• Nut Cookies

Butter 1kg
Icing 800gm
sugar
Flour 2kg
Milk 50ml
Egg 3nos
Salt few
Vanilla essence

• Chocolate Cookies
Butter 2kg
I.sugar 1200gm
Flour 3kg
Egg 6nos
Coco 200gm
powder
Salt few
Vanilla essence

• Éclair dough
Water 1 litter
Butter 1 kg
Flour 1kg
Sugar 2pinch
Salt 1pinch
Eggs 26/27nos
Or
Water 1litter
Butter 400gm
Flour 600gm
Eggs 18nos

1
 • Coconut cream brole
Egg yolk 18nos
Whole 8nos
eggs
Sugar 600gm
Coconut 800ml
milk
Fresh 1200ml
cream

• Salt cookies
Butter 1kg
I. Sugar 150gm
Flour 2kg
Milk 150ml
Egg 1nos
Salt 30gm
Cardamom 10gm
powder
Black Cumin few

• Chocolate brownie
Butter 3kg
Sugar 3kg
Dark 1.50 kg
chocolate
Egg 1.5 litter
Flour 1kg
Almond 1.5kg
powder
Coco powder 100gm
Baking 50gm
powder
Walnut 1.5kg

2
 • Chocolate brownie
Butter 1570gm
I. sugar 1750gm
Chocolate 875gm
(melt)
Eggs 1225ml
Walnut 700gm
Flour 700gm

• Chocolate brownie
Eggs 20nos
Sugar 2400gm
Butter 1400gm
Dark 2000gm
chocolate
White 400gm
chocolate
Walnut 2kg
Flour 600gm
Baking 2 tsp
powder

• None flour chocolate cake

Chocolate(melt) 500gm
Butter 200gm
Egg white 20nos
Egg yolk 20nos
Sugar 400gm
Coco powder 100gm

3
 • Vanilla cookies
Butter 1kg
I. sugar 500gm
Flour 1250gm
Egg white 2nos
Salt few
Vanilla essence

• Puff Dough
Flour 1kg
Butter 100gm
Eggs 1nos
Salt 10gm
Water 500ml
Fat in layer: Margarine
800gm

• Cold cheese cake

Cream 500gm
cheese
Sugar 200gm
Fresh 500ml
cream
Egg yolk 4nos
Gelatin 10nos
Lemon 50ml
juice

4
 • Chocolate cheese cake
Cream cheese 2kg
Sugar 200gm
Corn flour 80gm
Egg yolk 12nos

Egg white 12nos

Sugar 200gm

Melt butter 400gm

Grated 200gm
chocolate
170 degree c.

• California cheese cake

Cream cheese 2kg
Sugar 200gm
Corn flour 80gm
Egg yolk 12nos

Egg white 12nos

Sugar 200gm

Melt butter 400gm

170 degree c.

• Almond Cookies
Butter 480gm
Sugar 280gm
Brown Sugar 120gm
Icing sugar 120gm
Eggs 2nos
Flour 400gm
Almond powder 250gm
Salt 1 pinch

5
 • Egg less cake
Butter 500gm
Icing 500gm
sugar
Liquid 400ml
milk
Powder 50gm
milk
Baking 1tsp
powder
Flour 600gm
190 degree c

• Veana crescent cookies

Butter 650gm
Icing sugar 300gm
Egg yolk 150gm
Flour 1kg
Corn flour 100gm

• Orange dust cookies

Ghee 250gm
Icing sugar 250gm
Flour 275gm
Orange jest 1pec

• Coffee macaroon
Egg white 600gm
Sugar 100gm
Almond 600gm
powder
Icing sugar 1200gm
Coffee Few

6
 • American cheese cake
Cream cheese 4600gm
Sugar 1kg
Egg yolk 24nos
Milk 1400gm
Vanilla Few
essence
Lemon jest 2nos
Custard 600gm
powder
Egg white 24nos
sugar 400gm

• Lemon curt
Butter 1kg
Sugar 1kg
Egg yolk 50nos
Lemon juice 200ml

• Tiramisu
Egg yolk 20nos
Sugar 750gm
Water 100ml
Mascarpone 1300gm
cheese
Fresh cream 700ml
Gelatin 20nos

Tiamaria Few
liquor

7
 • White chocolate tart
Egg yolk 20nos
White 1kg
chocolate
Fresh cream 400ml
milk 200ml

• Butter scotch sauce

Sugar caramel 1kg
Butter 400gm
Fresh cream 650ml

• Creaps
Milk 1litter
Eggs 6nos
Sugar 200gm
Corn. Oil 1cup
Flour 600gm
Salt Few

• Toffee Cana tart

Tart base
Sponge,
cherry, raisin,
melt chocolate
Victoria
sponge
mixture
Jam for
decoration

8
 • Pecan tart
Eggs 36nos
Maple syrup 3300ml
Sugar 960gm
Dark chocolate 500gm
Butter 400gm
Pecan nut 4kg

• Brand snappers
Butter 500gm
L . glucose 500gm
Flour 500gm
Sugar 500gm
Cinnamon Few
powder

• Finger sponge
Egg yolk 20nos
Sugar 200gm
Egg white 20nos
Sugar 350gm
flour 450gm

• Coconut brownie
Butter 2kg
Icing sugar 3400gm
Eggs 40nos
Flour 800gm
Coconut 600gm
powder
Cocoa powder 600gm
Almond 400gm
powder
Baking powder 2tsp

9
 • Basbusa
Sour yoghurt 1kg
Sugar 800gm
Butter 800gm
Semolina 2kg
Coconut 400gm
powder
Baking powder 2tsp
Baking soda 2tsp
Eggs 8nos
Sugar syrup

• Banana cake
Banana 1kg
Sugar 1kg
Eggs 10nos
C. oil 500ml
Milk 500ml
Flour 1kg
B .powder 1tsp
B.soda 1tsp

• Walnut tart
Walnut 2kg
Butter 600gm
Sugar 1800gm
Honey 500gm

• Linzer tart
Butter 1kg
Sugar 1kg
Vanilla sponge 1200gm
Eggs 17nos
Almond powder 1300gm
Flour 500gm
Cinnamon powder 50gm

10
 • Double chocolate cookies
Butter 460gm
Sugar 220gm
Brown sugar 220gm
Eggs beaten 200gm
Flour 800gm
Cocoa powder 60gm
Baking soda 10gm
White chocolate chips 600gm

• Banana pudding
Banana 6nos
Sugar 125gm
Flour 25gm
Butter 25gm
Egg yolk 4nos
milk 200ml
Eggs white 4nos

• Lemon shuffle
Lemon juice 350ml
Egg yolk 15nos
Sugar 200gm
Gelatin 14nos
Fresh cream 600ml
Egg white 15nos
Sugar 300gm

• Baked cheese cake

Cream cheese 1kg
Sugar 400gm
Egg yolk 9nos
Whole eggs 3nos
Yoghurt 150gm
Corn flour 30gm
Lemon jest 1nos
Fresh cream 110ml

11
 • Vienna apple pie
Milk 1125ml
Eggs 18nos
Custard powder 135gm

Fresh cream 1125ml

Butter 400gm
Sugar 500gm

• Baked cheese cake

Cream cheese 3kg
Sugar 1300gm
Egg yolk 25nos
Whole eggs 9nos
Fresh cream 500ml
Lemon jest 2nos
Corn flour 200gm

• Chicoria Mexican
Flour 300gm
Sugar 100gm
Salt, vanilla essence, orange jest Few
Butter 50gm
Egg yolk 2nos
Whole egg 1nos
Rum 60ml

• Cobbler Mexican (any type)

Sugar 400gm
Butter 250gm
Eggs 8nos
Flour 350gm
Baking powder 20gm

12
 • Anzec butter cake
Rolled oats 1.5cup
Flour 1.5cup
Sugar 1cup
Coconut powder 1.5cup
Butter melted 185gm
Water ¼ cup
Almond slice ½ cup

• Apple strudal
Flour 1kg
Salt 10gm
Corn oil 1cup
Water 500ml

• Sacher
Butter 1660gm
Icing sugar 480gm
Vanilla essence 12ml
Salt 4gm
Egg yolk 1440gm
Melted chocolate 1440gm

Egg white 2160gm

Sugar 2160gm

Flour 1560gm
175 degree c.

• Cherry clafoutie
Whole eggs 4nos
Egg yolk 4nos
Sugar 300gm
Corn flour 100gm
Milk 500ml
Fresh cream 500ml
Vanilla essence Few
Cherry black, red wine, sugar

13
 • Opera sponge
Eggs 40nos
Sugar 400gm
Egg white 750gm
Sugar 150gm
Flour 300gm
Almond powder 700gm
Melted butter 150gm

• Coconut tart
Butter 250gm
Sugar 200gm
Eggs 6nos
Coconut powder 200gm
Flour 60gm

• Chocolate orange cake

Egg yolk 4nos
Eggs 1nos
Sugar 150gm
Gelatin 6nos
Dark chocolate 170gm
Coco powder 20gm
Orange juice 1 nos
Fresh cream 150ml
Butter 150gm

• Chocolate bodino
Egg yolk 12nos
Sugar 280gm

Melted chocolate 800gm

Butter 720gm
Grated chocolate 120gm
Instant coffee 4tsp

14
 • Banana/Apple fitter
Egg yolk 1nos
Sugar 2tbsp
Milk ½ cup
Flour 1 cup

• Chocolate marquis
Glucose 800gm
Water 800ml
Sugar 800gm

Chocolate 4kg
Gelatin 75nos
Fresh cream 6litter
Chocolate sponge for layer 1 kg

• Cheese cookies
Cheddar cheese 240gm
Butter 240gm
Flour 240gm
Salt Few
Milk For mixing

• Macaroon
Egg white 600gm
Sugar 200gm
Almond powder 600gm
Icing sugar 1200gm

• Milan’s cookies
Butter 700gm
Sugar 500gm
Eggs 200gm
Vanilla essence 1tsp
Lemon essence 1tsp
Flour 1kg

15
 • Coconut macaroon
Coconut powder 550gm
Sugar 250gm
Egg white 250gm

• Doughnut
Yeast 15gm
Sugar 60gm
Warm milk 60ml
Melted butter 60gm
Eggs 1 nos
Salt Few
Flour 360gm

• Coffee delight cake

Egg yolk 16nos
Sugar 500gm
Milk 1litter
Nescafe 50gm
Gelatin 40nos
Fresh cream 1500ml
Siding decoration Chocolate swiss roll

• Sticky chocolate pudding

Dates 700gm
Golden syrup 500ml
Butter 600gm
Brown sugar 600gm
Eggs 11nos
Flour 700gm
Baking powder 10gm
Vanilla essence 15ml
Dark chocolate 100gm
Coco powder 50gm

16
 • Sticky dates pudding
Dates 620gm
Water 4cup
Baking soda 4tsp

Butter 240gm
Sugar 680gm
Eggs 12nos
Flour 620gm
Vanilla essence 4tsp

• Honey cake
Butter 1600gm
Sugar 400gm
Honey 800gm
Eggs 1200gm
Cake crumbs 1200gm
Flour 800gm
Baking powder 40gm

• Ginger cookies
Butter 500gm
Eggs 3nos
Sugar 500gm
Flour 750gm
Ginger powder 5gm

• Salt cookies
Dalda 700gm
Icing sugar 300gm
Eggs 4nos
Ghee 200gm
Butter 200gm
Flour 2500gm
Salt 40gm

17
 • Semolina terrine
Milk 2litter
Semolina 280gm
Sugar 320gm
Egg yolk 8nos
Gelatin 25nos
Fresh cream 1litter

• Baba rum
Flour 2500gm
Honey 250gm
Vanilla essence 10gm
Salt 50gm
Yeast 120gm
Eggs 2500gm
Orange jest 2nos

• Florentine/Besting
Sugar 300gm
Honey 300gm
Butter 600gm
Almond slice 600gm
Dry mixed fruit 100gm

• Cappuccino cookies
Granulated sugar 1kg
Butter 2kg
Flour 3kg
Mixed together & 24hours rest

18
 • Sacher torte
Butter 145gm
Caster sugar 145gm
Eggs 2nos, separated
Melted chocolate 170gm
Plain flour 115gm
Baking powder ½ tsp
Almond essence ¼ tsp
150 degree C.

• Coconut surprise
Desiccated coconut 85gm
Glaze cherries chopped 60gm
Seedless raisin 30gm
Orange rinds ½ nos
Eggs 2nos
Sugar 80gm

• Chocolate & hazelnut slice

Dark chocolate 255gm
Evaporated milk 170gm
Digestive biscuit crushed 285gm
Hazelnut ground 115gm
On top white and dark chocolate
gnash

• Chocolate chip cookies

Chocolate chip 60gm
Soft tub margarine 60gm
Caster sugar 60gm
Flour 85gm
Salt Few
Egg 1nos
190 degree c, 20 M

19
 • Fitter dough
Eggs 8nos
Milk 700ml
Sugar 100gm
Salt 5gm
Vanilla essence Few
Baking powder 10gm
Flour 600gm
Butter 150gm

• Lemon & chocolate layer cake

Flour 225gm
Salt Few
Baking powder 2tsp
Margarine 85gm
Caster sugar 85gm
Egg 1nos
Lemon rinds 2tsp
Milk 150ml
Grated chocolate for layer 115gm
180 degree c, 30-35 M

• Ginger cookies
Shortening ¾ cup
Sugar ¾ cup
Molasses ½ cup
Egg 1nos
Flour 2 ¼ cup
Baking soda 1 ½ tsp
Cinnamon powder 1tsp
Ginger powder ½ tsp
Cloves powder 1/8 tsp
Salt ¼ tsp
Dusting sugar before bake

20
 • Oatmeal coconut thin crisps
Icing sugar 1cup
Rolled oats 1cup
Flour 3tbsp
Melted butter ½ cup
Egg 1nos
Vanilla essence 1tsp
Flaked coconut ¼ cup

• Opera sponge
Eggs 40nos
Icing sugar 400gm

Egg white 750gm

Icing sugar 150gm

Flour 300gm
Almond powder 700gm
Melted butter 150gm

• Banana chocolate chip cookies

Flour 2 ½ cup
Baking powder 2tsp
Salt ½ tsp
Baking soda ¼ tsp
Icing sugar 1 cup
Butter 2/3 cup
Eggs 2 nos
Vanilla essence 1tsp
Mashed banana 1cup
Chocolate chips 2cup

21
 • Plum pudding
Butter 3kg
Brown sugar 3kg
Salt 90gm
Eggs 15pec
Flour 900gm
All spices 300gm
Bread crumbs 3kg
Raisin gold 3kg
Sultana 3kg
Black current 4 ½ kg
Citro peel 3kg
Lemon jest 18pec
Orange jest 18pec
brandy 1quart
Whisky 1quart

• Rich Christmas pudding

Golden caster sugar 225gm
Butter 225gm
Sultanas 340gm
Raisin 340gm
Currants 225gm
Candied peel, chopped 110gm
Flour 110gm
Bread crumb 110gm
Almond slice 55gm
Lemon jest 1 pec
Beaten eggs 5nos
Ground cinnamon 1tsp level
Mixed spices 1tsp level
Nut meg 1tsp level
Salt Few
Brandy 150ml

22
 • Chocolate mud cake
Butter 1kg
Sugar 2kg
Cooking chocolate dark 750gm
Eggs 12pec
Hot water 1 litter
Cocoa powder 250gm
Vanilla essence 40gm
Baking powder 20gm
Flour 1200gm

• Mango cheese cake

Cream cheese 1500gm
Icing sugar 850gm
Mango puree 650gm
Lemon juice 60ml
Vanilla essence 10ml
Orange jest 2pec
Grand mariaer 35ml
Gelatin 30nos
Semi whipped cream 1700ml

• Sicilian ricotta cheese cake

Ricotta 2500gm
Cream cheese 1250gm
Caster sugar 625gm
Eggs yolk 15nos
Orange jest 4nos
Glazed cherry 900gm
Mixed peel 500gm
Chopped chocolate 200gm
180 degree,50 M
Chocolate bikki’s for base

23
 • Chocolate &walnut cheese cake
Butter 540gm
Sugar 870gm
Brown sugar 600gm
Cream cheese 1100gm
Eggs 12nos
Chopped walnut 550gm
Milk 950ml
Flour 1500gm
Baking powder 45gm
Cocoa powder 135gm

• Cappuccino cake
Butter 2700gm
Brown sugar 2700gm
Eggs 60pec
Dark chocolate melt 2700gm
Ground almond 1200gm
Corn flour 1200gm
Flour 200gm
Coffee essence 100gm
170 degree, 40M
Syrup ;;;;;;;;;;;;;;After bake
Coffee espresso 500ml
Sugar syrup 1 litter
Tiamaria 200ml

• Lemon tart
Lemon jest & juice 4pec
Eggs 9nos
Sugar 375gm
Double cream 300ml
150 degree, 1 hour

24
 • Sacher torte
Butter 1200gm
Icing sugar 600gm
Egg yolk 1200gm BEAT

Cooking chocolate 1500gm MELT

Egg white 1200gm

Sugar 600gm MARINGUE

Flour 1200gm MIX

• Pecan Pie
Corn syrup 2250gm
Brown sugar 900gm
Egg 24pec
Melted butter 90gm
Vanilla essence 12ml
Cinnamon powder 10gm
Chopped pecan
170 degree

• Baked banana cheese cake

Bananas 2000gm
Cream cheese 3000gm
Sugar 600gm
Vanilla & lemon essence 20ml
Eggs 32pec
140 degree, 35/40 M

• Pecan tart
Pecan nuts 1100gm
Lemon juice 125ml
Eggs 20pec
Honey 1kg
Butter 450gm
Brown sugar 500gm
160 degree, 40/45M

25
 • Nankhatai cookies
Flour 2kg
Butter 300gm
Sugar 1200gm
Butter oil 300gm
Salt 20gm
Baking powder 2tsp
Cardamom powder 10gm

• Ginger cookies
Butter 500gm
Eggs 3pec
Sugar 500gm
Flour 750gm
Ginger powder 3gm

• Nuts cake
Butter 650gm
Icing sugar 670gm
Egg yolk 200gm

Flour 320gm
Walnut 550gm

Egg white 360gm

Sugar 150gm

Coffee 1tsp

26
 • Carrot cake
Egg yolk 60nos
Sugar 500gm

Egg white 60nos

Sugar 500gm

Baking powder 75gm

Cinnamon powder 2tsp
Carrot 3kg
Melted butter 1kg
Cardimon Powder 50gm
Lemon jest 1pec
160 degree, 30M

• Cherry clafoutie
Flour 65gm
Salt ¼ tsp
Egg 2nos
Sugar 25gm
Milk 180ml
Vanilla essence ½ tsp

• Cherry clafoutie
Milk 200ml
Eggs 2nos
Caster sugar 80gm
Flour 80gm
Salt ltd

• Cinnamon leafs cookies

Butter 1800gm
Icing sugar 1800gm
Eggs 760gm
Flour 3000gm
Almond powder 1800gm
Cinnamon powder Top dusting
Lemon essence few

27
 • Handies(cookies)
Butter 2450gm
Sugar 1075gm
Eggs 350gm
Flour 3500gm
Almond slice 1305gm
Red cherry 500gm
Orange peel 200gm

• Bonolies(Maxican)

Sock the sliced French bread with milk and sugar.

Deep into the fitter dough.
Then fry .
Serve with brown sugar syrup
• Toffee apple (chine’s)
Fry the apple with fitter dough.
Then, one side deep into the caramel.
And put sesame seed.

• Banana cake
Eggs 1litter
Sugar 3kg
Banana 3kg
Flour 3kg
Baking powder 100gm
Corn oil 250ml
Fresh cream 1litter

• Baked new York cheese cake

Cream cheese 2700gm
Sugar 900gm
Eggs 16pec
Custard cream 1200gm
Whipped cream 500gm
Vanilla sponge for base

28
 • Coconut tart
Icing sugar 1kg
Butter 1kg
Eggs 15pec
Coconut powder 1kg
Flour 300gm

• Banana mousse
Banana 2kg
Egg white 225gm
Sugar 300gm
Whipped cream 1100gm
Gelatin 36gm
Orange juice 2 for banana mixture

• Mango mousse
Mango puree 2 litter
Egg white 500gm
Sugar 800gm
Whipped cream 1350gm
Gelatin 80gm

• Baked cheese cake

Cream cheese 2250gm
Sugar 250gm
Egg yolk 20pec

Egg white 20pec

Sugar 250 gm

Flour 125gm

• Caramel sauce
Sugar 600gm
Fresh cream 900gm
Butter 150gm

29
 • X-Mas cake
Flour 250gm
Butter 250gm
Brown sugar 250gm
Egg 4pec
Lemon juice 1nos
Orange juice 1nos
Raisine 1kg
Candi peel 120gm
Glaze cherry 120gm
Almond flakes 120gm
Brandy 6ml

• ZUPPA IN GLESE (Custard cream with rum)

Eggs 6nos
Sugar 300gm
Milk 1000ml
Custard powder 150gm
Rum 100ml

• ALMOND PUDDING
Egg white 15pes
Sugar 500gm

Almond powder 1000gm

Flour 100gm

Egg yolk 15nos

Melted butter 430gm

160 degree c

• CHOCOLATE FOR SPRAY

Cocoa butter 500gm
Black chocolate 300gm
Milk chocolate 100gm

30
 • CHICORIA (Mexican)

Flour 300gm
Sugar 100gm
Salt, vanilla, orange zest
Butter 50gm
Egg yolk 2nos
Whole egg 1nos
Rum 60ml

• SULTANA CHESSE CAKE (BAKE)

Yoghurt 1000gm
Fresh cream 1000ml
Flour 200gm
Sultana 200gm
Egg yolk 180gm
Egg white 900gm
Sugar 800gm
Corn flour 200gm
Melted butter 200gm
Milk 1000ml

• CREPS
Milk 1litter
Flour 400gm
Sugar 100gm
Eggs 6nos
Salt Ltd
Vanilla Ltd

• SALT DOUGH FOR KISH

Flour 2kg
Butter 1kg
Egg 10nos
Salt 40gm

31
 • BAKED CHESSE CAKE
Cheese 550gm
Sugar 70gm
Egg yolk 6nos
Corn flour 38gm

Egg white 6nos

Sugar 70gm

• CHESSE CAKE
Cream cheese 500gm
Sugar 250gm
Egg 7nos
Butter 250gm
Lemon juice 40ml

• FRENCH CHEESE CAKE

Cream cheese 4kg
Sugar 480gm
Lemon juice 160gm
Egg yolk 44nos
Corn flour 350gm
Milk 600ml
Egg white 44nos
Sugar 480gm

• PANACOTTA
Cream 500ml
Milk 500ml
Sugar 200gm
Gelatin 5 leaves

• OREO CHEESE CAKE

Cream cheese 4kg
Caster sugar 2kg
Egg 56nos
Butter melt 2kg
Lemon juice 340ml

32
 • LEMON PASSET

750ml, Fresh cream

300gm, sugar
35ml, lemon juice
35gm, lemon zest

• CHRISTMAS CAKE

5kg, butter
5kg, brown sugar
6litter, egg
500gm, caramel
6500gm, flour
50gm, baking powder
100gm, mix spices
15kg, mix fruit

• GINGER BREAD(house dough)

6000gm, honey
4200gm, sugar
750ml, water
Boil and chill

22pec, egg
10kg, flour
5kg, cake flour
225gm, ammonium
200gm, ginger powder
140gm, baking soda
900ml, milk

33
 • SICELIAN CAKE

500gm, ricotta cheese

60gm, sugar
120gm, mix fruit
1pec, lemon zest
60gm, chocolate chips
180ml, whip cream
Sponge
Felling
Sponge
Felling
sponge

• LYCHEE PARFAIT

25pec, egg yolk

5pec, whole egg
500gm, sugar
800gm, lychee
2.5litter, whipped cream

Serve with blood orange comport

• MASCAPONE & CHOCOLATE CHEESE CAKE

1375gm, mascarpone cheese

125gm, cocoa powder
190gm, melted butter
560gm, sugar
11pec, egg
500ml, cream

Line flan mould with sweet paste. Add the sugar & egg in to the cheese.
Pour cream and add the silved cocoa powder. Add the melted butter.
Bake at 160 degree C

34
 • ITALIAN CHEESE CAKE

1000gm, cream cheese

135gm, butter
250gm, sugar
8pec, egg
50gm, lemon zest & juice
300gm, orange peel
200ml, fresh cream
50gm, corn flour

A slice of vanilla sponge for cake base. Mix sugar, cheese, lemon zest &
juice until smooth. Add corn flour, cream, butter, eggs & orange peel. Pour
mixture in to the cake ring. Bake at 160 degree C.

• BAKED MARBLE CHEESE CAKE

3kg, cream cheese
40ml, lemon juice
700gm, sugar
20ml, vanilla essence
21pec, egg

• STRAWBERRY BAVARAISE

1litter, milk
500ml, strawberry puree
Boil & chill

16pec, egg yolk

300gm, sugar
20pec, gelatin leafs
1litter, whipping cream, half beat

• BROWNIES
6300gm, butter
7000gm, icing sugar
3500gm, dark chocolate melt
4900gm, egg white
2800gm, walnut
2800gm, flour

35
 • BANANA CAKE

1kg, banana
1kg, sugar
10pec, egg
250ml, oil
5gm, salt
250ml, milk
20gm, baking powder
30gm, baking soda
1kg, flour
200gm, chocolate chips
200gm, raisin

• ALMOND CRESCENTS (COOKIES)

1000ml, egg white
2000gm, sugar
3000gm, almond powder
10ml, almond extract
500gm, flaked almond

Bake at 170 degree C, dust icing sugar

• CHOCOLATE MOUSSE
10PEC, egg yolk
200gm, sugar

1kg, chocolate
10pec, gelatin leafs
1litter, cream
100gm, sugar

36
 • PARISIENNE (COOKIES)
250GM, butter
90gm, icing sugar
2pec, egg
250gm, flour
180gm, almond powder

Beat butter and sugar

Add eggs gradually
Fold dry ingredients
Pipe into tear shape with star nozzle
After bake dip bottom with chocolate and allow to set

• AMARETTO COOKIES
200GM, almond powder
200gm, sugar
2pec, egg white
Few, almond essence

2hour rest
After pipe again 3hour rest
Put icing sugar on top
Bake at 200 degree C, 12-15 minutes

• COLD CHEESE CAKE

4800gm, cream cheese
2800gm, yoghurt
3600gm, sugar
100pec, gelatin
4800ml, cream
3pec, lemon jest

• CHOCOLATE MOUSSE
10pec, egg yolk
250gm, sugar
10pec, whole egg
1kg, chocolate
2litter, cream
20pec, gelatin

37
 • MOUSSE (ANY TYPE)
10pec, egg white
500gm, sugar
1litter, cream
20pec, gelatin
1litter, puree

• CINAMON TART
6pec, egg
300gm, sugar
250ml, milk
400gm, almond powder
100gm, cheese biscuits
1tsp, cinnamon powder
1tsp, baking powder
1pec, lemon zest
250ml, cream

• LINGER TART
950gm, butter
625gm, sugar
150gm, custard powder
1900gm, cake crumb
900gm, walnut
500gm, flour
500ml, milk
20gm, baking powder
20gm, cinnamon powder
Few vanilla essence

• CHOCOLATE TART
300gm, butter
60gm, chocolate
500gm, sugar
60gm, cocoa powder
6pec, egg
80ml, cream
100ml, mapfel syrup
Few vanilla essence

38
 • DATES CAKE
1200gm, dates
1500ml, water
2tbsp, baking soda
Boil & Chill

400gm, butter
1050gm, icing sugar
18pec, egg
1050gm, flour

• Flavored Swiss roll

1200gm, puree
800gm, sugar
Boil & chill

1kg, egg white

120gm, sugar
Make meringue

520gm, egg yolk

1kg, flour

• CHOCOLATE SALAMI

440gm, melted chocolate

150gm, butter
150gm, sugar
4pec, egg yolk
180gm, almond slice
60gm, mixed peel
180gm, raisin

39
 • MIXED NUT PIE

1kg, butter
600gm, sugar
600gm, glucose liquid
12pec, egg
600gm, mixed peel
1kg, almond slice
200gm, walnut
200gm, cashew nut
200gm, pistachio
200ml, cream
170 degree C

• WALNUT TART (Any type of nut)

150gm, flour
300gm, brown sugar
6pec, eggs
350gm, maple syrup
90gm, honey
400ml, cream
160 degree C

• ALMOND TULIP

500gm, sugar
500gm, butter
700gm, liquid glucose
Boil

350gm, almond sliced

500gm, flour

• BAVARIN CREAM

1litter, milk
300gm, sugar
10pec, egg yolk
16pec, gelatin
1litter, whipped cream

40
 • COCONUT PIE

500gm, butter
500gm, sugar
16pec, egg
500gm, coconut powder
200gm, flour

• CLAFOUTIE TART

2pec, egg yolk

2pec, whole egg
150gm, sugar
250ml, cream
250ml, milk
200gm, mix berries
Little corn flour

• CHATIRA CAKE
500gm, egg white
500gm, sugar
585gm, hazelnut powder
50gm, corn flour
150gm, butter

• CHOCOLATE SAUCE
1500ml, water
500gm, sugar
300gm, liquid glucose
450gm, cocoa powder
500gm, milk chocolate

• BAKED CHEESE CAKE

3kg, cheese
27pec, egg yolk
400gm, sugar
170gm, flour
27pec, egg white
400gm, sugar

41
 • COCONUT & BANANA DELIGHT

Banana mousse:
2500gm, banana puree
24pec, gelatin
10pec, egg white
350gm, sugar
1 litter, whipped cream

Coconut base:
1kg, coconut powder
200gm, flour
400gm, sugar

1200gm, egg white

800gm, sugar

Banana puree:
2500gm banana
400gm, sugar
6pec, lemon juice

• LINGER TART

1kg, butter
600gm, icing sugar

200gm, egg yolk

3pec, whole egg
600gm, flour
600gm, hazelnut powder
60gm, cinnamon powder

• HOLLANDER TART
900gm, butter
900gm, almond paste (Marzipan)
300gm, sugar
18pec, egg
450gm, flour
Vanilla essence

42
 • PUMPKIN PIE

2250gm, pumpkin
800gm, brown sugar
15pec, egg
700ml, cream
500ml, milk
4tsp, cinnamon powder
2tsp, ginger powder
4tsp, nutmeg

• CHERRY CAKE

1kg, cherry (Can black)

750gm, olive oil
750gm, sugar
10pec egg
150ml, milk
1kg, flour
25gm, baking powder

• PUMPKIN CAKE / CARROT

560gm, grated pumpkin / carrot

250ml, oil
325gm, sugar
3pec, egg
225gm, flour
1tsp, baking soda
2tsp, ginger powder

180degree C

• SWEET HEART COOKIES

170gm, flour
115gm, butter
170gm, icing sugar
1tsp, orange essence
Drop, orange color
1pec, orange jest

43
 • ALMOND PUDDING

18pec, egg white

800gm, sugar

1kg, almond powder

100gm, flour

18pec, egg yolk

430gm, melt butter
160degree C

• VANILLA BAVARIOUS

2litter, milk
600gm, sugar
20pec, egg yolk
26pec, gelatin
2litter, cream

• LEMON CHEESE CAKE

550gm, sugar
20pec, egg yolk

6pec, lemon juice & zest

40pec, gelatin
2000gm, cream cheese
2litter, whipped cream

• CHOCOLATE CHIP COOKIES

550gm, butter
350gm, icing sugar
6pec, egg
900gm, flour
2tsp, baking soda
650gm, cashew nut
1kg, chocolate chips
450gm, brown sugar

44
 • CREAM CHEESE BROWNIE
900gm, butter
450gm, cream cheese
1900gm, sugar
15pec, egg
650gm, flour
300gm, cocoa powder
10gm, baking powder
15gm, salt
450gm, chopped cashew nut

• FRENCH MARGIPAN
1000gm, ground almond
1800gm, sugar
600ml, water
200gm, liquid glucose

• NONAIMO BARS
Base:
565gm, butter
250gm sugar
Boil
150gm, cocoa powder
5pec, egg
Drop, vanilla essence
1kg, biscuit crumbs
325gm, coconut flakes
250 gm, walnut & pecan nut
Felling:
300gm, butter
150gm, cream
100gm, cold pastry cream
Drop, vanilla essence
1150gm, icing sugar
Topping:
565gm, chocolate
75gm, butter

45
 • VANILLA BAVARIOUS
2litter,milk
600gm, sugar
20nos, egg yolk
26pec, gelatin
2litter, cream

• LEMON CHEESE CAKE

550gm, sugar
20pec, egg yolk
2kg, cream cheese
6pec, lemon zest
25pec, gelatin
2litter, whipped cream

• COLD FRUIT BRULLE

700gm, egg
650gm, egg yolk
500gm, sugar
2litter, puree
25pec, gelatin
700gm, butter

• GINGER BREAD
1500gm, flour
600gm, icing sugar
1kg, honey
5gm, baking soda
10gm, baking powder
40gm, ginger powder
2pec , egg yolk

• GUM PASTE FOR CAKE COVER

1kg, icing sugar
15gm, gelatin
200gm, liquid glucose

46
 • BLUE BERRIES CLAFOUTIE
500ml, milk
500ml, cream
300gm, sugar
4pec, whole egg
4pec, egg yolk
1tsp, vanilla essence
100gm, flour
Little salt
• LEMON CAKE
960gm, sugar
8pec, lemon jest
16pec, egg
200ml, milk
1kg, flour
32gm, baking powder
40ml, lemon juice
400gm, melted butter
600ml, oil

• ALMOND SPONGE
1200gm,almond powder
2litter, egg
1500gm, icing sugar
Beat together
1300gm, egg white
600gm, sugar
Make meringue
400gm, flour
250gm, melt butter

• CATS TUNG(cake siding)

250gm, icing sugar
125gm, egg white
250gm, flour
200ml, refined oil

47
 • GINGER PUDDING
150gm, butter
155gm, brown sugar
1tbsp, grated ginger
1pec, egg
1tbsp, golden syrup
150gm, flour
80ml, milk
Serve with butter scotch sauce

• OGANGE & ALMOND CAKE

2 large orange whole boil & blend
5pec, egg
250gm, caster sugar
Make meringue
1tsp, baking powder
250gm, almond powder
180degree C
• ORANGE & COCONUT CAKE
198gm, custer sugar
125gm, butter
2tsp, orange rind
4pec, egg
160gm, flour
150gm, coconut powder
2tbsp, orange juice
180degree C

• ROUTE BESTUITS
225gm, almond powder
340gm, caster sugar
4pec, egg yolk
Drop, vanilla essence

48
 • BAKWELL TART
60gm, butter
40gm, sugar
1pec, egg yolk
Drop, vanilla essence
30gm, flour
20gm, cake crumb
1pinch, baking powder
30gm, almond powder

• LINGER TART
60gm, butter
40gm, icing sugar
1pec, egg yolk
1pinch, cinamon powder
40gm, flour
1pinch, baking powder
40gm, almond powder

• MARZIPAN
100gm, almond powder
200gm, sugar
20gm, corn flour
1pec, egg white

• SACHER SPONGE
220gm, butter
180gm, icing sugar
5pec, egg yolk
220gm, flour
220gm, melt chocolate
5pec, egg white
180gm, sugar

49
 • CARROT CAKE
100gm, nuts
340gm, carrot
260gm, flour
1tsp, baking soda
11/2 tsp, baking powder
1/2tsp, salt
½ tsp, cinamon powder
4pec , egg
300gm, sugar
Drop, vanilla essence
250ml, oil

• CHOCOLATE BANANA CAKE

400gm, sugar
245gm, flour
75gm, cocopowder
1 ½ tsp, baking soda
1 ½ tsp, baking powder
½ tsp, salt
2pec, egg
2pec, banana mashed
240ml, warm water
120ml, milk
120ml, oil
1tsp, vanilla essence

• CHOCOLATE MUD PIE

100gm, grated chocolate
500gm, dark chocolate melt
1litter, whipped cream
250gm, honey
25gm, gelatin
Base:
750gm, biscuits
200gm, soft butter

50
 • BANANA CAKE
1kg, banana
1kg, sugar
12pec, egg
400ml, oil
200ml, milk
1pec, lemon jest
1kg, flour
25gm, baking soda
10gm, baking powder
400gm, nuts

• ALMOND MACAROON
480gm, egg white
120gm, sugar
900gm, icing sugar
500gm, almond powder

• WAFFLE
2kg, flour
300gm, sugar
20pec, eggs
2litter, milk
60gm, baking powder
10gm, salt
250gm, melt butter

• EASY MODELING CHOCOLATE

10ounce, semi sweet chocolate
4ounce, light corn syrup

• FRUIT GLAZE (TOPING)

300gm, puree
140gm, sugar
30gm, glucose
20gm, gelatin

51
 • CHOCOLATE MUD CAKE
250gm, butter
200gm, chocolate
1tbsp, coffee
2tsp, vanilla essence
Bain Mary
180gm, flour
30gm, coco powder
200gm, sugar
3pec, egg
80ml, butter milk
160degree C, 1 hour

• CHOCOLATE GLAZE
1471gm, water
4124gm, sugar
1411gm, coco powder
2833gm, fresh cream
190gm, gelatin

• EGGLESS CAKE
500gm, butter
500gm, icing sugar
400ml, milk
50gm, milk powder
1tsp, baking powder
600gm, flour

• GINGER COOKIES
500gm, butter
480gm, sugar
480gm, maple syrup
960gm, flour
1tsp, ginger powder
1tsp, cinamon powder
1tsp, cloves powder
1tsp, baking soda

52
 • CHRISTMAS COOKIES
400gm, butter
480gm, sugar
2pec, egg
540gm, flour
1tsp, baking soda
1tsp, cinamon powder
1tsp, cloves powder
• BLOOD ORANGE TART
¾ cup, fresh blood orange juice
1 pec, orange zest
¼ cup, brown sugar
1/3 cup, mascapone cheese
3pec, egg
3pec, egg yolk
1tbsp, orange flavor
1tbsp, grand Marnier

• CHOCOLATE CREAM BRULLE

3cup, fresh cream
1cup, sugar
1ounce, chocolate chopped
2 ½ tbsp, chocolate flavor liquor
1 ½ tbsp, coco powder
1 ½ tsp, vanilla essence
8pec, egg yolk
150 degree C

• BERRY STRATA (Italian)

2tbsp, butter
3tbsp, honey
Mix at low heat
4pec, eggs
½ cup, ricotta cheese
3tbsp, sugar
1cup, milk
¼ cup, orange juice
4 slice of bread (small pieces cube)
1cup, frozen berries
175 degree C , In Brule mold

53
 • COCONUT TIMPLE
40pec, egg yolk
700gm, sugar
60gm, coconut powder
500ml, fresh milk

• HOT CHOCOLATE SUFFLE

350gm, dark chocolate
600ml, fresh cream
300gm, egg white
150gm, icing sugar
75gm, corn flour

• HOLLENDER TART
1kg, butter
1kg, almond paste/ marzipan
500gm, sugar
350gm, flour
20pec, egg
Drop, vanilla essence
After bake, on top put Florentine

• COCONUT MACARON
400gm, egg white
800gm, sugar
400gm, coconut powder
40gm, almond powder
30gm, flour
6gm, coco powder

• SALT DOUGH
910gm, flour
455gm, salt
480ml, water
190degreeC

54
 • UNBAKED SALT DOUGH
255gm, corn flour
480ml, water
1250gm, popcorn salt

• ROCK SUGAR
910gm, sugar
240ml, water
30ml, royal icing
Temp, 141 degree C syrup
Oven temp, 122 Degree C, 10 munities

• CHOCOLATE NUT FUDGE

150gm, sugar
100gm, butter
100gm, honey
100gm, fresh cream
500gm, dark chocolate
200gm, nuts

• FONDANT ICING
2kg, icing sugar
10gm, gelatin
200gm, liquid glucose

• GUM PASTE
500gm, icing sugar
20gm, gelatin
1pec, egg white
Drop lemon juice

55
 • CHOCOLATE FUDGE
1800gm, butter
4000gm, sugar
40pec, egg
2500ml, milk
3600gm, flour
400gm, coco powder
120gm, baking powder
60gm, baking soda
180 degree C

• MACAROON
400ml, egg white
1000gm, sugar

300ml, egg white

960gm, almond powder
960gm, icing sugar

• STOLLEN
2800gm, flour
1000gm, butter
600gm, raisin
300gm, sultana
25gm, yeast
10pec, eggs
1000ml, milk
600gm, sugar
40gm, salt
• RIBON CAKE
3kg, butter
3kg, sugar
60pec, eggs
3kg, flour
90gm, baking powder
Drop vanilla essence

56
 • GUM PASTE FOR FLOWER
500gm, icing sugar
10gm, gelatin
10gm, liquid glucose
1pec, egg white
Drop lime juice

• ORANGE POLENTA CAKE

1kg, butter
1kg, sugar
15gm, salt
20pec, eggs
150gm, milk maid
400gm, polenta
1kg, flour
200gm, mix peel
1tbsp, baking powder

• ALMOND MACARONE
850gm, almond powder
786gm, icing sugar
211gm, egg white
Mix together

723gm, sugar
164ml, water
Boil 116 degree C syrup

259gm, egg white

130 degree C, 25 minute

• JELLY CANDY/ JUJUBS

8kg, sugar
3.3 litter, water
400gm, glucose
60ml, lime juice

800gm, gelatin
2200ml water

57
 • CHOCOLATE MOLDING PASTE
2500gm, melted chocolate
800gm, liquid glucose
320ml, sugar syrup

• SWISS ROLL
45pec, egg
1000gm, sugar
600gm, flour
60gm, corn flour

• SWISS ROLL
45pec, egg
1000gm, sugar
900gm, flour
Drop vanilla essence

• JACONTE SPONGE
Decor: 200gm, icing sugar
200gm, butter
200gm, egg white
200gm, flour

Sponge: 20pec, egg yolk

200gm, sugar

20pec, egg white

300gm, sugar
250gm, flour
250gm, corn flour

58
 • CHOCOLATE CHIPS CAKE
2500gm, butter
3825gm, brown sugar
45pec, eggs
2475gm, yogurt
75gm, baking soda
50gm, baking powder
3900gm, flour
3825gm, dark chocolate
1300gm, cashew nut
50gm, salt
180 degree C

• SACHER
600gm, butter
450gm, icing sugar
27pec, egg yolk
600gm, melted chocolate
Drop vanilla essence

27pec, egg white

450gm, sugar
600gm, flour

• LIME & RASPBERRY TART

125ml, lime juice
370ml, cream
120ml, coconut milk(thick)
125gm, sugar
4pec, egg
160 degree C, 25 minute

• SABAYON
250ml, white wine
200gm, sugar
8pec, egg yolk
7 gm, gelatin
150ml, whipped cream

59
 • DARK & WHITE CHOCOLATE TERRINE
1litter, milk
200gm, sugar
20gm, gelatin
18pec, egg yolk
Drop vanilla
1litter, whipped cream
150gm, white chocolate
150gm, dark chocolate

• MOINHAM PUDDING
1kg, chocolate
1kg, butter
Melt
60pec, egg yolk
500gm, sugar
Beat
300gm, bread crumb
1kg, chopped walnut

60pec, egg white

500gm, sugar

• ORANGE SEMOLINA CAKE

90gm, flour
3gm, baking powder
340gm, semolina

4pec, egg yolk

80gm, sugar
1tbsp, orange zest
100ml, orange juice

4pec, egg white

100gm, sugar

Syrup: 150ml, orange juice

250gm, sugar
100gm, honey

60
Yellow Butter Cake Recipe:

3 cups (300 grams) sifted cake flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 1/3 cups (265 grams) granulated white sugar

6 large egg yolks (110 grams)

1 cup (240 ml) milk (full fat or reduced fat)

2 teaspoons pure vanilla extract

Chocolate Frosting:

6 ounces (170 grams) unsweetened chocolate, coarsely chopped

1 cup (226 grams) unsalted butter, room temperature

2 cups (240 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

61
French Macarons:

100 grams ground blanched almonds or almond meal/flour*

170 grams confectioners (powdered or icing) sugar**

15 grams unsweetened cocoa powder (regular unsweetened or Dutch-processed)

100 grams "aged" egg whites, at room temperature***

1/4 teaspoon cream of tartar (optional)

35 grams superfine or castor white sugar****

Chocolate Ganache:

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content)

1/2 tablespoons (6 grams) butter

1/2 tablespoons liqueur (optional)

62
Panforte:

3 ounces (90 grams) semi-sweet chocolate, chopped

1 cup (125 grams) toasted and coarsely chopped hazelnuts

1 cup (120 grams) toasted and coarsely chopped blanched almonds

1 cup candied citrus (170 grams) (citron, lemon and/or orange peel)

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/2 cup (65 grams) all purpose flour

1 tablespoon unsweetened cocoa powder

2/3 cup (130 grams) granulated white sugar

2/3 cup (160 ml) honey

Panforte: Butter and line with parchment paper an 8-inch (20 cm) tart pan. Alternatively, and for
a more authentic look, line the pan with edible rice paper (available at Asian markets).

First melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Set
aside. Then in a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.

In a saucepan, stir together the sugar and honey. Place the saucepan over medium heat and
bring to a boil, stirring until sugar has dissolved. Then clamp a candy thermometer to the side of
the saucepan. Continue to boil the mixture over medium heat, without stirring, until the
temperature reaches the soft ball stage, 240 degrees F (116 degrees C).

63
Chocolate Fudge Cookies:

1 cup (115 grams) pecans or walnuts

1/2 cup (60 grams) cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon instant espresso powder or instant coffee powder (optional)

1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped

1/4 cup (57 grams) unsalted butter, cut into small chunks

1 3/4 cups (350 grams) granulated white sugar

4 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup (170 grams) semisweet dark chocolate chips

1 cup (170 grams) white chocolate chips

whisk together the flour, baking powder, salt, and espresso powder.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering
water, stirring until smooth. Remove from heat and set aside to cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow
and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the
bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry
ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and
nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two
baking sheets with parchment paper.

Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist
fingers, press batter to form 3 - 3 1/2 inch (8-9 cm) rounds. Bake cookies for about 10 - 12
minutes or just until set. The tops of the cookies will be cracked and shiny. It is important not to
over bake these cookies or they will be dry.

64
CREAM CHEESE BROWNIE

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (115 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

Cream Cheese Layer:

8 ounces (227 grams) full fat cream cheese, at room temperature

1/3 cup (65 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 large egg

65
Pumpkin Spice Cake:

1/2 cup (113 grams) unsalted butter, room temperature

1 1/4 cups (260 grams) firmly packed light brown sugar

2 large eggs, room temperature

1 cup (220 grams) pure pumpkin (puree) (no spices added)

1 teaspoon pure vanilla extract

2 cups (200 grams) sifted cake flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup (120 ml) buttermilk, room temperature

Cream Cheese Frosting:

8 ounces (225 grams) full fat cream cheese, room temperature

1/4 cup (55 grams) butter, room temperature

1 1/2 tablespoons pure maple syrup

3 cups (350 grams) confectioners' (powdered or icing) sugar, sifted

66
Pumpkin Cheesecake

Crust:

1 cup (100 grams) graham cracker crumbs (or crushed Digestive Biscuits)

1/2 cup (50 grams) crushed ginger cookies, homemade or store bought

1 tablespoon (15 grams) white sugar

4 - 5 tablespoons (57-70 grams) unsalted butter, melted

Pumpkin Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2-8 ounce packages (450 grams) full fat cream cheese, room temperature

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) pure pumpkin puree (canned or homemade)

Cream Cheese Topping:

1 cup (240 ml) sour cream, room temp,1 teaspoon pure vanilla extract,1/4 cup (50 grams) white
sugar

67
Jellied Fruit Terrine

For Jellied Fruit Terrine:

1/2 cup (120 ml) cold water

2 envelopes (14 grams) (2 tablespoons) unflavored gelatin

2 1/2 cups (600 ml) sweetened white grape juice

1 1/2 - 2 cups fresh raspberries (2 - 6 ounce containers)

1 1/2 - 2 cups fresh blueberries (1 - one pint container)

1 1/2 - 2 cups fresh small strawberries

Whipped cream for garnish

Note: Could also use blackberries, currants, or pitted cherries.

68
Waffles

Waffles:

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons (5 grams) baking powder

1/4 teaspoon salt

2 tablespoons (25 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk, at room temperature

2 tablespoons (28 grams) unsalted butter, melted and cooled to room temperature

69
Red Velvet Cake

Red Velvet Cake:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

70
Linzer torte

Raspberry Preserves:

2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened

1/4 cup (50 grams) granulated white sugar, or to taste

lemon juice

Linzer Torte:

1 cup (150 grams) whole almonds (can use blanched almonds)

1/2 cup (60 grams) whole hazelnuts

1 1/2 cups (195 grams) all purpose flour

2/3 cup (135 grams) granulated white sugar

Zest of one lemon (the yellow outer rind of the lemon that contains the fruit's flavor and perfume)

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/2 teaspoon baking powder

14 tablespoons (195 grams) cold unsalted butter, cut into pieces

2 large (40 grams) egg yolks

1 teaspoon pure vanilla extract

Confectioners' (Icing or Powdered) Sugar for dusting

71
http://www.foodnetworktv.com/

http://www.dailymotion.com/video/x1y79lh_gunday-new-tempo-full-movie-bollywood-
new-latest-release-june-2014_shortfilms
http://www.youtube.com/watch?v=_6tVeZyX4S4
http://www.youtube.com/watch?v=n0kZBeYDHDM&feature=relmfu

Christmas cake

Ingredients Imperial Metric

Butter or margarine at room
temperature (1 hour or so out of 8 oz 230 g
the fridge)
5 medium eggs - -
Mixed Fruit (e.g. currants, raisins,
1½ lb 680 g
sultanas, peel)
Glace cherries - roughly chopped 2 oz 60 g
Mixed spice ½ teaspoon ½ teaspoon
Ground almonds 2 oz 60 g
Demerara sugar 8 oz 230 g
Almonds - roughly chopped 2 oz 60 g
Self-raising flour 12 oz 340 g
Brandy or rum 4 fl oz 110 ml
Milk - if needed to adjust
2 fl oz 55 m
consistency of mixture

Or,
300g Sultanas
300g Raisins
100g Currants
85ml Rich Cream Sherry
125g Butter, softened
125g Sweet Freedom Natural Syrup
125g Plain Flour (or 75g of rice flour and 50g of ground almonds for a Gluten Free version)
¼ Tsp Ground Mixed Spice
¼ Tsp Ground Nutmeg
3 Medium Eggs, beaten

72
 West Indian Christmas Fruit Cake
(Makes two 9in round or square pans)

Ingredients
Fruit Mixture
• 1 lb raisins
• 1 lb prunes
• 1 lb currants
• lemon, lime, orange zest (optional)
• 1 750ml bottle of port wine
Cake Batter
• 1 lb butter
• 1 lb sugar
• 1 lb flour
• 9 eggs
• 1 tsp vanilla
• 4 tsp baking powder
• 1/2 tsp nutmeg (add 1tsp if you like a lot of nutmeg)
• 1 tsp cinnamon
• 1 lemon, zested
• 3 1/2 cups of blended fruit mixture
Directions
For the mixed fruit:

1. Empty all the dried fruits into a bowl and mix with your hand.
2. A little at a time, add fruit and wine to your blender until it has blended
into chunks. You do not want a puree here! You can also do this in a food
processor, just be sure to blend the fruits slightly.
3. Pour fruit mixture into a large container and let it soak for at minimum
3-4 weeks. Some people let it soak for up to 1 year.
For the cake batter:

1. Cream butter and sugar together. Add eggs a few at a time.

2. Add 3 1/2 cups of the fruit mixture, the vanilla and lemon zest (and
whatever other zests you would like to use). Mix together.

73
 3. Sift all dry ingredients together and add to the batter a little at a time.
4. Your spatula or a small spoon should be able to stand up in the batter,
this is how you will know it is ready.
5. Pour into a 9 in square pan, and bake for 55 minutes at 300
degrees. You can check the cake after 40 minutes. The toothpick should
come out clean. Another way to know the cake is almost ready is when the
edges start to look dry and shiny.
6. *I will note here that everyone's oven heats up differently. So the
baking time may not be exact for everyone. Just keep checking the cake
after 40 min and in 10 minute increments thereafter.
7. This cake is a very moist and wet cake, it is not supposed to be dry, if
your cake comes out dry then you have over baked it.
8. Let the cake cool completely before cutting and tasting, tasting it hot
will mislead you to the actual taste. Enjoy and please email me with any
questions!

panatone
First kneading

• 450 gr sugar
• 400 gr water
• 600 gr egg yolks
• 400 gr natural yeast (the weight to be used will depend on the maturity of the yeast)
• 1000 gr flour W380/420 P/L 0,50 – 0,60
• 650 gr butter

Procedure
Dissolve the sugar in 260 gr of water, add the egg yolks, the flour and the natural yeast broken up into small
clumps, knead until it’s elastic and add the rest of the water, then finally the butter at room temperature. Let
rest 12 to 14 hours at 25°C; the correct leavening is obtained with the dough at 26°C . It should triple in
volume.

Ingredients, second kneading

• 250 gr flour W380/420 P/L 0,50 – 0,60

• 100 gr sugar
• 150 gr egg yolks
• 150 gr butter
• 30 gr salt
• 6 gr vanilla pods
• 600 gr sultanas pre-soaked and dried
• 600 gr candied fruit (300 gr orange peel,300 gr citron peel)

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Gingerbread Men:

3 cups (390 grams) all purposeflour

1/2 teaspoon salt

3/4 teaspoonbaking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsaltedbutter, room temperature

1/2 cup (100 grams) granulated whitesugar

1 largeegg

2/3 cup (160 ml) unsulphured molasses(To prevent molasses from sticking to the measuring cup,
first spray the cup with a non stick vegetable spray.)

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 Stolena

•
• 85g raisins

• 50g dried cranberries, plus extra to decorate

• 100g carton mixed peel

• 4 tbsp dark rum

• 550g strong white bread flour

• 2 x 7g sachets easy-bake yeast

• 50g golden caster sugar

• pinch nutmeg

• zest 1 lemon

• 85g butter, cut into pieces

• 250ml milk

• 1 egg, beaten, plus extra beaten egg to glaze

• 50g pistachios, peeled and chopped, plus extra, sliced, to decorate

• 300g marzipan (bought or homemade)

• 100g fondant icing sugar

• holly sprig, to decorate

For the stollen:

• 200g unsalted butter
• 250ml Milk
• 60g fresh yeast
• 500g strong white flour
• 100g caster sugar
• pinch ground nutmeg
• pinch ground cloves
• 1/2 tsp vanilla extract
• 2 drops almond extract
• 55g blanched almonds, finely chopped
• 200g raisins
• 100g currants

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• 125g orange and lemon peel, chopped
• 225g marzipan

Read more at http://www.goodtoknow.co.uk/recipes/165263/Paul-Hollywood-s-

Stollen#lV2e0cJ4aPLhli6x.99
http://www.goodtoknow.co.uk/

The icing bright red:

50 ml water, 100 g sugar and 100 g syrup of glucose (for syrup)

65 g. milk condensed/li >

100 g. White Chocolate chopped very small

6 g. gelatine dissolved in 36 ml of hot water

Water-soluble red dye

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