Raspberry Snowflake Cake
There are couple things that have made me feel very happy recently. The first thing is my head chef asked me for the Peking duck recipe for the new dish on our restaurant menu. The second thing is Lisa from http://www.koreanamericanmommy.blogspot.com follow my recipe and made her first “three cup chicken” and it turned out really awesome. Here is her blog about this three cup chicken: http://koreanamericanmommy.blogspot.com/2010/07/chef-liv-wans-chinese-three-cup-chicken.html
I feel so proud and also super happy. I wish people who visit my blog can enjoy my recipe and have fun in the kitchen. That’s the greatest thing to me. I feel really honour that my head chef asked the recipe from me and I wish my recipe help him a bit with the new dish. This is the two thing make me feel really happy and I share my happiness with you who is reading this post at moment and wish you have a great day.
Now, It’s the time for the recipe of the day. I’m going to share this Chinese dessert recipe with you. My colleague asked me if there any popular Chinese or Taiwanese desserts? Yes, of course there are a lot of desserts in both China and Taiwan. But I have to say they are different from desserts that are popular in the UK. Here is an example dessert that I share with you today.
When the first time I read about this dessert’s name I just fall in love with it. How cute is the name? I guess the name snowflake comes from the layer of coconut powder that actually looks a bit like a snowflake.
Raspberry snowflake cake tastes a little bit sweet and sour and the most important thing is this dessert has to be eaten in cold. You must eat it immediately after taking it out from fridge.
These photos were taken by Chris from Chris Radley Photography
Raspberry Snowflake Cake
- 50 g rasberries
- 450 g water
- 180 g caster sugar
- 200 ml milk
- 50 ml double cream
- 5 leafs gelatine
- 120 g potato starch
- 100 ml water
- coconut powder
- Cook raspberry, 450g water and caster sugar in a small sauce pan and bring it to boil. Keep whisk it while cooking to help sugar and raspberry dissolve.
- Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.
- Turn off the gas and add gelatine into step 2 and keep whisk it to help to mix evenly.
- Mix potato starch and water evenly and add it into step 3.
- Pour the mixture from step 4. Into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later.) Put the snowflake cake into your fridge for 1 or 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.