Here comes the next week of Blogging Marathon and I have chosen Easter treats as the theme. At first I was planning for some breads, but I couldn’t make them ahead and on the day of posting, I didn’t want to go for any complicated recipe. When I was browsing through recipes for easter desserts, they are mostly chocolates and I came up with one of my own. I put this together with all the ingredients from my pantry. You can go for any filling you like as this is so versatile.
Posts tagged MANGO
I never ever let an occasion which needs a cake skip by. Whenever I have to visit someone, I happily make a cake for them. This time, it is my sister whom I was visiting. She got married recently and had been back to Madurai. I made this for the newly weds. At first I had a flavourful cake planned but the meet got preponed and I had so little time to make the cake. I had two mangoes in my fruit basket, and the only cake that came to my mind was this Upside Down Cake. I have done upside down cakes with pineapple and pear and this is the first I am doing with mangoes. Every time I do upside down cake, I change the caramel recipe used. Once I just sprinkled brown sugar and butter in the pan before lining the pineapples. And once I made a caramel, which turned out thick.
The two months of my daughter’s summer vacation was spent mostly in our house and I had the tough task of finding her the snacks daily. I didn’t buy anything outside and tried to make all her snacks at home. As mango season was at its peak during holidays, I made so many dishes with mangoes. Popsicles and milkshakes were made in so many avatars. After making mango popsicle with milk and cream, here is one more made with curd. I first thought of making mango lassi but at the final moment went on preparing this popsicle as I know popsicle would be more inviting for my daughter than a glass of lassi.
This month’s Bread Baker’s challenge host Mireille, who blogs at The Schizo Chef, chose the theme stone fruits. Any stone fruit like mangoes, plums, peaches, apricots or nectarines can be used to make bread. In Madurai, as we get only mangoes during this season, I opted to use mangoes in bread. I read at Tutti Dolci about peach pull apart bread and used that idea to make this mango bread. I used the bread dough which I have used for Khaliat Al Nahal and used the sauce recipe from Tutti Dolci.
Mango season is at its peak now and I wanted to make all types of desserts when the mangoes are sweeter. This mango fresh cream cake has been in my mind for long. I wanted to take a video while doing it and so I kept postponing. Finally I made it three days back. For the cake, I used my best eggless vanilla cake recipe and for the cream, I used Rich’s non dairy whipping cream. If you get good quality high fat dairy whipping cream, then use it as nothing can beat the taste of dairy whipped cream.
Last week, Madurai was so hot, I felt like running away to Munnar. Wherever I went, I took the pedestal fan along with me as ceiling fan was not doing its work properly. Working in the kitchen was the toughest job of all. But I had guests during that time, so couldn’t stay away from kitchen. My nephew is one of my fan when it comes to cooking. He loves most of the dishes I create and so if he visits, I make sure to prepare varieties of bakes and desserts. There were some mangoes and to beat the heat, I made these extremely delicious mango creamsicle for the kids.
For this month’s Baking Partner’s Challenge, Reeni of Cinnamon Spice and Everything Nice selected a dessert with berries. The shorcake unlike the butter loaded ones is made with heavy cream. It was quite easy to make. The secret of getting a flaky short cake is the dough needs to be crumbly and not soft. You just need to pat together the dough and cut out the shapes. By doing this you get a flaky crispy shortcake. Usually chilled butter is used but for this heavy cream is used. I chilled it just like butter and used it to bring together the dough. I usually prepare any challenge recipe a week before but for the past two months, I have been preparing on the day of posting. So today at 4am I was making these short breads and while Sruti was getting ready for school, I was doing the photo shoot.
Ingredients:=&0=& Mixed Fruit Jam-1/2 cup Tutti Frutti-1/2 cup Sheet Cake-1 =&1=& All Purpose Flour/ Maida-1 1/4 cups Butter-1/2 cup Curd/ Yogurt-1/2 cup Milk-1/2 cup Baking Powder-1 tsp Baking Soda-1/2 tsp Vanilla Essence-1 tsp Granulated Sugar-3/4 cup =&2=& =&3=& 1. Mix together flour, baking powder and baking soda in a bowl. 2. In another bowl cream together butter and sugar. 3. Add curd and whisk until creamy. 4. Add milk and vanilla until they are completely incorporated. 5. Add the flour and mix with a wooden ladle until completely mixed. 6. Grease and dust a baking tray, pour the batter and bake in a preheated oven for 10-15 minutes or until a tooth pick inserted comes out clean. 7. Remove from oven, allow it to cool for five minutes. 8. Flip it on a wire rack and remove the tray. 9. Allow it to cool completely. =&4=& 1. Take a loose bottomed cake pan. Place the plate over the cake and cut out 3 circles from the cake. 2. Place the plate inside the tin and line the cake tin with cling wrap. 3. Place one cake circle at the bottom. 4. Apply a layer of any fruit jam on the cake. 5. Sprinkle tutti frutti. 6. Add a layer of ice cream on it. 7. Now repeat another cake and ice cream layer. 8. Finally place the third cake circle, coat it with jam. 9. Cover it completely with a cling wrap and place it in freezer. 10. Allow it to freeze for 4-5 hours. 11. Now remove the tin from the freezer, press the plate from the bottom to remove the cake slice from the tin. 12. Remove the cling wrap surrounding the cake slice. 13. Cut with a serrated knife and serve.
Cut the sheet cake into 3 circles using the loose bottomed cake tin’s plate.
Line the cake tin with cling wrap.