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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

White Chocolate Mud Cake 2

Prep: 30 mins
Cook: 40 mins
Serves: 6

  • 180g QBB
  • 200g light brown caster sugar
  • 80g molasses sugar
  • 3 medium eggs (200 ml)
  • 200g light sour cream
  • 330g self raising flour
  • ½ tsp baking powder
  • 1 tsp ground mixed spices

  • 600g applesauce (available in jars
  • in supermarkets)
  • 80g golden brown sugar
  • 60g QBB
  • 1 cinnamon stick

  • 750ml chilled whipping cream
  • 70g light brown caster sugar
  • 2 tbsps brandy (optional)

  1. Preheat oven to 180°C. Lightly grease a 22cm diameter cake pan with 2-inch-high sides with QBB. Line base of pan with non-stick paper.
  2. Using electric mixer, beat QBB and two types of sugar in large bowl until blended. Beat in egg a little at a time.
  3. Sift in dry ingredients and fold in alternating with the sour cream
  4. Transfer batter to prepared pan.
  5. Bake for 40 minutes. Test for doneness by inserting a skewer.
  6. Turn cake out onto rack; peel off paper. Cool completely.
  7. To make the filling, mix all ingredients and cook over low heat until it thickens. Discard cinnamon stick.
  8. Combine all the ingredients for the frosting and whisk until soft peaks form.
  9. Split cake into two layers and spread the applesauce over one side of it. Top with the other side of the cake and ice it with the prepared frosting.

Cakes, Pastries and Cookies


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