Sweets book1

All About Sweets

Cake Dolci Book EDITED BY AMNA ALMARZOOQI

Mini Knafeh Cheesecake It’s a specialty dessert of the Middle East, Turkey, and Greece where it’s called kadaïfi or kataïfi.

Due to a big portion of the Middle East being under the Ottoman Empire rule in the past, we tend to share almost identical dishes with

Greece.

Hello Baklava and Moussaka!

Turkey and

Red Velvet Cupcakes INGREDIENTS - 2 1/2 cups flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup butter, softened - 2 cups sugar - 4 eggs - 1 cup sour cream - 1/2 cup milk - 1 (1 ounce) bottle McCormick® Red Food Color - 2 teaspoons McCormick® Pure Vanilla Extract Vanilla Cream Cheese FROSTING: - 1 (8 ounce) package cream cheese, softened - 1/4 cup butter, softened - 2 tablespoons sour cream - 2 teaspoons McCormick® Pure Vanilla Extract - 1 (16 ounce) box confectioners’ sugar

Oreo Cupcake INGREDIENTS FOR THE CAKES: 200g Plain Flour 40g Cocoa Powder 280g Caster Sugar 3 tsp Baking Powder Pinch of Salt 80g Unsalted Butter 240ml Whole Milk 2 Egg 1/2 tsp Vanilla Extract 12 Oreo Biscuits 12 Muffin Cases FOR THE FROSTING: 100g Unsalted Butter 160g Cream Cheese 350g Icing Sugar 6 Oreo Biscuits

Pistachio Cheesecake FOR THE CRUST: Add the flour, almonds and sugar to a food processor; pulse a couple of times to combine.

Place in the butter and almond extract; process until combined and crumbly.

Pour into a 9 OR 10-inch springform pan (I used a 9-inch pan), press up the sides (about 1-inch) and in the bottom; refrigerate 30 minutes.

FOR THE FILLING: Preheat oven to 350° In a large bowl, beat cream cheese, milk and pudding mixes until smooth.

Add eggs; beat on low speed just until combined.

Pour over crust.

Place pan on a baking sheet.

Bake 55-60 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Refrigerate overnight.

Loosen and remove ring; garnish and serve.

Lotus Cheesecake INGREDIENTS - 1 1/2 cups Biscoff cookie crumbs 90 gm - 4 Tbsp butter melted, 60 gm - 1/2 cup heavy cream 120 ml - 1 1/2 tsp powdered sugar 8 gm - 1/2 cup sugar 100 gm - 16 ounces cream cheese softened, 450 gm - 1 tsp vanilla 5 ml - 1/4 cup Biscoff spread 65 gm

Sago DIRECTIONS Take 1/3 cup of Sabudana (sago) and clean it with water for 2-3 times.

Next step is to soak Sabudana (sago) in water for least 2-3 hours.

Heat the ghee in the pan to roast Sabudana.

Add water in Sabudana and boil for 10 minutes.

Add milk in the boiling Sabudana and don’t forget stirring because ingredients can burn in the bottom.

Cook Sabudana for at least 15 minutes until it becomes translucent.

Add sugar according to taste.

Add cashew nuts and cardamom then again boil for 5-6 minutes.

Now sweet Sabudana (sago) is ready and can be served in the warm or chilled form.

SUGGESTIONS If you are making this sweet pudding for diabetic patients then don’t add sugar.

People who are overweight should use the cream free milk in recipe.

Basbousa INGREDIENTS 2 cups coarse semolina 1 cup coconut 1 Stick (1⁄2 cup) unsweetened butter, melted 1⁄3 cup sugar 1 teaspoon baking soda 1 cup plain yogurt (or Sour Cream) 1⁄3 cup whole Roasted or blanched almonds (to or cashews

garnish) or pistachios

FOR THE SYRUP 2 cups sugar 1½ cup water 1 tablespoon rosewater (not rose extract, OPTIONAL) 1 teaspoons lemon juice

Chocolate Cake DIRECTIONS Pre-heat oven to 350 degrees.

Grease and flour three 6� X 1 1/2� round cake pans.

Mix

together flour, cocoa powder, baking powder and baking soda.

aside.

Set

In a large bowl, beat butter, eggs and vanilla.

Gradually add sugar.

Beat on medium to high speed for about 3-4 minutes until well mixed Alternately combine in flour mixture and milk to batter while beating.

Continue to beat until batter is smooth.

Pour equal amounts of batter into greased and floured round cake pans.

Bake 30 to 35 minutes.

Check

with a toothpick to se if it is done.

needed.

Bake

a few minutes more, if

Remove from oven and allow cakes to cool in pans for a few minutes.

Place cakes on a wire rack, to them allow to completely cool.

Tiramisu INGREDIENTS 2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) cocoa, for dusting

Bon Appetit!