and cook over low medium heat until thick. Allow the custard to cool in a cold water bath. Use a double boiler to cook the custard, if desired. For the whipped cream topping, pour all ingredients needed in a mixing bowl. Using an electric mixer, beat at high speed until thick and creamy. To assemble, line the bottom of a wine glass or ramekin with sliced mamon or taisan. Spoon an adequate amount of custard. Top with more mamon/taisan, covering the custard completely. Pipe out prepared whipped cream over the cake, covering it completely. Arrange mango slices on the cream, starting from the edge towards the center, to form a mango rose. Keep chilled until serving time.
Lemon Orange Vodka Cake by Dorothy MJ Ferreria prep 10 mins cook 35-40 mins yield 6-8
1 1/2 cups Sifted all purpose flour 1/4 tsp Sifted baking soda 1/2 cup Butter 1/4 tsp Orange extract 1/4 tsp Lemon extract 1 1/2 cups White sugar 3 Whole eggs 1/2 cups All purpose cream ingredients for the soaking syrup: 1/2 cup Butter 1 cup White sugar 1/4 cup Water 1/4 cup Orange flavored vodka
Preheat the oven to 350°F. Grease and flour the sides of 2 medium loaf pans measuring 7 by 4 inches (2 ½ inches high). Line the bottom of the pans with baking parchment. Set aside. In a mixing bowl combine flour and baking soda. Sift 3 times. Set aside. Using an electric mixer, beat butter, orange and lemon extract and sugar until white. Add eggs one at a time, beating well after each addition. Alternately add dry ingredients and cream to butter mixture, beating well after each addition maintaining medium speed. Start and end with the dry ingredients. Divide the cake batter equally among the prepared baking pans. Bake for 35-40 minutes or until a cake tester inserted in the center comes out clean. To prepare soaking syrup, melt the butter in a saucepan over medium heat. Add sugar and water. Boil for 5 minutes. Remove from heat and stir in vodka. Pour over baked cakes and let stand for 30 minutes. Unmold the cakes from their baking pans, wrap in food grade plastic wrap and chill overnight for best results.