The Hummingbird Bakery

onsdag 1. desember 2010

A while ago I bought The Hummingbird Bakery Cookbook. It's a greate book with delicious recipeces and nice pictures. It will make a great christmas present for somone who love baking.

I made "The rasberry cheesecake brownie" one weekend and it's to good to describe. I think it will be perfect for the holliday season.

Rasberry Cheescake Brownie

200 g dark chocolate, roughly chopped
200 g butter
250 g icing sugar
3 eggs
110 g plain flour

400 g cream cheese
150 g icing sugar
1/2 taespoon vanilla extract
2 eggs

Cream topping:
300 ml wipping cream
100 g icing sugar
150 g rasberries

Preheat the oven to 170 C
A 33 x 23 x 5-cm baking traylined with greasproof paper.

For the brownie: 
1. Melt the chocolate in a bowl over simmering wather.
2. Put the butter an suger in a mixer and beat until well incorporated.
3. Add the eggs, one at the time.
4. Gradually beat in the flour.
5. Slowly pour in the melted chocolate and mix.
6. Pour into the prepered baking tray and smooth over with a knife.

For the cheececake:
1. Put the cream cheese, sugar and vanilla extract in a mixer, beat until smooth and thick.
2. Add the eggs, one at the time, while still mixing.
3. Mix until smooth and creamy
4. Spoon on top of the brownie and smooth over with a knife.
5. Bake in the oven for 30-40 minutes, the cheesecake should be light golden around the edges.
6. Cool compleatly, cover and refrigerate over night.

For the cream topping:
1. Put the cream, sugar and rasppberries in a mixser. Whisk until firm but not stiff.
2. Turn the brownie out onto a board and turn the right way up.
3. Spread the topping evenly over the cake and decorate with more raspberries.


Ingen kommentarer:

Legg inn en kommentar

Proudly designed by Mlekoshi pixel perfect web designs