About Me

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Welcome to my ScandinAsian food blog. A blog about what I like to make in my little Norweigan kitchen, from homemade meals to fun creative sandwiches. My parents gave me the name Sorieya, a Cambodian name, which means sun. I'm originally from the United States. Now I'm currently living in Norway, married to a Norwegian man with 3 beautiful children. It's hard being away from my family back in the States and I miss them everyday. I am not an artist but I love making fun sandwiches for my kids. I am not a professional chef but I love to cook and I love being in the kitchen. I love introducing my children to different kind of international food, introducing food from my childhood and explaining to my kids the history about their culture and food. I love spending those quality time together teaching my little ones how to make bread, Khmer food, and teaching me Norwegian. My Norwegian isn't that great but I do understand just the basics but speaking it, that's another story.

Sunday, June 3, 2012

Custard and Mini Spongecake

Mini spongecake turned into different kind of dessert with delicious custard filling. 

6 eggs
  • 1 cup white sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • Used 2 bowls on for egg yolk and the other for egg whites. In a large mixing bowl beat egg yolks until thick, add sugar beat in gradually. Then add water, lemon extract and zest. Whisk in cake flour. In medium bowl beat egg whites until foamy. Then add cream of tartar and salt. Using an electric whisk, whisk until whites are stiff. Fold whipped mixture into the cake mixture. 
  • Pour batter into 12-16 small cupcake cups. Bake in the oven at 325 degrees F. for 45 minutes. (To check if it's done just stick a tooth pick in the center of the cupcake and if toothpick come out clean, it's done baking). I made 2 different desserts. Mini strawberry shortcakes and strawberry, blueberry cream chocolate desserts.

 Custard filling recipe

1 1/2 cup heavy cream
1  tablespoons sugar
2 tablespoons vanilla sugar

1 package cream cheese
1 can sweetened condensed milk
2 tablespoon vanilla extract
1/2 cup sugar

In a large bowl add heavy cream, tablespoon sugar, 1/2 tablespoon vanilla sugar whisk with an electric whisk, until reach soft peaks. Set a side.

In another bowl mix together cream cheese, condensed milk, sugar, and vanilla extract. Then add whipped cream to the mixture and fold a few time. I used this custard filling for my strawberry blueberry chocolate dessert

4 glass filled bottom with mini sponge cake, custard filling, strawberry jello and continued until reach to the top. 

Topped with 
custard filling, blueberry, chopped pecan, chopped Freia chocolate, and a mint leaf. This dessert is heaven. 

Raspberry with custard filling and chocolate. 
Kiwi, Orange, Strawberry vanilla ice cream custard dessert

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