WHITE FOREST MULBERRY CAKE


White forest cake is made with spongy vanilla /white chocolate layers , layered with

cherries and covered with white chocolate/ cream .

There was half a slab of white chocolate , lying in the fridge ,which was not sufficient to

make a big cake, so I triggered my innovations  to make a quick dessert .

When my eyes caught a glimpse of the mulberry preserve , my recipe took form,and the

result was too good.

Now let’s get into my version of the awesome cake . Mulberry and white chocolate

combination is really excellent!

Do try and let me know your comments!

INGREDIENTS

1/2 slab of white chocolate

1/2 cup milk

3 eggs

1.5 cups all purpose flour

1 tsp. baking powder

a pinch of salt

1 tblsp yoghurt

100 gm sugar

1 tsp vanilla essence

Mulberry preserve

METHOD

Melt the chocolate with milk on a double boiler.

Separate the whites and yolks.

Sieve the baking powder and flour together.

Beat egg yolks and sugar till pale and creamy.

Add the chocolate mixture,yoghurt,vanilla essence.

Fold in the flour ,and the beaten egg whites.

Scoop spoonfuls of the batter into cups.

Top with mulberry preserve and bake in a moderate oven ( 180C) for 20 -25 minutes .

You can add a dollop of cream if you like.

CHOCONUT ROCK CAKES


Rock cakes are cookie type cakes , easy to make no definite shape , and within minutes

it’s done!

I have posted a rock cake recipe with raisins before. ROCK CAKES  (link to recipe)

This one is with coconut and chocolate with raisins . I baked one batch without raisins .

Both were equally tasty!

So.. do try, my version of this recipe ,and post in your comments!

INGREDIENTS

2 cups of all purpose flour

1/2 tsp baking powder

1 cup grated coconut / desiccated coconut

1/2 cup chocolate chips

100 gm butter

75-100 gm brown sugar

a pinch of cinnamon powder

2 eggs

a pinch of salt

1/2 tsp almond essence

1/2 tsp vanilla essence

METHOD

Mix the flour and coconut ( resembling bread crumbs) .

Add the dry ingredients.

Beat eggs lightly and add to the dough .

Lightly mix in with your hands to form a crumbly dough (like cookie)

Place  spoonsful (use an ice cream scoop) on parchment paper or a well

greased tray.

Bake in a moderate oven (180C) till done .

The bottom of the cake should be golden brown.(correct consistency)

ALMOND JAPONAISE CAKE


This pastry is an addictive one . The first time I tasted it was too awesome .

Once I got the recipe ,I’m trying it too often ,with filling innovations .

Check my cashewnut version of the same.

This will be with coffee filling .

Now for the recipe

INGREDIENTS

3 egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

4 tsp corn flour

3/4 cup powdered almonds

1 tblsp milk or milk powder

METHOD

Beat the egg whites. When it starts to foam, add the cream of tartar and beat to a stiff

froth.

Add sugar gradually ,and beat to a stiff froth( it should stand in peaks)

Mix the grounded  almonds and cornflour together .

Fold gradually into the egg whites .

Make circle patterns on a parchment sheet .Turn the sheet to the other side and pipe into

the drawn circles .

Bake in a slow oven 175-160 degrees, for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till, sugar dissolves and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in,the  hot sugar syrup into the yolk mixture ,whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in the fridge till the meringues cool .

Then, beat again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the

base)

Coat with powdered almonds

You can drizzle chocolate if you like.

CASHEWNUT JAPONAISE CAKE


This is a meringue based cake , sandwiched with a filling made with butter, egg

yolks,sugar and flavouring,and coated with a nutty mixture.

Some use powdered biscuits or breadcrumbs for coating . Whipping cream can be used

for a variation .

The flavourings can be coffee, light chocolate,….I did a passion fruit this time.

Anyway, let your innovations wild and try your ideas too.

As I promised, now I’m sharing the cashewnut based Japonaise cake .

Note: The meringue has to be piped uniformly.

INGREDIENTS

For the meringue

3 egg whites

1/4 tsp. cream of tartar / vinegar/ lime

1/2 cup granulated sugar

4 tsp corn flour

1/2 cup ground cashew nuts

For the filling

3 egg yolk

1/2 cup sugar

1/4 cup water

1 /2 tsp. vanilla

100 gm butter

1/2-1 cup powdered cashewnuts ( for coating)

METHOD

Beat the egg whites. When it starts to foam ,add the cream of tartar and beat to a stiff

froth.

Add sugar gradually and beat to a stiff froth ( it should stand in peaks)

Mix the grounded cashewnut and corn flour.

Fold into the egg whites gradually.

Make circle patterns on a parchment sheet .

Turn the sheet to the other side and pipe into the drawn circles .

Bake in a slow oven 175-160 degrees for 25 – 35 minutes till light brown .

Allow to cool in the oven itself ( it will turn crisp)

To prepare the filling

Heat the sugar and water till sugar dissolves ,and slightly syrupy.

Beat the egg yolks till creamy.

Drizzle in the hot sugar syrup into the yolk mixture, whilst beater is on and beat till

creamy .

Add the butter cubes one by one and beat well .

Allow to rest in fridge till the meringues cool .

Then beat  the yolk and butter mixture again lightly till creamy ( do not beat too much)

Now, sandwich generously (the flat side of the meringue should be the top and the base)

Coat with powdered cashew nuts.

You can drizzle  with chocolate if you like.

GOAN BAATH/ BATHIKA CAKE


This is a traditional Goan cake made with semolina,cashewnuts and coconut.

The ingredients have to be soaked for 5-6 hours,and then baked in a slow oven.

This cake tastes better,and tastier as it becomes stale.

Do, try this recipe and post in your comments

and suggestions.

For the recipe now

INGREDIENTS

1 cup rawa/ semolina/ sooji

2 cups grated coconut

1/4 cup coarsely ground cashewnuts

3 egg yolks

3 egg whites

1 cup sugar

1/4 cup water

50 gm butter

1/2 tsp. nutmeg powder

1/2 tsp. cardamom powder

1/2 tsp rose essence

1/4 cup raisins

1 tsp.baking powder

METHOD

Heat the water and sugar till sugar melts.

Next add the butter , rawa and all the ingredients except the egg whites.

Mix well,cover and allow to rest for 5-6 hours.

After the resting time , beat egg whites till stiff and fold in to the rawa mixture .

Pour the mixture into a well greased or lined tray. Bake in a 170C oven till done ( 35-40

minutes).

My suggestions :Raisins soaked in sherry,rum,/brandy will add flavor to the cake

CREAM CHEESE POUND CAKE ( with variations)


Firstly, I would like to brief you, why it is called pound cake.

The recipe is in the title itselfand as each of the ingredients were a pound ,simple as it is..

that’s how the name originated.

Pound cake,Butter cake both are the same.

Now I’m going to share Cream cheese pound cake recipe,with cream cheese and little

almond flour added to make the difference.

It is awesome as the butter cake or pound cake.

I had to take a little more weight to the ingredients,as i had 200 gm of cheese and wanted to use it fully.

You could calculate and make lesser amounts.

Moving on to the recipe now

INGREDIENTS

340 gm flour

340 gm sugar

300 gm butter

6 eggs

100 gm almond flour

1 tsp.vanilla essence

200 gm cream cheese / paneer

A pinch of salt

METHOD

Cream the cheese and butter together till creamy.

Add in the sugar,and one egg at a time beating continuously.

Once it’s  creamy and airy ,stop beating.

Fold in the flour,almond flour,baking powder with a spatula and transfer batter into

suitable tins you like.

Bake in a moderate oven( 180 degrees )for 30-40 minutes or untill done.

You can make many variations from the same mixture

Lemon : Just add 1 tblsp.of the peel gratings and 1-2 tblsp of the juice.

Orange : Same as the lemon

Chocolate marble cake : Take half of the batter add 2 tblsp cocoa powder mixed in hot water( to get the dark color).Add 1 tblsp curd or yoghurt.

Dry fruits can be added

Variations for toppings

Chocolate,lemon or orange glaze, Coconut and chocolate…many more you can innovate.

Believe a plain slice of pound cake is divine.

Happy baking!

Photo shows a cakes baked in loaf tin,bundt tin,and the rectangular slice was with cherries and chocolate chips

CHOCOLATE- COFFEE MOUSSE CAKE


This cake base is the same recipe I posted 2 days back.You can use any dark chocolate

base. CHOCOLATE HAZELNUT CREAM CAKE -click on the link for the chocolate base

INGREDIENTS ( for the mousse)

2 egg yolks

100 gm sugar

1.5 cups milk

2 cups whipped cream

1 tsp coffee powder

1 tsp. vanilla essence

2 tsp.gelatine

1/4 cup water

2-3 tsp cornflour

METHOD

First soak the gelatine in a little water and set aside.

Beat eggs and sugar till creamy.

Mix the cornflour in 1/4 cup water .

Heat milk lightly ,add cornflour ,coffee powder and cook till you see it turning thick.

Remove from fire.

Now add the rest of the ingredients except the cream in the same heat andd mix well.

Beat the whipping cream till it hold peaks and mix into the coffee mixture.

Once cool, pour over the cake and allow to set well (overnight  or 1 day prior is best)

Dust  the top with cocoa powder when you serve .Top with praline or chocolate sauce.

 

 

 

CHOCOLATE HAZELNUT CREAM CAKE


Hazelnut and chocolate is one good combination.

This was done for a quick dessert,but the taste was awesome.

A one layer cake with chocolate cream to sandwich ,topped with fresh cream, chocolate

shavings and praline.

I made praline with hazelnuts ( caramelised) .Simple and elegant .

INGREDIENTS

For the cake

2 cups flour

1 cup cocoa powder

2 cups sugar ( brown preferably)

1 tsp baking powder

1 tsp baking soda

A pinch of salt

1 cup milk/ buttermilk

3/4 cup oil

2-3 eggs ( depending on size)

1 tsp vanilla essence

1 cup boiling water

Method

First pour boiling water over the cocoa powder and mix well .

Beat eggs and sugar till creamy.

Mix the dry ingredients separately in another bowl .

Now mix the wet and dry ingredients together without any lumps .

Pour into baking tray and bake for 30-35 minutes (180 degrees )

Now for the layer

1 cup cream

Half cup chocolate chips

Lightly heat cream and pour over chocolate and stir well till chocolate is dissolved. Pipe

or spread between layer.

For cream topping

1-2 cups cream

2-3 tblsp of powdered sugar

1/2 tsp vanilla essence

Whip up the cream till it holds peaks and spread over the layered cake.

For the praline

2-3 tblsp sugar

1 tblsp water

1 tblsp butter

Heat the sugar and water without stirring on medium heat.

Once you see it browning on the sides ,mix lightly add butter and nuts.

Mix well and pour the mix quickly on a board or parchment paper.

Once it crystallise and cool crush it and use for topping with chocolate shavings

DATE ‘N’ CHOCOLATE JAGGERY CAKE


This cake was made without sugar.Even the icing was sugarless.Tasted good.

I used  powdered jaggery for the cake,and for the icing I used coconut sugar .This can be

made eggless too .I will be giving a follow up recipe below, for eggless.

This cake tastes still  better ,after 1-2 days.So, do try and send in your suggestions

So let’s get into the recipe.

INGREDIENTS

2 cups seedless dates soaked overnight in 1 cup boiling water.

1 cup jaggery powder or brown sugar

1/2 cup oil (olive oil/vegetable oil)

2 cups flour

2 eggs

3/4 tsp. baking soda

1 tsp.baking powder

1 tsp allspice powder

1/2 cup baking powder

1 tblsp yoghurt/curd

few walnuts

METHOD

I  used the mixer for mixing all ingredients except flour and nuts.

First blend the dates to a coarse paste,add the chocolate powder,yoghurt,oil, allspice

powder and eggs and  blend for 5 minutes.

Mix the flour,baking powder,baking soda,together and fold into the date mixture till well

corporated.

Pour the batter into a  greased tray and bake in a moderate oven for 30 minutes or untill

done.

For the icing

100 gm chocolate

1/4 cup cream

1/2 -3/4 cup jaggery/coconut sugar.(treacle can be used too)

Melt all in a double boiler and when the mix is silky ,poke holes with a skewer on the

cake and pour over the cake.

No refridgeration required to store.

For eggless cake

The same ingredients as above.Add 1/2 cup curd or yoghurt substituting egg.

 

 

EGGLESS DARK CHOCOLATE TRUFFLE CAKE


This is a very very easy recipe,no beater required.

Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on

the top was a ‘ wow’ dessert.

For the recipe right away!

INGREDIENTS

75 gm unsalted butter ( room temperature)

3/4 cup sugar ( I used brown )

1 tsp instant coffee powder

1/4 cup cocoa powder

1/2 cup milk

5 tblsp.curd / yoghurt

1.5 cups flour

1 tsp.vanilla essence

1/2 tsp.baking soda

1/2 tsp.baking powder.

a pinch of salt

METHOD

Sift the flour,cocoa powder,baking powder,and baking soda together.

Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.

Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula  or

spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated

Transfer to baking tray and bake in a moderated oven for 30 minutes.

For the truffle cream

100 gm dark chocolate

1 cup fresh cream

10 gm butter

METHOD

Heat the cream and pour over crushed chocolate with butter and mix well till creamy.

Pour over cake and add crushed hazelnuts.

Note: As I don’t use much cream or icing I made cream enough to coat only the top

of the cake.