Dessert Recipes

Lemon Pudding Cake

With fluffy lemon cake on top and rich lemon pudding on the bottom, these unique lemon pudding cakes are a texture dream. For best success, read through the recipe and recipe notes before beginning.

Fish Tinola

    Ingredients:

  • ¾ cup white sugar
  • 3 tablespoons butter, melted
  • ¼ cup sifted all-purpose flour
  • 1 teaspoon grated lemon zest
  • ¼ cup lemon juice
  • 1 ½ cups milk
  • 3 egg yolks
  • 3 egg whites

Traditional way of cooking

Procedure

  1. Pour water in a soup pot. Let boil.
  2. Add ginger, tomato, and onion. Let the water reboil
  3. Add-in the lemongrass. Cover and boil for 5 to 8 minutes
  4. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes
  5. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes.
  6. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
  7. Transfer to a serving plate. Serve with rice.
  8. Share and enjoy!

The exact origin of lemon cake is unknown. It is probably derived from the pound cake, which was first baked in England around 1700. A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people.

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Black Forest Cake

Make chocolate cake according to package directions, adding 1 teaspoon red food coloring and 1 teaspoon vanilla extract. Bake cake, as directed, in two 9-inch layer cake pans. When done baking, remove from oven and cool the cake completely on a wire rack. When the cake is cooled, wrap each layer in plastic wrap. Place layers in the refrigerator for approximately 1 hour. In a large bowl of the electric mixer, whip together the heavy cream and powdered sugar. Refrigerate until ready to use. Using a sharp knife, slice each cooled cake round horizontally to make four layers.

Ginataang Isda

    Ingredients:

  • chocolate sponge layer (all layers are soaked in cherry syrup) - top
  • cherry filling
  • whipped cream
  • chocolate sponge layer
  • chocolate sponge layer - bottom

Traditional way of cooking

Procedure

  1. Preheat the oven to 350°F (177°C).
  2. Make the chocolate cake
  3. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.
  4. Divide batter evenly between 3 pans
  5. Pour the dry ingredients into the wet ingredients, add the hot water or coffee,
  6. After the cakes have cooled, use a large serrated knife

16th Century Historians believe it originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German) located in the state of Baden-Wttemberg. The name, Schwarzwald, evokes darkness and mystery coming from the romantic German concept of Waldeinsamkeit or forest-loneliness. During this era, chocolate was first integrated into cakes and cookies. This region is known for its sour cherries and Kirsch or Kirschwasser (a double distilled, clear cherry brandy made from the sour Morello cherry). Combine these cherries with the Germans love of chocolate, and you have this wonderful chocolate confection with cream and cherries. It is thought that the cake is named after this brandy.

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Brown Pie

Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun.

    Ingredients

  • 6 tablespoons all-purpose flour
  • 2 cups packed brown sugar
  • 1 ½ cups evaporated milk
  • 4 tablespoons butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Traditional way of cooking

Procedure

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan, combine flour and sugar.
  3. Stir in milk, butter, salt and vanilla.
  4. Cook, stirring constantly, until mixture comes to a boil.
  5. Pour into an unbaked pie shell.
  6. Bake at 400 degrees F (200 degrees C) for 5 minutes.

Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun.

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