Chocolate Chip Tarts
Ingredients for Base
Butter 5 ounces
Icing sugar 2 ounce
Flour 8 ounces
Egg yolk 1
Vanilla essence ½ tsp
Ingredients for Filling
Milk 1 ½ cup
Cocoa powder 1 tbsp heaped
Nuttela spread 4 tbsp
Corn flour 2 tbsp heaped
Caster sugar 4 tbsp
White chocolate chips 1 cup
Method for Base
Mix together 8 ounces flour, 2 ounce sugar, 5 ounce butter, 1 egg yolk, ½ tsp vanilla essence and knead with chilled water as required to form into a dough, cover and chill for 10 minutes, roll out the dough and line a 8 inch pie plate, prick base and bake in a pre heated oven on 200 degree for 20 minutes. Remove and cool.
Method for Filling
Mix together 2 tbsp corn flour, 1 tbsp cocoa powder, 4 tbsp sugar with 3 tbsp milk stir in the remaining milk pour into sauce pan and cook gently on low heat stirring until thick. Cool slightly add in 4 tbsp Nuttela spread, fold in 1 cup chocolate chips, mix well and pour onto the baked crust. Scatter 2 tbsp chocolate chips on top. Cool and serve.
Thursday, 20 December 2012
Check Cake
Check Cake
Ingredients
Butter 12 ounces
Caster sugar 12 ounces
Flour 12 ounces
Eggs 6 separated
Vanilla essence 2 tsp
Baking powder 3 tsp
Cocoa powder 3 tbsp
Milk 4 tbsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Crushed nuts or crushed biscuits as required
Method
Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well, add in 2 tsp essence, beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder, fold in the butter and egg mixture, also add in the 4 tbsp milk. Make paste with 3 tbsp cocoa powder, 2 tbsp milk and 2 tsp caster sugar, divide cake batter into two, add dissolved cocoa mixture in one and add few drops of yellow color in other mixture. Grease 3 sandwich tins well. In two tins first arrange yellow batter all around on circle, then coco batter, lastly yellow batter. Arrange the third pan with cocoa batter first then yellow batter then again chocolate, bake in a pre heated oven of 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.
To Assemble
On a cake plate, put the yellow batter cake first, apply with strawberry jam, sandwich the cocoa cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. Also decorate the top in check design.
Method for Butter Icing
Beat 6 ounces butter, gradually adding 12 ounces icing sugar, beat till creamy, when thick use as required.
Ingredients
Butter 12 ounces
Caster sugar 12 ounces
Flour 12 ounces
Eggs 6 separated
Vanilla essence 2 tsp
Baking powder 3 tsp
Cocoa powder 3 tbsp
Milk 4 tbsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Crushed nuts or crushed biscuits as required
Method
Beat 12 ounces butter and 12 ounces sugar till light and creamy. Add in 1 egg yolk at a time and continue to beat well, add in 2 tsp essence, beat 6 eggs white stiff, fold in the mixture, sieve together 12 ounces flour and 3 tsp baking powder, fold in the butter and egg mixture, also add in the 4 tbsp milk. Make paste with 3 tbsp cocoa powder, 2 tbsp milk and 2 tsp caster sugar, divide cake batter into two, add dissolved cocoa mixture in one and add few drops of yellow color in other mixture. Grease 3 sandwich tins well. In two tins first arrange yellow batter all around on circle, then coco batter, lastly yellow batter. Arrange the third pan with cocoa batter first then yellow batter then again chocolate, bake in a pre heated oven of 180 degree C for 35 minutes. Remove cake on wire rack. Cool completely.
To Assemble
On a cake plate, put the yellow batter cake first, apply with strawberry jam, sandwich the cocoa cake on it, apply jam on it and sandwich the yellow cake on top. Apply the prepared icing on top and sides of the cake. Decorate the sides with crushed biscuits. Also decorate the top in check design.
Method for Butter Icing
Beat 6 ounces butter, gradually adding 12 ounces icing sugar, beat till creamy, when thick use as required.
Baked German Cheese Cake
Baked German Cheese Cake
Ingredients for Pastry
Butter 50 gm
Flour 100 gm
Sugar 150 gm
Water as required
Salt a pinch
Ingredients for filling
Eggs 2
Almond ground 25 gm
Butter 75 gm
Castor sugar 75 gm
Curd cheese 250 gm
Lemon juice 1 tsp
Lemon rind 1 tsp
Method
In a bowl mix together 50 gm Butter, 100 gm Flour, 150 gm Sugar, a pinch of Salt and knead to dough with Water as required. Roll and put in a greased mold.
Method for filling
Beat together 2 Eggs, 75 gm Butter, 75 gm Castor sugar, 250 gm Curd cheese, 1 tsp Lemon juice and 1 tsp Lemon rind. Fold in 25 gm ground Almond. Lastly bake it in preheated oven of 150 degrees for 30 minutes. German cheese cake is ready to serve.
Ingredients for Pastry
Butter 50 gm
Flour 100 gm
Sugar 150 gm
Water as required
Salt a pinch
Ingredients for filling
Eggs 2
Almond ground 25 gm
Butter 75 gm
Castor sugar 75 gm
Curd cheese 250 gm
Lemon juice 1 tsp
Lemon rind 1 tsp
Method
In a bowl mix together 50 gm Butter, 100 gm Flour, 150 gm Sugar, a pinch of Salt and knead to dough with Water as required. Roll and put in a greased mold.
Method for filling
Beat together 2 Eggs, 75 gm Butter, 75 gm Castor sugar, 250 gm Curd cheese, 1 tsp Lemon juice and 1 tsp Lemon rind. Fold in 25 gm ground Almond. Lastly bake it in preheated oven of 150 degrees for 30 minutes. German cheese cake is ready to serve.
Sweet Heart Cake
Sweet Heart Cake
Ingredients for Sponge
Egg whites 6
Flour 300 gm
Sugar 300 gm
Vanilla essences 1 tsp
Ingredients for Filling
Dairy cream ½ kg
Sugar syrup 1 cup
Castor sugar ½ cup
Red color 2 drops
Cherries to garnish
Method
Beat 6 egg whites one at a time with 300 gm castor sugar till it turn into fluffy mixture. Add 1 tsp vanilla essence and fold in 300 gm flour. Pour this mixture in a greased heart shape mold and bake in a pre heated oven at 200 C for 25 minutes. Now take the sponge out of the oven and leave it to cool. Beat ½ kg dairy cream with ½ cup castor sugar till it thickens and become s fluffy . Add 2 drops of red color and mix well. Cut sponge into two pieces, spread 1 cup sugar syrup on one part, top with other part, spread the cream on top and sides. Now put the remaining cream in a piping bag to decorate the cake. Garnish with cherries and serve.
Ingredients for Sponge
Egg whites 6
Flour 300 gm
Sugar 300 gm
Vanilla essences 1 tsp
Ingredients for Filling
Dairy cream ½ kg
Sugar syrup 1 cup
Castor sugar ½ cup
Red color 2 drops
Cherries to garnish
Method
Beat 6 egg whites one at a time with 300 gm castor sugar till it turn into fluffy mixture. Add 1 tsp vanilla essence and fold in 300 gm flour. Pour this mixture in a greased heart shape mold and bake in a pre heated oven at 200 C for 25 minutes. Now take the sponge out of the oven and leave it to cool. Beat ½ kg dairy cream with ½ cup castor sugar till it thickens and become s fluffy . Add 2 drops of red color and mix well. Cut sponge into two pieces, spread 1 cup sugar syrup on one part, top with other part, spread the cream on top and sides. Now put the remaining cream in a piping bag to decorate the cake. Garnish with cherries and serve.
Coffee Crunch Ice Cream rida
Coffee Crunch Ice Cream
Ingredients
Milk ½ liter
Cream ½ liter
Condensed milk 1 tin
Almond 100 gm
Sugar 1-1/2 cup
Custard powder 1 tbsp
Gelatin powder 1 tbsp
Coffee 2 tsp
Cocoa powder 2 tbsp
Method
In a pan boil ½ liter milk, add ½ cup sugar and cook till sugar dissolves. Now add 1 tbsp custard powder dissolved in ½ cup water. Stir till custard thicken, turn the flame off and leave it to cool. Dissolve 1 tbsp gelatin powder in ½ cup lukewarm water. In a bowl put together gelatin mixture, ½ liter cream, 1 tin condensed milk, 2 tbsp cocoa powder, 2 tsp coffee powder and prepared custard mixture, beat well with electric beater. Freeze for ½ hours. In a pan put 1 cup sugar and add 100 gm almond, cook till sugar melts, pour this mixture in a greased tray, leave it to cool till firm, now crush and spread prepared crunch on top of ice cream. Freeze for 1 hour and serve chilled.
Ingredients
Milk ½ liter
Cream ½ liter
Condensed milk 1 tin
Almond 100 gm
Sugar 1-1/2 cup
Custard powder 1 tbsp
Gelatin powder 1 tbsp
Coffee 2 tsp
Cocoa powder 2 tbsp
Method
In a pan boil ½ liter milk, add ½ cup sugar and cook till sugar dissolves. Now add 1 tbsp custard powder dissolved in ½ cup water. Stir till custard thicken, turn the flame off and leave it to cool. Dissolve 1 tbsp gelatin powder in ½ cup lukewarm water. In a bowl put together gelatin mixture, ½ liter cream, 1 tin condensed milk, 2 tbsp cocoa powder, 2 tsp coffee powder and prepared custard mixture, beat well with electric beater. Freeze for ½ hours. In a pan put 1 cup sugar and add 100 gm almond, cook till sugar melts, pour this mixture in a greased tray, leave it to cool till firm, now crush and spread prepared crunch on top of ice cream. Freeze for 1 hour and serve chilled.
Chocolate Chip Cookies Cake
Chocolate Chip Cookies Cake
Ingredients
Eggs 2
Chocolate chip 1 cup
Flour 2 cup
Brown sugar ½ cup
White sugar ½ cup
Butter 100 gm
Dairy Cream for garnish
Vanilla essence ½ tsp
Baking powder ½ tsp
Castor sugar 2 tbsp
Cocoa powder 2 tbsp
Method
Beat 100 gm and sugar. add in 2 cup Flour, 2 Eggs, 2 tbsp Cocoa powder, ½ tsp Vanilla essence and 1 cup Chocolate chip. Mix well and freeze for 30 minutes. Now pour this mixture in a greased tray, bake in pre heated oven of 180 degrees for 20 minutes. Beat dairy cream with 8 tbsp castor sugar. fill this cream in piping bag, garnish the cake and serve.
Ingredients
Eggs 2
Chocolate chip 1 cup
Flour 2 cup
Brown sugar ½ cup
White sugar ½ cup
Butter 100 gm
Dairy Cream for garnish
Vanilla essence ½ tsp
Baking powder ½ tsp
Castor sugar 2 tbsp
Cocoa powder 2 tbsp
Method
Beat 100 gm and sugar. add in 2 cup Flour, 2 Eggs, 2 tbsp Cocoa powder, ½ tsp Vanilla essence and 1 cup Chocolate chip. Mix well and freeze for 30 minutes. Now pour this mixture in a greased tray, bake in pre heated oven of 180 degrees for 20 minutes. Beat dairy cream with 8 tbsp castor sugar. fill this cream in piping bag, garnish the cake and serve.
Pine Apple ka Halwa by rida
Pine Apple ka Halwa
Ingredients
Pine Apple 1 tin
Edible Silver Foil 1
Sugar 1 cup
Desiccated Coconut 2 cup
Pistachio Chopped 50 gm
Butter 50 gm
Method
chop ½ cup pine apple pieces. Grind the remaining ½ cup pine apple with syrup. Now heat 50 gm butter in pan, add ground pine apple with 1 cup sugar. Cook over high flame till mixture thickens. Now add 2 cups desiccated coconut and cook for 5 minutes. Turn the flame off. Now add chopped pine apple and mix well. Put the mixture in a serving dish, garnish with chopped pistachio and edible silver foil.
Ingredients
Pine Apple 1 tin
Edible Silver Foil 1
Sugar 1 cup
Desiccated Coconut 2 cup
Pistachio Chopped 50 gm
Butter 50 gm
Method
chop ½ cup pine apple pieces. Grind the remaining ½ cup pine apple with syrup. Now heat 50 gm butter in pan, add ground pine apple with 1 cup sugar. Cook over high flame till mixture thickens. Now add 2 cups desiccated coconut and cook for 5 minutes. Turn the flame off. Now add chopped pine apple and mix well. Put the mixture in a serving dish, garnish with chopped pistachio and edible silver foil.
Subscribe to:
Comments (Atom)