Sponge Cake, Mixed Berries Jam Muffins and Peach Mousse Dessert recipes with Alce Nero jams

With Christmas, New Year and even Chinese New Year around the corner, lets add a healthy touch of natural organic sweetness to our desserts, pastries and cakes with the newly introduced Alce Nero Organic Mixed Berries Jam.

Alce Nero, the leading organic brand in Italy, offers an exciting range of pastas, pasta sauces, honeys and jams for the eco-conscious and health conscious connoisseur of fine food.

Alce Nero’s fruit jams are made from a high content of superior quality organic fruits; 270g of fruit make 270g of finished fruit jams that contain no added sugar, pectin, preservatives or additives for the natural taste and aroma of fruit.  Alce Nero jams include strawberry, plum, peach and the newly introduced mixed berries.

Alce Nero jams are perfect at breakfast with bread or pastries, in muffins or cakes, even as a relish with roast chicken, over yoghurt or ice-cream for a healthy natural sweetness among many other tasty options.

The Alce Nero mixed berries jam is a balanced blend of organic strawberries, raspberries, blackberries and blueberries that combine sweetness with tartness for a flavor that sparkles on the taste buds, and that will add a special tang to any meal or snack.

For more information on Alce Nero, see   www.alcenero.asia.

 

Alce Nero fruit jams are available at major hypermarkets and supermarkets. The mixed berries and strawberry jam are selling at the recommended price of RM 20.03 while the peach and plum jams are priced at RM 15.79.

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Here are some of the recipes for Sponge Cake, Mixed Berries Jam Muffins and Peach Mousse Dessert. Am sharing them in English, BM and Chinese... hehehe... so everyone can try it out....

Do try these Alce Nero recipes and amaze your friends and family with the delightful dishes that you serve this coming festive season.

Mixed Berries Jam Muffins

Ingredients: make 14-15

A: 80g caster sugar, ¼ tsps salt, 200g plain flour

    (sifted), 1 tsp baking powder

B:100 ml plain yoghurt, 2 large eggs,1 tsp vanilla

    extract, 150g butter(melted)

Filling

15 tbsps ALCE NERO organic mixed berries jam

For the coating

150g caster sugar [optional], 15 pcs Muffin mold and liners

Method: 1.    Heat the oven to 180℃.

2.    Put A ingredients in a bowl and mix to combine.

3.    In a separate mixing bowl, whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.

4.    Place 2 tablespoons of the batter into each muffin hole. Add 1 tbsp of ALCE NERO jam into the centre of each and then cover with batter.

5.    Place the muffins into the oven and bake for 15-20 minutes until golden brown and cooked through.

6.    Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar [optional].

Muffin Campuran Jem Beri

Ramuan : sediakan 14-15

A: 80g gula kastor, ¼ sudu kecil garam, 200g tepung gandum

    (diayak), 1 sudu kecil serbuk penaik

B:100 ml yogurt biasa, 2 biji telur besar,1 sudu kecil ekstrak vanila,

    150g mentega(dicairkan)

Inti

15 sudu besar campuran beri jem organik ALCE NERO

Untuk lapisan

150g gula kastor [terpulang], 15 keping acuan muffin

Kaedah:1. Panaskan ketuhar sehingga suhu 180℃.

2. Letakkan bahan-bahan A ke dalam mangkuk dan kacau sehingga sebati.

3. Kacau yogurt, telur dan ekstrak vanila di dalam mangkuk yang lain. Tuangkan bahan-bahan basah dan mentega cair ke dalam bahan-bahan kering dan kacau sehingga sebati.

4. Letakkan 2 sudu besar adunan ke dalam setiap lubang muffin. Tambah 1 sudu besar jem Alce Nero ke dalam lubang muffin dan kemudian tutup dengan adunan.

5. Letakkan muffin ke dalam ketuhar dan bakar selama 15-20 minit sehingga perang keemasan dan masak.

6. Keluarkan dari ketuhar dan biarkan ia sejuk selama 5 minit dalam tin sebelum keluarkan dan adunkan ia di dalam gula kastor [terpulang] .

杂莓松饼

材料： 14-15 份

A:细糖80克、盐¼茶匙、普通面粉200克（筛

    过）、发粉1茶匙

B:原味优葛100毫升、A蛋2粒、香草精1茶匙

    、溶解牛油150克

馅料：

ALCE NERO有机杂莓果酱15汤匙

顶料：

细糖150克（随意）、松饼模和纸模各15个

做法：

1.把烤炉预热至180℃。

2.把所有材料A混合。

3.另外把优葛、鸡蛋及香草精搅拌均匀，然后加入溶解牛油和干料，搅拌均匀成面糊。

4.舀2汤匙面糊入铺了纸模的松饼模里，中间再加1汤匙ALCE NERO有机杂莓果酱，然后再填上面糊覆盖。

5.把松饼料放入烤炉里烤15-20分钟至金黄色即可。

6.取出凉5分钟后才脱模，然后撒上细糖（随意）。

Peach Mousse Dessert

Serve: 2

Ingredients :

½ tsp gelatin

2 tbsp water

70g whipped cream

4 tbsp Alce Nero Organic Peach Jam

Method: Soak gelatin in water in a bowl for half an hour.

Cook over bain-marie with medium heat till gelatin fully dissolves.

Add in cream and peach jam, mix well.

Pour into a desire dish.

Put inside a fridge till set.

Pencuci mulut mousse pic

Hidangan: 2

Ramuan :

½ sudu kecil gelatin

2 sudu besar air

70g krim putar

4 sudu besar jem pic organik Alce Nero

Kaedah: Rendam gelatin dalam air selama setengah jam .

Masak dengan bain-marie dengan api yang sederhana sehingga gelatin larut sepenuhnya.

Masukkan krim dan jem pic, gaul rata.

Tuangkan ke dalam hidangan yang diinginkan.

Letakkan di dalam peti sejuk sehingga sedia.

李子慕斯甜点

2人份

½ 茶匙明胶

2汤匙水

70克生奶油

4汤匙Alce Nero有机李子酱

食物准备方法：

把把水倒入碗内，让明胶浸泡在水里半个小时。

将碗放入双层蒸锅，以中火煮至明胶完全溶化。

加入生奶油和李子酱。

倒入您所喜爱的容器里。

放入冰箱里冷却、定型。

Classic sponge cake with jam

Serves 6/8

INGREDIENTS:

1  round sponge cake (8’)

100ml whipping cream

125g strawberry jam

1tbsp icing sugar, for dusting

METHOD:

Cut in two sponge cake.

Whip the cream to soft peaks

 Spread the bottom half of the sponge cake with the cream in an even layer

Spread the jam evenly and carefully on top of the cream

 Sandwich the cake using the other half of the cake and transfer it carefully to a serving plate

 Dust with the icing sugar and serve.

Kek span klasik dengan jem

Hidangan 6/8

Ramuan :

1  kek span bulat (8’)

100ml krim putar

125g jem strawberi Alce Nero

1 sudu besar gula aising, untuk ditabur

KAEDAH:Potong kek span itu kepada dua.

Putar krim sehingga ia naik dengan lembut

Sapu dan ratakan separuh bahagian bawah dan di dalam lapisan kek span dengan krim putar tadi

Sapukan jem dengan sama rata di atas krim

Letakkan sebahagian daripada kek tadi dengan menggunakan separuh bahagian yang lain dan pindahkan ia ke pinggan untuk dihidangkan

Taburkan sedikit gula aising ke atas kek dan siap untuk dihidangkan.

果酱夹心海绵蛋糕

6-8人份

食材：

1个圆形的海绵蛋糕（8寸）

100毫升生奶油

125克草莓酱

1汤匙糖霜，撒在蛋糕上

食物准备方法：

把海绵蛋糕切半。

将生奶油打发至软峰出现即可。

把奶油均匀地涂抹在下半部分海绵蛋糕的表层。

在奶油上小心翼翼地涂抹上草莓酱。

将蛋糕的另外一半叠上，再把整个蛋糕移到盘子上。

撒上糖霜便可食用。