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By on February 1, 2009

APPLE CAKE

For 6 servings

 

Ingredients

• 4 good size apples

• 180 grams sugar

• 150 grams sifted flour

• 100 grams melted butter

• 3 eggs

• 80 grams raisins

• 50 grams pine nuts

• 1 tablespoon baking powder

• 50 grams milk

 

Preparation

1. Slice apples in crescent moon shape, cut 5 mm from top to remove seeds. Set aside.

2. Beat eggs and sugar in a deep bowl until foamy.

3. Mix in flour and butter. Stir well until lumps disappear.

4. Take care not to overdo to avoid overflowing.

5. Grease cake pan with butter and arrange apple slices.  Evenly mix in the cake batter and bake in oven at 180ºC for 40 minutes.

 

PUMPKIN PUDDING IN CHOCOLATE SAUCE

For 4 servings

 

Ingredients

• 350 grams pumpkin

• 3 eggs

• 250 grams fresh cream

• 100 grams sugar

 

Chocolate Sauce Ingredients

• 100 grams chocolate

• 100 grams fresh cream

• 100 grams fresh milk

 

Preparation

1. Slice pumpkin and remove seeds.

2. Wrap in aluminum foil and bake in oven at 180ºC.

3. Let cool then remove the green skin.

4. Put pumpkin in food processor until pasty.

5. Blend pumpkin paste with eggs, fresh cream and sugar.  Set aside.

6. Heat 100 grams of sugar in 50 grams of water to make caramel.  Allow     

    to cool.

7. Pour caramel on the pumpkin paste.

8. Bake in oven at 140ºC for 30 minutes.

9. Refrigerate, pour chocolate syrup before serving.

 

Chocolate Sauce

1. Melt chocolate.

2. Boil fresh cream and milk in a milkpan, mix in melted chocolate.

 

CHOCOLATE COFFEE TERRINE

For 3-4 servings

 

Ingredients

• 250 grams  chocolate

• 60 grams fresh butter

• 250 grams fresh cream

• 150 grams egg white

• 3 tablespoons Espresso or 1 tablespoon Nescafé instant coffee diluted in a small amount of hot water to melt.

• Sliced strawberry

• Mint leaves

• Confectioner‘s sugar

 

Preparation

1. Blend chocolate and butter.

2. Add fresh cream and coffee.

3. Beat egg white until foamy and mix. Set aside.

4. Grease sides of terrine container with butter and pour mixture. Bake in oven at 120ºC for 30-40 minutes.  

5. Remove from oven and cool. Slice and garnish with sliced strawberries, mint leaves, and sprinkle with confectioner’s sugar before serving.

 

TIRAMISU BAILEY’S

For 6 servings

 

Ingredients

• 250 grams Mascarpone cheese

• 150 grams fresh cream

• 2 egg yolks

• 60 grams cocoa powder

• 2 egg whites

• 80 grams sugar

• chocolate sponge cake

• Bailey’s Irish cream

 

Preparation

1. Mix all together 40 grams sugar, cocoa butter, fresh cream, Mascarpone cheese and egg yolks.  Blend well until creamy.

2. Beat egg whites until foamy in texture. 

3. Add sugar to create merengue.

4. Mix with 1.

5. Arrange chocolate sponge cake and slice horizontally to create a 3-4 mm layer.

6. Pour discretionary amount of Bailey’s on the sponge cake until it sinks in then cover it with the tiramisu batter (4.)

7. Sprinkle on top with just enough  cocoa powder.

8. Refrigerate, serve cold.

 

Recipe on this page by :  Vittorio of Sin Minami Aoyama

 

Sin Minami Aoyama is a stylish family friendly Italian dining located in the chic area of Omotesando.  Its warm ambience, fine cuisine, exquisite pastries and selected wines are worth the visit.

 

Tel. (03) 6419-3838   http://sin-tokyo.com

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