My Sweets: april 2013

Bolo di Kashupete.

Cashew Cake!!

Red velvet Cake from scratch!!

I got this recipe online. I made it since I have an obsession with Red Velvet Cakes.

I did not like it that much. I was good. But not WOW.

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

• Preheat oven to 350 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Pastechi di tuna.

Tuna pastry

Quesillo.

My flan.

When my birthday was coming up I used to get excited because U got a Kesio from my aunt.

I really like this pudding like desert. No one could cut a piece without asking cause I would get mad.

I got to a point where I wanted to make it myself. So I went online in search of a good recipe.

I found one on the website www.kuminda.com.

In the recipe I had to make it in the stove, well as you can see it was a flop. The taste was fantastic but it was not a delight to look at.

So...I went and tried it in the oven and voila. I tried it a couple more times and now I can make it like that. The caramel makes me crazy sometimes, cause I am afraid it will burn and get to dark for my taste.

This is the recipe I use:

For the caramel:

1 cup of sugar and 2 or 3 tablespoons of water.

Let this cook until it gets dark and bubbly

And pour it in your baking form. Let it cool down and harden.

For the Kesio/Quesillio:
397 gram condensed milk sweetened
397 gram evaporated milk, I use the same tin I just poured the condensed milk out of to measure.
5 eggs (room temp.)
1 tsp of vanilla extract
1 or 2 tsp of rum

Mix everything together in a blender. You can mix it with a mixer but then slowly.
I pour this mixture in my baking form on the now hardened sugar (caramel).
Cover well with foil. And in the oven it goes for about an hour, or until cooked. At 150 degrees (302F)

When it's ready. I take it out of the oven. I let it cool for about 15 minutes, then I cut the sides.
I let it cool completely, and than I refrigerate the Kesio/Quesillio for about 2 hours.
Than I turn it on to a shallow tray. And I indulge.