5 minute microwave hazelnut choco cake – Bánh socola vị hạt dẻ dùng bằng lò vi sóng


I’ve been cynical for a long time of the so called no baked cake quality. For that reason, it’s taken me 10 years of not trying any recipe of making cake without the demand of an oven.
But people always have a wrong stereotype before she knows the altruism. I was craving for a choco cake and there’s no good quality cake shop in this small town that only wind can win. I made a cake with microwave support and the result came out so wonderful. There’s 1 more reason you should try this recipe : it takes you only 10 minutes to have the cake done. Easy to make and superb easy to eat, too.
My recipe is based in Eugenie’s Kitchen with some modification. I reduce the sugar amount and adding more baking powder to make the cake more softened. Of course, you can modify the aroma of the cake yourself. I only use Nutella without vanilla extract as usual because hazelnut itself is so sexy for me. Enjoy the cake with a cup of expresso. Life can’t be better.
– 1 large egg
– 3 tbsp milk
– 3 tbsp Nutella
– 1 tbsp and 2 tsp sugar
– 3 tbsp and 1 tsp cake flour
– 1 tsp baking powder
– 1 tbsp cocoa powder
– 1 tbsp vegetable oil

– in a big mug, stir well all the ingredients except cake flour, cocoa powder and baking powder
– use a fine mesh strainer, strain all the dry ingredients and stir well the mixture
– microwave 1 minute, then microwave each 15 minutes later until the cake surface is no longer wet but not dry. The microwave power is different so your cooking time can be different. Usually it takes me 4-5 minutes to get the cake done.
– enjoy when the cake is still warm.

Very lazy pickled hot jalapeno – ớt jalapeno muối chua đơn giản nhất


Iam a crazy fan of jalapeno pickle. It’s not so hot to eat like other damn hot chili and it’s also sour enough to milden the fat of a hamburger. Jalapeno pickle works well with any instant bland noodle so that I feel more comfortable to eat that fat noodle every time I have no time to cook. And in some stormy snowy day like today, I feel even lazier. Sometimes Laziness brings me a new surprise.
I have liquid leftover from my last time store-bought jalapeno pickle and I was wondering if it can be useful for my fresh jalapeno in the fridge. We can’t know what it will be if we don’t give it a try. And the picture is my result. The taste is better than the storebought one and of course, it saves your money from leaving your pocket. Very easy and very quick.

– 2 – 3 fresh jalapeno, cut into 2 mm thick slides
– liquid from a store-bought jalapeno pickle

– put all fresh sliced jalapeno into the liquid
– wait for 3 days and it’s ready to serve with anything that you desire to eat.

Tiramisu layered cake – Tiramisu làm với bạt sponge cake



Tiramisu is my all time favorite cake that spares me when I don’t have too much time for making a special cake. This cake is so popular that I think most of my readers know it. This time I made Tiramisu in an irregular way by using sponge cake as the base instead of lady fingers (or savoiardi ) . Well, the taste feels slightly different from the authentic cake. The sponge cake makes the cake lighter and easier to melt in your mouth.

Ingredients ( 9 inch round cake)

Sponge cake

– 4 eggs

– 200 g sugar

– 100 g cake flour

– 1 tbsp unsalted butter, melted

Tiramisu filling

– 1  8 oz mascaporne cheese at room temperature, homemade or storebought

– 1 1/2 cup heavy cream

– 3 egg yolks

– 1/4 cup and 4 tbsp Amaretto wine

– 1/4 cup and 1 tbsp sugar

– 1 cup brewed Espresso coffee or strong coffee


Sponge cake

– Beat eggs with sugar until very fluffy (around 10-15 minutes if you use hand mixer or 5 minutes if you use stand mixer)

– Sift the cake flour and fold in the beaten egg gently.

– Mix butter with half a cup of the batter then finally fold in the remaining batter.

– Bake the cake at 350 F for 25- 30 minutes. The cake is done when the toothpick inserted comes out clear.


– Leave a bowl that you use to beat heavy cream in the freeze for 30 minutes before you use it to beat the heavy cream

– In a double boiler, use a whisk to beat egg yolks with 1/4 cup sugar and 1/4 cup Amaretto until the yolks are beaten and sugar dissolves. This process takes around 10 – 15 minutes

– Let the beaten yolks sit for 30 minutes to cool down to room temperature.

– Beat the heavy cream with 1 tbsp sugar until stiff peak forms. Overbeaten heavy cream won’t let the cake set.

– Beat the mascaporne cheese and mix well with beaten cream and beaten yolks.

– Slice the cake horizontally into two equal layers.

– Mix 4 tbsp Amaretto with coffee. Drizzle the coffee mixture onto the cake layers so that the cake can absorb all the coffee mixture.

– Set 1 layer at the bottom of a springform pan and add in 1/2 cheese mixture. Sift the cocoa powder on the cheese mixture.

– Repeat the previous step for the second layer.

– Let the cake sit in the refrigerator for 6 hours before serve.

Japanese Ricotta cotton cheesecake



You may like my recipe for Japanese Yogurt cotton cheesecake if you’re a big fan of this soft like cloud cheesecake. 

Last week when buying Ricotta cheese, I tentatively used it for making Lasagna, which is as old as a fairy tale; however, my store-bought Ricotta was too big to use it all since my baking pan was small enough for 4 persons. I quickly used the leftover for our dinner dessert and this cheesecake came to my head, unintentionally. Why ? I was watching Cooking with the Dog (Oh my, am I freely advertising this channel but Francis the dog is so cute that I like watching him again and again ) and thinking of something Japanese.

Not only is Ricotta cheesecake tangy but also sweet flavored. Ricotta itself is not as sour as the regular cheese so that Ricotta does not bring you the vinegar feeling. I like serving this cake with jam (ideally strawberry jam or preservatives) or blueberry or any kind of fruits that you like. Serve warm or cold has its own taste and sometimes, I’m so gluttonous that this cake has no chance to be served when it’s cold.


– 250 g Ricotta cheese

– 7 eggs, separated

– 80 g butter

– 1 tbsp amaretto

– 60 g cake flour

– 100 ml heavy cream

– 130 g sugar


– In a double boiler, melt butter, amaretto, cheese and heavy cream with 30 g sugar until combined. Set the bowl aside for 10 – 15 minutes to cool down.

– Lightly beat the egg yolks then gradually mix in the cheese mixture.

– Sift the cake flour and gently fold in the yolk mixture.

– Use a fine mesh strainer, strain the yolk and cheese mixture to have a very fine mixture.

– Beat the egg whites with 100 g sugar at low speed until the beaten whites reach stiff peak.

– Use a whisk to fold the whites to the yolk mixture.

– Use bread pan (as I used here) or any mold you like to steam bake the cake at 300 F (150 C) for 1 hour and 10 minutes.

– Let the cake sit in the open oven for 5 minutes before unmolding. This technique can prevent the cake from shrinking.

Here’s my tutorial video for making this cake

Homemade Mascaporne cheese

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You know Tiramisu, don’t you? Tiramisu is a cake that every Italian girl makes it in the Valentine’s Day. I’m not distracted in this topic because you’ll see why I wrote this post of mascaporne cheese today.

Well, mascaporne cheese can be called a cousin of cream cheese. Preferably for me, mascaporne has more sweet taste and tangy feeling than its cousin. Of course, there is no sour flavor too in this very  styled Italian cream cheese. My fridge rarely has mascaporne because I know the homemade one could make it up to my work. With only heavy cream and lemon juice, you can easily make this cheese. I had some experiences working with Tiramisu. First you need to beat well the storebought mascaporne before adding it to the egg mixture, otherwise your Tiramisu wouldn’t be set firm to be ready for serving. Secondly, if you can’t remember the first tip, let’s try making mascaporne cheese at home. This easy to follow process would give you a no flaw Tiramisu, even if you forget to beat it well for having a good shaped Tiramisu. Certainly, this homemade cheese is cheaper than the store-bought one.


– 2 cups heavy cream

– 1 tbsp lemon juice (lime juice is okay but try to find lemon juice to have a better taste)


– In a medium heat, heat the heavy cream to a boil.

– Add lemon juice and stir well frequently. You’ll start to see the water separates from the milk curds.

– Stir for another 10 minutes until you see the water is translucent.

– Remove from the boil.

– Use a find mesh strainer or cheese cloth, pour in the cheese. Cover by a plastic wrap and let it sit in fridge overnight for at least 12 hours.

– Press the cheese against the cloth or strainer to remove all the water. Your cheese is ready for making Tiramisu or any type of cake that requires Mascaporne.

Japanese yogurt cotton cheesecake


I rarely make cheesecake, significantly due to the high calorie from each bite of it. However, the cheesecake craving usually jumps into my daily abstemious food portion at least once a week. That’s why I have to find a way to loose some part of the cream cheese in the cheesecake ingredients, certainly because of the calorie lowering demand. The consuming of this new version Japanese cheesecake went up quickly right after the cheesecake had gone out from the oven.

There’s no need to be verbose in describing Japanese cheesecake. That cake is softer and lower in calorie than the original cheesecake due to the egg white increase and the cheese decline in the cake’s structure. But I still wanna reduce more cream cheese to satisfy my cheesecake craving.

Yogurt can be a good substitute for cream cheese if you know how to use it. Of course, the yogurt’s structure differs from that of cream cheese then many amateur bakers ( similar to me ^^ )feel hard to deal with yogurt in cheesecake baking. My experience is to choose the best store-bought plain yogurt and drain it overnight before using. The yogurt therefore would be no soggy but firm enough to be ready for subbing the cream cheese in this cake. In this recipe, I cut down half the normal cheese required, replaced it by drained yogurt. Because of the significant reduction of cream cheese, the corn flour would be doubled to make the cake more sturdily. The yogurt flavor definitely would be more delightful than that of the cream cheese.

Ingredients (for 7 inch round springform pan or removable pan)IMG_6203

–          150g cream cheese

–          150g plain yogurt

–          80g butter

–          30 ml milk

–          30g sugar for cream cheese and yolks

–          50g plain flour

–          40g tapioca starch or corn starch

–          5 eggs, separated yolks and whites

–          100g sugar for egg whites

–          1/8 tsp cream of tartar


– In a double boiler, melt cream cheese, butter, milk and 30g sugar. Stir until they are smooth then take it out from the boiler.

– Add the yogurt and stir well til combined.

– Add the flour mixture. Use a whisk to fold the flour until it disappears.

– Gradually add the egg yolks and stir until everything is incorporated.

– In a clean bowl, beat the egg whites at low speed until it’s frothy then add the cream of tartar.

– Beat the whites at speed 2 while gradually adding sugar. Beat until the whites reach stiff peak but not dry. Note: you should stop beating as you see the beater is raised.

– Gently fold the beaten whites into the cheese mixture. Pour the mixture into the pan.

– Steam bake for 1 hour at 300F (150 C) at the lowest rack of the oven.

– Let the cake sit for 20 minutes before take it out from the pan.

Serve: you can use the cake when it’s cold or even when it’s warm. I prefer the warm cake with a cup of black coffee.

Here’s my tutorial video for this cake

Matcha (Green tea) swiss roll – Double rich with chocolate- Bánh cuộn trà xanh


No matter what you call it swiss roll, jelly roll or roulade, this cake is just a sponge cake that is rolled with jam or cream filling.

I don’t like matcha (green tea) if it’s served as a drink, unless adding some sweeteners and whipped cream with shaved ice to it.  Nonetheless, matcha is a perfect element for enhancing flavor for cake. The popular mistake for most of the cake makers that use matcha is the very small amount of it added to the cream or the sponge cake. Don’t ever worry about the bitterness of matcha. I really intimidate the bitterness when making this cake: bitterness from green tea, and bitterness from dark chocolate. Voila, this roulade ( I used to like to call rolled cake as roulade, but left the swiss roll as the title’s name of this post because a lot of people like that name) really worths my try. It’s not bitter at all, I promise you!


For the chocolate sponge cake 

– 28 g unsweetened cocoa powder

– 1/6 cup (40g) boiling water

– 1/2 tsp vanilla extract

– 1 tbsp + 1/3 tsp unsalted butter (about 19g)

– 88g sugar

– 4 eggs, seperated whites and yolks

For the cream filling

– 2 tsp matcha powder

– 4/5 cup heavy cream

– 1 tbsp sugar


For the chocolate sponge cake

– Leave 1 tbsp cocoa powder (don’t pack it) in a bowl and set it aside.

– Stir the hot water in the remaining cocoa powder until well blended. Add the butter and stir until the mixture is smooth

– Beat the yolks with half the sugar until yellow pale and fluffy. Add the chocolate mixture and stir until the egg mixture is smooth

– Beat the egg whites in a clean bowl at the lowest speed until it’s frothy, about 30 seconds. Then gradually add sugar and beat the whites until stiff peak ( the whites should be glossy, not dry)

– Add 1/3 beaten egg whites to lighten the egg yolk mixture using a rubber spatula.

– Fold the egg yolk mixture back into the beaten egg white and gently fold until well blended.

– Bake in a jelly roll pan at 350 F for 10 minutes.

– Sift 1 tbsp cocoa powder onto the hot surface of the cake. Gently invert the cake onto a towel and roll the cake.


– Beat heavy cream with matcha and sugar until fluffy but not dry

– Unroll the cake and spread the cream filling.

– Gently roll the cake and cover with the plastic film. Refrigerate the swiss roll for at least 3 hours to firm the roll.

– Sift 1 tbsp cocoa powder onto the swiss roll.

– Slice the swiss roll for 1 inch (2.54 cm) thick and serve.

This is my video for making this swiss roll

Marzipan Roses – Làm hoa hồng bằng bột hạnh nhân


Marzipan is a combination of almond meal, powder sugar and egg white. The ratio of each almond and sugar should be 1:1 and the egg whites needed based on how soft of marzipan you like it. Marzipan can be used as fondant, such as for rolling or molding into your favorite shapes. Here are my roses made by marzipan. Just simply color the marzipan by food color paste.