Made Ontbijtkoek Recipe

This is my first experiment with Ontbijtkoek. Apparently, it's easy to make and the ingredients are so easy to find. My family really love it. I made this cake 3 times. The first one, I used brown sugar because I didn't have coconut sugar/palm sugar at the moment I baked it. The texture was so soft but a bit fragile to cut. And I think, I baked it too long (1 hour). The second attempt, I used different recipe (will post it soon) which doesn't use egg. The third times, I used the same recipe as the first time, the kbb recipe but now I have palm sugar :). The cake become more dense and dry, and the baking time took only 30 minutes. I don't know why it has different texture with the first one. Was it because of the sugar I used? And different baking time?

But overall, I'm satisfied with this recipe. And one more thing, I found out that the almond I spread before the cake goes to the oven is better way rather than waiting for 20 minutes in the oven as the recipe suggested.


Ontbijtkoek
source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007

Ingredients :
125g palm sugar

5 egg yolks

3 egg whites

mix together :

125g flour,

1 tsp ground cinnamon,

½ tsp ground nutmeg,

¼ tsp ground clove

50g almond, thinly slices (used slivered will do too)

Directions :

1. Beat the yolks, whites and sugar until fluffy and thick.
2. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin.



3. Scatter the sliced almonds on top and then bake for 20 minutes at 170˙C, turn the oven to 150˙C for 10-15 more minutes or until the cake is well golden brown and cooked.

Recipe Cherry Cheesecake

Having a long vacation, from Istanbul and then Indonesia, made me baking blue. For almost 1,5 mos, I didn't touch my baking tools ;). Now, I'm kicking and alive...it's time for me to strike back in the kitchen :D. Please take a seat, have a cup of tea and enjoy my cheesecake.



Cherry Cheesecake (Philadelphia New York Cheesecake)
Prep : 15 min.plus refrigeration
Bake : 40 min.



Ingredients :
6 honey maid honey grahams, crushed (Dita - any biscuits will do, you can even use oreo)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened (Dita - I used 300 gr cream cheese)
3 Tbsp flour
1 Tbsp vanilla (Dita - Use only 1 Tsp. If you use 1 Tbsp, believe me it will turn out bitter)
1 cup sour cream (Dita - I used yoghurt)
4 eggs
1 can cherry pie filling

Directions :
1. Heat oven to 325˙F. Line 13x9 inch pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
3. Bake 40 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
4. Top with pie filling and serve. Makes 16 servings