marble cake.
Ingredients
53 1/4 gmsplain flour (maida) 3/4 tsp levelled, baking powder 1/8 tspbaking soda 1/8 tin (200 grams) condensed milk 22 3/4 mlmelted margarine or butter 1/3 tspvanilla essence 1/3 tbspcocoa powder 3/4 tsppowdered sugar or soaking
Chocolate Butter Cream/ Icing grated chocolate and cherries or decoration
!et"od
1. 2. 3. 4. 5. ,. *. 8. 2. 10. 11. 12. #ieve t"e lo$r, baking po%der and soda bi&carb toget"er. !i' t"e condensed milk, lo$r, melted margarine, vanilla essence and 1/2 teac$p o %ater. (ivide t"e mi't$re into 2 parts. In one part, add t"e cocoa and mi' %ell. )rease and d$st a 1*5 mm. (*+) diameter ring mo$ld tin. -$t 1 tablespoon o eac" mi't$re alternativel. in t"e tin. !ake anot"er la.er over t"e irst, b$t t"is time p$t t"e cocoa mi't$re on t"e %"ite mi't$re and vice versa. /ake in "ot oven at 40001 or 25 min$tes. 3ool t"e cake. (issolve t"e po%der s$gar in 1/2 teac$p o %ater and soak t"e cake t"oro$g"l. %it" t"is s.r$p. 3over %it" c"ocolate b$tter icing. (ecorate %it" grated c"ocolate and c"erries and serve
choclate cake
Ingredients
500 gms plain flour (maida) 8 tbsp cocoa powder , tsp baking powder 2 tsp soda bi&carb 3 c$ps condensed milk 1, tbsp melted butter 4 tsp vanilla essence
Other Ingredients
1 tsp melted butter or greasing 4 tbsp plain flour (maida) or d$sting
!et"od
1. #ieve t"e lo$r, cocoa po%der, c"ocolate po%der, baking po%der and soda bi&carb in a bo%l. 4epeat t"is proced$re t"rice (re er "and. tip no. 1). 2. 5dd t"e condensed milk, b$tter, vanilla essence and 4 tbsp o %ater and mi' %ell. 6"e batter s"o$ld be o dropping consistenc.. 3. 4. 5. ,. )rease a 1*5 mm. (*7) diameter tin $sing b$tter, d$st it %it" plain lo$r and line %it" a b$tter paper. -o$r t"e batter in t"e tin and keep aside. -lace a small stand in a press$re cooker, add %ater covering "al t"e tin and place a per orated plate over it. -lace t"e tin on t"e plate and steam "e cake $sing a press$re cooker %it"o$t t"e %"istle and steam or 12 to 15 min$tes on "ig" lame. *. 8. 5llo% t"e steam to escape be ore opening t"e lid. Invert t"e tin over a %ire rack and tap s"arpl. to $nmo$ld t"e cake. 8o$ ma. alternativel. $se a kni e to loosen t"e edges o t"e cake. 2. #erve immediatel. or c"illed %it" "ot c"ocolate sa$ce.
9and. tips:
1. #ieving t"e lo$r 3 to 4 times along %it" t"e ot"er ingredients ind$ces aeration. 6"is "elps in raising t"e vol$me o t"e cake %"en cooked. 9o%ever overdoing can reverse t"e e ect. 2. 6o make a ;$ick c"ocolate sa$ce, combine 1 c$p o cream and 1< c$ps dark c"ocolate and cook in a do$ble boiler till t"e c"ocolate melts. 5dd 1 tsp o b$tter, mi' %ell and $se as re;$ired.
almond praline cake
-reparation 6ime: 20 mins 3ooking 6ime: 15 mins !akes 1 cake
Ingredients For The
1 c$p sugar 3/4 c$p coarsel! ground cashewnuts (ka=$)
oil or greasing
raline
greased rolling board greased rolling pin greased kni e or metal do$g" c$tter
For The Cake
1 vanilla sponge cake > 1*5 mm (*7) ? 1/2 c$p sugar s!rup 1 1/2 c$ps butter icing
a e% drops o lemon !ellow colour a e% drops o almond essence 1 cake board
Finish The Cake
pastr. comb 1/4 c$p butter icing ( rom above) , praline triangles ( rom above) le tover cr$s"ed praline ( rom above) plastic piping bag itted %it" a no 5 star no@@le t$rn table
Almond Praline Cake ( Cakes and Pastries Recipe)
by Tarla Dalal
Image b. 6arla (alal Aie% larger image
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5dded to 22 cookbooks 6"is recipe "as been vie%ed 1455, times 5 spong. cake %it" a cr$nc". te't$re, t"is looks as i it is covered in transl$cent gold. 8o$ co$ld $se c"ikki instead o pralineB
5dd .o$r private note
-reparation 6ime: 20 mins 3ooking 6ime: 15 mins !akes 1 cake
Ingredients For The
1 c$p sugar 3/4 c$p coarsel! ground cashewnuts (ka=$)
oil or greasing
raline
greased rolling board greased rolling pin greased kni e or metal do$g" c$tter
For The Cake
1 vanilla sponge cake > 1*5 mm (*7) ? 1/2 c$p sugar s!rup 1 1/2 c$ps butter icing a e% drops o lemon !ellow colour a e% drops o almond essence 1 cake board
Finish The Cake
pastr. comb 1/4 c$p butter icing ( rom above) , praline triangles ( rom above) le tover cr$s"ed praline ( rom above) plastic piping bag itted %it" a no 5 star no@@le t$rn table
!et"od 1or t"e praline
1.
!elt t"e s$gar in a pan on a slo% lame.
2.
3are $ll. take a little s$gar s.r$p %it" t"e laddle, place it on .o$r t"$mb, press .o$r inde' inger against it and c"eck i .o$ get a 1&string consistenc.. I so, t"en t"e s.r$p is read. and i not, t"en contin$e cooking , %"ile stirring contin$o$sl. till .o$ get a 1&string consistenc..
3.
Cnce it "as melted, add t"e coarsel. gro$nd cas"e%n$ts and mi' %ell to make t"e praline.
4.
)rease a lat rolling boards %it" a little oil.
5.
-o$r t"e mi't$re on t"e greased lat s$r ace and roll it %it" t"e greased rolling pin so as to get a t"in la.er. (o not to$c" t"e praline at t"is point as it %ill be reall. "ot and can ca$se serio$s b$rns.
,.
6o make small triangles, c$t parallel lines at a distance o 25 mm. (17) %it" t"e "elp o a greased kni e or a metal do$g" c$tter.
*.
6"en c$t t"e praline diagonall. to orm a triangle. !ake , s$c" triangles. Deep aside.
8.
3r$s" t"e remaining praline coarsel. %it" a rolling pin. Deep aside
1or t"e cake.
1. #lice t"e sponge cake "ori@ontall. into 2 e;$al parts. Deep aside.
2. 3. 4. 5. ,. *.
3ombine t"e b$tter cream icing, ood colo$r and almond essence in a bo%l and mi' %ell $sing a %ooden spoon. Deep 1/4 c$p o b$tter cream icing aside or t"e decoration. #oak t"e bottom la.er o t"e sponge cake %it" 1/2 t"e soaking s.r$p. #pread 1/2 c$p o b$tter cream icing on t"e soaked la.er o t"e cake. #prinkle a little cr$s"ed praline on top and sand%ic" %it" t"e second la.er o t"e cake. #oak t"e second la.er o t"e cake %it" t"e remaining soaking s.r$p and spread t"e remaining b$tter cream icing cream evenl. on top and at t"e sides.
8.
6rans er t"e cake onto a cake board and re rigerate or 20 min$tes to set.
1inis" t"e cake
1.
-lace t"e cake on a t$rntable and r$n a pastr. comb along t"e sides.
2.
1ill t"e plastic disposable piping bag itted %it" a no. 5 star no@@le %it" t"e b$tter cream icing. 9old t"e piping bag in .o$r "and and move .o$r %rist anti&clock%ise %"ile appl.ing gentle press$re to make a s%irl.
3.
1inis" t"e circle and gentl. li t it in a single motion to orm a peak. 4epeat to make , s%irls on top o t"e cake
4.
Esing t"e cr$s"ed praline, decorate t"e center and t"e base o t"e cake.
5.
-lace 1 praline triangles on eac" s%irl.
,.
3$t into , e;$al %edges and serve.
