Updated 3 Oct, 2010
Originally posted March 6, 2007
I show you how to make this delicious, moist yet light chocolate cake from scratch. I love this cake because it is not too sweet, it has a nice cream cheese tang, and it satisfies my chocolate tooth. Perfect combination!
Marble Cream Cheese Cake
This recipe was passed to me by Lucy from Yochana’s Cake Delight. Do visit her site if you have time. I am full of admiration for this lady who bakes EVERY SINGLE DAY and not just one thing but multiple things. Oh, to have that energy…
Just in time for the Chinese Mid-Autumn Festival, a special moon cake recipe that will make your head spin.
I have a friend here in Kuching who loves to garden. And since she lives next to an empty plot of land, she has put it to good use by cultivating it. When she mentioned that she grew purple sweet potatoes, I was hopeful that they were Okinawan sweet potatoes. I had to ask her if I could come by her house to help her harvest some.
Turns out she got really busy the weekend that we were going but she did dig up some to give to me. The ones she gave me were purple mixed with white and they were dry in texture. In some ways they reminded me of taro (yams) but a little sweeter. And later I found out that they were known as taro sweet potatoes. Well…that explains it…
Despite their dryness (or maybe because of it), I had the idea that I would boil them, mash them and then add some butter, milk and sugar and make them into a paste and use them as a filling for this pastry. After all, during the Mooncake festival, we find Shanghai mooncakes filled with taro which are very similar in size and shape to these pastries.
We had a birthday party for Esther today. Friends from church and work came over to celebrate and eat in typical House of Annie fashion. The menu included Chinese Chicken Salad, smoked Malaysian Chicken Wings, Homemade Breakfast Sausage (grilled on my WSM), beef sliders, and a few other delicious dishes prepared by our helper Jessie. Annie baked and prepared another one of her layer cakes for dessert.
Recently, Annie has been decorating her round layer cakes with a rose pattern made from slices of canned peaches. It’s so easy to do, but quite pretty. All you need is a big can of peach halves, a sharp knife, and a steady hand.
