A Easy try For Cakes

VANILLA CAKE RECIPE (BASIC CAKE)

 Vanilla cake with full icing of cream and fruits

Ingredients

Maida - 200g
Amulya powder - 2 packets(small)
Cooking butter - 200g
Powdererd sugar - 2 cups
Baking powder - 1/2 tsp
Soda - 1/2 tbsp
Vanilla essence - 1 tbsp
 Milk - 1 cup
Curd - 1 cup

Method

1.Take out 1 tbsp of cooking butter and keep aside, also take out 1 tbsp of maida from the over all maida........these will be later used for greasing  the cake tray.
2.Sift maida (flour) ,baking powder,soda.
3.Mix butter,sugar,amulya powder,curd,vanilla essence and the above mixture together.
4.Then to the above mix milk to make a less thick batter which should be easy to pour and mix this properly for there should be no lumps.
5.Use a churner(beater) to throughly blend the cake batter.
6.Grease the cake plate with the butter and then spread the maida(flour) evenly,
  pour it into this and place into the oven or a hot cooker(BATIYA COOKER)
   for 50 mins.
7.Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
(if not yet done then keep cooking and check after 10 mins).
8.Icing can be done as above or just eat it is.........enjoy  :)

Tropical Fruit Ghevar Cake recipe

Ingredients:
235 ml: Vanaspati Ghee
1 kg: Ice cubes
2 kg: Maida
1 litre: Amul Milk
3 litres: Water (room temperature)
2 large cans: Fortune Refined Oil
3 tbsp: Honey
500 ml: Red Wine
2 boxes: Fresh Figs
500 gm: Custard cream
1 kg: Whipped cream
2 nos. Muskmelons
100 ml: Liquid Glucose
250 gm: Amul Dark Cooking Chocolate (chopped)
2 boxes: Strawberries
1 bunch: Fennel leaves


Method:
1. Spoon vanaspati into a paraat, place on gas and melt it.
2. Remove from flame and add 5-6 ice cubes and start creaming the mixture with the palm of your hand. Gradually use all the ice in creaming till the mixture becomes a soft ball.
3. Now Sieve in maida, and gradually add milk and water alternatively. Keep whisking the mixture till a batter of pouring consistency is achieved.
4. Heat 1 can of oil in a jalebi kadhai (on a high pressure burner).
5. When oil is hot, place the largest ring mould in the centre of the kadhai and pour the batter in a thin even stream in the centre of the mould. The batter will spread to the edges and the oil will foam.
6. Once the foam subsides, pour a second batch of batter over the first one. Control the temperature of the oil by adjusting flame at regular intervals.
7. Once the ghevar sets, gently remove the ring mould and check the colour and texture. It should be golden brown and firm.
8. If done, remove the ghevar slowly and carefully using the large perforated spoon. Drain on brown paper and keep aside to cool.
9. Repeat the process with medium and small ring moulds.
10. While ghevars are cooling, combine honey and red wine in a frying pan, heat and reduce till slightly thick. Cut figs into quarters lengthwise and lightly stew in the wine. Remove, drain and keep aside. Reserve the poaching liquid and refrigerate to chill
11. Mix custard cream with 1 cup whipped cream and keep aside.
12. Scoop melon balls using scooper and keep aside.
13. Heat liquid glucose with 2 tbsp water and mix to form a glaze, keep it aside .
14. Melt the chocolate using a double boiler. Dip half the strawberries in the chocolate and leave aside to set. Break off tiny sprigs of fennel and keep aside.
15. When ghevars have cooled, carefully place each one on it’s corresponding cake stand base.
16. Using the bamboo skewer, gently and carefully score out a hole in the centre of each ghevar.
17. Fill whipped cream into a piping bag and pipe out all over the largest ghevar. Arrange poached figs over it and drizzle each piece with some chilled poaching liquid.
18. Fill custard-whipped cream mixture into a piping bag and pipe out all over the medium ghevar. Arrange melon balls on it. Brush each melon ball with prepared glaze.
19. Pipe out whipped cream over the smallest ghevar and alternately placed chocolate-covered and plain strawberries. Brush plain strawberries with glaze.
20. Garnish each ghevar with fennel sprigs.
21. Screw on medium base to the largest base and top with smallest base. Tropical Fruit Ghevar is ready to serve.

Cakes Veg

Rasgulla Cake recipe

Ingredients:


2 cups: Refined flour
1 tsp: Baking powder
¾ tbsp: Soda bicarb
1 cup: Amul curd
A few drops of Vanilla essence
¾ cup: Milk
¾ cup: White butter
¾ cup: Caster sugar
6 tbsp: Cocoa powder
500 gm: Chhena
2 nos. Star anise
3 cups: Sugar
400 ml: Non-dairy cream
3 nos. Tangerines
3 nos. Sweet limes
1 nos. Butter paper

Method:

1. Preheat oven to 170*C. Grease a cake tin and line it with butter paper.
2. Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm.
3. Whisk the curd, caster sugar, butter and vanilla essence together till smooth and frothy.
4. Fold in the flour mixture alternating with milk. Mix quickly but gently to a smooth batter.
5. Pour into the cake tin and bake on the centre rack for 20 minutes.
6. Meanwhile in a saucepan mix 3 cups of sugar with ½ cup milk, 2 cups water and star anise. Place on flame and stir till sugar dissolves. Bring the mixture to a boil.
7. While the sugar syrup is cooking, grate/crumble the chhena, mix in 1 tsp flour and knead till very smooth and light. Shape into small balls.
8. Check the cake. Insert a skewer or knife in the centre. If it comes out clean, remove cake from the oven and after a few seconds, demould it and leave to cool.
9. Check the sugar syrup. Clarify it by spooning off the grey layer. If syrup has come to a boil, gently add the chhena balls and poach them till done. To test whether rasgullas are cooked, drop one in a deep bowl full of water. If it sinks to the bottom, the rasgulla is cooked.
10. If rasgullas are done, remove and cool.
11. Whip the non-dairy cream till soft peak stage. Cut the cake into three horizontal layers. Cut rasgullas in half. Peel and cut tangerines and sweet limes into segments.
12. Arrange one layer of the cake on a presentation plate. Arrange the rasgullas and place one more layer on top.
13. Fill half the whipped cream into a piping bag with a large star nozzle. Cover the cake with the remaining cream. Arrange the tangerines and sweet limes as shown. Pipe stars onto the cake using the piping bag and chill till set.