Gayathri’s Cook Spot Turns Ten!
I am so happy to share that this blog is ten years old. I started this as an online recipe book where I can store my mom’s recipe to leave for my daughter. But then it took a different route and became a life changer. Through many ups and downs, we stuck together and I must say, this is one amazing journey so far. I got friends for life through my blog as well as amazing students who share their journey with me every single day. I am grateful that you guys have encouraged me throughout my journey and without you, I could never have done this. So, thank you so much from the bottom of my heart!
What is celebration without a cake or dessert? I have been planning to do a monogram cake for a long time and finally I got a chance to do it. Monogram cakes are not cakes, but pastries, with a crisp short crust pastry base and filled with light cream. The cream can be any kind, like butter cream/ whipped cream. Being a fusion dessert lover and an ardent fan of rasmalai. I made this cake in rasmalai flavour. It would be better if I call it a cream tart than a cake, but everyone calls it a cake and I don’t want to confuse them.
The short crust pastry is very buttery and flaky and the light chocolate cream compliments it well. A word of advice, make the pastry on the day of celebration because the pastry base gets soggy because of the cream and the next day, it won’t be that crisp. So better to make the base and everything else in advance and do the cream and assembling on the day of celebration. That way, it stays nice and crisp and fresh. Mostly cream tarts are topped with fresh colourful fruits, macrons and fresh flowers, but I chose to go the Indian way, with rasmalai and pistachios and rose buds. Priya Sri gifted those beautiful dry rose buds and I have been thinking of a way to use them and the occasion was just right. The rose buds adds an amazing beauty to the dessert. What do you say?
For The Short Crust Pastry:
Butter – 150 gm
Powdered Sugar – 100 gm
Cardamom Powder – 1 tsp
Maida / All Purpose Flour – 250 gm
Almond Meal – 75 gm
Milk – 25-30 gm
For The Chocolate Cream:
White Chocolate – 500 gm
Low Fat Cream – 300 ml
Whipping Cream – 150 ml
Yellow Food Colour
Rose buds / Petals
For The Short Crust Base:
Cream together butter, sugar and cardamom powder.
Add almond meal, maida and mix together.
Add milk to bring it together as a crumbly dough.
Divide into two and wrap in cling film and refrigerate for an hour.
Draw the number or alphabet on a paper, cut it out and make stencil.
Roll the dough into an evenly thick rectangle on a parchment paper. Cover the dough with cling film for easy rolling.
Keep the stencil on top and cut the number or alphabet. Remove the trimmed dough and refrigerate the cut out for 15-30 minute or until firm.
Preheat oven to 180C.
Remove the cut out from fridge, make indentations using a fork and bake for 20-25 minutes or until golden.
The base will be slightly soft when coming out of oven but will crisp up once cool.
Make the other batch, let them cool completely.
For The Cream:
Chop chocolate and transfer to a bowl.
Add hot low fat cream to it and mix well until chocolate melts.
Add in food colour and rose essence and mix well.
Cover and set aside for four to five hours.
Add whipping cream to the chocolate mix and with the help of a beater, beat it for fourr to five minutes until it forms stiff peaks.
Transfer the cream to piping bags and set aside.
Take round nozzle in another piping bag, and place the cream filled piping bag inside after cutting off the tip. This will be easier to change the piping bags mess free.
Place the alphabets or numbers on the base board, pips out small rounds to fill the entire base.
Place the other number or alphabet on top and again fill it with the frosting using piping bag.
Top the whole pastry with rasmalai slices. chopped pistachios and rose petals or buds.