…ixing bowl; beat eggs until lightly frothy. Add milk, cream (if using) and sugar. Stir to dissolve sugar completely. Using your fingers; tear bread into rough pieces and set aside. Add sugar and water to your aluminium baking pan and heat to caramelize sugar. Set aside to cool. Then grease the sides of the pan with butter. Mix together cinnamon and nutmeg powder (sweet spice powder) and set aside. In the prepared baking pan; roughly arrange altern…
…in fat lightly with your fingertips till it resembles bread crumbs. Mix in castor sugar. Add enough cold water to bind to a dough; place in a bowl & cover with cling film. Keep aside for a about 15 mins. in the lower shelf of your fridge. Roll out the dough on a lightly floured board. Cut to line tart moulds or as desired. Bake blind in a pre-heated oven at 200C for 15 mins. Remove from the oven. Let it cool for a while & place the tarts…
…: 500 gms Assorted Dry Fruits ½ cup fresh Orange Juice 6 tbsps. Sugar pwd./Castor Sugar 2 tbsps. Mixed Fruit Jam/Marmalade 25 gms. Candied Ginger (finely chopped) 5 tbsps. Dark Rum 1 tbsp. Vanilla Essence Zest of one Orange (outer orange skin) Zest of one Sour Lime/Lemon (outer yellow skin) 1 tsp. dry Mixed Spice 2 tbsps. Refined Flour for coating the dry fruits (optional) Preparation of Dry Fruits : 100 gms. each of seedless raisins, sultanas &am…
…lour 1 Egg (very lightly beaten) 200 ml. fresh Coconut Milk 70 gms. Caster Sugar/Sugar pwd. 1tsp. Vanilla Essence or ¼ tsp. fresh Cardamom pwd. 100 ml. Water ¼ tsp. Salt Vegetable Oil for deep frying To extract Fresh Coconut Milk : Grind one cup fresh grated coconut & cardamom (if you decide to use it instead of vanilla essence) in a grinder using about ½ cup water to a fine paste. Transfer the contents onto a muslin/cheese cloth/fine strainer…
…Whipped Fresh Cream Topping: 500 gms. Dairy Whipping Cream Confectioner’s Sugar/Icing Sugar to taste 1 tbsp. Kirsch or 1 tsp.Vanilla Essence For Decoration: Dark/Milk Chocolate Shavings/Curls/Gratings (Use a vegetable peeler for this) Cherries of your choice – as needed (I used Maraschino Cherries) Procedure for Assembling the Black Forest Cake: When chilled, slice one cake in half horizontally or into four layers if using both the cakes. Place o…
…ayer of cake in the bowl or individual serving bowls/glasses. Moisten with sugar syrup/sugar water or juice. Pour a layer of cold custard on top of it and spread evenly. Next arrange chopped fruits. Then slice or scoop the set jelly over the fruits to cover it. Pour a custard layer and then again arrange a layer of cake slices/pieces. Follow the steps as above. Alternate and arrange layers of cake, custard, fruits and jelly till ¾ of the bowl/glas…
…ple sugar syrup if you want them extra moist and soft. To prepare a Simple Sugar Syrup : Combine 1 cup granulated sugar with 1 cup of water in a small saucepan & stir to dissolve completely. Bring to a boil over med. heat, stirring constantly. Stop stirring & boil for a minute. Cool completely. Use this syrup to moisten your cake. The syrup can be stored in a covered container & refrigerated for up to 2 months. Use whenever needed. For…
…a A pinch of Salt Water to make thick paste For the Gloss : 1 tbsp. Caster Sugar Water For the Glaze : 60 gms. Icing Sugar 1 tbsp. Milk or Cream Procedure : Soak currants & raisins in some water for about 10 mins. Drain & keep aside for later use. Warm the milk gently in a saucepan with cinnamon, green cardamom, cloves, nutmeg & saffron until it boils & then immediately take it off the heat & allow to stand for 1 ½ hrs. Strain…
…7.5 cms. sides). Preparation of the Topping : Place the butter & brown sugar in a saucepan & stir over medium heat till the butter has melted & sugar has dissolved. Continue cooking, without stirring, for a few minutes or until bubbles just start to appear around the outside edges of the mixture & the sugar starts to caramelize. Take the pan off the heat & pour it into the buttered cake tin. Evenly arrange the drained pineapple…
…de. If using fresh pineapple it is advisable to boil it in water with some sugar until tender. Adjust the sugar according to the sweetness of the fresh pineapple. Add crushed saffron, color and essence if using. Stir well. Let this mixture simmer on low heat. It will be used in the sheera. I used canned pineapple in the sheera so skipped the above process. I also prepared a hot sugar syrup with the fragrant sweet spices and essence and edible colo…