It’s Kirby’s 25th anniversary! The perfect way to celebrate is to bake him a cake! However, we are not going to bake just any cake! We will be baking the famous strawberry shortcake that you see in many of Kirby’s adventures!
INGREDIENTS: Makes 9-inch Cake 4 eggs 1 ½ cup sugar 1 ½ cake flour 4 tablespoons melted butter 5 tablespoons milk Mint Cookies
Bunch of Strawberries 2 cup heavy cream 4 tablespoons powdered sugar
Preheat oven to 340F. Whisk eggs in bowl then add sugar and mix until incorporated Over boiling hot water put the bowl of egg mixture over the hot water and mix until sugar is dissolved and is warm to touch. Beat mixture on high for 3-4 mins then lower speed and beat for 1 more minute.
Japanese strawberry shortcake is a genoise cake, made by beating air into the eggs to make it rise rather than using a chemical leavening agent like baking soda or baking powder.
Add flour into the batter and mix in ¼ths and mix until incorporated. Add melted butter and milk. Fold them in until blended. Pour into cake pan and bake for 30-35 minutes. Cool cake before frosting. Cut off the top of the cake to make it level. Cut into 3 slices. Combine heavy cream and sugar in bowl and whip until soft peaks form. On each layer of cake dab the simple syrup and cover with cream then place sliced strawberries on top of the cream. Then spread another layer of cream. Repeat again with next layer but don’t add strawberries Place the second layer of cake on top with jam side down. Frost the entire cake with the whipped cream. Decorate the top of the cake
Note: this recipe is inspired by but does not appear in the Elder Scrolls
Bretons are known for their magical prowess, but also work with great skill in the kitchen. This delicious semi-savoury cheesecake is made out of ingredients you already have in the kitchen, but you would never guess that this melt-in-your-mouth treat is so simple! While there are multiple steps, it is straightforward to make but having an assistant is a great help for this recipe.
You will need:
10 slices cheddar or other processed cheese
6 eggs, separated into yolks and whites
80g plain flour
100g icing sugar
Preheat oven to 160C/320F. Line a medium-sized cake tin with baking paper.
Over the stove, melt together the cheese, butter, and milk. Stir until smooth.
In a medium mixing bowl, sieve the flours into the egg yolks and whisk well with a balloon whisk. Add the cheese mixture from earlier and continue whisking until a smooth batter has formed.
In a large mixing bowl, beat the egg whites with an electric whisk on low speed, and add 1/3 of the sugar when you see bubbles form. Increase to medium speed and add the next 1/3 of the sugar and continue beating until white peaks form. Add the final 1/3 of the sugar and beat on high speed until the egg whites are fluffy and very stiff.
Take 1/3 egg white mix and add in to the cheese batter, and whisk until blended thoroughly. Repeat the process with the final 2/3 until the mixture is evenly smooth. Transfer to the lined baking tin.
Make a bain Marie by lining a deep baking dish, bigger than the tin, and filling it halfway with water. Place the tin into the water and bake for 45 minutes. This may take longer sometimes but watch for the surface of your cake to go golden brown.
Remove cake from the tin and leave to cool before serving.
Last year, Nestle Japan famously released Baked Kit Kats, which you put in the oven to crisp up before eating. People naturally started experimenting with them, baking them on top of pizzas, inside croissants, as creme brulee… Coming up with all kinds of creative ways to use them.
Then, at the end of last year, just in time for the holidays, a new Baked Kit Kat flavor was released, Butter Cookie!
They were sold in convenience stores in boxes containing two mini bars, or in supermarkets in 13 count bags.
“When baking, please use a tray!!”, you are warned on the packaging…
As with the original version, they tasted just fine if you ate them “raw”, kind of like buttery white chocolate…
They were made for the toaster oven though, so I had to pop a couple in to feel the heat…
Two minutes later they came out golden brown, crispy on the outside, warm and gooey on the inside…
They tasted exactly like what they were meant to… real butter cookies!