The pastry consists of a large proportion of butter and egg yolk, besides using cornstarch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves.

Considered a “festive cookie”, pineapple tarts are usually consumed during the Chinese New Year season. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres.

While pineapple tarts are usually eaten during the Chinese New Year, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.

Pineapple tarts for Chinese New Year celebration.

Ingredients:
For the pastry:
1 lb. flour
10 oz. butter
2 to 3 egg yolks
Some cold water
4 teaspoon castor sugar
For the pineapple jam:
2 pineapples
250 grammes granulated sugar
5 cloves
a dash of cinnamon powder
1 tablespoon lemon juice

Instructions:
To make the crust:
Sift the flour and add in the castor sugar.
Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.
Add egg yolks and cold water at the same time and knead well lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness.
(The fork and fingertip technique is what makes the pastry special)
Shape dough into a ball, wrap into cling wraps and store in the fridge for at least 4 hours or overnight

To make the jam:
Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.
Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.
Brush the top of the pastry with beaten eggs.

For baking, bake using Gas Mark 3 (160C/325F) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.

How many layers are there?

Kueh Lapis (also called Spiku in some cities in Indonesia) is a Dutch-Indonesian layered cake. It was developed during colonial times in the Dutch East Indies and may have been based on Dutch cake recipes using local ingredients. The cake may be connected to a type of dutch biscuit called speculaas and the mixture of spices is similar to kek lapis, with the pepper being replaced with mace and anise.

The name of the cake is derived from the typical bi-coloured layered structure which is reminiscent of bacon (lit. bacon-cake). This layered structured is achieved by using two colours of batter which are poured on top of the cured layer consecutively. This makes the baking of spekkoek a very labour intensive process; the product is expensive and sought after.

Spekkoek is enjoyed during Eid ul-Fitr and Christmas celebrations. In the Netherlands, the sliced cake is served as dessert in rijsttafel. The cake has a firm texture, similar to that of a Baumkuchen in a baking plate but without a chocolate or sugar shell. Baking the cake requires much patience. Each thin layer is made by pouring a small amount of the batter from a small cup, baked one layer after another in the oven until golden with heat from the top. Cake baked in gas ovens usually have a better aroma compared to cakes baked in electric oven, but Dutch ovens with charcoal fire on top of the lid produces the best results. In some cases where clove buds or cardamon seeds are difficult to find, bakers use spekkoek powder as a replacement. Milling and mixing the spice before baking produces a cake with an excellent aroma.

Ingredients:
7 egg yolks
150gm (5oz.) caster sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz.) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz.) plain flour (all-purpose flour)
1 tsp. mixed spice* (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites

Instructions:
1. Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper (baking paper or parchment paper).

2. Whisk the egg yolks with the sugar and vanilla essence until creamy. Beat in softened butter and brandy and stir in flour and mixed spice.

3. Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.

Makes 1 (7-inch) layer cake.

* Mixed spice –  This typically British spice mixture can be purchased ready-mixed, but some cooks prefer experimenting and emphasizing different flavors. It is used in a variety of cakes and puddings, such as fruit cake, gingerbread and Christmas pudding. Make it up or buy it in small quantities as the mixture soon loses its full rich flavor. Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices, but some cooks like to add a few cardamom and coriander seeds.

Mixed Spice

Ingredients:

1 teaspoon allspice (or you may use 1 tsp. ground allspice)

1″ (2.5 cm) piece cinnamon stick (or you may use 1/4 tsp. ground cinnamon)

1 teaspoon cloves (or you may use 1/4 tsp. ground cloves)

1 teaspoon ground nutmeg

1 teaspoon ground ginger

Instructions:

Grind the allspice, cinnamon and cloves (or you may use ground allspice, ground cinnamon and ground cloves) to a fine powder and mix well with the nutmeg and ginger. Use at once or store in an airtight jar away from light.

Crêpes

Ingredients: (for 12 crepes)
1 large egg plus 1 large egg yolk
1 1/2 teaspoons sugar
1/2 cup flour
3/4 cup milk
2 tablespoons butter or margarine,
melted
Vegetable oil

Instructions:
To make the crepes batter: With an electric mixer at medium speed, beat together the egg, egg yolk, sugar, flour and 1/4 cup of the milk, until the mixture is well blended. Beat in the melted butter and remaining milk to form a smooth batter. Sieve the batter if necessary. Refrigerate for at least 30 minutes or the batter may be frozen at this stage.

To cook the crepes: Drop spoonfuls of the batter on a lightly oiled skillet or crepe pan and quickly spread the batter from the center in a circular fashion, using the underside of the spoon. Cook until the bottom side of the crepes are golden brown. Carefully turn them over to lightly brown the other side. Remove the crepes from the pan, stacking them on a plate. Use these basic crepes for a sweet or savory dish.

Tiramisu - Heaven in your mouth

Ingredients:
3/4 cup confectioners’ sugar
3 cups whipping cream
2 (8 oz.) containers mascarpone cheese (16 oz. total)
1 tablespoon vanilla extract
pinch of salt
1 1/2 pkg ladyfingers
1/3 cup cold strong coffee or espresso
1/3 cup marsala wine, brandy, amaretto or white rum
Cocoa powder, or grated chocolate

Instructions:
1. In a large bowl, lightly beat the mascarpone to smooth it out. Add the confectioners’ sugar, cream, vanilla, and salt and using an electric beater, beat this mixture until it is smooth and thickened like fluffy cream.
2. Using a 9 x 13-inch pan, or a medium size glass oval baking dish, line the bottom with ladyfingers, flat side down.
3. Combine the cold, strong coffee (use 2 tablespoons instant espresso powder to 1/3 cup of cold water) and the liquor in a cup. Using a pastry brush, lightly brush half of the coffee/liquor mixture over the ladyfingers. Cover with half of the mascarpone mixture. Sprinkle liberally with powdered cocoa. Add another layer of ladyfingers, and repeat as above. Sprinkle top liberally with the cocoa.
4. Cover tightly with plastic wrap and refrigerate at least 24 hours. This is important, as it blends the flavors and the ladyfingers soak up the liquid. A perfect tiramisu should slice easily, but can be a little soft and perhaps even a little runny when served, rather than holding its shape perfectly.

Makes 10-12 slices.

From The New Food Lover’s Companion, Second Edition 1995, by Sharon Tyler Herbst.

Creme Brulee’ originated in Cambridge, England, according to Mastering the Art of French Cooking by Julia Child. It is an elegant dessert that can be dressed-up in many different ways. You can add fresh fruit on the side or add 1 teaspoon of ground ginger when heating the cream to create a Ginger Creme Brulee.

Burnt Cream

Ingredients (for 6 servings)
2 cups heavy cream or whipping cream
4 egg yolks
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 tablespoons brown sugar

Instructions:
1. In a one-quart saucepan over medium heat, heat cream until tiny bubbles form around the edge. DO NOT BOIL.
2. In a heavy two-quart saucepan, with a wire whisk, beat egg yolks with sugar until blended; slowly stir small amounts of the hot cream into egg mixture. This combines the two without raising the temperature of the eggs to rapidly, this can cause the eggs to turn into scrambled egg brulee.
3. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon well (about 15 minutes). Be very careful not to boil the mixture or it will curdle. Stir in vanilla extract.
4. Pour cream mixture into six 3 to 4 ounce heat-safe ramekins or custard dishes. Refrigerate until custard is well chilled (at least 1 hour).
5. About one hour before serving, preheat broiler. Place brown sugar in a small sieve; with a spoon, press the sugar through the sieve over the top of the chilled custard. Broil for 2-3 minutes until the sugar just melts. Refrigerate until ready to serve. The sugar will form a crisp crust over the custard. Keep in mind that if the sugar crust is made too early in the day, the sugar with become moist and soft, thus losing its crispness.

Serve as is, or with fresh fruit (such as fresh raspberries,or strawberries) or a fruit sauce.

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g/2 oz butter
250g/9 oz cream cheese
100 ml/3 fluid oz fresh milk
1 tbsp. lemon juice
60g/2 oz cake flour /superfine flour
20g/1 oz cornflour (cornstarch)
1/4 tsp salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Using both solid vegetable shortening and butter in the crust gives it that wonderful flaky texture and buttery flavor we all love. I recommend using a combination of different kinds of apples to bake.

Apple Pie

Ingredients

For the Crust:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks/5 oz./140g) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening (such as crisco), diced
6 tablespoons (or more if needed) ice water

For the Filling:
1/2 cup granulated sugar
1/4 cup (firmly packed) golden brown sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious or Granny Smith apples, peeled, cored, thinly sliced

Additional Ingredients For Top Crust:
Milk
Additional sugar

Instructions:
FOR THE CRUST:
Blend flour, sugar and salt in a food processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

FOR THE FILLING:
Preheat oven to 400°F/200°C. Mix first 6 ingredients in large bowl. Add apples and toss to blend. Set aside.

ROLLING OUT DOUGH AND ASSEMBLING PIE:
Roll out 1 dough disk (this will be your bottom crust) on floured work surface to an 11-inch round. Transfer round to a 9-inch heavy aluminum, ceramic or glass (such as Pyrex) pie dish. Fold edge under, forming a high-standing rim. Add the apple filling, mounding it slightly in the center of crust. Roll out second dough disk on floured work surface to a 12-inch round. Carefully place the rolled-out top crust on top and pinch the edges of top and bottom crust together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork. With the tips of a pair of scissors, snip 4 evenly spaced small vent holes in the top crust. Brush top crust with milk. Sprinkle lightly with additional sugar.

Place pie on a baking sheet to catch any juices that might boil over. Bake in center of preheated oven for 25 minutes. Reduce the oven temperature to 350°F/180°C and continue to bake until juices bubble thickly and crust is deep golden, covering edges with aluminum foil if browning too quickly, 15 to 20 minutes more. Transfer pie to a wire rack and let cool for at least 1 hour. Serve with vanilla ice cream or a little sweetened whipped cream.

Note: Pie can be made 8 hours ahead. Let stand on rack.

Makes 8 servings.

These small, feather-light French sponge cakes, believed to have originated in the town of Commercy in Lorraine, were made famous by Marcel Proust, who sang their praises in his novel Remembrance of Things Past. In this recipe, the buttery cakes are baked in a baking mold and emerge with their traditional shell-shaped pattern. Madeleines are delicious dipped in coffee or tea.

Shell-shaped madeleines

Ingredients (for 24 servings)
6 tbsp (3 oz/) unsalted butter (at room temperature) plus more for brushing
3/4 cup all-purpose flour
1 tsp baking powder
3 eggs
1/2 cup granulated sugar
1 tbsp honey
Grated zest of 1 lemon
1 tsp vanilla extract

Shell-shaped baking pans

Instructions:
- Preheat oven to 375ºF/190ºC.
- In a small saucepan over medium heat, melt the butter until it starts to brown and gives off a nutty aroma, about 3 minutes. Transfer to a small heatproof bowl and let cool.
- Over a sheet of waxed paper, sift together the flour and baking powder; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until pale yellow and thick, about 2 minutes. Add the sugar and honey and beat until thick, about 5 minutes.
- Reduce the speed to low. Gradually add the flour mixture, then the lemon zest, vanilla and melted butter and beat until well blended. Cover the bowl with plastic wrap and let stand for 1 hour.
- Butter and flour a 9-well silicone madeleine mold and place on a baking sheet.
- Whisk the batter briefly. Fill each prepared well three-fourths full of batter. Bake until the madeleines are golden brown, 10 to 12 minutes.
- Immediately invert the mold onto a wire rack and remove the madeleines, using a toothpick to gently loosen them, if needed. Let the mold and the baking sheet cool completely, then repeat with more butter, flour and the remaining batter.

Good luck making these wonderful pieces.

We’re here to share a collection of dessert recipes. These baking instructions are collected from many different cuisine and for many occasions. I hope this will help you to bake the perfect cakes for your love ones. Let’s spread the sweetness around.

Have fun baking, mates!