New Lessons – Peach Lemon Cake

Occasionally downcast days, breezy evenings, lots of jasmine flowers, endless amount of mangoes and tender coconuts, doesn’t my days sounds relaxing? It is such a pleasurable time in Coimbatore. I have just started my car driving lessons, traffic, clutch, break, gear and accelerator everything is new but still exciting. I wish there were automatic cars in India it would have been easy, but my master says its better to learn from manual car. Ladies who is already driving any interesting stories on driving lessons? Mine is yet to come as of now, i’m still working on gear and clutch.

This is totally a fruity cake topped with fresh mascarpone cream cheese, truly a winner. Girls in south India do we get mascarpone cream cheese here? or is there any alternatives, feedback please?  I’m back to business of cake baking, hopefully i will be regular here as well :))

Ingredients
Recipe adapted from here (Thank you Sue for the wonderful recipe)
100 ml Vegetable oil
3/4 cup Castor sugar
3 Eggs
1/2 tspn of Vanilla extract
3 tspn Lemon zest
2 tbspn Yogurt
1 Cup All purpose flour
1 tspn Baking powder
3 Peaches diced to small cubes
Procedure
Preheat the oven to 160 degree.
Butter, flour and line the bottoms of three 9cm round cake pan.
Combine flour and baking power, sifted.
In a separate bowl, beat sugar and egg yolk until creamy, next add in vegetable oil.
In another separate bowl beat in white egg to soft peaks.
To sugar, yolk and oil mixture add in lemon zest and yogurt.
Next very gently fold in  flour and egg whites alternatively to yolk mixture until well combined.
After well combined add in diced fruit to the cake batter.
Pour the cake batter to prepared cake pans and bake for about 20 – 25 mins till the toothpick inserted comes out clean.
Cool the cake to room temperature before creaming the cake.
Mascarpone Whipped Cream
250 gram Mascarpone cream cheese
300 ml Whipping cream
1tspn Vanilla extract
100 grams of sugar
Pulp of 2 Fresh Peaches
Few drops of peach food colour
Method
Combine sugar and cream and beat until single stiff peaks are formed. Very carefully whip the mascarpone cheese till they are smooth on low speed. Gently fold in mascarpone and fruit pulp into the cream till well smoothly combined.

Another method is combine cream cheese, whipping cream and  sugar beat on low till soft peaks are formed, be careful not to over beat them! 

Assembly

On a cake stand, first layer of the cake, spread good amount of cream cheese filling. Follow this for next two layers. Frost the last layer with remaining cream cheese filling and pipe cream as flowers uniformly. The cake is ready to serve!

Doll House – Zucchini chocolate cake

I finally started to go through my hard drive. These pictures are from summer 2010 (couldn’t skip though it is old) when I visited a friend’s baby girl’s first birthday party. A doll house was exclusively built for her, in their garden beside the lake. The doll house was extremely adorable, with little bed, dinning table, kitchen utensils, toys and chairs. Party was filled candies, chocolate, desserts and kids high on sugar. Those were the days when I was learning portraits, still learning, it is tough with kids, so it was a fun evening. The b’day girl was center of attraction, a social baby and she enjoyed her day completely. I had this cake at the party, I couldn’t come out without asking for the recipe simply because it was delicious, later I paid back her mum with party pictures. Today is writers block day for me, it took more than one hour to write this (in state of shock to see pic untouched from 2009). I tweaked this recipe to my own choice, but unfortunately didn’t note down the changes. So i’m giving you the original recipe, this makes a  large portion, coffee table at work saved me, feel free to half it or just go by this! Happy baking! 

                                       she wasn’t happy when so many were entering her territory

                                             She had great fun seeing what everyone gave her

Ingredients
(It is according to finnish conversion in a day or two will give the measurement in gram)
6 dl  wheat  flour
4 dl sugar
1.5 dl cocoa powder
2 dl oil
5 dl grated zucchini
2 teaspoons  baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla sugar
2 eggs
70 gram chopped walnuts
dash of cream

Preheat the oven to 175 C
Mix everything together, pour the mixture in a prepared large rectangular cake pan or any cake pan. Bake for 45 min till the knife inserted comes out clean. Could be served with whipped cream or vanilla sauce.

I need cheese – Passion fruit cheese cake

Its beautiful time here in my city, thought it is freezing cold (will be reaching – 30 C this week), no complaints,  i’m enjoying the scenic beauty with thin layer of ice on trees, which makes the place look gorgeous, just like star studded trees when few rays of sunlight falls on them. Wish I could take few pictures, but I don’t dare to do it, after one experience of burning my fingers. Anyways, as always winter time is always high calorie food for me. Bowl of soup I’m never happy, there should always be something to bite or cheesy that could make me feel warm.
We had a wonderful Asian fusion dinner party during weekend, yet again I was doing the dessert my fav! Sometime back I was in Porvoo a beautiful old city in Helsinki, my friend had passion fruit cheese cake, the cake looked extremely gorgeous that I some wanted to redo it at some point, couldn’t find any better day. Though that cake was baked version, I went for unbaked version. I didn’t intend this recipe for blog post, unexpectedly it turned out be fantastic that I dare to post with a bad picture. Passion fruit gives beautiful freshness and flavor I’m falling in love with it!  One year old baby couldn’t stop eating she was jumping on the table to eat more. Please ignore the pic and go head with it, butter, biscuit, cheese, cream, crunchy passion fruit seeds and winter…. with some margarita may be? …perfectly cozy!

Ingredients

180 gram digestive biscuit
50 gram butter
200 ml fresh cream (full fat)
400 gram cream cheese ( philadelphia cream cheese full fat)
100 gram sugar
4 passion fruit.
1 tspn of vanilla essence

For jelly glaze
100 ml water
1 tbspn sugar
Pulp of 1 passion fruit
1 1/2 tspn gelatin powder soaked in 1 tbpn of cold water

Method
Pulp 4 passion fruit and strain the juice out (give more pressure to strain all the juice).
Grind biscuit and butter together. Line the bottom of 18 cm cake pan  with butter biscuit crumbs, gently press them uniformly so that they are firm. Refrigerate it for about 30 mins.
In the mean time combine, sugar fresh cream and vanilla essence and beat them until stiff single peaks are formed. Next soften cream cheese in a separate bowl, very gently, better use hard mixer. If you over do them the cream cheese will become runny.
Now gently fold in fresh cream, cream cheese and passion fruit juice together until they are uniformly mixed.
Spoon the cream cheese mixture and spread evenly on the cake crust.
let the cake rest in the refrigerator

For gelatin glaze
In a heavy bottom pan, add water and sugar let them simmer on medium heat. Occasionally stir them till sugar dissolves, next add in passion fruit pulp and gelatin soaked in water. Bring it to simmer till the gelatin dissolves.
Let the glaze to cool in ice water bath till it becomes syrupy, them immediately pour it on top of the cake. Cover with fresh wrappers and refrigerate it. Serve the cake cold with warm tea or a cock tail!

Irregularities – Strawberry bavarian mousse/mirror cake

Final experiment running, data to be analysed, research articles to be massaged and finally a thesis should be generated. You heard me right? yes all these final stuffs has been keeping me occupied (no complaints, I’m happy with this phase) and also in such a state of mind that I kept adding sugar instead of salt to curry and was thinking huh this summer tomatoes are too sweet, hello excuse me in which world? Before I could realise the curry was almost a dessert! Wish to note down all these kinds of incidents, which makes me go fierce at that moment but it, would be a comic book for me in the future alas it will be a endless comic book! 
So lovely people kindly bear with me, you will see the regular irregularities of my presence in APL on the brighter side you are soon going to have some surprises stay tuned! 
This recipe is from my Japanese friend, Reiko, she made it as layer cake (green tea cake+ agar agar+ strawberry mousse) it was fantastic. I replicated only mousse part with thin eggless chocolate cake and strawberry jelly/mirror on top! The mousse is very special, not too sweet with tad bit of sourness, smooth and rich. If you all are wondering what is that leaf? I have no idea except for the fact it’s edible. The name was written in Finnish which obviously I forgot to note it down! Basically used them to bring some contrast. Enjoy the cake till the blogger part in me wakes up again :) 

Eggless Chocolate Cake
(I wouldn’t state it as world best eggless cake but it was just fine, it’s first time i tried eggless version, it was not too fluffy but soft and moist, served the purpose of being good base!) 
Ingredients 
50 ml milk (i used 1.5% fat)
100 gram sugar
120 gram melted butter 
150 gram all purpose flour
30 gram cocoa powder
1 1/2 tsp baking powder
Mix the dry ingredients first (flour + baking power + cocoa powder).
Melt butter, then add in sugar, then slowly mix flour and milk in steps till is uniformly mixed and required consistency is obtained. (If batter is too thick, adding milk in step of 10 ml till the required consistency is obtained). Pour the batter in greased 18 cm baking pan and bake in preheated oven at 180 C for about 30 to 40 minutes till tooth pick inserted comes out clean).
Let the cake cool aside, it definitely should be at room temperature; else it would melt the mousse. I let them cool over night. 
Bavarian Mousse
Ingredients
200 gram strawberries (room temperature) ( or 4 tbspn strawberry jam) 
60 gram sugar  
Lemon juice 1/2 tbspn
Water 50 ml
Gelatin 5 gram
Fresh cream 150 ml
Put strawberry + sugar+ lemon juice in blender and blend until smooth. Next filter the smoothie. Add gelatin in warm water in order for them to melt. Then sieve in gelatin into the smoothie, be quick and make sure your strawberry smoothie is at room temperature.
Next whip cream unil light and fluffy (single peaks are formed). Slowly incorporate cream to the strawberry smoothie and until it is uniformly mixed. Then place the bowl over the bowl of ice water, till the liquid gets viscous. 
Assembling  
Use a detachable cake pan and skillfully place cling foil to the inside sides of the cake pan.
Then place cooled chocolate cake and press with fingers so that cakes sits well to the bottom. As soon the mousse mixture gets viscous pour into the cake pan. Let it set in refrigerator for about 4 hrs. 
Once mousse sets next prepare the strawberry jelly or mirror part.
Strawberry juice
Strawberry 14 grams
100 ml water
50 gram sugar (add more if you want them sweet, try drinking the juice and check)
Blend together and filter the juice
For mirror
1/2 tsp lemon juice
1/2 tbspn water
3/4 tbspn gelatin powder
Few drop of red food color
In a small bowl pour lemon juice and water, sprinkle gelatin over the mixture and let it aside till soft. Next  pour strawberry juice in a sauce pan and bring to simmer and pour the juice to gelatin mixture. Stir till gelatin melts, next add food colour. then place the bowl over bowl of ice water till the liquid becomes syrupy, when its just beings to thicken pour it over the top of the cake and refrigerate until set. 
After the cake sets un-mold the cake pan, remove the cling foil and serve the cake cold!

Holiday’s on card – Coffee orange cake

My holidays are starting tomorrow one week in summer cottage then I’m flying to Norway Bergen for next couple of days, so folks will be off for next two weeks 😀 Nothing much to say other than “I’m super excited”. Packed, work, silly people, physics, research tightly and threw it in lake, time to relax and have fun….yay yay! Will come back with pic to share till then enjoy ur summer days all you lovely people!!

Made this cake for my friend’s birthday followed this recipe, substituted orange oil with orange extract though the author asked not to do so, that was one reason why my topping (streusel) sank down but still they were good, loved the orange flavours. Sorry guys couldn’t get to many of ur blogs shall get back soon after my holidays!