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Tuesday, November 29, 2016

Honey Cake Or Russian Medovik

This is a cake I was waiting to make for a long time....I made this for my hubby's bday...all loved this...This a little time consuming cake but its worth..Its a 8 layer cake with 2 types of icing...The batter for this can made it two ways some make it as a batter some make it in a dough form...I'm posting the dough form recipe here.....It is always better to make this cake a day before to get the base soft and to infuse the sweetness of the creams into the base....I really enjoyed making this cake...
I too love the taste of this cake...I watched a lot of videos and read many recipes before trying this and I got a very good result....

Now to the recipe how I made this:

























Ingredients:

For the Base:

1c Sugar
1/3c Honey
4tbsp Butter
1/2tsp Baking soda
1/2tsp Vinegar
1/4tsp Salt
3 Large Eggs
3 1/2 c of All purpose flour

For Filling:

Cream 1:

1tin Condensed milk 
1c Butter

Cream 2:

2 sachets Dreamwhip powder
1pckt Philadelphia cream cheese
1/2c Cold milk
1tsp Vanilla essence

For Garnishing:

Cut of baked edges of base
1/4c Almonds


Method:

Preparing The Base:

1.In a bowl beat the eggs slightly and keep aside.
2.In another bowl put the sugar,honey,butter,salt,and vinegar and double boil this.
3.Slowly add the beaten egg and mix well till it becomes pale in color.
4.Remove from heat.
5.Seive the flour and baking soda and add this to the egg mixture and knead it to a soft dough,
6,First you will find it difficult to knead as it will be sticky.
7.Sprinkle few flour and knead and you will get a soft dough.
8.Now divide this into 8 equally sized balls.




 9. Now 2 baking trays with parchment paper.
10.Roll of the balls into not very thin 9 inch circles.
11.Palce a 8 inch plate over the rolled disc and just run a knife around to get a perfect round.
12.Dont remove the edges as after baking we need those to grind and garnish the cake.
13.Preheat the oven at 200 degree C for 10 mins.
14.Bake the rolled base at 180 degree C for 6 to 8 mins or till light brown.
15.I baked 4 bases at a time.
16.Peel it out from the baking paper and reserve the edges.
17.Cool it completely.



For Filling:

Cream 1:

1.We have to make the dulce de leche with the condensed milk.
2.Boil the tin with con.milk for 2 hrs or u can do it with pressure cooker method too.
3.Do this a day before because we need cooled dulce de leche(DDL).
4.Now beat the DDL and butter together to a smooth cream and keep in fridge.
5.This will not be a stiff cream.

Cream 2:

1.Beat the dream whip powder with cold milk and vanilla essence till stiff peaks.
2.Now add the cream cheese and beat well.
3.Keep this in fridge.

























Assembling The Cake:

1.Once the bases are cooled complete spread the creams alternatively on each layer.
2.On top of 1st base spread cream 1 top it with next base spread cream 2 over this and complete it like this.
3.Spread the DDL cream all over the cake.
4.Now grind the cut out baked edges and almonds to corse powder.
5.Cover the cake evenly all over with this powder.
6.Refrigerate it for 4 to 5 hrs or overnight.
7.Slice and enjoy the honey cake.... 

Monday, November 7, 2016

Coffee Macarons

Another macaron post....baking macarons are really a crazy thing for me....once start I will just stop after 5 or 6 batches of different flavours...Love to bake these lil cookies....I'm so excited to bake these cuties any time of the day especially midnight after all are slept....hehehe

Today posting coffee macarons...with 2 type filling dark chocolate ganache and white chocolate ganache...both tastes tooo good.

Now to the recipe..

























Ingredients:

For Shells:

70 grms Egg white Room temp
70 grms Almond powder
3grms Instant coffee powder
135grms Icing sugar
40grms Granulated sugar

For Filling:

50 grms Dark Chocolate
50 grms White Chocolate
75 grms Cream




Method:

For Shells:

1.Weigh the egg whites in a bowl  and keep it covered with a cling film at counter top for 24 hrs or in fridge for 4 to 5 days.
2.Before beating egg whites bring it to room temp.
3.Now weigh the almond powder,coffee powder  and icing sugar.
4.Grind this and sieve and keep aside.
5.Now in a stand mixer beat the egg whites along with granulated sugar till we get stiff peaks.
6.Now add the almond coffee and icing sugar powder to the egg whites.
7.Fold in carefully till we get a ribbon like texture.
8.This is very important not to under mix or over mix the macronage(macaron batter).
9.Line up a baking tray with baking paper.(ou can put a template paper down the baking paper and pipe the macs for perfect shape.After piping remove the template paper)
10.Now fill the macronage in a piping bag with a simple round tip.
11.Now pipe out small rounds on this tray.
12.Tap the tray on the counter few time to knock out the air bubbles.
13.If few big bubbles remain you can even poke it with toothpick carefully.
14.Now keep this for drying,it takes 30 mins to 1 hr according to the climate.
15.Once the shells are dry and not sticky you can bake it.
16.Preheat the oven at 150 degree C for 20 mins.
17.Bake this trays for 10 to 15 min or till done.
18.While touching the shells should be firm.
19.Off the oven and keep the tray at room temp for sometimes,then peel out the shells from the tray.


















































For Filling:

1.Now double boil or microwave the white chocolate and half of the cream in one bowl and dark chocolate and half of the cream in another bowl.
2.Keep in fridge for sometime.
3.Now pair the shells with same size.
4.Sandwich 2 shells with the filling .
5.Can be kept these in containers in fridge for using later.
6.Enjoy the coffee macs....




Thursday, November 3, 2016

Avocado Brownies

 This is a easy and almost healthy version of brownies...without butter and all purpose flour...Avocado acts like butter in this recipe....found many recipes for this...I made like this..

No one will say this is a brownie without butter...so moist so tasty it is...

























Ingredients:

1large Avocado
3large Eggs
1/2c Granulated sugar
1/2c Brown sugar
1c Mix of Oats,Dessicated coconut and Almond powder
3tbsp Cocoa powder
1/2tsp Baking powder
1tsp Vanilla essence
A pinch of salt
1/2c Chocolate chips


























Method:

1.Grind the oats ,dessicated coconut and almond powder together.
2.In a bowl beat eggs and sugars together sugar dissolves.
3.Mash the avocado and add to the egg mixture.
4.Add the mix of powder,cocoa powder,baking powder and salt to this batter.
5.Foldin well.




































6.Grease a square cake tin.
7.Pour the batter to the tin and top with chocolate chips,
8.Preheat the oven at 200 deg C for 10 mins.
9.Bake at 180 deg C for 30 to 35 mins or till done.
10.Cool it completely before cutting.

























11.Slice and enjoy the brownies...