Cupcakes with cream cheese and jam

Last night, I made a batch of cakes for the baby, but the two sisters ate most of it. Overtime tonight. Ms. Thanh asked how, actually like this. The recipe is still the kind that people love the most, just a little more creative… Another demo:
This afternoon, when she came home from work, her daughter asked, “Can mom make cakes?”.

I’m sleepy 😦 But I still cook food and bake cakes. The stove is too hot, so remove the butter and cream cheese and let it soften for a while. Make a “delight” according to the traditional recipe:


– 1 box of cream cheese (Let’s eat a few pieces, Uncle Chau can rest assured to let My sister eat 🙂 )

– 50g butter

– 6 eggs, separate yolks and whites

– 1/2 teaspoon of lemon juice

– 150g sugar

– 100g fresh cream

– 100g cake flour

– 30g of potato starch


Butter and cream cheese to soften first, then whip. Slowly add the egg yolks and cream, beating on low speed until combined. Mix the two flours together, add to the wet mixture and beat on low speed. Add lemon juice, beat well.

Hard beaten egg whites, tiny foam. Add the sugar little by little, beat for a while until the sugar is completely dissolved.

Gently mix both mixtures together.

Prevent the mold from sticking by spreading a layer of butter and sprinkle a very thin layer of flour on the inside of the mold. Pour the mixture in (can fill up to 3/4 of the mold).

Bake at 175 degrees C for about 40-60 minutes.

Small mold like the bell above the picture, then 40, if the mold is deeper, 60.

When the rice is done, the cake is almost done. After eating, the cake was cold enough, the two of them ran around the cake cheering… The happiest time of the day for the whole family.
Found a chiffon mold with 2 bases, 1 flat base, 1 with holes. That day, I worked to bring the “party” to say goodbye to friends in the Intensive JASL class. Complimented by strangers, a little bit puffy (compensating for my average study situation, just standing in the middle of the class)

– 60ml fresh milk
– 40g cream cheese
– 25g butter
– a few teaspoons of green tea powder according to taste
– 1 pinch of salt
– 4 egg yolks
– 60g flour

– 4 egg whites
– 100g of sugar
– 1 teaspoon lemon juice or 1 pinch cream of tartar

– Fresh milk + creamcheese + butter + salt in a small bowl, microwave for 1-2 minutes or heat on water until creamcheese melts. Use a whisk to gently beat until evenly dissolved. Take a little milk mixture, dissolve the tea powder, pour it back into the milk mixture. At that time, if the milk is still hot, let it cool down. It doesn’t need to be very cold, but definitely not hot. Add about 1/2 the amount of flour (30g) and mix well by hand. Add 1 egg yolk, continue to mix well. Add remaining flour and 1 more egg yolk, mix well. Add the yolks one at a time and continue until the end.
Beat egg whites with 1/2 amount of sugar. When the mixture is fluffy, add the remaining 1/2 of the sugar (and the lemon juice or cream of tartar) and beat until the whisk is shaped like a cone.
– Pour 1/3 of the egg whites into the egg mixture, gently mix with a spatula. Pour the mixture into the bowl containing the egg whites, and continue mixing until the mixture is homogeneous. Be gentle lest the air bubbles burst, turtles are not responsible
– Turn the oven to 150 degrees Celsius before about 5-7 minutes (with chiffon: use a rather low temperature than usual to avoid cracking the cake)
– Pour the flour mixture into the mold, skip the non-stick step (brush with butter and sprinkle with flour). Place in the oven for 45-50 minutes depending on the size of the mold.

Once baking is complete, take a glass bottle and place the mold upside down on the neck of the bottle. Let cool for about 1-2 hours, then remove the cake from the mold by sliding the thin blade along the mold wall.
Buttercream has many types, some use egg whites, some use milk, some use sweetened condensed milk, with different ways and ratios. This is Swiss Buttercream, using 3 main ingredients: egg whites, sugar and butter (add a pinch of salt and a little more vanilla).

Recipe: for 1 cake 18-22cm in diameter as above

– 60g egg whites (about 2 eggs)

– 250g sugar

– 250g unsalted butter (or if using salted butter, remove the salt)

– 2g salt

– 5ml vanilla


Mix egg whites and sugar in a small saucepan (for water bath) Gently stir with a spoon to avoid foaming, the sugar will be difficult to dissolve.
Add a pinch of salt + vanilla, and slowly add the butter, beating until melted. Light, smooth blend. Now you can taste it comfortably.

If you want a taste of coffee (moka), mix a packet of instant coffee with a little warm water. Pour into the mixture, continue beating with a mixer until the mixture is homogeneous.

Turtles made 1 basic gateau recipe today, but add 1/3 more ingredients for each type (4 eggs + 110 sugar + 120 flour). The finished product is 2 molds, 1 round mold with removable bottom diameter 20cm and 1 round mold with hole in the middle 20cm diameter.

Cake in the oven, 10′ after baking at 170 degrees C
Let the cake cool, divide it into two or three layers. Spread cream on each layer. Top with whipped cream, garnish with seasonal fruit, or capture whipped cream

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