…and pour the ganache over the top & let it flow down the sides of the cake. Make sure the entire cake is covered with the ganache. If needed use an offset spatula to spread the ganache. Place the cake in the fridge to set. Remove the cake & pipe out borders or decorate as you wish. Let the chilled cake soften for about 15-20 mins. before serving. Slice the cake with a sharp knife dipped in hot water and wiped dry before each cut. Serve ga…
…ich I do bake and my grandmother would too. This is a beautiful Goan Baath Rainbow Cake Tart wherein the Baath cake batter is in pale or vibrant colors and baked in a sweet short crust pastry. The top of the cake is further covered with pastry strips which are arranged in a lattice / crisscross pattern. You can use unsweetened pastry if you wish and use serrated pastry strips or plain ones. It all depends on your personal creativity and preference…
…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…
…cut outs. Eat the extra scraps or use it for other desserts which include cake. I baked the cake in a Bundt baking pan/tin but if you do not have one you may use a loaf tin or any baking tray you are comfortable with. Just remember you need to have sufficient depth to lay and hold the cut outs within the baking tin. Also it is very important to remember the arrangement and pattern of layering so that when you cut the cake the heart pattern should…
…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…
…l fluffy peaks form; approx 5-7 mins. Add vanilla essence and peanut butter, a tablespoon at a time and beat on medium speed until fluffy. Frost the cake and pipe designs on to the cake. Decorate with chocolate sprinkles….
…shrink & will not rise well. Insert a toothpick in the centre of the cake to check if the cake is ready. It should come out clean when ready. Remove from the oven. Let it rest for a few minutes & then invert the cake onto a plate. Invert again & place on a cooling rack. Let it cool completely. Slice the Zebra Cake in wedges & serve it preferably plain. Decorate with icing or sift some confectioner’s sugar before sl…
…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…
…medium & continue beating till the batter is smooth. Pre-heat the oven to 180C. Divide the batter in the prepared cupcake moulds or any variety of cake moulds or in cake tins. Bake for 20-25 mins. if using cake tins & for 12-15 mins. if using cupcake moulds/muffin tins. The top of the cakes/cupcakes should be lightly golden & a toothpick inserted in the centre should come out clean. Do not overbake or the cake will be dry. It is better…