Layered Coffee & Cream Cake … a coffee cake that I can make even while sleep walking! That’s just how much coffee means to me, how simple I find this particular layered cake, and how much coffee is my first choice for dessert always! Yes, I do loads of chocolate too, quite a bit of vanilla bean, a truck load of seasonal fruit, nuts too. Yet COFFEE is my magic word, and spells happiness for me!
I’ve been doing a load of workshops for Food Hall India this year, and I love the engagement there. These are free to attend Masterclasses that last about an hour each. I demonstrate two recipes each time, mostly desserts, and mostly under 30 minutes each! It’s been a very fulfilling journey, and I’ve come to love these little workshops. There was a lot of talk at my last FoodHall workshop with many folk asking me about my favourite flavours. Also, if not fruit, then what? It didn’t take a moment for me to say coffee.
Then early one morning I got a few messages on Instagram asking for a workshop based around coffee desserts. With the Chemex brewing coffee, the house smelt like heaven {or an airport as the son says}, inspiration hit. Pretty soon I had a coffee sponge whisking away in the Kitchenaid stand mixer, a recipe that lives in my head. I keep playing around with it, this time a 2 egg sponge which turned out light as a feather. These layered cakes are quite fuss free. All they need is a good soaking with brewed coffee and some whipped brown sugar vanilla cream. And if you have a another 10 minutes, a lace collar always pretties things up!
And if you’d like to attend my workshop at Foodhall, the next one is in 2 days!
Layered Coffee & Cream Cake ... simple, satisfying and indulgent, guaranteed to please the ardent coffee lover! The cake is very low effort, yet tasted like a million bucks! Pretty it up with a lace collar and make it even more special!
Keyword baking, coffee, dessert, sweet
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 6servings
Ingredients
Coffee sponge
2eggs, room temperature
1/3cupgranulated sugar
1tbspcoffee powder
Pinch salt
1tspbaking powder
1/3cupall purpose flour
Whipped Brown Sugar Vanilla Cream {Filling/Topping}
350gwhipping cream
50-75gbrown sugaras per taste
1 /2vanilla bean, scraped
Lace collar
50gdark chocolate for collar
Chocolate shavings to top
Instructions
Coffee sponge
Preheat oven to 180C.
Whip eggs and sugar in stand mixer for 7-8 minutes on high speed until light and moussey.
Add coffee powder, salt, baking powder and vanilla extract and whisk on high for another minute.
While the batter is whisking, prepare the tin. Line the base and sides of a 6" round baking tin with parchment paper. Grease and flour it too.
Once the mixture is about double, gently sift in the flour in three lots, folding in gently in figure 8 movements. Take care not to release the beaten in air.
Gently turn batter into the prepared tin and even out. Bake for 25-30 minutes until well risen and light golden brown. The top should spring back when touched with fingertips, or do a toothpick test.
Sift some sugar over the top, and gently tun cake onto the cooling rack, and carefully peel off the parchment paper. Let the cake cool completely, then cut into two horizontal layers.
Whipped Brown Sugar Vanilla Cream {Filling/Topping}
Place all ingredients in a clean, chilled bowl and whip to stiff peaks.
Use about 2/3 to sandwich the layers, and roughly pile the rest on top, creating peaks with an offset spatula. Top with dark chocolate shavings
Lace Collar
Measure out a strip of parchment paper to go around the cake. Lay out flat.
Melt the chocolate over a double boiler or in the microwave and transfer to a piping bag. Pipe designs all over the border. If the weather is warm, place the strip in the fridge for 10-15 minutes. When just about to set, place snugly around the cake, pressing into place ever so gently.
Stand the cake in the fridge for about 30 minutes for the chocolate to harden, then gently peel off the parchment.
Nutty Rich Chocolate Cakes … rich, sweet, indulgent, flourless, gluten-free, refined sugar-free! For those who follow me & read my blog, you know how much I love doing chocolate desserts. Also individual small portions is something that appeals to me the most. The joy of baking, of taking pictures, of serving these petite little yummies is untold!I also love adding nuts to dessert. Other than adding a healthier angle to what you’re bringing to the table at the end of a meal, nuts add fabulous texture and taste. I think most of my experimenting works with chocolate. It’s the most rewarding, yet the behind the scenes often is more mess than meets the eye! And that’s part of the life of us home makers and bakers. I have a friend who runs cooking & baking classes from home. Once the day is done, she has dozens of kitchen towels etc headed for the washing machine, all in time for the next batch.I’m a little like that too as I bake practically everyday. Food stains are part and parcel of life in the kitchen, my biggest culprits being chocolate stains, followed only by berry, pomegranate, coffee and beet stains. Oh, did I forget turmeric/haldi and jamun? There you go! Get me started and my entire life in the kitchen ends up eventually gently whirring around clean up, or literally in the machine! Ok, just kidding, but I’m sure you get the drift. Talk about laundry goals!I get loads of queries via direct messages especially when I work with chocolate, tea or coffee. As you know, I do loads of baking and styling for that matter with chocolate and coffee, and while the final image might be very clean, those who know behind the scenes, know the mess these ingredients can cause.I also work a lot with tea brands and end up with loads of precious linen that is worse for use at the end of a shoot! While my final beauty images might look like life is a delicious breeze, I know that I need dependables that take care of the dirty work! For that, I use the ‘New & Improved Ariel‘ that removes tough stains in just one wash. How surprisingly good does that sound? Believe me, it’s true. Wearing a dirty apron or using stained linen is enough to drive me crazy.In an image, especially while styling for clients, even the smallest stain can be seen. In high key images or lighter frames, even more. For times like this the new Ariel has me covered. I absolutely love discovering products that work for me from brands I admire. I’m also a very very hands on person when it comes to doing my work. In the kitchen, I clear up the dishes and wash once I’m done. Once the kitchen is clean, I turn on the laundry. Nothing gives me more pleasure than seeing fresh, clean laundry air drying on the line. So therapeutic, so real. It also really connects to my audience who connect with me at a very real level. I love it when I hear of people I admire who assist in everyday household chores like grocery, dishes, laundry.I also really love the conversations that follow when I share a new product, a new recipe or a new idea! I am a firm believer of one thing. Share the goodness! And that leads me to this recipe for Nutty Rich Chocolate Cakes. After so much behind the scene mess which is always there, backbreaking at times, here’s what I was baking up.So these Nutty Rich Chocolate Cakes are petite chocolate nut bundts that are flourless, so basically gluten-free. They’re simple to make, and quite rich and deep chocolaty. Eat them as is, or take them up to the next level with a dark chocolate ganache topped with fresh organic rose petals or juicy red pomegranate pearls. You can well imagine the riot of colours they leave while prepping, but then again. With Ariel, best to just imagine how pretty & delicious life can be!
Nutty Rich Chocolate Cakes - petite chocolate nut bundts that are flourless, so basically gluten free. They're simple to make, and quite rich and deep chocolaty. Eat them as is, or take them up to the next level with a dark chocolate ganache topped with fresh organic rose petals or juicy red pomegranate pearls.
Preheat oven to 180C. Lightly grease 6 mini bundt tins, and dust them with cocoa powder.
Stir together dry ingredients in a bowl.
Reserve.
Melt the chocolate and butter in a large bowl over a double boiler, or in the microwave ( a minute at a time). Still until smooth.
Whisk in the eggs one by one, followed by the vanilla and Cointreau if using.
Gently fold in the dry mix.
Divide batter between the 6 mini bundt tins. ( I use silicon baking moulds. I find the release cleaner and easier)
Bake for approximately 25-30 minutes, until.the tester comes out clean.
Cool for 10 minutes, then demold and cool completely.
Top with a dark chocolate ganache rosette each.
Dark Chocolate Ganache
Place cream and chocolate in a heat proof bowl and microwave a minute at a time, until melted. Don't over heat.
Stir well to mix, then allow to cool down, whisking a few times in the interim.
Once thick enough to pipe. give it another good whisk, then transfer to piping bag fitted with star nozzle.
Dark Chocolate Buckwheat Dessert Cakes. Happy World Chocolate Day!! For this special day, I’m sharing something indulgent, something simple, quite delightful, immensely satisfying, pretty, petite … so many adjectives to describe these little cakes. Then again, that’s the beauty of baking with chocolate as an ingredient, and also why it has its own special day!Volumes has been written on the benefits of chocolate, how good it is for you if used well. The more I work with chocolate, the more I fall in love with the promise it holds. It’s an empty canvas to play with, it seldom disappoints, there’s always takers for the end product, and you got to admit, it makes for pretty pictures.There was a time I used to find shooting chocolate very challenging indeed. To be able to bring out the beauty of chocolate desserts or bakes is now quite fun. I sometimes get it right, sometimes not, but it’s a fabulous learning experience. I have had such a satisfying time styling and shooting chocolate, that any opportunity is grabbed, no questions asked!So obviously, for World Chocolate Day, I HAD to share something chocolate, something I baked two days ago, something that I got a whole lot of requests for on Instagram where I shared an image. These petite indulgent Dark Chocolate Buckwheat Dessert Cakes.These little beauties are gluten free, use buckwheat flour – a pseudo cereal, are refined sugar free and use clarified butter. The Dark Chocolate Buckwheat Dessert Cakes are rich and indulgent too, just apt to celebrate this special ingredient on its special day! Do remember to serve them at room temperature or not straight out of the fridge at least. The high ratio of chocolate and clarified butter needs to soften up to allow for the taste to come through! Serve them with a drizzle of unsweetened cream, a cream chantilly, a fruit compote, a coulis, fresh berries, salted caramel sauce, whatever catches your fancy.
Oh, and HAPPY WORLD CHOCOLATE DAY! Treat yourself to a ton of this good stuff!
Deep, dark, CHOCOLATY, indulgent and gluten free, these Dark Chocolate Buckwheat Dessert Cakes do really please the die hard chocolate lover. Use a semi sweet chocolate if you like instead, top these with unsweetened cream, a cream chantilly, a fruit compote, a coulis, fresh berries, salted caramel sauce, whatever catches your fancy.
Keyword chocolate, dessert, glutenfree, sweet
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 6servings
Ingredients
150gdark couverture chocolate
35ghoney
85gclarified butter {ghee}
1egg
30gbrown sugar
20gbuckwheat flour {kuttu ka aata}
1/2tspvanilla bean powder
Instructions
Preheat oven to 170C. Line 6 3″ dessert rings with foil. Place on baking tray.
Place the chocolate, butter and honey in a large bowl. Microwave for 2 minutes, one minute at a time until melted and smooth. Cool slightly.
Beat the egg with the 30g brown sugar and vanilla bean powder until fluffy and mousse like.
Fold 1 tbsp chocolate mix into beaten egg to lighten it. Fold remaining egg mix into chocolate mix. Gently fold the buckwheat flour in.
Divide into desert rings and bake for approximately 15 minutes, until slightly firm to touch.
Cool completely in rings and chill for 30 minutes.
Top the cooled cakes with dark chocolate shards and berries.
Serve at room temperature. { Can be made a day ahead and chilled. Allow to come slightly to room temperature before serving}
Coffee Mascarpone Layered Cake with Dark Chocolate Ganache, the cake of my dreams, one I baked in a hurry for my birthday! It was delicious once sliced, the flavours coming together just as I had hoped they would. Coffee and chocolate are my to-go flavour combination, and my basic sponge recipe a favourite too, one that lives in my head. It’s been a while since I baked a layer cake. The better half appreciatively called this one an old-fashioned cake, possibly because I fast track most cakes these days.It’s often a quick cheesecake or a flourless cake that I turn out, a reflection of ‘so much to do and so little time, also one that points towards my habit of procrastination. This one was planned no differently, yet, happily enough, I made a layered cake!A special occasion cake needs more effort, and for my birthday, no matter what, it’s A L W A Y S a coffee chocolate one I bake! And call me a sucker for punishment or what you like, I just came in from a long exhausting shoot the previous day. That was great fun but had me on my feet for almost 15 hours every day, and I came back to excited puppies and guinea pigs. Family too of course!All I wanted to was to vegetate, basically sit in one place and grow roots. Yet just the thought of coffee cake had me turn on the Kitchen Aid, eight eggs & sugar whipping away silently as I readied the other stuff. There’s barely anything else to this sponge other than lining the tins and preheating the oven of course. Add some flavour {vanilla, coffee powder, coffee extract if you like}, throw in some baking powder and a pinch of salt. A quick sifting of flour over, and a gentle fold through and that’s all it takes.Then I pretty much had to think the filling and frosting. That the filling was going to be coffee mascarpone was already in my head. Then I got a little lazy since I had forgotten to chill the cream, and decided to go with a dark chocolate ganache just because it seemed so much simpler! That was the simplest thing ever, one I hurriedly made as the sponges baked. Since the weather is quite cool, I left the chocolate ganache out at room temperature for 2-3 hours to rest. Once you have all the elements sorted out, the Coffee Mascarpone Layered Cake doesn’t take long to assemble.A quick brush of a simple coffee syrup, then coffee mascarpone, and repeat with all four layers. Since I was short on time, I popped it into the freezer for 30 minutes. Ideally I would have left it to sit for a couple of hours, or overnight, for the flavours to mature. That done, it was time for the ganache which was perfectly smooth at room temperature.You do need to move quick as the ganache hits the chilled cake. One thin base coat, followed by a generous top coat, a sifting over of cocoa powder, a scattering of chocolate flakes, a few coffee beans and we’re good to go! Into the fridge to chill for a couple of hours to allow the flavours to mature, hoping it was going to be delicious once sliced. I really had to chase the light to get a shot; daylight is really at a premium these days.
Coffee Mascarpone Layered Cake with Dark Chocolate Ganache
Coffee and chocolate are a pairing made in heaven, and this Coffee Mascarpone Layered Cake doesn't disappoint. Make it the previous day if you like, the flavours mature well over time.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 8people
Ingredients
Coffee sponge 8" X 2
8eggs
1/2cupbrown sugar
1/2cupvanilla sugar
3tbspinstant coffee
1tspcoffee extract
1tspvanilla extract
1tspbaking powder
pinchsalt
1cupall purpose flour
2tbspcornflour
Coffee Syrup
1/3cupWater
cup½sugar
1tbspinstant coffee powder
Coffee Mascarpone Filling
250gcreamchilled
50gicing sugar {to taste}
3tspinstant coffee powder
250gmascarponechilled
Dark chocolate ganache
300gsingle cream
450g52% couverture chocolate
Garnish
cocoa powderchocolate shavings, coffee beans
Instructions
Coffee Sponge
Preheat the oven to 180C. Line the bottom and sides of 2 X 8″ spring form/loose bottomed round tins.
In the bowl of a stand mixer, beat the eggs with both sugars till thick and mousse like, 7-10 minutes.
Add the coffee and vanilla extract and beat in again for a minute, then beat in the baking powder and pinch of salt.
Sift the flour over, folding gently in 3 lots, lightly till it’s mixed through well. Be careful not to release the beaten in air.
Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
Cool completely on racks, then slice into two horizontally, total 4 layers.
Coffee Syrup
Place ingredients in a small pan and stir until sugar dissolves. Cool.
tbsp instant coffee powder
Coffee Mascarpone Filling
Whip the cream, sugar and coffee together till medium stiff peaks form. Fold in the mascarpone. Taste and adjust sweetness if required.
Dark Chocolate Ganache
Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Whisk until smooth, then leave it to rest to cool. Whisk again before using.
Assemble
Brush each layer with the coffee syrup, and sandwich with the filling.
Give the whole cake a thin layer of ganache as a base coat. Let it set for about 5 minutes.
Frost with the remaining ganache.
Sift over with cocoa powder and garnish with chocolate shavings and coffee beans.
Chill for about an hour or overnight. The flavours mature nicely over time.
Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream … and how easy it was to bring the whole thing together using one basic magic machine in the kitchen. I’m talking about the Tefal Masterchef Gourmet that I recently received to review, and I have to say it is fab! Any new kitchen appliance is JOY for me, the prospects of using it to create something I enjoy, immense. Add to the experience the Tefal Hard Titanium Pan, and the joy doubled. I really enjoyed using the two.I’ve used Tefal products for a long time. Years ago when I worked with BA, I bought a lot of my appliances from the UK, and it was Tefal more often than never. I still have the Tefal Coffee Maker & Toaster for the 1990’s though it might well be a museum relic now! Just the nostalgia and connect to the days gone by made me happy to try the brand again now that it’s been launched in India.Unpacking the Tefal Masterchef Gourmet is like entering a candy shop. It has everything and more. The good thing about the machine is that it includes JUST ABOUT EVERYTHING you might need in the kitchen. Leaves you no requirement to buy additional appliances. I had to take a deep breath while unpacking as the bits and bobs seemed never-ending. I’ve yet to see a gourmet station that comes with a blender, slicer/shredder, meat mincer and juice extractor.I had to put it to use, and tried to churn out a cake using a few of the attachments. I have to say that the powerful 900W appliance did not disappoint. Seemed to do its job effortlessly and efficiently, with hardly any noise. My favourites were many, but the die cast beater that whipped up the cream to beautiful peaks won me over. Living here in India, that has to be one of the biggest challenges to making a layer cake with single whipping cream. {My secret is in the recipe below.}
Small amounts of cream just don’t get whipped up in large bowls, and often I reach for the electric hand beater. I like to make small desserts often for the family that are enjoyed and devoured quick. It gives me an opportunity to bake more often, keep experimenting and have fodder for the blog! It’s only when we have folk over that I need larger portions, and the large 4.6 litre capacity bowl works well for both.Thanks to its die cast beater and Flex Whisk Technology, the Masterchef Gourmet effortlessly whipped up the cream to beautiful peaks and made me SMILE! For me, that has to be the best thing ever. The appliance also effortlessly whips egg whites that are ultra fluffy and ultra airy, even from 1 egg up. That’s huge for me and for people who do home baking and need small portions. That it caters to larger portions as well is great!So I decided to experiment with a healthy chocolaty quinoa layer cake with a frosting, something much in line with my latest obsession of using whole grains. Add to it, the recent discovery of a love for quinoa, this was going to be fun. I put the blender to use for the quinoa, dark chocolate and wholegrain flour. The blender seemed light, yet was so efficient. It fits on top of the machine. It took me five minutes to figure out where it should go, but the French designed appliance had me covered. One look at the manual, and I found a neat hidden cap on the top.The appliance is very intuitive and fun to use. Within seconds, I had a crumb mix which I transferred into the large mixing bowl. In the next couple of minutes, I had batter. Really that simple! If you’d like a lighter cake, feel free to whip the single egg white separately, and fold it in gently towards the end.Flourless and wholegrain cakes generally have heavier crumbs, and it’s all a matter of taste. We love the bite and luxury whole grains offer. That said, I’m not a purist and I can’t wait to try a light as air sponge cake with the machine! Maybe that’s next!
While the cake was baking, I turned to the cherries. What a breeze. It aint no secret that I love good quality frying pans and this one from Tefal, the Hard Titanium Pan is my new love. Its Thermo-Spot ring turns full red when your pan reaches the right temperature for perfect searing. Fancy! The range has a pancake pan, a wokpan and 2 frypans.Also, you can use a metal spoon to stir, which is just so convenient. I don’t need to constantly switch between metal spoons I use everyday to special spatulas. And did I tell you that it’s easy clean? Yes, and how. I’m one of those who work in the kitchen and wash up everything and put them back when I’m done. The pan was a breeze to clean.So here’s the recipe, much in line with my current obsession of baking/cooking with whole grains and my hashtag of #makehalfyourgrainswhole. Happily, this is a trend that Tefal promotes too, “the emphasis is on family, sharing, and healthy ingredients“. You can make this cake eggless. Skip the egg, add a tbsp of yogurt but do note that the cake must be chilled and preferably not layered as the crumb is very delicate.You can also make it gluten free using oat flour instead of wholewheat flour. Same thing applies re the delicate crumb. Lastly, make this vegan by using coconut oil, coconut yogurt and coconut cream to experiment. I haven’t tried that yet but think of the immense possibilities. Once you have a kitchen appliance that works like magic sorted out, you can experiment endlessly! Have fun!
Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream
Flourless and wholegrain cakes generally have heavier crumbs, and it's all a matter of taste. We love the bite and luxury whole grains offer. This Dark Chocolate Quinoa Cake with Balsamic Cherries & Whipped Almond Cream is a simple one bowl cake. Topped with luscious whipped cream and seasonal cherries makes it a great tea or birthday cake. Recipe can be easily doubled.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 3 hourshours5 minutesminutes
Servings 4people
Ingredients
Dark Chocolate Quinoa Cake
100gcooked quinoachilled
100gdark chocolatechopped, room temperature
50gwholewheat flour
50gclarified butter/ghee
100gjaggery
1egg
1tspvanilla extract
15gcocoa powder
1tspbaking powder
1tbspyogurt {dahi}
Balsamic cherries
300gcherriespitted
2-3tbspbrown sugar
1tbspbalsamic vinegar
1/2vanilla beanscraped {optional}
Simple Sugar Syrup
1/2cupWater
1/4cupraw sugar
1tbspKirsch {optional}
Whipped Almond Cream
200mlsingle creamchilled
30mlclarified butter/ghee
2-3tbspraw sugar
4-5drop almond extract
Topping
Fresh cherries
Sprigs of fresh mint
Instructions
Dark Chocolate Quinoa Cake
Preheat the oven to 160C. Line the sides and base of a 4" springform round tin with parchment.
Place the quinoa, dark chocolate and wholewheat flour {or oats} in jar of Tefal blender. Attach to top of food processor and process for 10-15 seconds at a time, scraping down each time, until you get a breadcrumb like mix.
Place the above with remaining ingredients in the bowl of the Tefal Kitchen Masterchef Gourmet, with the paddle attachment fitted. Process on low speed for 30 seconds until you get a uniform mix. Don't overmix.
Transfer to prepared bowl. Bake for 35-40 minutes until a tester comes out clean. Cool in tin for 20 minutes, then cool completely on rack. Cut into two horizontal layers.
Simple Sugar Syrup
While the cake is baking, place both the ingredients in the Tefal Hard Titanium Pan and keep over medium heat, stirring until the sugar melts. Stir in Kirsch if using. Transfer to a small jug {or bowl}, and use same pan for cherries.
Balsamic cherries
Place all the ingredients in the Tefal Hard Titanium Pan and keep over low heat, stirring often. Feel free to use a metal spoon. Cook down until the syrup is nice and thick and the cherries are deep red. Allow to cool completely, transfer to a bowl. Chill.
Whipped Almond Cream
Place all ingredients in bowl of Tefal Kitchen Masterchef Gourmet with the whisking attachment fitted. Whisk on the highest speed for 4-5 minutes until the cream thickens and holds peaks. Taste and adjust sweetness if required.
Assemble
Place the lower layer of the Dark Chocolate Quinoa Cake on a serving platter, and moisten with simple sugar syrup.
Top with half the Whipped Almond Cream, then half the Balsamic Cherries. Moisten the other layer of the Dark Chocolate Quinoa Cake with the sugar syrup and place on top.
Top with remaining cream. Garnish with fresh cherries and sprigs of fresh mint.
“The only way cheese is dessert is when it’s followed by the word cake.” Michele Gorman
Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.
I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!
In any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.
So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter! I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, ‘bhapa doi’. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 6people
Ingredients
Eggless Lime Cheesecake
1tin sweet condensed milk {approx 400g}
400gyogurt
2tspmilk powder
Zest of 1 lime
Mango Lime Sauce
150mlmango juicefresh/tinned
Zest of 1 lime
Juice of 1 lime
1tspcornflour dissolved in 1tbsp of cold juice
1/2tspsugar
Instructions
Eggless Lime Cheesecake
Preheat oven to 180C. Line a 6″ dessert ring with a double layer of foil to come up around the edges so the mixture doesn’t leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
In a large bowl whisk together all ingredients for cheesecake until smooth.
Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
