Coffee Cake
Ingredients
Butter 8 ounces
Caster sugar 8 ounces
Flour 8 ounces
Eggs 4
Baking powder 2 tsp heaped
Vanilla essence 1 tsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Coffee 2 tsp
Water 2 tbsp
Method for Cake
Beat 8 ounce butter and 8 ounce sugar till light and creamy, add in 1 egg at a time and continue to beat well, add in 8 ounce sifted flour and 2 tsp baking powder in between 4 eggs, add 1 tsp vanilla essence, pour mixture into two well greased 8 inches sandwich pan, bake on 350 degree F for 40 minutes, remove on a cooling rack, cool and ice with butter icing.
Method for Icing
Beat 6 ounce butter and 12 ounce icing sugar till light and fluffy, add in 2 tsp coffee dissolved in 2 tbsp of water, continue to beat for 10 minutes, apply the prepared icing on 1 cake, top with second half of cake, apply icing evenly on sides and top.
Friday, 21 December 2012
Pineapple Cream Pastry
Pineapple Cream Pastry
Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.
Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.
Kesari Pera
Kesari Pera
Ingredients
Full cream powder milk 250 gm or 8 ounces
Butter 4 ounces
Evaporated milk 9 ounces
Caster sugar ¾ cup
Flour ½ cup
Green cardamom powder ¾ tsp
Saffron ½ tsp
Yogurt ¾ tbsp
Hot milk 2 tbsp
Method
Mix ½ tsp saffron in 2 tbsp hot milk. Mix 2ounces butter with 9 ounces evaporated milk, ¾ cup sugar, ¾ tsp cardamom powder and ¾ tbsp yogurt, beat slightly with a beater. In a pan melt the reaming 2 ounce of butter, fry ½ cup flour about 2 minutes till light golden in color, then add in the evaporated milk mixture and beat well on low heat, when mixture starts to bubble immediately add 250 gm full cream powder milk and keep stirring. Mix well and reduce heat. Cook till it becomes slightly golden like khoya color. Remove and add in ½ tsp saffron mixed with milk. Cool slightly for 2 minutes, make into round balls. Slightly flattened and press. Sprinkle crushed pistachio on it .
Ingredients
Full cream powder milk 250 gm or 8 ounces
Butter 4 ounces
Evaporated milk 9 ounces
Caster sugar ¾ cup
Flour ½ cup
Green cardamom powder ¾ tsp
Saffron ½ tsp
Yogurt ¾ tbsp
Hot milk 2 tbsp
Method
Mix ½ tsp saffron in 2 tbsp hot milk. Mix 2ounces butter with 9 ounces evaporated milk, ¾ cup sugar, ¾ tsp cardamom powder and ¾ tbsp yogurt, beat slightly with a beater. In a pan melt the reaming 2 ounce of butter, fry ½ cup flour about 2 minutes till light golden in color, then add in the evaporated milk mixture and beat well on low heat, when mixture starts to bubble immediately add 250 gm full cream powder milk and keep stirring. Mix well and reduce heat. Cook till it becomes slightly golden like khoya color. Remove and add in ½ tsp saffron mixed with milk. Cool slightly for 2 minutes, make into round balls. Slightly flattened and press. Sprinkle crushed pistachio on it .
Thursday, 20 December 2012
Chocolate Chip Tarts
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.
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.
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.
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