Sans Rival!

How to bake up an delecious wafer cake known as "San's Rival"

There are so many types of cakes in the world especially in the Philippines but  one of my favorite Filipino wafer cake is the san;s rival because of the cream filling deep insde the cake. The contents of the cake contains such great ingredients and flavoring that is what makes the difference among the other cakes out there. This particular cake has layers of wafers and a great cream filling that will definitely have you craving for more than just one piece, so better enjoy baking this cake.

Instructions:

Things that are needed which are; 3 inverted "18x15" cookie sheet flat pan, bowl mixer, wooden spatula, machine batter mixer, measuring cups and spoons.

The necessary ingredients are as followed; 3/5 cups of sugar, 6 1/2 egg whites, 1 1/4 cups of cashew nuts, chopped fine, 1 tsp of vanilla, the necessary ingredients for the filling  are as followed; 6 1/2 egg yolks, 1/3 cups of water, 1 cups of sugar, 1/2 lb of butter, 3 1/2 tbsps of rum egg white in the form of an peak on the sheet pan.

The necessary steps:

 In the first step grease and flour heavi;y will all 3 inverted "18x15" cookie sheet pan. Then set aside; using the mixing bowl to prepare ti crack all 6 eggs and gather the 6 egg whites and beat the egg whites soft peaks are formed and continue beating until the egg whites are very stiff. In step number 2 prepare to fold in cashew nuts and vanilla then spread thinly in prepared pans. Pre heat the oven at 300 degrees F once the oven is preheated insert all 3 inverted pans and time for 20 minutes or until the batter layer becomes golden brown. In step number 3, cut the wafers in the center of each layer of desired and then loosen, slide the wafers to an flat surface then let it set to cool then set aside. Then prepare the filling for the layers of the cake. Also within the last step prepare the filling for the cake. Gather the boiling pot filled with 1/3 cups of fresh water being boiled and then with 1 1/2 cups of sugar together being boiled until it spins in an form of an thread. In the mean time continuously beat the ehh yolks until it becomes thick. Pour the syrup to the 6 egg yolks and an 3 1/2 of rum mixed in the butter. prepare to fill in and cover the wafters with filling and sprinkle the top with chopped cashew nuts spread  throughly and  serve while chilled and cooled.

Royal Bibgnka!

How to bake A Royal Bibingka

Royal Bibingka!

 Here is another great pastry in the Philippines, the Royal Bibingka has been known by its famous name "Royal" for which it has rich taste and royal flavors. The cake is so sumptious that it is soft and a little sweet with the filling of shredded of cheese on the top melted and wrap in banana leaves to ensure the smell and flavor of  the "Royal Bibingka" that is the reason why it is called the royal because it is by far the most best pastries in the Philippines.

 Instructions:

 Things you will need which are; 2  9 inch round alimunium foil, mixer, measuring cups and measuring spoons, bowl mixer, additional 2-3 bowl for seperating, oven mitten gloves, sifter.

 The ingredients which are; 3/4 cups of granulated sugar, 2 cups of all purpose flour, 4 tsps of all baking powder, 1 1/4 cups of baking powder, 1/2 cups of grated cheese, banana leaves (wilted)

Steps

The Steps: are as followed In step one crack the eggs and beat the eggs conistently until it becomes light and creamy in an seperate bowl. While consistently beating add the sugar gradually well after each addition. Sift the flour and baking powder together, but as while beating the dry ingredients mix in the 1 1/4 cups of coconut milk. In step two, pour the batter into an 2 9 inch layer of cake pans that have been greased and lined the willed bananas leaves. Pre heat the oven at 350 degrees F once the oven is heated up insert the pan into the oven and let it bake for 10 minutes. In step number 3, when the 10 minutes are up, carefully take out the pans and sprinkle the top layer with the 1/2 cups of grated cheese. Then return it back to the oven and bake for an additional 20 more minuted. While it is being baked brush about twice with the margarine to ensure the flavor. Then when Finally cooked brush again with margarine and sprinkle with sugar on the top even better with the shredded coconut.

Filipino Ginataan!

How to cook a Filipino Desert known as "Ginatoan"

Filipino Puto

How to bake a Sumptious Filipino Puto


This Filipino pastry has many names but it is known as a "rice cake"

 There are over 1,000 deserts and pastries in the Philippines alone, but what I would also like to share is this sweet sumptious rice cake known as "Puto" The cake is somewhat similar to a donut but in shape wise but in flavor wise i dont think so, it is not that sweet to eat. This Philippine Puto is so soft to chew on and is so rich in flour. This desert is by far the most easiest and fastest way on making the "Filipino Puto" come and try it out and bake it for your self.

Instructions

 The necessary things that will be needed are as followed; Measuring cups and measuring spoons, muffin pan containers, bowl mixer, 2 additional seperate bowl, steamer such as an (rice cooker with additional steamer) sifter.

 The necessary ingredients are as followe 1/4 cups of shortening, 3 tbsps of sugar, 1 cup of flour, 1 tsp of baking powder, 1/2 tsp of salt, 6 tbsps of liberty milk, 4 egg white, 2 tbsps of sugar.

 Steps

 In step number one add the 1/4 cups of cream shortening and 3 tbsps of sugar. sift the dry ingredients together and add alternatively with 6 tbsps of milk. Do not over fill the cup of milk be 1/3rd then set aside. In step number 2 crack the 4 eggs and beat the eggs whites until it becomes stiff. Add the 2 tbsps of sugar (this helps keep the air in the beaten egg whites) Continue to fold the egg whites and pour into the muffine container. In the last step continue additional steaming for about 20 minutes or until perfectly moisten to dry that way for sure it is done completely. so thats about it onto cooking enjoy it while it is still hot!