Mango Passion Fruit Cake Print Save VANILLA GENOISE SPONGE 2/3 cup (133 g) sugar 4 large eggs‚ room temperature 2/3 cup (80 g) cake flour 3 tablespoons (43 g) unsalted butter‚ melted 1 teaspoon vanilla bean paste PASSIONFRUIT CURD 1/2 cup (125 g) passionfruit puree 1/2 cup (100 g) sugar 2 large eggs 5 tablespoons (70 g) unsalted butter‚ room temperature‚ cut into 1-in pieces MANGO MOUSSE 2 teaspoons (4.5 g) gelatin powder 1 cup (250 g) mango puree 1/4 cup (50 g) sugar 1 cup (250 g) heavy cream TOPPING
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make a perfect fruit cake Everyone knows the perfect fruit cake is deeply spiced‚ full of surprises and ideal after dinner with a fresh cup of tea. But it’s hard to find one that we can all agree on. And whose perfect fruit cake are we talking about here‚ anyway? Yours. So here’s a guide to making your perfect fruit cake. How to add your own flavourings without losing density‚ what fruit to swap‚ even new flavours to add. If you’ve been recreating Gran’s rock-hard Christmas Cake every year since
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Answer Fine Country Fruit Cakes 1. With the current method of working‚ what is the monthly and annual capacity of the business? The capacity has been calculated according to the following assumptions:- • There are five working days per week. • There are four weeks per month. • The 1995 forecast assumes a similar demand pattern to 1994. • The rate of production is the same as in 1994. No down time is assumed. • The sales for 2kg cakes in February 1994 have been
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introduction Cake is a form of food‚ typically a sweet‚ baked dessert. Cakes normally contain a combination of flour‚ sugar‚ eggs‚ and butter or oil‚ with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées‚ nuts or extracts are often added‚ and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream)
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Semester V: Unit 1: Chapter 2.2 CAKES Cakes are usually divided into 3 groups on the basis of their ingredients (whether or not they contain fat) and the appearance of their batter. The various types of cakes are: SHORTENED OR BATTER TYPE CAKES CONTAINING FAT UNSHORTENED OR FOAM TYPE CAKES COMBINATION OF TWO METHODS SHORTENED OR BATTER TYPE CAKES CONTAINING FAT: Layer cakes‚ pound cakes‚ cup cakes‚ and fruitcakes fall into batter type category. They contain shortening or fat in relatively
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Informative Speech - History Of The Wedding Cake Specific Purpose: To inform my audience about the history and development of the modern wedding cake. Central Idea: Our decadent‚ modern wedding cake took centuries to evolve from its humble beginnings as rough breads. I. The origins of today’s wedding cake can be traced back to ancient Roman II. With the Roman conquests‚ the Roman wedding traditions were carried to III. During the 1660’s‚ a French chef visiting England was introduced
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3/19/2012 HOME ECONOMICS CAKE MAKING 3 Bignall | Ashlie Danielle Robinson Introduction C ake is a form of bread or bread-like food. In its modern forms‚ it is typically a sweet and enriched baked dessert. In its oldest forms‚ cakes were normally fried breads or cheesecakes‚ and normally had a disk shape. Determining whether a given food should be classified as bread‚ cake‚ or pastry can be difficult. Modern cake‚ especially layer cakes‚ normally contain a combination of flour
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Fruits Professor Kelechi Mezu Introduction to Biology – SCI 115 March 2‚ 2010 We use our sense of taste to differ if fruit is sweet or sour. That taste depends on the components in the fruit. Fruits contain fructose‚ acids‚ vitamin‚ starch‚ proteins‚ and cellulose. All of these components contribute to the taste of fruit. Fruits with high fructose levels tend to be sweeter whereas fruits with high levels of acid tend to be sour. Oranges however‚ have equal quantities of fructose and acids
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5 Recipes on Melting Method Fruit Cake Ingredients: 6 ounces of hard margarine or butter oz 6 ounces brown sugar oz 12 ounces of sultana raisens pt half a pint of water oz 12 ounces cake and pastry flour tsp half a teaspoon of nutmeg tsp 1 and a half teaspoons of mixed spice tsp 3 quarters teaspoon of bi-carb soda lg 2 large eggs Method: Line a 7 inch cake pan square or round. Place margarine‚ sugar‚ sultanas‚ and water in a saucepan. Stir over low heat until sugar and
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simplicity. Garnishes should appear natural‚ fresh‚ and dainty-never overworked or overdone. 3. All garnishes should be suitable in character and size to the food adorned. For example‚ a pickle fan would be out of place if served next to a piece of cake‚ just as a large calla lily arrangement would be out of proportion on a small platter. 4. The flavor of edible garnishes should be in keeping with the food. Bland foods require more highly seasoned garnishes. 5. A few small groups of garnish are
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