…ake in a pre-heated oven at 150C for an hour. To avoid overbrowning of the cake; cover the top of the cake with a piece of foil. After baking, do not remove the cake out immediately but leave the door of the oven slightly ajar for about 8-10 minutes. Wear oven mittens and then remove the cake pan from the oven and immediately tap on the kitchen table. Unmould immediately onto a baking sheet or a sufficiently large plate. Peel off the parchment com…
…ulp 2 tbsps. Cocoa pwd. (make a paste with milk) Procedure: Grease a bundt cake pan or any cake pan of your choice with butter and lightly dust with flour. Combine and sift maida and baking powder. Set aside. In a sufficiently large bowl, cream butter and sugar until light and fluffy. Add one egg at a time and beat well after each addition. Add milk and lime juice and mix with a wooden spatula or spoon. Add few tablespoons of flour at a time and f…
Layered cakes look elegant & dainty. I enjoy baking & layering cakes. These cakes are not only pretty but are tasty too. They look lovely when wedged & served! Unfortunately, I did not take a picture of the wedged piece.. It turned out so well & was so attractive on the dessert plate.. we enjoyed it as dessert after dinner. By the time I realized that I had not clicked the picture…alas it was too late!! When I bake it a…
…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 to make…
…ng on the top of the iced cake. Make sure you pour it evenly on top of the cake. Cover the sides of the cake with chocolate vermicelli. Cut slices of orange or sweet lime along with the rind into thick discs & then halve them. Arrange on sides of the cake as shown in the picture. Set in the fridge till well chilled or cold. Serve cut into wedges. Tip : Mixing bowl, beaters & fresh cream should be chilled well before beating. In summer, p…
…on top; spoon ½ cup hot apricot sauce over the top of the steamed pudding/cake. Cut in wedges to serve with remaining sauce. Tip : This is a sweet pudding/cake, so please adjust sugar according to taste. Apricot Sauce for Puddings, Pies, Ice Cream & Cake : Ingredients : 1 can Apricot Halves ½ cup Honey ¼ cup unsalted Butter A pinch of Salt Procedure : Puree apricot halves along with the syrup until smooth. Pour in a saucepan & stir in hon…
…reezer as the texture will change. Assembling of the Trifle: First cut the cake into thin slices. Arrange a layer 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. Follo…
…mp; bottom of the ramekins or any small glass/porcelain bowls) & pour in the mix until 3/4th full. Bake in a pre-heated oven at 180C for 8 mins. or for 5 mins for a molten inside. Let the lava cakes cool briefly. Overturn the mini lava cakes gently on individual serving plates. Dust lightly with icing sugar. Serve warm with ice-cream, fruits or whipped cream….
…out 1/3rd of the pastry at a time, rolling each third to a 9 inch(23 cms) square. Cut each square into nine inch (7.5 cm) squares & brush each with beaten egg before shaping & filling as desired. This dough is enough to make about 20 Danish pastries. Place the prepared pastries on a greased baking tray & brush with beaten egg to glaze. Leave in a warm place until well-risen & puffy. Bake in a pre-heated oven at 220Cfor about 10 mi…
…ed oven till the cup cakes are done. Do the toothpick test to check if the cakes are done. Cool the cup cakes completely. Meanwhile, heat enough jam with a few tablespoons of water. Do not add too much water. Cool the jam. The jam should be sufficiently thick to coat the cakes. Spread enough dessicated coconut on a tray or in a bowl. Dip each cooled cup cake in the jam so that it is evenly coated on all sides. Then roll in the dessicated coconut s…