Fiddle de RE RE RE

EGGLESS CAKES
Chocolate Sponge cake:

Ingredients:
• 200 gms maida
• 30 gms cocoa powder
• 30 gms pwd sugar
• 100 ml milk
• 100 gm butter
• 1 tin condensed milk
• 1tsp vanilla essence-pwd
• 1 tsp heaped baking powder
• ½ tsp baking soda
• ½ tsp heaped gel
• 2 tsp liquid caramel
• 2 tsp glycerine

Note: - for vanilla(white) sponge cake, use 230 gms maida. omit cocoa pwd and caramel.

METHOD:-

1. Preheat oven at 240 C
2. sieve maida,cocoa,baking pwd, baking soda well
3. grease and line the baking tin
4. in a big bowl, soften butter with the egg beater
5. add the powdered sugar and keep beating till well blended
6. add gel, condensed milk,beat continuously for 7-8 minutes
7. add milk, beat at speed 1.
8. add glycerine, caramel syrup, vanilla essence.
9. add maida(step 2) ,beat for 5 minutes at highest speed
10. pour the batter in prepared tin n tap.
11. bake at 180 C for 40 minutes.
12. remove the cake,cool completely.
13. slice into 2 parts.
14. place 1 part of the cake on the board and sok with sugar syrup.
DUTCH TRUFFLE CAKE:-

15. Spread it with truffle sauce n place the other part of cake on the top.
16. soak the top well.
17. now, spread the truffle sauce completely, covering the entire cake.
18. decorate with fresh cream roses, sprinkle over silver balls,curled silver ribbons over the cake.

• Chocolate truffle sauce

175 gms dark chocolate- (selbourne)
100 ml fresh cream

method- chop chocolate in a big bowl, heat it over a double boiler, add cream little by little,stir well till pouring consistency.

• Sugar syrup for soaking

1 cup water
4 tbsp sugar

method- add sugar to the water, heat till sugar has dissolved.cool n use.


PINEAPPLE FRESH CREAM CAKE

Bake a vanilla sponge cake ,following first 14 steps on previous page.

Ingredients

1 pineapple- stewed
200 ml whip cream- Rich’s

method

15. whip up the cream n spread it over cake.
16. spread some chopped pinneaple over it.
17. spread some more cream on top of it.
18. now soak the other part of the cake with syrup. Place it over the first part n soak th top again.
19. with the palate knife, cover the entire cake with the whipped cream.
20. decorate the border of the cake with leaf nozzle and pipe designs with star nozzle.
21. use pineapple slices, leaves, glazed cherries for decoration.


Variations---

3. Mixed fruit cake- use a can of mixed fruit n use the syrup for soaking.

4. Strawberry- strawberry crush for soaking and fresh strawberries

5. Kiwi-

6. Peach-

7. Mango- use frooti for soaking

8. Litchi-

9.BLACK FOREST CAKE- take a chocolate sponge cake and slice it in two. Soak one part with sugar syrup and spread th fresh whipped cream over it.deseed the cherries n place it over the cream.sprinkle some grated chocolate over it and place the second part of the cake on it.decorate the cae with cream n grated chocolate.

10 . fruit n nut cake- add raisins, hazel nuts, chopped cahew nuts,chopped walnuts in the sponge cake batter before pouring it in the baking tin and after the last step of preparing the batter. Prepare your own icing (any of the above) ,soak the cake and serve.