The SABH is presented by Delicieux, The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, and 84th & 3rd. I had a look and ... the theme for this month is cake and three veg.
Here I am now, somehow I have to bake a cake with veg in it. The only things that come to my mind are carrots and beetroot in a cake ... that is, a sweet cake. If you have a look at the other blogs later (as would be recommended) you see how inventive others have been.
After some research through various books and taken the ingredients I have at home I came to this: Hanoi Lemongrass Cheesecake.
Well, lemongrass is used as a herb in the Asian cuisine and you for sure wouldn't call it a veg. What about the veg then? I used carrots. In fact you could call this cake also: Lemongrass-Lime-Ginger-Carrot-Chocolate-Cheesecake.
However, that would not sound as intriguing as the name I came up with friends from the net. I try this cake exclusively for this Blog Hop. I have no experiences with it, as I never did it before. We will see, how things end up. So, let's do Hanoi Lemongrass Cheesecake.
Ready, set, bake ...
Ingredients, here they come:
300 g flour
14 g baking powder
Pinch of salt
1 tbs cocoa powder
50 g brown sugar
100 g of carrots
1 thumb-sized piece of ginger
150 g yogurt
2 tbs of vegetable oil
2 eggs or 4 egg whites
400 g cream cheese
100 g sugar
2 tbs milk
1 stalk of lemongrass
Zest of one lime
How the experimenting went:
First of all we like to concentrate on the cake dough.
I mixed all dry ingredients together in one bowl, that is sifted the flour with the baking powder in, added the brown sugar and cocoa powder, and, not to forget, the pinch of salt.
Then I concentrated on the other ingredients with a different bowl. I put in the yogurt and the oil. Time for grating ...
The carrots and the ginger were grated to the yogurt. The oil and the eggs (or egg whites) joined. A little bit of mixing was due then.
It's time for the contents of both bowls to join forces together. Therefore I added the yogurt mixture to the flour mixture and ... of course ... mixed everything together into a brown and sticky dough.
Already before all that, I had a spring tin form greased. This was ready now to receive the dough ... sometimes, though, I wish afterwards I had used baking paper, but ... I didn't.
With a rubber spatula I tried to level things out and once that was accomplished more or less, the cake went to the oven for 10 minutes at 200°C.
That 10 minutes is exactly the time I wanted to use to prepare the cheese topping.
No need to panic! Really?
We just have to mix all the ingredients for the cheese topping together. Well, not exactly. The lemongrass needs chopping up, as fine as possible. Of course, I didn't forget to grate in the zest of the lime.
10 minutes over. I made it!
I removed the cake from the oven and turned up the heat to 225°C.
Now the cheese topping goes onto the cake ... on top. Oh, oh, it seems quite liquidish. Will it set properly? No worries, we will see.
Back goes the cake into the oven for 15 minutes. Then the heat is reduced to 125°C and the cake stays in the oven for another 30 minutes.
After that the cake needs cooling down and somehow we have to figure out to remove it from the tin without destroying it again ... hard job.
Anyway, I couldn't even wait properly for the cake to cool down. It was getting late. I wanted to eat the cake at a proper cake time ... what nonsense am I talking ... cake time could be anytime.
Whatsoever, I grated some chocolate over the cake. Somehow it melted partways, but i wasn't bothered. After all I had to take some pictures and have cake.
What would you say? Will such a cake taste nice, delicious, wonderful, or whatever good?
It did! You will not be disappointed.
Although now, it was the first time I tried this cake, I can only say, it's worth a try ...
Now back to the SABH ...
I hope you enjoyed the Hanoi Lemongrass Cheesecake!
For sure you will enjoy the other entries ...