Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..
This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.
Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake
Ingredients for the yeast coffee cake dough
Ingredients for the meringue
Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips
Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts
And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)
Assemble the Coffee Cakes:
For the month of March, my articles for CintaDapur.com are all about the relationship about the two most used ingredients in Malaysian cooking. Please feel free to wander through and have a read of each article.. some of which are old traditions and others have a fusion flare to it.. enjoy!
Article #1: Mr Pandan and Mrs Coconut
Article #2: Fusion – Pandan Peanut Scones
Article #3: Traditional – Ondeh-Ondeh
There will be three more articles coming.. stay tuned!
Presenting to you.. my Restaurant ‘Oriental Charm’.. fusion desserts for the Adventurous at Heart..
So I was invited to a friend’s Halloween party.. and we had to come up with unique names for our food.. I chose to do Poisonous Pandan Pannacotta with soap scum (toasted coconut), I even had a Biohazard sign on the container.. =) The full menu is listed on Mei Sze’s blog.. awesome nite.. met so many new people too!!
So I hadn’t seen some friends in awhile.. so when I was invited for a get-together, I jumped at the chance to bake some goodies..
2 types of brownies: dark choc ganache and dark choc walnut and little pandan cupcakes with kaya
So I had part-volunteered to do this for Raph’s party cos it would have been an awesome learning experience catering for a function and also I have known Raph for about 5 years now and it was such a privilege to be “part-of-the-family”…
Catered for 150 guests, all desserts of course: 1. Gourmet Jelly Slice in Wine Taster glasses (mango vanilla, pandan coconut and raspberry vanilla) using Pannacotta as the middle rather than the usual jelly slice ingredients, 2. Dark Choc Ganache Brownies and Walnut Brownies and 3. Banana cake with cream cheese icing
So we were supposed to have a Malaysian-themed party cos it’s Merdeka on Monday 31st August.. threw some things together and here’s the Pandan Flavoured Nutty Scone, with Kaya instead of the usual Jam and Cream! woohoo! Oh and the other two pictures are my attempt at Prawn Sambal and Roti Jala (however, the stupid mould wouldn’t work so I had to make Roti Pancake.. haha!!)