Ingredients
255g butter
240g castor sugar (original should 255g sugar)
3 large eggs
41/2 tbsp fresh milk
5 large size banana, mashed (I use 1 to cut slices for cake decoration)
338g plain flour (I actually mix 200g plain flour with 138g cake flour)
11/2 tsp baking powder
11/2 tsp bicarbonate soda
Ganache
100 gm dairy whipping cream
100 gm melted chocolate
20 gm butter
Method
Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.
(B) Marshmallow filling
10 pcs of marshmallow
300 ml of HL milk
80 ml of diary whip cream
150 gm Peach Puree
8 pcs of gelatine leafs
60 gm sugar
Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.
(C) Gelatine Topping
6 pcs of gelatine leafs
200 ml of water (used 100ml sugar syrup from the can peach and 100ml water).
Boil all ingredients until dissolved.
Assembling the cake
Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peaches. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.
Ingredients
1/2 chicken (chopped into big pieces)
1 green papaya (remove outer skin, deseed and cut into big pieces)
2 white fungus (soaked, removed the hard stem and tear into big pieces)
some red dates
a handful of wolfberry
a pinch of salt (optional)
Note: White fungus should only be added into soup 30 - 40 mins before turning off the stove. This is to prevent them from making the soup sticky and starchy if they are added too early.
