Work catering #11: Something fruity and something custardy

Since last week was all about chocolate, this week is a little lighter. Still had peaches at home so decided to make Fruit Pastry Cake! Haven't made this one in a while but you can find the recipe here.

Also on my "to-bake-list" was to try and make Vanilla slice. Walking past cafe's and bakeries, I've been getting some inspiration. This is a classic slice that I've always wanted to try and after looking  up a few recipes, it didn't seem too hard. I think the most difficult part that people have trouble with is the custard.... 

Which is where I got stuck too!!! I think I didn't cook it long enough for it to "thicken".. I was too scared I'd cook it too much that it would get 'lumpy'.. so I quickly took it off the stove. I kept on checking on it after every hour (felt like the contestants on Masterchef who keep opening the oven to see if their cake is cooked... but its like.. CLOSE THE OVEN!!! hahah now i know how they feel)...

Despite a more "runny" custard... the flavours were definitely there! so a recipe that i will definitely go back and repeat =)

This recipe is from Donna Hay who is quite a famous chef in Australia. She presents her food really well! I love looking through all her food recipes!

Vanilla slice
Recipe adapted from Donna Hay

Ingredients

3 sheets puff pastry, thawed
Icing sugar for dusting

Vanilla custard/cream
375ml (1 1/2 cups) milk
375ml (1 1/2 cups) single cream (I used thickened cream)
60g butter
2 tsp vanilla essence
150g (2/3 cup) caster sugar
1/3 cup cornflour
125ml (1/2 cup) water
6 egg yolks

1. Preheat oven to 180oC. Place puff pastry on lined baking tray. Prick with fork and bake for 8-10 minutes until golden. Cool and flatten if neccessary.
2. For custard, place milk, cream, butter, vanilla and sugar in saucepan ove medium-low heat and cook until hot but not boiling.
3. Mix the cornflour and water to a smooth paste and whisk into hot milk mixture.
4. Add the egg yolks and stir, allowing to simmer for 6 minutes or until mixture has thickened. Remove from heat and allow to cool at room temperature.
5. Place 1 1/2 pastry sheets in 20cm x 30cm baking pan lined with baking paper. Spread filling and top with remaining pastry sheets.
6. Refrigerate for 2 hours or until set. To serve, dust with icing sugar and slice.

A bit of a mess ><

But still sliceable :)

My fruit pastry cake with peaches and mixed berries

These served a lot better

Sides a bit more coloured than center...

Another close up of the cake~

Back to Baking~

So I've had a little rest from baking the past 2 weeks. I haven't been baking because of a number of reasons.. I guess laziness, lack of motivation, "busy"-ness... but yesterday I baked for the first time in 2 weeks. 2 weeks is a long time for me not to bake actually XD I wanted to make something fresh and fruity but we only had frozen berries not fresh. I also wanted to make a whole cake but since I started baking a bit late at night I thought it would take too long so I baked them in smaller muffin tins. I used the same recipe as Fruit Pastry Cake but am calling these: MINI BERRY PASTRY CAKES ^____^

Can't go wrong with berries :D

You can find the recipe here.

Felt really good to be back baking!~ 

Rising in the oven ^____^

Looks like a face!! haha

Berries making funny shapes XD

Brought these to lab meeting =) hope u guys liked it~

EDIT: Since this post I've already made Orange poppy seed cake and also this morning I baked Cinnamon scrolls ^__^ BAKINGTRAY IS BACK BAKING :D :D :D

Australia Day Bake~

I am so happy that Australia Day is a public holiday!! (and especially a University holiday!) So since I had a day off I thought I would bake a cake! I went with my dad to the markets in the morning and found some cheap strawberries and blueberries!!! Fresh summer fruits! yum! I saw this recipe from Happy Home Baker for Fruit Pastry Cake and I've always wanted to try it!

happy australia day!

I love this recipe because it's so simple and easy and you can use whatever fruits available!!

Fruit Pastry Cake

Ingredients
100g butter, softened
180g caster sugar
50g yoghurt
3 eggs, lightly beaten
1 tsp vanilla essence
210g plain flour
1 tsp baking powder
500g fruits (I used strawberries, blueberries and peaches)

1. Preheat oven to 180oC and grease, line 9 inch round cake tin.
2. Cream butter, sugar and yoghurt with electric mixer till light and fluffy.
3. Add eggs gradually and bieat till incorporated in the batter. Add vanilla essence and mix to combine.
4. Sift over flour and baking poweder and mix till smooth using wooden spoon or spatula.
5. Pour batter into prepared pan and smoopth the top with a spatula.
6. Arrange fruits on top WITHOUT pressing down.
7. Bake for 45-50 minutes or until skewere comes out clean when inserted. Cover the top with foil in the last 15 minuts to prevent the top from burning.
8. Leave the cake to cool in pan and transfer to wire rack.

lots of fresh summer fruits! Yummy ^^