Strawberry Pudding Shots

A simple and quick dessert recipe that tastes a bit like cheesecake and a bit like an icebox cake. You can switch it up and use chocolate rolls with coffee and nuts or any other fruit like mango, cherry etc.

Recipe - Serves 4

Ingredients

6 squares Kiri Cheese or 100 Grams Philadelphia cream cheese (at room temperature)
6 small packs or 1 large roll of Americana Swiss Rolls Vanilla Flavour (any other brand will also do)
1 Sachet Creme Caramel Powder
1/4 Cup Thick Cream (e.g. Nestle or Puck)
1 Cup Chopped Strawberries

Additional Strawberry slices for garnish

Method

1. Put the cream cheese in a big bowl and beat till fluffy (about one minute). Add the creme caramel and cream and mix well. 
2. Mix in 1 cup chopped strawberries and beat till the strawberries are blended but not pureed. 
3. Slice the Swiss rolls in smaller pieces. Take four small cups or one 6x6 glass Pyrex. Place half the sliced cake pieces at the bottom and top with half of the pudding mixture. Repeat with the cake and pudding. Garnish with sliced strawberries. 
4. Chill in the fridge for an hour before serving. 

Happy Eating!!

Pistachio Rabri Delight

I have a confession to make. I do not like mushy food. There. I said it. You know when you want to eat something good and you take a bite but it turns all mushy in your mouth. Ugh! Oatmeal is the biggest culprit here. Unless it is filled with nuts or mix ins I just cannot eat plain oatmeal. Same goes for desserts like Umm Ali or soggy bread pudding. So, when I wanted to make Shahi Tukda I knew that the bread had to remain crisp for me to like it. This is what I came up with: a layered version which doesn't soak the bread in sugar syrup so they remain nice and crisp. I added some condensed milk to the rabri to give it that extra sweet punch and really loved  the outcome. I would say it is heavily inspired by Shahi Tukda but it is not quite the same thing and that is why I have renamed it. 

Recipe - Serves 18-20

Ingredients

For Rabri

1 Litre Milk (Full Fat)

1/4 Cup Sugar

1/2 Cup Sweetened Condensed Milk

1 Pinch Saffron

For Bread Base

10 Slices White Bread or Milk Bread

1/2 Cup Ghee

For Garnish

Sliced Pistachio

1/2 Cup Powdered Pistachio

Method

Make the Rabri

1. Place the milk in a saucepan and bring to a boil. Reduce the flame to simmer and keep cooking the milk till it is reduced to half the quantity. Keep stirring the milk in intervals. A skin will keep forming on the top, keep moving the skin back into the milk. 

2. Once the milk is reduced, add the sugar and condensed milk. Mix well and adjust sweetness according to personal preference. Add the saffron. Turn off the heat and cool completely.

Prepare Bread Slices

1. Cut off the sides of the bread slices and cut each slice in half. 

2. Brush each slice with ghee (like spreading butter on bread). Apply ghee on both sides of the slice.

3. Heat a large frying pan and toast the bread slices on a low flame. Make sure they turn crisp but do not burn. Toast all the slices and keep aside.

Assemble the Pudding

1. Take a 9x13 baking dish or pyrex. Pour 1/3 of the prepared Rabri on the bottom. Place 10 pieces of the bread in a single layer on the rabri. Pour 1/3 of the rabri on the slices. Repeat the layers with bread and the remaining rabri. 

2. Garnish with the pistachio powder and slices.

3. Place in fridge for minimum of 4 hours. Serve chilled.

Happy Eating!

Brownies and Caramel Cheesecake Trifle

We had company over for Eid this time and I decided to make this dessert as I wanted something easy but eye catching. This trifle is a decadent mix of cheesecake and brownies that is easy to make and serves a crowd. This is a rich dessert so a little goes a long way. There are three different layers at play here: Brownies, Chocolate pudding and Caramel cheesecake (no bake). You can go all out and make everything from scratch (brownies, pudding and caramel) but I had to save my sanity  (on account that I was cooking Prawn Biryani, Rara mutton, Pineapple Upside Cake and Seven Layer Bars) and decided to use the packaged stuff. Either way, this turned out great and at the end of the night we had an empty trifle bowl. 

P.S: My cousins said it tasted like the Cheesecake Factory's 30th anniversary cheesecake. Hurray!

Recipe 

Ingredients

1 Pan Brownies (9x13) Cut into 2 inch cubes

200 Grams Cream Cheese

1/2 Cup Caramel

2 Cups Heavy Whipping Cream

1 Packet Instant Chocolate Pudding (e.g. Jello or Dr. Oetkers) or 2 Cups homemade chocolate pudding

2 Cups Chilled Milk (If using homemade pudding omit this)

Method

Prepare the Layers

1. Whip the heavy cream to soft peaks and keep aside.

2. Place the chocolate pudding mix in a medium bowl and add the 2 Cups milk. Whisk and prepare according to package directions.

3. Add one cup of the whipped cream and mix to combine. Keep aside till needed.

4. In a separate bowl, place the cream cheese and beat till fluffy. Add all but two tablespoons of the caramel and mix well.

5. Add the remaining whipped cream and beat till combined. 

Assemble The Trifle

1. In a trifle bowl, add half the chocolate pudding mixture and spread evenly at the bottom. Then add half the brownies. Lastly, add half the cheesecake mix and level it. Repeat all layers.

2. Finish with a drizzle of the two tablespoon caramel.

3. Place in fridge for minimum of 2 hours. Serve Chilled.

Happy Eating!

Pistachio and Saffron Tres Leches Cake

Tres Leches means three milk in Spanish and this cake is a wonderful combination of a soft fluffy sponge with three types of milks namely whole milk, sweetened condensed milk and evaporated milk. Usually this cake is served without any added flavorings but with it exploding over Instagram during the past few months we can see a lot of different varieties like Tiramisu, Saffron, Rose etc. I decided to put my favorite flavours of Saffron and Pistachio to work here and was immensely pleased with the outcome.  The sponge recipe is from Brown Eyed Baker and its a good idea to make it in a springform pan instead of the usual 9X13 as it makes for great presentation. The cake needs ample time in the fridge to properly absorb the milks so it is best made the day before serving.

Recipe Source (Sponge recipe from Brown Eyed Baker)

Ingredients 

For the Sponge

1 1/2 Cups All Purpose Flour

2 1/4 Tsp Baking Powder

3/4 Tsp Salt

12 Tbsp (170 Grams) Unsalted Butter (At Room Temperature)

1 Cup Granulated Sugar

1 1/2 Tsp Vanilla Essence

5 Eggs (At Room Temperature)

For the Milk Mixture

2 Cups Whole Milk

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

1 Tsp Saffron

1/4 Cup Pistachio Powder

For the Topping

2 Cups Heavy Whipping Cream

1 Cup Pistachio Powder

Make The Sponge

1. Preheat the oven to 325 Degrees Fahrenheit. Grease a 9 inch springform pan and set aside.

2. In a medium bowl, whisk together the flour, salt, and baking powder.

3. In another bowl, beat together the butter and sugar for 8 to 10 minutes till the mixture is fluffy.

4. Add the eggs one at a time, mixing well between each addition.

5. With the mixer on low, add the flour and mix only till combined. Stir with a rubber spatula to ensure all ingredients are combined. 

6. Pour the batter in the prepared pan and bake for 40 to 50 minutes (place in the middle rack of the oven).

7. Remove from oven when a skewer comes out with crumbs and cool completely on a wire rack in the pan itself.

Prepare the Milk Mixture

1. In a heavy saucepan pour the whole milk and evaporated milk. Place on heat till it starts boiling, turn the heat to low and add the saffron and pistachio. Let the milk simmer for 10 minutes.

2. Add the condensed milk and mix well. Keep in fridge till needed.

To Assemble

1. Once the cake is cool place it on a tray to catch any leaks (do not remove the cake from the pan) and poke holes with a skewer all over the cake.

2. Slowly pour the prepared milk mixture over the cake. The milk will take time to absorb but it will absorb the whole amount.

3. Place the cake in the fridge for 3 hours minimum or overnight.

To Serve

1. Remove the cake from the springform pan (keep the bottom) and place on a serving tray. Place stris of parchment paper below the cake.

2. Beat the whipping cream till you get soft peaks. 

3. Cover the cake with the cream and using your palm place the pistachio powder on the sides. Decorate as desired. Remove the strips of parchment.

4. Serve chilled the same day.

Happy Eating.

Coconut Cookies

These coconut cookies are super simple to make and are very moreish. I can never stop myself from eating just one. With just two ingredients they can be made from start to finish in under an hour.

Recipe - From a friend

Ingredients
1 Can Sweetened Condensed Milk (380-395 gms)

3 Cups Desiccated Coconut
 

Method

1. Line a baking sheet with parchment paper and preheat oven to 350 degrees C.

2. In a medium saucepan, place the condensed milk and add the coconut . Mix very well to form a thick mixture. You can add flavors like cardamom powder, saffron etc at this point.

2. Let the mixture cool, grease hands with ghee or butter and form small balls. Place on a baking tray and bake for 10 minutes till golden.

3. Cool completely and store in an air tight jar. These cookies taste best within two days from baking.

Happy Eating! 

Snickers Cake

 

I love snickers in any form (ice cream, cake, cheesecake or cupcakes) and this combination of peanuts, nougat and chocolate is simply perfect. Although I made the cake exactly like the recipe from Brown Eyed Baker I have given my own changes below which I will incorporate when I will make it again. Because all the four components of the cake are on a sweet note the overall taste tended to be a little too sweet for  many of the tasters though some were going gaga over the cake like little children with candy.

This cake requires some time and effort but everything is very easy to make and comes together quickly once all the components are ready. The nougat filling tastes exactly like the inside of a snickers. I was planning to make the fluff from scratch but luckily I got the fluff jar in Lulu Barsha and the filling was super easy to make.

Recipe Source: Cake and Nougat Recipe Given as is from Brown Eyed Baker with my changes in red.

Ingredients - Makes one 8 inch square or round 3 Layer cake

For the Cake

2½ Cups + 1 Tbsp All Purpose Flour
3 Cups Granulated Sugar
1 Cup + 1 Tbsp Dutch Process Cocoa Powder (I used regular cocoa powder)
1 Tbsp Baking Soda
1 1/2 Tsp Baking Powder
1 1/2 Tsp Salt
3 Eggs (Large, at room temperature)
1 1/2 Cups Buttermilk (at room temperature) (I used milk and vinegar substitute)
1 1/2 Cups Strong Black Coffee (hot)
3/4 Cups Vegetable Oil
4 1/2 Tsp Vanilla Extract (I used vanilla essence)

For the Nougat Filling

4 Tbsp (57 Grams) Unsalted Butter
1 Cup Granulated Sugar
1/4 Cup Evaporated Milk
1 1/2 Cups Marshmallow Fluff
1/4 Cup Creamy Peanut Butter
1 Tsp Vanilla Extract
1 1/2 Cups Salted Peanuts (Roughly chopped)

For the Frosting (what I plan to use when I make the cake again)

453 Grams (16oz) Full Fat Cream Cheese, Softened But Still Cool
1 1/2 Cups Powdered Sugar
1 Cup Cold Heavy Cream
1 Teaspoon Vanilla Essence

 For the Dark Chocolate Ganache

226 Grams (8 ounces) Dark Chocolate (70%) , finely chopped
1/2 Cup (4 ounces) Heavy Cream

 For the Assembly & Garnish

1 Cup Salted caramel sauce 
Chopped peanuts

Make the Cake

1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Make the Nougat Filling

1. Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally.

2.  Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature before using it in the cake. You can do this leaving it at room temperature or you can pop it into the refrigerator to speed up the process. Be sure to give a stir occasionally as it cools.

 

Make The Frosting

1. Sift the powdered sugar and add the cream cheese to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free.

2. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.

 

Assemble The Cake

1. Place one layer on a cake board, and place it on a turntable. If the tops of the cakes are domed, level them.

2. Spread 1/2 of the nougat filling on the cake and top with 1/2 Cup salted caramel.

3. Repeat with second layer of cake, remaining nougat and caramel. Place the third square on top.

4. Cover the cake with the frosting and chill in the fridge till the ganache is prepared.

 

Make The Chocolate Ganache

Place the chocolate in a medium bowl; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened to spreadable consistency.

 

Garnish The Cake

1. Cover the cake with the ganache, drizzle some additional salted caramel sauce over the top and side of the cake, and top with chopped peanuts. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

 

 Happy Eating!!  

Sticky Toffee Pudding

 

Oh Sticky Toffee Pudding ! How I love thee... This is hands down one of my favourite desserts. Not only me but everyone whom I have ever served it to goes all crazy when they take their first bite. Sticky Toffee pudding is a British dessert made up of a date cake with a simple toffee sauce. This recipe is from David Lebovitz and is absolutely perfect for entertaining as it is very easy to make requiring minimal no fuss ingredients.

 

 

Though he recommends baking the pudding with the sauce at the bottom I always bake it without the sauce as on most occasions I have to travel with it and cannot serve it straight from the oven. My preferred method is to bake the cake, poke some holes all over it and  then pour the sauce. A quick reheat just before serving ensures a moist and decadent treat.

 

Recipe Source - David Lebovitz with very few changes.

 

Ingredients

For the Pudding

180 Grams Pitted Dates (Roughly Chopped)

1 Cup Water

1 Tsp Baking Soda

1 1/4 Cups (175 Grams) All Purpose Flour

1 Tsp Baking Powder

1/2 Tsp Salt

4 Tbsp (55 Grams) Unsalted Butter

3/4 Cup (150 Grams) Granulated Sugar

2 Large Eggs (Room temperature)

1 Tsp Vanilla Essence

1 Cup Chopped Walnuts

 

For The Sauce

1 1/2 Cups (375 ml) Heavy cream

6 Tbsp (67.5 Grams) Demerara Or Muscovado Sugar

28 ml Golden Syrup (Approx two tablespoons)

A Pinch of Salt

 

Make the Pudding

1. Grease a 8x8 Cake pan. Pre-heat the oven to 190 Degree C (350 Degree F).

2. Place the dates and water in a small saucepan and bring to boil. As soon as the water starts boiling turn off the flame and stir in the baking soda. Keep aside to cool.

3. In a medium bowl, whisk together the flour, baking powder and salt.

4. In the bowl of a mixer cream the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla.

5. Mix in half the flour, then the date mixture and then the remaining flour. Stir gently and do not overbeat.

6. Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

 

Make the Sauce

1. Combine all the ingredients in a medium saucepan on a medium flame. Stir till the sugar is melted.

2. Lower the heat to a simmer and stir every 5 minutes till the sauce thickens and coats the back of a spoon.

 

To Serve the Cake

1. Pre-heat the oven to 190 Degree C (350 Degree F).

2. Poke holes all over with a skewer and pour 1 Cup of the prepared sauce all over. Scatter the chopped walnuts all over. Cover with foil and bake for 15 minutes.

3. Serve hot drizzled with extra sauce and Vanilla ice cream.

 

Happy Eating!!

Cheesecake Bars

Cheesecake is one of my favourite desserts but sometimes you just want to eat it and not wait one full day for the cheesecake to bake and cool. These cheesecake bars are super easy to make and needs only an hours chilling in the fridge. I served them with a simple strawberry sauce made by macerating strawberries in sugar and mashing with a fork. They can be served plain or along with a variety of toppings and sauces like blueberry sauce, chocolate sauce, crushed Oreos, caramel etc.

The original recipe calls for a 9X13 pan but I made them in a slightly smaller pan to get thicker slices.

 

Recipe Source - Given as is from Joy of Baking

Ingredients

For the Crust

2 Cups Crushed Digestive Biscuits
113 Grams Unsalted Butter, Melted
For the Filling
454 Grams Cream Cheese (At room temperature)
1/2 Cup Granulated White Sugar
1 Tbsp Fresh Lemon Juice
1 Tsp Lemon zest
2 Large Eggs
1 Tsp Vanilla Essence

 

Method

1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with aluminium foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non-stick cooking spray.
2. In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.Increase the oven temperature to 350 degrees F (180 degrees C).
3. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4. Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth. 
5. Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed. 
6. Pour the cheesecake filling over the graham cracker base and bake for about 18 - 20 minutes or until the cheesecake batter is just set.
7. Remove from oven and place on a wire rack to cool. Cover and place in the refrigerator for several hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.

Happy Eating!!

Orange Chocolate Tiramisu Trifles

I am a big fan of the Dark Chocolate Orange bars from Lindt and love to incorporate them in baked goods. The chocolate is of fantastic quality and the orange flavour is just right. I made this Tiramisu trifle for a picnic in a larger pan and put the remaining cream and ladyfingers in these little glasses. They make for adorable presentation and are handy to serve at home.

I made a simple chocolate whipped cream using the dark chocolate and orange bar and dipped the ladyfingers in dissolved orange jelly (same as Jell-O in the US) to give them an intense orange flavour. Overall I was very happy with the way it turned out and so I am sharing this with you. You can scale this to any quantity you like. The below measurements yields a 8x6 glass dish with 4 inch high sides. I had just enough leftover to fill two mini glasses. Of course I forgot to photograph the dish and had to rely on these two the next day.

Recipe - Makes One 8x6 dish with 4 inch sides - An Everybunny Loves Food Original

Ingredients
2 Boxes Vanilla Flavoured Instant Pudding Mix
3 1/2 Cups Cold Milk
50 Grams Dark Chocolate Orange Bar (like Lindt)
1 Package Orange Flavoured Jelly
1 Cup Boiling Water
1 Cup Cold Water
2 Cups Whipping Cream
1/4 Cup Powdered Sugar (more or less as per taste)
1 Packet Ladyfinger biscuits (approx. 18 biscuits or as many as you need to fill the dish)

Cocoa Powder for dusting

Fresh Orange Segments for decorating

 

1. In a medium bowl, whisk together the cold milk and vanilla pudding mix. Mix well till smooth. Cover and place in fridge till needed.

2. Place the chocolate in a microwave safe bowl and melt in 15 second intervals. Keep aside to cool completely.

3. Dissolve the jelly in the boiling water and then add the cold water. Cool completely but do not let it set.

3. Place the whipping cream in the bowl of a stand mixer and whip on high till you get soft peaks.

4. With the mixer running slowly add the melted chocolate and whip to stiff peaks. Taste and add powdered sugar, adjust to the sweetness that you like.

5. Now its time to assemble the trifle, keep the trifle dish in front of you and the ladyfingers, orange jelly, pudding and whipped cream ready to use.

6. Dip one lady finger in the orange jelly liquid (do it very quickly, not more than 1 second). Place it on the bottom of the trifle dish. Repeat with the ladyfingers till you have one layer covering the bottom of the dish.

7. Spread two cups of the pudding evenly on the ladyfingers and then add one cup of the whipped cream layer.

8. Repeat the ladyfinger, pudding and whipped cream layers.

9. Dust the top with the drinking cocoa powder and decorate with fresh orange segments. Press a layer of cling film on top and place in fridge for at least 4 hours before serving. Serve Chilled.

Happy Eating!!

Pistachio Apricot Layer Cake

 

Every year on Eid I try to make a new cake for our family to enjoy. It is a good time to experiment with indulgent recipes (or maybe not) as I have a lot of mouths to feed. Previously I have made a variety of sweets ranging from very simple desserts like the Oreo Trifle or Cherry Poke Cake to more complicated ones like the White chocolate Layer cake and a Ferrero Rocher Cake.

This year I made a Pistachio cake which is wonderful to eat on its own but even better when slathered with a white chocolate whipped cream. I used fresh apricots to fill the cake and this added another dimension of flavour. In the original recipe the cake uses only half cup pistachios but I have used the full 3/4 cup in the cake with additional 1/4 Cup for decorating.

Recipe Source - Cake Recipe given as is from Smitten Kitchen

Ingredients
For The Cake
3/4 Cup Skinned Pistachio Nuts
1 2/3 Cups Sugar
2 Cups Cake Flour (I used 1 3/4 Cups All Purpose Flour with 4 Tbsp Cornflour)
1 Tbsp Baking Powder
1/2 Tsp Salt
226 Grms Unsalted Butter (At room temperature)
1/2 Cup Milk
2 Tsp Vanilla Essence
5 Eggs (lightly beaten)

For The White Chocolate Whipped Cream
170 Grams Premium White Chocolate (I used Lindt)
1 1/2 Cups Heavy Cream

For Assembly
2 Large Apricots (Cut in half, then cut each half in 8 slices)
1/4 Cup Crushed Pistachios

Bake the Cake

1. Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Spread out the pistachios in a baking pan and toast in the oven for 7 to 10 minutes, or until lightly colored. Transfer to a dish and let cool completely. 

3. Transfer to a food processor. Add the sugar and pulse just enough to grind them finely.

4. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.

5. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.

6. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.

 

Make The Whipped Cream

1. Place the chocolate in a small microwave safe bowl and melt in the microwave in 15 second bursts.

2. Heat 1/2 Cup of the cream to a boil and mix with the melted chocolate. Keep aside till it comes to room temperature.

3. Place the remaining 1 cup cream in the bowl of a stand mixer and whip till soft peaks are formed. Add the melted chocolate and cream mixture (it should not be least bit warm) and whip till you get firm peaks.

 

Assemble The Cake

1. If the cakes are domed slice off the dome and keep for snacking. Place one layer bottom side up on a cake board and add 1 Cup frosting. Spread evenly and arrange a layer of one full apricot slices.

2. Repeat with the second layer, one cup of frosting and second apricot.

3. Top with third layer and cover the cake with remaining cream. Decorate as desired with the crushed pistachios.

4. Serve at room temperature. Store fully covered in the fridge upto three days.

Happy Eating!!

Frozen Brownie Sundae Cake

Summer is here in full force and we need lots of ice cream to cool down. I made this brownie sundae for dessert at our monthly potluck. The recipe for the brownie and sauce is amazing and I loved both the elements. Instead of making the recipe as given I made it as a cake in a spring form pan. I also made mini sundaes which are perfect to serve at a dinner party.

Recipe Source - Brown Eyed Baker

Ingredients
One 9 inch round layer of Brownies (I used half of this recipe)
1/2 Litre Vanilla Ice Cream (Keep outside for 5 minutes before using)
1/2 Litre Strawberry Ice Cream (Keep outside for 5 minutes before using)
1/2 Cup Salted Peanuts (Chopped)
Chocolate Sauce for topping (Recipe below)
Maraschino Cherries for Decorating
One 9 inch spring form pan

For The Chocolate Sauce
1 Cup Powdered Sugar
1/2 Cup Evaporated Milk or Heavy Cream
1/3 Cup Semi sweet Chocolate Chips
1/4 Cup Unsalted Butter
1/2 Tsp Vanilla Essence

Method

1. Line the spring form pan with plastic wrap and place the brownie layer inside.

2. Put the vanilla ice cream in an even layer and place in freezer till ice cream is firm.

3. Remove from fridge and put the strawberry ice cream. Keep in freezer till ice cream is firm (covered, at least 2 hours)

4. Prepare the Sauce - Add all ingredients except vanilla to a small saucepan and bring to boil over medium high heat. Cook for 8 minutes, stirring constantly till mixture becomes thick. Remove from heat and add vanilla.

5. Cool the sauce for 30 minutes.

6. Remove the cake from the freezer and pour the sauce over the ice cream.

7. Top with chopped peanuts and decorate with the cherries. Cover with plastic wrap and return to freezer until ready to serve.

8. Let it sit at room temperature for 10 minutes before slicing and serving.

Happy Eating!!

Mango Yogurt Mousse Layer Cake

 



This light and refreshing cake is a perfect end to any lunch or dinner party. Two layers of sponge cake are filled with a delicious Mango Yogurt Mousse and fresh mangoes.  I used a recipe from Epicurious for the mousse and loved the outcome. The recipe calls for fresh mango puree and I would definitely recommend using the best mangoes you can find as it does affect the taste. I used a tin of mango pulp and this gave a slight after taste to the mousse. Next time I will use fresh Alphonso mangoes to make the puree. I used low fat yogurt in this recipe which I hung in a cheesecloth overnight to remove all the excess water.

Recipe Source - Mousse recipe from Epicurious

Ingredients

For the Cake
Two layers Vanilla Sponge Cake
2 Mangoes (Chopped)
1/2 Cup Unsalted Roasted Pistachios (Roughly Chopped)
Simple Syrup

For the Mousse
1 Tbsp Unflavoured Gelatin
1/4 Cup Cold Water
2 Cups Mango Puree (Made with fresh mangoes)
1/3 Cup Sugar
1 Tsp Vanilla Essence
1 Cup Thick Yogurt
1 Cup Heavy Whipping Cream

Make The Mousse

1. Pour the cold water in a small saucepan and sprinkle the gelatin over the water. Keep aside for two minutes and then place the saucepan over low heat to dissolve the gelatin.

2. Put the mango puree, sugar, vanilla and gelatin in a blender and blend well.

3. Place the yogurt in a big bowl and whisk to remove lumps. Add the blended mango mixture and whisk.

4. Beat the whipping cream to stiff peaks and fold in the mango yogurt mixture. Keep aside.
Do not wait too long to assemble the cake as the mousse will set and it will be difficult to layer it on the cake.

 

Assemble the Cake

 

1. Line the inside of a cake ring with a 6 inch wax paper collar. Place one layer of cake on a cake board and place the cake ring around the cake. Apply simple syrup all over the cake to make it moist.

2. Arrange the mango pieces all around the cake ring.

3. Fill the space between the mangoes with the mousse and cover them completely. Add a layer of chopped mangoes.

4. Add the next layer of cake, syrup and mousse. Using an offset spatula spread the mousse evenly to get a flat surface. This is important as the mousse will set in the fridge.

5. Cover lightly with plastic wrap and chill for 4-5 hours in the fridge or till the mousse is set.

6. Remove from fridge and gently loosen the cake ring. Remove the wax paper.

7. Sprinkle the crushed pistachios all over the top of the cake. Serve Chilled.

Happy Eating!!

Orange Cake with Whipped Cream Frosting

Hello folks! Today I bring to you a light and refreshing orange cake filled with orange whipped cream. I got the recipe and decoration idea from Sweetapolita who has the most romantic and whimsical looking cakes.
 

While the original recipe has a whipped butter frosting I opted to go with stabilized whipped cream as I don't like butter based frostings. I also added a bit of orange tang to the filling as I wanted it to have a pronounced orange flavour.

Overall I was very pleased with the final outcome and would definitely make this cake again.

Recipe Source - Orange Cake and filling recipe given as is from Sweetapolita.

Ingredients

For the Orange Cake:

4 Whole Eggs (Room Temperature)

2 Egg Yolks (Room Temperature)

1 Cup (240 ml) Whole Milk (Room Temperature)

1/4 Cup Freshly Squeezed Orange Juice (Strained)

3 Cups (345 g) Cake Flour (Sifted)

2 Cups (400 g) Sugar

1 Tbsp plus 1 tsp (19 g) Baking Powder

1/2 teaspoon (4 g) Salt

3/4 Cup (170 g) Unsalted Butter (cold and cut into small even pieces)

Zest from 2 Medium Oranges

 

For the Orange Whipped Cream Filling:

2 Tbsp (30 ml) cold water

2 tsp (10 ml) Unflavoured Gelatin (such as Knox brand)

2 Cups (500 ml) Whipping Cream (35-37% fat), cold

1/4 Cup (30 g) Icing Sugar

1 tsp (5 ml) Vanilla Essence

Zest from 1 Medium Orange

4 Tbsp Orange Flavored Tang (you can use any tropical flavor)

Pinch of Salt

 

For The Stabilized Whipped Cream

2 Tbsp Unflavored Gelatin

4 Tbsp Cold Water

2 Cups Heavy Whipping Cream

1/2 Cup Icing Sugar

 

Make The Cake

1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~ 460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.

 

Make the Orange Whipped Cream Filling

1. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
2. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest and tang powder. Keep covered and chilled until ready to use.

Make the Stabilized Whipped Cream

 

1. Place the gelatin in a small saucepan and cover with cold water. Heat on low heat till the gelatine is completely dissolved. Keep aside to cool but make sure that it does not set.
2. In the bowl of stand mixer place the whipping cream (chilled) and whip till soft peaks are formed. Add the cooled gelatin and whip till stiff.

Assemble the Cake

 

1. Trim the tops of all three cake layers. Place one cake layer on a cake board and add 1/2 of the filling. Repeat with two more layers.
2. Using the stabilized whipped cream crumb coat the cake and place in fridge to chill.
3. Tint the remaining whipped cream into colours of your choice and frost the cake completely. For the pastel swirl technique and video please check this post on Sweetapolita.

Happy Eating !!

 

The Best Chocolate Cake Ever

I think it’s high time that I dedicate a post to my favorite chocolate cake. Sure the cake has been featured a number of times on the blog but it has always been overlooked by some frosting or flavor. Today it’s all about the cake and what a cake it is.

 

This is my go to recipe for any occasion when I need a quick cake as all the ingredients are always there in my pantry. It doesn’t even require butter and uses regular canola or sunflower oil. It is chocolatey, moist, rich and everything I want in my chocolate cake. It stands well to frosting and tastes yum plain as well. I have given this recipe to so many of my family and friends and all of them have reported excellent results. Many people call this Hershey’s black magic cake but I found the recipe on the food network. The coffee in the batter enhances the chocolate flavor and you will not taste the coffee at all. I have made this recipe in all shapes and sizes (including cupcakes) and it always turns out well.

Recipe Source – Food Network

Ingredients – Yields two 8 inch round cakes/one 13x9 rectangle/two 8 inch squares/12 Cupcakes.

1 3/4 Cups All-Purpose Flour, Plus More for Pans

2 Cups Sugar

3/4 Cups Good Cocoa Powder

2 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Salt
1 Cup Buttermilk, shaken (I use 1 Tbsp lemon juice + enough milk to make 1 cup)

1/2 Cup Vegetable Oil

3 Large Eggs (at room temperature)

1 Tsp Vanilla Essence

1 Cup Boiling Water

1 Tsp Instant Coffee or Espresso Granules

1. Preheat oven to 350⁰ F / 175⁰ C. Grease and line two 8 inch round cake tins (or one 13X9 inch rectangle) with parchment (baking) paper.

2. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Use a whisk to stir everything well.

3. Place the buttermilk in a medium bowl and add the oil, eggs and vanilla essence. Whisk well till all the ingredients are incorporated.

4. Slowly add the buttermilk mixture to the flour mix. Stir well to ensure there are no lumps.

5. Dissolve the coffee in the hot water and add to the batter and stir just to combine.

6. Pour the batter in the two pans and bake on the middle rack till a skewer inserted in the middle comes out clean, about 30-35 minutes.

7. Cool the cakes in the pan on a wire rack for 15 minutes then invert to remove. Cool completely before frosting or eat as you like!

Happy Eating!!