…an to a wire rack and let the cake cool completely. To further loosen the cake run a knife around the edge of the pan and turn the cake out on a board or plate. Turn the cake right side up and evenly spoon the remaining 2 tablespoons of brandy on the cake or more if you like a drunken cake! Wrap the cake in cling film / foil and store in an airtight container in the fridge overnight; preferably for a couple of days. Cover with marzipan and / or ma…
…evenly. Bake in a pre-heated oven at 180C for about an hour or until a skewer inserted into the center comes out clean. Remove cake from the oven and let it stand for about 10 minutes. Turn out the cake on a cooling rack. When the cake is completely cool; spoon some rum on to the entire cake (optional). Wrap the cake in cling film or foil and keep in the fridge overnight. The flavor improves as it matures. But does one have the patience to wait f…
…e of Vanilla Sponge Cake to create this irresistible layered mousse mirror cake. This cake ideally calls for fresh mangoes. I love the combination of fresh cubes of mango & puree in this layered soft & moist cake. Though it takes a while to assemble this cake, I must say it is a real beauty! If you wish to serve this as a dessert or as the main cake at a birthday party, it will not only be impressive but spectacular. If you love mango mous…
…Turn the moulds upside down & gently tap them on the table or counter-top covered with wax paper. The moulded chocolates will drop right out. Wrap the chocolates with chocolate wrapping foil. Serve & gift your valentine with love!! 😀…
…coop out the cream and then use the plain cookies. If you like your Triple Chocolate Cheesecake with more sinful Chocolate, then here is the recipe for the Chocolate Mirror Glaze.. Note : Prepare the glaze at least a day before you need it. You can store excess in the fridge for about 2 weeks but it should be well covered. For the Chocolate Mirror Glaze: 20 gms. powdered gelatin bloomed in 90 gms. cold water 200 gms. Cream 300 gms. Sugar or to tas…
…our own. It is the caramel which gives a deep dark color to the rich fruit cake! Ingredients for the Cake : 200 gms. Refined Flour (Maida) 60 gms. Almonds (finely ground) 1tsp. Baking pwd. A pinch of Salt 250 gms. Unsalted Butter 200 gms. Demerara/Muscovado/ Castor Sugar 5 Eggs 3 tbsps. Caramel ¾ cup Milk (at room temp.) Method : Grease & double line two 8 inch round baking pans at the bottom. Also line the sides, extending about 2 inches abov…
…n assemble into a chequered pattern. I have yet to master the art of icing cakes.. This cake is low on sweetness..so those who like it extra sweet may not enjoy it! Next time I will bake a chequered cake with the Victoria sponge which I love. You see I love my cake sweet! This cake is for the calorie conscious .. Who knows? May be the ones who have an extra sweet tooth may go for it! Happy Chequering!! J Ingredients : 2 Ripe Bananas (pureed) 11/2…
…hment. Use a heart shaped cookie cutter and cut out hearts of the prepared chocolate cake. Place the heart pastries on a tray and moisten them with the simple 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 comp…
…the whites hold a firm peak. Gently fold in the beaten egg whites into the cake batter in 2 additions. Pour the batter into the cake tin & evenly smoothen the top. Bake in a pre-heated oven for 45 to 55 minutes or until the top of the cake is brown & starts to pull away from the sides of the cake tin. (You may even do the tooth pick test). Remove from the oven & place on a wire rack to cool for about 10 -15 minutes. Run a sharp knife a…
…e you consume them within a week. Just relish and savor the beautiful Vati Cake / Butter Cake Tarts with a glass of warm milk or a hot cup of tea, if you please. 🙂 Ingredients: 250 gm sifted; Maida / All-purpose Flour 150 gm Butter (cut into small pieces) ¼ tsp Salt 70 gm Caster Sugar 2 Eggs For the Vati / Tart Pastry: Combine all the above mentioned dry ingredients in a sufficiently large bowl. Use your fingers or a food processor to rub pieces o…