Thursday, 21 June 2012

Chocolate Coated Giant Doughnut Cake



Ingredients:


  • Butter : 125g
  • Castor Sugar : 1Cup
  • Eggs : 3, at room temperature
  • All Purpose flour : 1 1/2Cups
  • Baking Powder : 1tsp
  • Baking Soda : 1/4tsp
  • Salt  : 1/8tsp
  • Vanilla Essence : 1 1/2tsp
  • Milk (Enough to make batter slightly thin)
  • Coco Powder : 1 tblsp.
  • Whipping cream  :1Cup, chilled
  • Sugar Syrup






Method :


  1. Preheat oven at 170˚C. (Microwave Convection – I normally keep the timing as 1.50 hrs.)
  2. Grease and line Bundt Cake Tin, also OTG Aluminium Tray and keep aside.
  3. Sift the flour, salt, baking soda and baking powder. And sift Cocoa Powder separately and keep aside.
  4. With an electric mixer, cream the butter until soft. Add the castor sugar and continue beating until light and fluffy. Beat in the eggs, one at a time. Add vanilla essence and sifted flour, salt, baking soda and baking powder part by part and beat. Add milk if batter is thick and continue beating.
  5. Divide the batter into 2 parts. (1 part of 65%, pour into bundt cake tin and the rest in any cake tin.)
  6. I had old OTG Aluminium Tray and had poured 2nd part of batter into that tray. But in the 2nd part before pouring the batter into the tray, cocoa powder needs to be mixed with it and then poured into the tray. Then I put the tray into MW and removed it when baked and inserted the bundt cake tin into MW.
  7. Bake until the cake pulls away from the sides. Remove from the oven but carefully pull the lining. Let the cake cool completely.
  8. Take out the flat cake from the OGT Tray and make them into crumbs with your hand. Then pour in whipping cream and beat crumbs and whipping cream with electric beater till in comes to smooth paste. Keep aside in the fridge.
  9. When Bundt cake is removed from the pan after cooling, cut the cake horizontally with a sharp knife into half and pour sugar syrup to make the cake moist and spread out cake crumbs paste on all sides. Then lay down the other half cake to form a sandwich. Spread out the remaining crumb paste evenly on all sides and even inside the circle. Once done, Refrigerate for 2-3 hrs. Then before serving dust out some Castor Sugar on the cake and cut and enjoy the moist and chocolaty cake.




Cake removed from Bundt Cake Pan after cooling

Bundt Cake Pan

OTG Tray for making crumbs cake



For the Syrup :


On Medium flame sugar and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.





Frosting & Assembling :


Beat whipped cream till it turns soft and fluffy.





Wednesday, 6 June 2012

CREAMY PINEAPPLE CAKE


CREAMY PINEAPPLE CAKE


I made this Yummy Pineapple cake again for my Birthday for my family at home.


It came really well and the cake was so moist and spongy and everyone at home and even my neighbors loved it. I am so glad.


I found this recipe from Lena Rashmin Raj's Blog - http://cookingwithlena.blogspot.in/2011/09/pineapple-layer-cake-creamy-pineapple.html






Recipe
Ingredients :
Butter : 125g
All Pupose flour : 1 1/2Cups
Castor Sugar : 1Cup
Eggs : 3, at room temperature
Milk/Pineapple juice  : 3/4 Cup 
Baking Powder : 1tsp
Baking Soda : 1/4tsp
Pineapple Essence : 11/2tsp
Salt  : 1/8tsp 


For Sugar syrup and  Frosting :
Whipping cream  :1Cup, chilled
Pineapple Essence : 1tsp(optional)
Crushed Pineapple : 1Cup
Sugar : 1tbsp
Canned Pineapple juice : 200ml


Method : 
1. Preheat oven at 180˚C. (Microwave Convection)

2. Grease and line an 18cm round cake tin and keep aside.

3. Sift the flour, salt, baking soda and baking powder thrice.

4. With an electric mixer, cream the butter until soft. Add the sugar and and continue beating until light and fluffy. Beat in the eggs, one at a time. Add milk/pineapple juice and pineapple essence and continue beating.

5. Spoon into the cake tin and bake until the cake pulls away from the sides  (about 35minutes). Remove from the oven but carefully pull the lining. Let the cake cool completely.

6. For layering, dip a bread knife in boiling water and wipe it with a warm cloth. Make layers carefully without breaking the sides of the cake.


For the Syrup :
1. On Medium flame combine Pineapple juice and water in a sauce pan. When sugar has dissolved completely and has the consistency of milk, turn of the flame and allow the syrup to cool completely.

2. Prick the cake all over with a fine skewer and pour the syrup over each layers of cake. It may seem at first that there is too much syrup for the cake to absorb, but it will soak it all up slowly.


Frosting & Assembling :
1. Beat whipped cream with pineapple essence till it turns soft And fluffy .(you can add yellow food color also)

2.Divide the whipping cream into 4parts and keep in refrigerator. Take the  bottom part of the cake and spread the whipping cream evenly, spread the crushed pineapple slices over the cream. Repeat the same with one more layer.

3. Place the top layer and spread the cream evenly on the sides. You can top the cake with cherries / crushed pineapple. Refrigerate the cake for 3-4hours and serve chilled.

Egg-less Black Forest Cake - my 3rd Attempt

EGG-LESS BLACK FOREST CAKE


This is my 3rd attempt and it came out good. This time I've use Tropolite Whipping Cream.
I made this for my Birthday (4th June) for my Office friends. I also made Pineapple Cake which I will upload in my Post.



Recipe

Ingredients : 
NESTLÉ MILKMAID Sweetened Condensed Milk 1 tin (400 g)
Maida 175 g (1¾ cup)
Butter 100 g
Cocoa Powder 3-4 heaped tbsps (25g)
Baking Powder 1 tsp
Soda Bicarbonate 1 tsp
Vanilla Essence 1 tsp
Aerated soda 1-1/3 cups (200 ml) - PEPSI / COKE / THUMS UP
For Icing:
NESTLÉ Premium Milk Chocolate 2 packs (50g) (I used selbourne chocolate bar)

Tinned Cherries 1 small tin, destoned
Cream 400 g
Icing Sugar/Powdered Sugar 2 level tbsps

Method :
Pre heat the oven at 170 C. (Microwave Convection)
Grease an 8” diameter baking tin and dust it with flour.
Sieve together maida, cocoa powder, baking powder and soda bicarbonate (sieve 2-3 times for better aeration).
Soften Butter (do not melt). Add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.
Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up.
Pour the batter into the baking tin (8” diameter) and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean.
Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting horizontally into 2.
Drain the cherries syrup. Soak both cakes halves with 5-6 tablespoons of cherry syrup.
Whip cream and sugar over a bowl of ice and cold water till light and fluffy.
Sandwich the two layers of cake with 3-4 tablespoons of whipped cream and half of the chopped cherries.
Cover the top and sides with rest of the whipped cream.
Sprinkle generously with grated chocolate and top with cherries.
Chill and serve.