Monday, May 4, 2015

Mango Yogurt Mousse Layer Cake

 


This light and refreshing cake is a perfect end to any lunch or dinner party. Two layers of sponge cake are filled with a delicious Mango Yogurt Mousse and fresh mangoes.  I used a recipe from Epicurious for the mousse and loved the outcome. The recipe calls for fresh mango puree and I would definitely recommend using the best mangoes you can find as it does affect the taste. I used a tin of mango pulp and this gave a slight after taste to the mousse. Next time I will use fresh Alphonso mangoes to make the puree. I used low fat yogurt in this recipe which I hung in a cheesecloth overnight to remove all the excess water.

Recipe Source - Mousse recipe from Epicurious

Ingredients

For the Cake
Two layers Vanilla Sponge Cake
2 Mangoes (Chopped)
1/2 Cup Unsalted Roasted Pistachios (Roughly Chopped)
Simple Syrup

For the Mousse
1 Tbsp Unflavoured Gelatin
1/4 Cup Cold Water
2 Cups Mango Puree (Made with fresh mangoes)
1/3 Cup Sugar
1 Tsp Vanilla Essence
1 Cup Thick Yogurt
1 Cup Heavy Whipping Cream

Make The Mousse

1. Pour the cold water in a small saucepan and sprinkle the gelatin over the water. Keep aside for two minutes and then place the saucepan over low heat to dissolve the gelatin.
2. Put the mango puree, sugar, vanilla and gelatin in a blender and blend well.
3. Place the yogurt in a big bowl and whisk to remove lumps. Add the blended mango mixture and whisk.
4. Beat the whipping cream to stiff peaks and fold in the mango yogurt mixture. Keep aside.
Do not wait too long to assemble the cake as the mousse will set and it will be difficult to layer it on the cake.
 
Assemble the Cake
 
1. Line the inside of a cake ring with a 6 inch wax paper collar. Place one layer of cake on a cake board and place the cake ring around the cake. Apply simple syrup all over the cake to make it moist.
2. Arrange the mango pieces all around the cake ring.
3. Fill the space between the mangoes with the mousse and cover them completely. Add a layer of chopped mangoes.
4. Add the next layer of cake, syrup and mousse. Using an offset spatula spread the mousse evenly to get a flat surface. This is important as the mousse will set in the fridge.
5. Cover lightly with plastic wrap and chill for 4-5 hours in the fridge or till the mousse is set.
6. Remove from fridge and gently loosen the cake ring. Remove the wax paper.
7. Sprinkle the crushed pistachios all over the top of the cake. Serve Chilled.

Happy Eating!!

Sunday, April 5, 2015

Orange Cake with Whipped Cream Frosting


Hello folks! Today I bring to you a light and refreshing orange cake filled with orange whipped cream. I got the recipe and decoration idea from Sweetapolita who has the most romantic and whimsical looking cakes.
 
While the original recipe has a whipped butter frosting I opted to go with stabilized whipped cream as I don't like butter based frostings. I also added a bit of orange tang to the filling as I wanted it to have a pronounced orange flavour.


Overall I was very pleased with the final outcome and would definitely make this cake again.

Recipe Source - Orange Cake and filling recipe given as is from Sweetapolita.

Ingredients

For the Orange Cake:
4 Whole Eggs (Room Temperature)
2 Egg Yolks (Room Temperature)
1 Cup (240 ml) Whole Milk (Room Temperature)
1/4 Cup Freshly Squeezed Orange Juice (Strained)
3 Cups (345 g) Cake Flour (Sifted)
2 Cups (400 g) Sugar
1 Tbsp plus 1 tsp (19 g) Baking Powder
1/2 teaspoon (4 g) Salt
3/4 Cup (170 g) Unsalted Butter (cold and cut into small even pieces)
Zest from 2 Medium Oranges
 
For the Orange Whipped Cream Filling:
2 Tbsp (30 ml) cold water
2 tsp (10 ml) Unflavoured Gelatin (such as Knox brand)
2 Cups (500 ml) Whipping Cream (35-37% fat), cold
1/4 Cup (30 g) Icing Sugar
1 tsp (5 ml) Vanilla Essence
Zest from 1 Medium Orange
4 Tbsp Orange Flavored Tang (you can use any tropical flavor)
Pinch of Salt
 
For The Stabilized Whipped Cream
2 Tbsp Unflavored Gelatin
4 Tbsp Cold Water
2 Cups Heavy Whipping Cream
1/2 Cup Icing Sugar
 
Make The Cake
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round and dust sides with flour.
  2. In a medium measuring cup with a spout, lightly break up the eggs and yolks. In a separate measuring cup, combine the orange juice and milk.
  3. In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder and salt. With the mixer set to low speed, add the cold butter one piece at a time, about 10 seconds apart. (You can keep half in the fridge while you add the first half of butter.) Continue mixing on low speed until all of the butter has been blended and there are no clumps. Mixture should have a fine crumbly, cornmeal-like texture.
  4. Gradually add the milk/orange juice mixture to these dry ingredients, and mix on medium speed for 4 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 1 minute, but no more. Gently fold in the zest.
  5. Divide batter evenly among the 3 prepared pans (use a kitchen scale to ensure 3 even layers--cakes should weight ~ 460 g each). Place two of the cake pans on a baking sheet and bake until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 23 minutes. Repeat with the final layer. Let the layers cool in the pans for 15 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
 
Make the Orange Whipped Cream Filling
  1. In a small stainless steel bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture until the gelatin has dissolved. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  2. In a chilled stainless steel mixer bowl with a chilled whisk attachment, beat the remaining whipping cream, icing/confectioners' sugar, vanilla and salt until it thickens just slightly and soft peaks begin to form, about 1 minute. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Fold in zest and tang powder. Keep covered and chilled until ready to use.
Make the Stabilized Whipped Cream
 
  1. Place the gelatin in a small saucepan and cover with cold water. Heat on low heat till the gelatine is completely dissolved. Keep aside to cool but make sure that it does not set.
  2. In the bowl of stand mixer place the whipping cream (chilled) and whip till soft peaks are formed. Add the cooled gelatin and whip till stiff.
Assemble the Cake
 
  1. Trim the tops of all three cake layers. Place one cake layer on a cake board and add 1/2 of the filling. Repeat with two more layers.
  2. Using the stabilized whipped cream crumb coat the cake and place in fridge to chill.
  3. Tint the remaining whipped cream into colours of your choice and frost the cake completely. For the pastel swirl technique and video please check this post on Sweetapolita.
Happy Eating !!
 

Thursday, December 26, 2013

Peanut Butter Oatmeal Chocolate Chip Cookies


This year Latif and I had decided that we would not celebrate our birthdays anymore and there would be no cake cutting or decorations. I had agreed to this without thinking much but when my birthday rolled around (mine comes first in November) I started having cake withdrawal symptoms and promptly announced that no cake birthdays suck.


Latif celebrates his birthday in December and I could not bear the thought of not making him a cake so I decided to make his all-time favorite Pineapple Upside Down. As I was assembling the ingredients I realized I didn’t have any pineapple at home. With a sad face I started keeping everything back inside when I spotted a packet of mini chocolate chips in the cupboard. What better way to cheer yourself up than making home made cookies!

I am a big fan of these cookies as chocolate, peanut butter and oatmeal are my idea of cookie heaven. I quickly mixed up a batch and baked them, all thoughts of a birthday cake forgotten.

Recipe Source - Given as is from Brown Eyed Baker

Ingredients

1 Cup All Purpose Flour
1 Tsp Baking Soda
1/4 Tsp Salt
113 Grams / 1 stick / 1/2 Cup Unsalted  Butter (At room temperature)
1/2 Cup Creamy Peanut Butter
1/2 Cup Granulated Sugar
1/3 Cup Light Brown Sugar
1/2 Tsp Vanilla Extract (I used vanilla essence)
1 Egg
1/2 Cup Rolled Oats (I used quick cooking)
1 Cup Semi Sweet Chocolate Chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Happy Eating!!

Tuesday, December 3, 2013

The Best Chocolate Cake Ever


I think it’s high time that I dedicate a post to my favorite chocolate cake. Sure the cake has been featured a number of times on the blog but it has always been overlooked by some frosting or flavor. Today it’s all about the cake and what a cake it is.
 


This is my go to recipe for any occasion when I need a quick cake as all the ingredients are always there in my pantry. It doesn’t even require butter and uses regular canola or sunflower oil. It is chocolatey, moist, rich and everything I want in my chocolate cake. It stands well to frosting and tastes yum plain as well. I have given this recipe to so many of my family and friends and all of them have reported excellent results. Many people call this Hershey’s black magic cake but I found the recipe on the food network. The coffee in the batter enhances the chocolate flavor and you will not taste the coffee at all. I have made this recipe in all shapes and sizes (including cupcakes) and it always turns out well.

Recipe Source – Food Network

Ingredients – Yields two 8 inch round cakes/one 13x9 rectangle/two 8 inch squares/12 Cupcakes.
1 3/4 Cups All-Purpose Flour, Plus More for Pans
2 Cups Sugar
3/4 Cups Good Cocoa Powder
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1 Cup Buttermilk, shaken (I use 1 Tbsp lemon juice + enough milk to make 1 cup)
1/2 Cup Vegetable Oil
3 Large Eggs (at room temperature)
1 Tsp Vanilla Essence
1 Cup Boiling Water
1 Tsp Instant Coffee or Espresso Granules

1. Preheat oven to 350⁰ F / 175⁰ C. Grease and line two 8 inch round cake tins (or one 13X9 inch rectangle) with parchment (baking) paper.
2. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Use a whisk to stir everything well.
3. Place the buttermilk in a medium bowl and add the oil, eggs and vanilla essence. Whisk well till all the ingredients are incorporated.
4. Slowly add the buttermilk mixture to the flour mix. Stir well to ensure there are no lumps.
5. Dissolve the coffee in the hot water and add to the batter and stir just to combine.
6. Pour the batter in the two pans and bake on the middle rack till a skewer inserted in the middle comes out clean, about 30-35 minutes.
7. Cool the cakes in the pan on a wire rack for 15 minutes then invert to remove. Cool completely before frosting or eat as you like!

Happy Eating!!

Thursday, November 21, 2013

Spongebob Cake


I made this cake for Latifs nephew who is a big fan of SpongeBob. I got the idea and how to from the internet and the one below is super easy where you bake a standard 13X9 rectangle cake and use the whole cake to draw your spongebob on. There is no carving and no difficult icing. Just a few simple steps and you have a cute little cake. All the kids went crazy over it and I was so happy to finally tackle a character cake.

You will need a lot of colors for icing so it is ideal to make a standard buttercream in white and then proceed to color it up. I decided to make a pineapple cream cheese frosting which I tinted yellow and used whipped cream for the remaining colors. I will go with plain frosting next time as it’s easier to apply and doesn’t melt when kept out!!

Supplies

1 13X9 inch rectangle cake (any flavor)
1 Batch White Buttercream - Divided (about 4 Cups - enough to crumb coat and frost an entire cake) Food colors – Yellow, Blue, Red, Pink, Black and Green.
1 Cup Chocolate Frosting (For the pants)
1 Cup Piping Gel (Divided)
2 Cadbury buttons for the eyes


1. Use the white buttercream to apply a thin crumb coat to the entire cake and refrigerate till set.
2. Take Two cups white buttercream in a bowl and tint it yellow. Remove cake from fridge and frost a little more than half the cake with yellow. Don’t worry about keeping the edges straight as it will be covered by the next layer.
3. Place 1 cup of the white buttercream in a piping bag and add a two inch wide strip directly below the yellow section.
4. Frost the remaining body with the chocolate frosting.
5. Take ½ Cup piping gel and tint it black. Alternately you can use buttercream if you don’t get the gel. 6. Place the piping gel in a piping bag fitted with a size 1 round tip. Start drawing the features of spongebob as shown in the picture. Start with two concentric circles for his eyes and eyelashes; then the nose and the mouth, teeth and tongue. Draw two inverted triangles for his collar and make his tie. I am a little challenged in the drawing department so I cut templates for his eyes and mouth and used them as a guide to draw the lines.
7. Tint 1 Cup buttercream red and use it to fill in the tie. (I didn’t have any white frosting left so I colored some sugar red and used that to fill the tie.)
8. Take the leftover red cream and add some chocolate frosting to it to make it maroon. Fill his mouth with this.
9. Tint the remaining piping gel blue (an aqua blue shade) and pipe it in his iris. Place the Cadbury buttons in the middle of the iris.
10. Take the piping bag with the white cream and change the tip to a size 3 round and fill his eyes and teeth.
11. You can also take some light green icing and make small circles around him as in the picture. I was not sure about it and so left it out.
12. You can give the whole cake a border to give it a finished look or leave it as is. I arranged a few MnM’s on the border.
13. Place the cake on a cake board and your SpongeBob is ready!

Happy Eating!

Friday, November 15, 2013

Oreo and Chocolate Pudding Trifle


If you have any Oreo loving friends and family, make this super easy trifle for them and watch them sigh with pure pleasure. A layer of crushed oreos is topped with chocolate pudding and another layer of whipped cream and cream cheese. Since everything comes from a box this recipe is good to have in your arsenal when you are doing a lot of cooking and dessert is the last thing on your mind. You can scale the quantity as you like to make as much or as little pudding you think you can eat. Or if you want the dessert to be your showstopper you can make everything from scratch (yes, the Oreos also). This trifle fed a lot of people and there was plenty leftover too.

Recipe

Ingredients

2 Boxes of Instant Chocolate Pudding Or Cookies n Cream flavor
4 Cups Cold Milk
2 Cups Heavy Whipping Cream
One 300 Gms Pack of Cream Cheese
½ Cup Powdered Sugar
1 Box Oreos (the big box approx 3lb 4.5 oz)

1. Place the heavy whipping cream in the bowl of a mixer and whip till you get stiff peaks. Using a spatula fold in the cream cheese and powdered sugar till mixed well. Place the cream mixture in the fridge.
2. Prepare the pudding according to package directions and place in fridge.
3. Arrange oreos along the circumference of the trifle bowl. I dipped them on one side in milk and this helped them stick to the glass. Break a few oreos in four pieces each. Place all the pieces on the bottom of the bowl and continue till they reach the height of the oreos on the side.
4. Remove the pudding and cream mixture from the fridge. Pour half the pudding mix on the oreos and smoothen with a spatula.
5. Pour half the cream mixture on the pudding layer and smoothen.
6. Repeat all the layers. Decorate as desired.
7. Cover with plastic wrap and place in the fridge for 2-3 hours atleast for the oreos to soften.
8. Serve chilled and enjoy!

Happy Eating!

Saturday, August 31, 2013

Makai and Aloo Tikkies - Corn and Potato Patties


Here is another simple recipe which is packed full of fresh flavors. Corn kernels are mixed with peas and potato to give a quick sweet and savory snack.

Recipe Source - Original Recipe from Everybunny Loves Food

Ingredients

1 Cup Corn Kernels - (Boiled)
1 Cup Peas - (Boiled)
1 Medium Potato - Boiled and Mashed
2 Green Chillies - Finely Chopped
1 Tsp Chat Masala
4 Sprigs Coriander Leaves - Finely Chopped
Oil For Frying
Salt To Taste

1. Combine all the ingredients in a big bowl and mix well.
2. Taste and adjust seasonings accordingly.
3. Form into small flat tikkies and shallow fry.
Serve hot with ketchup and green chutney.

Happy Eating!!