Tiramisu

Tiramisu by Mahzabin Mahmud Mou
For them who are not cheese lover but love the fresh cream.

 

Lady finger biscuit
Warm milk with disolve coffe( depends on your likeness to coffe)
Fresh Cream
Icing sugar
Beat cream wid sugar untill medium peak.
Disolve coffe powder into milk n warm it in microwave.
dip biscuit in milk n line in a serving dish( try for transparent n rectangle dish)
after 1st layer spread cream mixture generously.
then again put another layer of biscuit dipped into warm coffe milk.
spread cream again.
you can make rough deasign on the top by fork. just let the fork gently touch the top cream n make squrel design.
Ground i tsp coffe in to fine powder.
Sift the powder with small stainer on top of the design.
chill for 2-3 hr. serve.
better not to keep them for over night or Very long time. otherwise they will be soggy

Home made vanilla & chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with butter cream filling.

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
add filling.

Home made vanilla and chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with cream cheese filling:

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

cream cheese filling:

1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners’ sugar, sifted
1/2 teaspoon vanilla

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes “loose”. Add vanilla. Spread between layers and on top and sides of cake.

Home made vanilla & chocolate layer cake

Merina Ahmed’s home made vanilla & chocolate layer cake with butter cream filling.

VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
add filling.

Vanilla cup cake

Merina Ahmed’s VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

i used store bought vanilla icing.
tips no-2D.

Tiramisu

Sumaiya Haider Rahaman Rini’s italian desert:tiramisu

ingredients:mascarpone chesse1can,sugar 1cup, egg 4,strong coffe 1.5cup,ladies finger biscuit 1/2 pack.coco powder2/3 tab spoon.
preparation:prothome egg yolk & egg white alada kore nin.egg yolk,sugar & mascarpone chesse ekshathe khub valo vabe mix korun. egg white beat kore foam kore nin.tarpor chesee mixure & foam valo vabe mix kore nin.. erpor ladies finger biscuit ekti ekti kore coffe te dip kore(beshi khon korben na tahole venge jabe..)ekti dishe bichiye nin.erpor er upor chesse mixur r ekti layer din erpor eki vabe er upor biscuit r arekti layer din.finally chesse layer din & coco powder dite cover kore din… set howar jonno 3/4 hour refrigarator e rekhe din.set hole kete serve korun….:)

Vanilla and chocolate layer cake with butter cream filling

Merina Ahmed‘s my home made…vanilla & chocolate layer cake with butter cream filling.
VANILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milkinstructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.

CHOCOLATE CAKE:

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.

preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
add filling

Log cake

Merina Ahmed‘s LOG:
5 eggs, room temperature, separated
2/3 cup sugar
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa

FILLING:
2 1/2 tablespoons all-purpose flour
1/2 cup milk
1 cup sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract

MOCHA BUTTER CREAM FROSTING:
1 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon unsweetened cocoa
1 teaspoon strong coffee

Directions
In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining.
Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan.
Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. remove from oven.
Cover with waxed paper and cool completely on wire rack.
Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners’ sugar. Trim edges from all four sides of cake.

For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool.
In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy.
Spread on cake; roll up, jelly-roll style, starting from one short end.

For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners’ sugar or cocoa powder. Slice and serve.

Malaikari

Farhana Baset’s malaikari

Ingredients:
Milk- 4 litres
white vinegar- 6-9 Tb Sp
plain flour-1 tb sp
Suji ( semolina)-1 tb sp
sugar-1 tb sp
For syrup:
Sugar- 4 cups
Water-4 cups

Boil 4 litre milk, and when the milk will start boiling, put 6 tb sp of vinegar to make cottage cheese ( sana), and if the water is not totally separating, use some more vinegar. when the cottage cheese will be totally separated, the remaining water should look like slightly greenish.
then put this mixture in a strainer (with a soaked soft cloth)under running cold water. Try to wash away the smell of vinegar from the Sana with cold water. When the smell is gone and sana is cold, with the cloth, try to dry out all the water ( use the wet piece of cloth as strainer) from sana.
then put sana in a large bowl, mix with flour, suji and sugar. Then with you hand press the whole mixture like doe for parathas/roti, until smooth. This step is very important. Some people use food processor to make the mixture smooth….

In the mean time, prepare your sugar syrup in a large pan (cz u hv to put ur chomchom in this pan which will eventually get doubled in size).Then pur sugar caramel in the syrup, made with 3 tb sp sugar. This will eventually give the chomchom nice color. But please dont burn the caramel.
Then put some ghee in yout plum and make chomchom shaped balls with the doe. I make usually 25-28 big chomchoms with 4 litre milk. Put all the balls together in the hot syrup in high heat and close the lid of the pan. After half an hour open the lid, and you will see ur chomchom, which should be double in size. chomchom should be in syrup for next 3/4 hours , ocassionally stir them gently, otherwise syrup will be very sticky and burn the chomchom, so u hv to be careful. After 3/4 hours you will see the nice golden brown color in it and the syrup bcms very sticky, and ur dessert is ready…………….

For this malaykary, I made round shaped chomchom. After preparing them, I let them cool down, and cut it into halves. Then put 1 tb sp kheer on top and a raisin in the center….

Colorful cake


Merina Ahmed
‘s colorful cake………
***i have a pan set for this type of cake. i’m uploading the picture of this pan.

VENILLA CAKE:
Ingredients:
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

instructions
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.

In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well.

divide the mixing butter in 3 separate bowl and add 3 different color.
pour the butter in the prepared pan separatly.
bake in the preheated oven for 40 to 45 mins, or until a toothpic inserted in to the center of the cake comes out clean.
Allow to cool.
decorate it with same color frosting.

Cannoli

 

Halima Umme-Karni’s cannoli

Igredients:
Shells:
3 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed

Filling:
1 (32 ounce) container ricotta cheese
1/2 cup confectioners’ sugar
orange zest
4 ounces mini chocolate chips
1/4 cup frozen whipped cream
powder sugar fro dusting

1. In a medium bowl, mix all ingredients except last two..When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
2. Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form ( you have to buy otherwise it won’t be that same), and seal with egg yolk.
3. Fry 4 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

For Filling.. I mix all ingredients and used a pastry bag to fill them from both end.. you can use zip lock bag and cut the tip.. dust with powder sugar.. next time i will make with chocolate mousse filling..

Cup pudding (flan)

Merina Ahmed‘s cup pudding..(flan)
8 tb sp. sugar
1/4 cup water.

in a small nonstick soucepan, heat the sugar & water over medium heat. shake & swirl occationally to distribute sugar until ti is dissolved & begins to brown. u may slighty stir while cooking.
pour this caramelized sugar in to the cup cake pan & swirl to coat the bottom of the pan evenly. set aside.

5 eggs
1/2 cup sugar
1 cup milk
1 cup sweetened condensed milk
1 tea sp. venilla ex.

In a blender combine all ingredients together & blend on highfor one min. pour it over the caramelized sugar.( in the cup cake pan).
place the filled pan in to a larger pan & add 1 inch hot water to the outer pan. bake it for 30 to 40 min.or until set.
remove from oven. let it cool in refreezaretor for 4 to 6 hrs. unmold.

Pinapple cake

Merina Ahmed’s pinapple cake

25g butter
6 tb.sp. brown sugar
pineapple slices
cherry

butter a cake pan & sprinkle brown sugar evenly over bottom & arrange pineapple over it. add cheery.

150g. butter
1 cup sugar
2 eggs
1 cup flour
1/2 tea sp. baking powder
2 tb.sp. powder milk
2 tb.sp. fresh pineapple juice

sift together the flour, powder milk, & baking powder. set aside.
in a large bowl, cream together the butter & sugar until light & fluffy. beat in the eggs one at a time. add fresh pineapple juice & beat.
add the flour mixture & beat.
Spread it evenly over pineapple ( in the pan) & bake until a toothpick inserted in center of cake comes out clean, 40 to 45 mins. cool 15 mins. in pan on a rack, then invert cake onto a plate & remove pan. cool to room temperature.

Home made chocolate cake

Merina Ahmed‘s recipe
my home made chocolate cake….

1 cup butter
1 3/4 cups sugar
3 eggs
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.
preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
divide the cake evenly & add filling.
frost it and decorate with frosting…

frosting:

2 cups unsalted butter,
4 to 6 cups powder sugar,( depends on teast)
4tb.sp. condensed milk,
2 tea sp. vennilla ex.
1/2 cup cocoa powder.
combine all together & beat it until it comes smooth & fluffy……

for different color frosting, use food color…