Kek Kukus Lady Baltimore
Hello guys????.. it’s been a long time since my last video right..????Today I want to share a recipe that I have tried myself and the recipe I got from the Resepi Mama kent page .. This recipe is very simple and very easy to make for anyone who wants to learn Sarawak steamed cake and this cake is very tasty. I recommend you guys try it.. Happy watching and don’t forget to click the subscribe and like button.. Thank you so much.☺️????
Bahan - bahan:
450gm Butter
10 biji Telur gred AA ( Saya guna 15biji telur gred B )
1 tin kecil Susu pekat
170g Serikaya
200gm Coklat masakan ( cairkan dengan menggunakan kaedah Double boiler)
Esen Vanila
1tbsp Ovalet ( Maaf terlupa letak di dalam resepi video ????)
3Tbsp Browning Sugar
200g Tepung Hongkong/ Pau / Tepung Gandum
150g Horlick perisa asli
150g Horlick perisa coklat
50g serbuk koko
50g milo
# Loyang 10”x 10”
✉️ Panaskan pengukus 10minit sebelum mengukus kek.Pastikan air pengukus betul - betul mendidih.
✉️ Gunakan api paling kecil ketika mengukus agar kek masak sempurna.
How To Make Cake At Home Easy /Best Lady Cake / Without Wiping Cream
Hello, dears!
Today I'm gonna share with you a super delicious and moist recipe for a cake. It's called Lady Cake. It's a kind of cake without whipping cream or cream cheese. It melts when you put it in your mouth. I would like you to make it at home and enjoy it.
INGREDIENTS:
for dough:
-4 cups all-purpose flour
-200 gr butter
-5 eggs yolk
-1/3 cup sugar
-1/2tsp baking powder
-1/4 cup cacao powder
for Meringue layer:
-5 eggs white
-1/2 cup sugar
-1/4 cup cacao powder
for Cream:
-200gr butter
-1 cup caramel condensed milk
Chocolate syrup for decoration.
Please don't forget to like, comment, and subscribe.
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Betty's Lord Baltimore Cake
Betty demonstrates how to make a Lord Baltimore Cake for your dinner table. This is a light, delicate cake with a rich filling of candied cherries, coconut, and pecans, and a glistening white frosting.
Lord Baltimore Cake
2 cups cake flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 cup sugar
1/3 cup butter, softened
4 egg yolks
1 teaspoon vanilla extract
1 cup milk
Creamy White Mountain Frosting (below)
Lord Baltimore Filling (below)
Butter and flour two 9-inch cake pans. In a medium-sized bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, beat sugar and butter, using an electric mixer on medium speed. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and then beat mixture well. Stir in flour mixture alternately with milk, until both are incorporated, beginning and ending with flour mixture. Scrape down sides of bowl and beat batter until smooth. Pour batter into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes, or until center springs back when lightly pressed. Cool cake layers in pans on wire racks 10 minutes, then turn out on wire racks and cool completely. Place one layer on cake plate. Top with Lord Baltimore Filling (below). Put second layer on top of filling. Frost sides and top with remaining Creamy White Mountain Frosting (below). Decorate with pecan halves, candied red cherry halves, and triangles of orange, if desired.
Creamy White Mountain Frosting
1 cup sugar
1/3 cup light corn syrup
¼ cup water
¼ teaspoon salt
4 egg whites
1/8 teaspoon cream of tartar
½ teaspoon vanilla extract
Combine, sugar, corn syrup, water, and salt in a medium-sized saucepan. Bring to a boil over medium heat. Reduce heat and cook to 242 degrees (F). Meanwhile, add cream of tartar to egg whites and beat until stiff peaks form. Pour hot syrup into egg whites in a very thin stream, beating all of the time at high speed of an electric mixer. Beat until frosting is stiff and glossy. Beat in vanilla.
Lord Baltimore Filling
½ cup finely-chopped pecans
1/3 cup chopped candied red cherries
2 teaspoons grated orange rind
½ cup toasted flaked coconut
1 teaspoon almond extract
1 ½ cups Creamy White Mountain Frosting
In a medium-sized bowl, combine coconut, pecans, cherries, orange rind, and almond extract. Fold in Creamy White Mountain Frosting. Spread between layers of Lord Baltimore Cake.
This makes a beautiful, dramatic cake that you will be proud to have on your table. I hope you love it! --Betty ♥♥♥
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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