Le Frasier … but with mangoes

“Doing what you love is the cornerstone of having abundance in your life.”
Wayne Dyer

Le Fraisier MangoesJuly has been a LONG tiring month, with most of the family getting hit by viral fever. Our little new pooch added to the general madness & mayhem, yet the Daring Baker in me stood up and did a happy jig when I saw this months challenge – Fresh Frasiers.

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

For the uninitiated  {that includes me when I first read about the challenge}, it certainly wasn’t Frasier, the American sitcom, which was my first thought. A traditional Frasier is crème mousseline (pastry cream with extra butter) and strawberries sandwiched between two sheets of heavily imbibed sponge (genoise) cake, and it is topped with either a sheet of red or green almond paste or Italian meringue. I googled for some background and found a little information …

During the springtime, french pastry chefs make this cake to take advantage of the fresh strawberries (“fraises”) that are abundant during this season.

Charming indeed, like everything French! Mr PAB is in France {Toulouse} at the moment for an aircraft delivery and has me simmering with envy. He is absolutely enjoying the beautiful country, the food & wine, the culture etc, and mails me a few pictures everyday …. I couldn’t accompany him because of my little new pup!! She’s as cute as a button, full of beans and more naughtier than I could ever imagine. For the record, my herbs and other plants are history! She loves greens & looks at me with the whites of her eyes showing while chomping them, especially my oregano!! Back to business... Frisiers are said to be traditional French strawberry & cream dessert. In my case, I had to wander far from traditional as we are long past strawberry season here in India. Stone fruit are in season, and …
… my best bet was mango since they have flooded the market unbelievably.  As far as the eye can see, you find baskets and handcarts piled HIGH with this luscious fruit. I paired my frasier with a pistachio marzipan as almond paste isn’t available in India. Besides, pistachio pairs beautifully with mango. It is my favourite nut & offers great play of colour! {Not here eventually as humidity played spoilsport}July is my Dad’s birthday month, so the cake challenge was greeted with open arms. Maybe I got too enthusiastic because I was left doing it all from scratch. My trusted Thermomix {I love this kitchen machine} is my BFF! It blitzed the pistachios into marzipan without a whimper, and then faithfully plodded on to make the crème patisserie. Where can I have home made pastry creme turned out in 7 minutes without as much as a stir? I love it!!Also, I was extra ambitious and thought of doing a mango mirror. To cut a long story short, the weather was so hot and humid that the mirror eventually slid right off, melting bit by bit. Much to my horror, it took a chunk of the marzipan with it too. The cake was later covered with vanilla cream.I made a somewhat similar Mango Bavarian Cream Cake in July last year {pictured above}, and it held up beautifully. So much for my adventurous spirit this time. I salvaged whatever I could of the cake, stuck it right back into the fridge and cooled my heels. It was cut later that night and though it was delicious and light, I think it’ll give you less heartache if the weather is cooler. I intend to have another go at this beautiful cake {and technique once the weather cools down}.Thank you Jana for a refreshing summer challenge. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the refreshing & pretty frasiers the other daring bakers have risen to this July!

[print_this]Recipe: NAME

Summary: These recipes have been adapted from the cook book Tartine by Elisabeth M Prueitt and Chad Robertson, the chefs and owners of Tartine, a beloved San Francisco bakery.

Prep Time: 4 hours
Total Time: 4 hours

Preparation time: The traditional recipe can be made in stages. As a whole the recipe requires at least 4 hours of time, and 4 hours of refrigeration, BUT the cake, pastry cream and syrup can be made days ahead of assembly to help ease the time burden. Once these three are made, the cake will take about half an hour to assemble followed by 4 hours of refrigeration.

Basic Chiffon Cake – Ingredients:

  • 1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 large egg yolks
  • ⅓ cup + 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon lemon zest, grated
  • 5 large egg whites
  • ¼ teaspoon cream of tartar

Method:

  1. Preheat the oven to moderate 160°C.
  2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
  3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
  4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
  5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
  6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
  7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
  8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
  9. Removed the cake from the oven and allow to cool in the pan on a wire rack.
  10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Crème patisserie / Pastry Cream – Ingredients:

  • 1 cup milk
  • 1 vanilla bean, scraped
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/4 cup sugar
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 1/2 tsp gelatin
  • 1/2 tablespoon water
  • 1 cup low fat cream

Method:

  1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
  2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine. Add the eggs to the sugar and cornstarch and whisk until smooth.
  3. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
  4. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
  5. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
  6. Thermomix: Place all ingredients in TM bowl. Cook at 100C/ Speed 5 / 7-8 minutes}. Transfer to a heat proof bowl, allow to cool for 10 minutes. Proceed.
  7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
  8. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
  9. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
  10. Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
  11. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  12. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup – Ingredients:

  • 1/3 cup vanilla sugar
  • 1/3 cup water

Method:

  1. Combine the water and sugar in a medium saucepan.
  2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
  3. Remove the syrup from the heat and cool slightly. Transfer to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Pistachio Marzipan – Ingredients:
Makes 142gms, enough for a 9″ disk
From Cake Bible by Rose Berenbaum

  • 1/4 cup pistachios, roasted at 180C for 5-7 minutes
  • 3/4 cup powdered sugar
  • 1 tbsps + 1 tsp corn syrup, home made recipe here
  • 1/2 tsp glycerine or unflavoured oil
  • 1-2 drops of green food colour, optional

Method:

  1. Scrape as much skin off the pistachios as possible. Process them in a food processor until a smooth paste is obtained. {Thermomix: Speed 10 /5-7 seconds. Repeat 2-3 times}.
  2. Add sugar and process until well blended. {Thermomix: Speed 10 / 10 seconds. scrape the sides}
  3. Add the corn syrup and glucerine and process for another 20 seconds, until well blended.{Thermomix: Speed 10 / 10 seconds. scrape the sides} The mixture will appear dry, but a small amount pressed between your fingers should hold together. If it seems too dry, add more corn syrup, 1/4 tsp at a time.
  4. If you wish a deeper green, add a drop or 2 of green food colouring. Process until the marzipan has a smooth dough like consistency. Knead briefly until uniform in colour. You can use the marzipan at once, but its easier to work with if you rest it for an hour.

Mango Mirror – Ingredients:

  • 2 medium ripe mango, coarsely chopped
  • 70g sugar 100 ml water
  • 2 Tbsp lime juice {you can use lemon juice}
  • 2 Tbsp water, extra
  • 1 1/4 tsp unflavored gelatin several drops of yellow food coloring

Method:

  1. Place mango flesh, sugar, and 50 ml water in saucepan. Cook over low heat, crushing the flesh with back of a spoon to start juices flowing.
  2. Simmer for 10 minutes. Pour through a colander and drain into a bowl. Do not press down the pulp too much or your mango mirror won’t be shiny because of the pulp.
  3. Place lime juice and extra water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy.
  4. Put the mango juice into a pan and bring to a simmer. Pour over the gelatin mixture and stir to dissolve. Tint to desired color with yellow food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell).

Fraisier Assembly:

  • Components:
  • 1 baked 8 inch (20 cm) chiffon cake
  • 1 recipe pastry cream filling
  • ⅓ cup simple syrup or flavored
  • 1kg mangoes, peeled, diced into 1/2″ pieces
  • 1 recipe pistachio marzipan

Method:

  • Line the sides of a 10-inch (25 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
  • Cut the cake in half horizontally to form two layers.
  • Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
  • Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
  • Pipe cream in-between strawberries and a thin layer across the top of the cake.
  • Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
  • Place the second cake layer on top and moisten with the simple syrup.
  • Lightly dust a work surface with confectioners’ sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
  • Cover with plastic wrap and refrigerate for at least 4 hours.
  • To serve release the sides of the spring form pan and peel away the plastic wrap.
  • Serve immediately or store in the refrigerator for up to 3 days.

Notes: The gelatin will continue to stiffen day by day. The longer you let your finished cake sit, the more firm it will become. Also, it’s worthwhile assembling the cake on the platter it will be displayed on. Plcae the bottom layer on the platter, then affix the dessert ring / cling wrap lined spring form pan around the bottom layer. It saves the hassle of trying to move the cake after assembly.
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Biscuit Joconde Imprime/Entremet … Strawberry & Chocolate; Espresso & Chocolate

“Anything unattempted remains impossible.”
Author Unknown

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

HAPPY 2011 you wonderful peeps. It’s the first daring ‘time’ of the year, and this challenge lived up to the name D A R I N G! This was a challenge, and certainly not one for the faint hearted which was how I felt when I read and re read it. For starters, I couldn’t figure out the imprime from the entremet, all gobbly gook to my mind, terms I had fleetingly read before yet never gave much thought to.

Truth be told, I almost never got down to doing it. For 3 days the almond flour mix sat on the counter staring at me, and I merrily baked around it. Then it was time for cake as it was SILs birthday. I couldn’t muster up the courage so fell back on thoughts of making a Strawberries & Cream Mac-o-range Cake that I had recently made for a friend. But guilt is a strange friend, and ribs you till you give in.I did feel guilty… and eventually gave in to the challenge, and a challenge it certainly was. Finally, after a long time, a challenge to shake the daring bit in me. I admit I was unsure, almost frightened and on totally alien ground. I made the pattern and just left it in the freezer overnight as I didn’t want to mess it up. The next morning was breezy easy though, as all I had to do was make the joconde batter & pour it on. I had 3 trays. The first was obviously too close to the heat source {element below} and my pattern got ‘brownish’ hues. UGH! So I went with using just the upper element for tray number 2 and 3 and that worked really well. I did I small portion with instant coffee too, and as you can see that pattern really came out well! WOOT…satisfaction!!

Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold.

A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect. This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.

My pink patterned joconde might have looked much better, had my strawberry mirror not decided to step off the top. It wasn’t quite the perfect consistency {in hindsight I should have cooled it a lot more} and some portion of it went over the edge, between the entremet and mousse strips and made a slight mess. Even the chocolate mousse should have been cooled a bit more. Another change ‘next time’ will be to sprinkle the chopped strawberries over the Bavarian cream, rather than before. I think they pressed into the chocolate mousse, and should have really stayed with the Bavarian. Oh well… lessons learnt!!The entire experience of the joconde, the enteremet, the assembly and the mousse was fabulous. A real daring challenge, and a wonderful learning process. The cake was MUCH loved {even though I wasn’t a 100% happy with the looks}. The taste was great with the deeply decadent dark chocolate mousse beautifully complimenting the light as air strawberry Bavarian cream. Great marriage of flavours and very,very indulgent. I wanted a better looking joconde, and a better looking cross section for the strawberry entermet, yet the espresso entremet I made a week later made up for everything! {The sponge stayed fine in the fridge cut into strips, with the mousse in place, for a week! Baking & dessert making in winter is good!!}I had enough joconde to line the 8″ cake, make a bottom for it, and still plenty left for some coffee joconde. Those were 3 smaller portions, topped with a layer of the chocolate cream, followed by an espresso panna cotta. I whirred the trimmed cake bits in the food processor and folded them through the panna cotta to give it some body! Worked well and didn’t collapse. The taste was fabulous too! I had left over panna cotta-cake crumb mix, which I set in the coffee mugs, topped with pipings of the patterned patterned joconde-decor paste. Nothing wasted!!

All is all this has been a fantastic challenge, and a huge learning experience. The coffee imprint gave me a sense of how beautiful a sponge imprint can actually be, and this is such a versatile beautiful medium. Hail Daring Bakers, I’ve felt challenged after ages, and this was top stuff. I loved it!

Thank you Astheroshe for the exciting and daring challenge, and thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by HERE and check the ‘stamps’ that our other daring folk have left around the globe.

Thank you Suma @ Cakes & Bakes for sending me the mousse strips. They were fantastic!

Joconde imprime /entremets
Recipe Source: From Chef John O, The International Culinary School in Atlanta, Georgia USA.
Joconde Sponge
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup almond flour
½ cup plus 2 tablespoons icing sugar
¼ cup cake flour *See note below
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
Method:
In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner’s sugar, cake flour.
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.
Reserve batter to be used later.
Patterned Joconde-Décor Paste
{I made half of this}
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/200g unsalted butter, softened
1½ cups plus1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
Method:
Cream butter and sugar until light and fluffy.
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
Spread a thin even layer of décor paste approximately 1/4 inch thick onto silicone baking mat {I used parchment} with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.{I froze it overnight}
Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
Bake at 250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
Cool. Do not leave too long, or you will have difficulty removing it from mat.
Flip cooled cake on to a powdered sugared parchment paper. Peel off parchment gently. Cake should be right side up, and pattern showing! {The powdered sugar helps the cake from sticking when cutting}
Preparing the MOLD for entremets:
Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper or mousse strips overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
Chocolate Cream
2 egg yolks
40gm caster sugar
100ml milk
150ml low fat cream, {25% fat}
1 vanilla bean, scraped
200gm dark chocolate, chopped
Method:
Simmer the milk, cream and vanilla bean and leave to steep for 30 minutes.
Beat the yolks with sugar until pale & creamy.
Bring to a simmer again, and pour about 1/2 cup over the beaten yolks, stirring quickly with a balloon whisk to incorporate fully. Pour this back into the remaining milk/cream mixture in the pan, and continue to cook over low heave until the custard thickened and coats the back of the spoon. {Make sure it doesn’t boil}
Remove from heat immediately, and strain over the chopped dark chocolate. Stir until smooth. Cool well, until it loses the heat but is still pour-able, yet quite thick. Pour about an inch over the cake base, and allow to set completely in the fridge, at least an hour, before adding next later.

Strawberry Bavarian Cream
4 egg yolks
1/3 cup vanilla sugar
1 vanilla bean
1/2 cup + 3 tbsp milk
1 1/4 tbsp gelatin {reduce to 1 tbsp if you use high fat cream}
400m cream (25% fat)
400gms strawberries
Method:
Whisk the egg yolks with a balloon whisk with 1/3 cup of vanilla sugar until smooth.
Simmer 1/2 cup of milk and 200ml cream with 1 scraped vanilla bean, bean included. Turn off heat and allow to infuse for 30 minutes. Bloom gelatin in 3 tbsp of cold milk
Put the pan back on simmer. Once the milk mixture comes to a boil, take it off the heat and whisk into the yolk mix, somewhat like in French pastry cream.
Return to a heavy bottom pan, and place on medium heat until the custard thickens and coats the back of a spoon, stirring constantly.
Take off and whisk in bloomed gelatin. Strain and leave to cool. {You can quicken the cooling by stirring the bowl held over a bowl of ice.}
Once it is completely cooled, whip 200ml of cream with 1-2 tbsp of Castor sugar and 1 tsp of vanilla extract, and fold it into the custard gently but thoroughly. You will notice the Bavarian thickening. Sprinkle chopped strawberries over the set chocolate cream, and pour the Bavarian mousse over. Leave to set overnight.
Espresso Panna Cotta  with cake crumbs
500ml low fat cream
1/2 cup sugar
1 tsp espresso powder
1 tsp instant coffee
1.5 tbsps gelatin, bloomed in 1/4 cup water
1 cup cake crumbs, from left over joconde trimmings
Method:
Steep the espresso and coffee powder in 1/4 cup heated cream for 10-15 minutes to intensify the flavour.
Combine the cream, sugar and steeped cream and simmer till it comes to a slow boil.
Take the cream mixture off the heat. Whisk in the gelatin, strain & allow to cool, but not set. Continue to stir it so that a skin doesn’t form. Stir in the cake crumbs.
Pour over the cold chocolate cream, and let set undisturbed overnight.
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Strawberries & Cream Mac-O-range Cake … Macinspirations

“The power of imagination makes us infinite.”
John Muir

It was definitely inspiring and a great wrap on 2010. I’m talking about the Donna Hay Strawberry & Vanilla Macaron Trifle I made over Christmas. It made me look at the endless charm that macarons offer with wonder. Having won sort of won the battle with feet, or rather managing the frills on the fiddly macs more often than never {100% success is yet to land on my platter}, I wanted to explore different ways of incorporating macarons in dessert.Laduree in Paris might have introduced some delicious made in France cupcakes, and the tables might look to be turning around once again making cupcakes the new macarons! Been hearing that sort of mild buzz on the net recently; also that these cupcakes are ‘out-of-this-world‘ good. They do look novel, creative & pretty, but then that’s Laduree for you! Nothing but the best!!However, in my mind,  I’m not ready to give up my macaron ‘fascination bordering on obsession’ just yet. Feet still give me endless joy; each batch popped into the oven still a heart-stopping adventure. The kids walk by nonchalantly exclaiming, “Oooh pretty, you got feet! Can I have one?So many failed batches later and we are a well versed mac household who know the importance and the mood swings that come with the failures & success of the pitter patter!I made this cake, inspired by mac thoughts for a sweet old lady who lives near by. She’s over 80, sprightly as can be and bursting with positive energy. Two days without seeing me and she’s at my gate with her walking stick checking  if all is well, filling me up on the neighbourhood happenings, telling me that the lime tree is full of fruit etc. She sends me tangerines from her tree each year to make Bitter Orange Marmalade … one of my absolute favourite pass-times. It gives me as much joy, well almost, as finding feet! Seeing translucent pretty marmalade take shape from the very tart tangerines is in my mind, priceless!It was her birthday a few days ago, and I knew the cake had everything she would love … strawberries, cream and orange. I added macarons around and on top for effect as I was elated to have found enough feet to go around a cake! Gosh, it isn’t often that I find so much mac-success, so mac-inspiration was in order.

Mac-Inspiration is our theme for our monthly macaron event on Mactweets this month … STARTING THE NEW YEAR WITH THE OLD AND THE NEW : MACINSPIRATION! You can combine or integrate your macarons into any dessert, making it a new part of an old favorite, or turn your macarons into your favorite dessert, inspired in flavor, texture, color.

What dessert would you be inspired to see recreated in macarons? I continue to be inspired by fruit in season, the colour palette that nature amazingly offers, textures … and of course macarons! Ever since sweet Jamie & I got together and launched MacTweets {a blog dedicated to making macarons}, there has been no dearth of inspiration! This time, my macarons are inspired by strawberries & cream, a simple dessert that we love to love. I made vanilla bean macarons, and filled them with slices of strawberries and cream {also did a few with candied orange slices and cream}.

Do you want to join us making MACARONS?

If you do, Jamie & I would be happy to have you join us  for this challenge, or the next. You can find all the information at our dedicated macaron blog MacTweets. We generally have the round-up by the end of every month, following which a new challenge is posted!

Strawberries & Cream Mac-o-range Cake
Serves 6-8
Orange Sponge
1/2 cup plain flour
1/8 cup cornflour
1/2 + 1/4 cup powdered sugar
1/4 tsp salt
1/2 tsp baking powder
3 large eggs, separated
1/8cup oil {I used sunflower oil}
3 tbsp water
Rind of 1 orange {I used kinnow, a mandarin orange/citrus hybrid, like a satsuma}
1 tsp orange extract, or pure vanilla extract
1/4 tsp cream of tartar
Method:
Preheat the oven to 190C. Line a 7.5-8″ round tin; grease and dust with flour.
Mix together the cornflour, plain flour, baking powder, salt and1/2 cup powdered sugar in a large bowl {I used a balloon whisk}.
Beat the egg whites until frothy. Add the remaining 1/4 cup sugar and cream of tartar and beat till droopy soft peaks form. Reserve.
With a whisk, lightly mix the oil, water, yolks, rind and extract together. Stir into into the dry ingredients.
Beat with an electric beater on low speed until smooth.
Gently fold the beaten whites into the yolk mixture.
Turn into the prepared tin and bake till well risen and golden brown, about 45 minutes/until done. Check if it is done with a wooden pick. {Slide a sheet of foil lightly over the top if it begins to brown too fast}.
Leave in tin for 10 minutes, then turn out and cool completely on rack.
Once cool, cut into 2 layers.
Filling
200ml low fat cream
2-3 tbsps powdered sugar
200gms strawberries, chopped
Method:
Whip the cream and sugar to medium peaks. Fold in the chopped strawberries.
Whipped Buttercream Topping
Method:
200ml low fat cream
1 tbsp melted butter
2-3 tbsp powdered sugar
1 tsp strawberry extract {optional}
Beat the low fat cream, sugar and extract, and pour in the melted butter in a steady stream while beating. This will reintroduce the fat back into the low fat cream and allow it to be whipped to stiff peaks.
Assemble
Sandwich the cake with the filling
Frost the sides and top of the cake with the whipped butter-cream.
Garnish with sliced strawberries, candied tangerine slices and macarons
Vanilla Macarons
Macaron Batter
1/2 cup powdered vanilla sugar
1/4 cup almond meal
1 large egg white {30gms}, at room temperature
2 1/2 tbsp granulated vanilla sugar
1/2 tsp egg white powder
Method:
Preheat oven to 140C.
Line two baking sheets with parchment paper.
Grind together the powdered sugar with the almond meal briefly so there are no lumps. Don’t over work, else you might get oily almond butter.
In the bowl, beat the egg whites until they become frothy. Beat in the granulated  vanilla sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding. {If you draw the spatula through the macronage, the line drawn should disappear to the count of ten.}
Using a teaspoon, or piping bag, drop / pipe the batter on the parchment-lined baking sheets in 1″ circles evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons and get rid of trapped air bubbles, then rest for about an hour.
Bake them for 15-18 minutes, watching carefully. {I bake mine on the highest shelf, as my oven functions on just the lower element}
Let cool completely, then remove from baking sheet.
Sandwich with some whipped buttercream and strawberry and candied orange slices.
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I was featured in the January 2011 Indian edition of ‘Better Homes and Gardens’ with an interview and 4 recipes in a 3 page feature.

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Baking | Chocolate Orange Almond Gateau … Sweet beginning to our New Year!

“Giving birth is little more than a set of muscular contractions granting passage of a child. Then the mother is born.”

Erma Bombeck

Another year… welcome 2011! She came into our lives 15 years ago, in 1996, on a chilly foggy 2nd Jan. It was cold beyond belief, and we waited for what seemed like forever with our baby bag packed,  never knowing when the ‘time would come‘.  A few false alarms later, poor Mr PAB was in panic and driving me down through foggy roads … it was time. After some rather painful hours, we found a new world with the sweetest little bundle of joy. She was here!He still remembers her cute little face, a huge mop of hair, eyes blinking, gurgling laughter … a little cherub. I remember not, nothing much, and that is typical me. My memories are recorded by Mr PAB, and he replays them time and again, whenever he is hit by a wave of nostalgia … happens O F T E N!. A golden child till she was 3. Then bit by bit she developed her own stubborn little ways, shaping her personality as the years went by…She turned 15 two days ago. No 1st January or New Year Day has the hype as the 2nd at home. Hushed whispers, gifts being wrapped and the teen in our mind. She isn’t the angel she used to be; much the rebellious little lady now. Life isn’t a cake walk at all given times, and handling her isn’t exactly easy. Still, her heart of gold makes life better! I know hope know we will look back at thesewonder years‘ and wonder how we pulled through. Until then, there is always cake!As the years go by, it seems easier to make a cake. Teens are T O U G H to handle, layered cakes are not! Winter makes baking  and cake making fun. The cream {low fat is what we get here} whips into submission, the frosting sets and doesn’t melt, the bright orange hybrid ‘kinnows‘ colour the bazaar orange, and the tangerines are ripe for picking! I initially wanted to make something from the Le Cordon Bleu Chocolate Bible, but hadn’t taken permission to reprint the recipe. Made a Chocolate Orange Almond Gateau instead. There had to be some chocolate in there…The orange sponge comes out light and delicious, like a cloud. It’s a recipe that I’ve made before from a tiny book  by Sue Ross. The method is different from any other, yet the cake is light, spongy and rises beautifully. The original recipe is for one 3 egg gateau, but I made 2 three egg sponges as we are a large extended family, and love our cake! There is no culinary joy for us without seconds; the kids will try and  get thirds if possible … the lad managed with his charming persuasive skills!!I didn’t get any pictures of the making as the day was dark, dreary & foggy. Thankfully the blanket of fog and the cloud cover disappeared for a bit on the 2nd, and I got a few pictures. The cake was wonderful and moist, with a beautiful balance of flavours. Orange, almond and chocolate hang in delicate harmony, each complimenting the other, no overpowering flavours. The basic sponge  recipe is a nice one to keep in your recipe folder as a base for layer cakes. I’ve got it in my folder …

Chocolate Orange Almond Gateau
Serves 15-18
Orange Sponge
{I doubled the following recipe for 2 X 10″ sponges}
150gms {1 1/4 cup} plain flour
25gms {1/8 cup} cornflour
150gms {1 1/4 cup} powdered sugar
pinch of salt
2 tsp baking powder
3 large eggs, separated
5 tbsp oil {I used sunflower oil}
5 tbsp water
Rind of 1 orange {I used kinnow, a mandarin orange/citrus hybrid, like a satsuma}
1 tbsp orange / kinnow juice
1 tsp orange extract
Method:
Preheat the oven to 190C. Line 2 10″ spring form tins; grease. {The original recipe uses 2 8″ sandwich tins for 1 three egg cake. I made 2 three egg cakes, each cake in a 10″ tin}
Sift the cornflour, plain flour, baking powder, salt and powdered sugar into a mixing bowl.
Beat the egg whites till they stand in soft peaks. Keep aside.
With a whisk, lightly mix the oil, water, yolks, juice, rind and extract together. Stir into into the dry ingredients.
Beat with an electric beater on low speed until smooth.
Carefully fold the beaten whites gently into the yolk mixture.
Turn into 2 lined tins and bake for about 45 minutes till well risen and golden brown / until done. Check if it is done with a wooden pick. {Slide a sheet of foil lightly over the top if it begins to brown too fast}.
Leave in tin for 10 minutes, then turn out and cool completely on rack.
Once cool, cut into 2 layers each.
Ganache
200ml low fat cream
225 gm dark chocolate
Method:
Place the cream & half the dark chocolate in a pan over low heat and stir until the chocolate has melted.
Put the remaining chocolate in a bowl, and pour the melted cream and chocolate mixture over it, and stir until all the chocolate has melted and is glossy. Reserve. {It will continue to thicken as it stands}
Filling / Almond Nut Whipped Cream
600ml low fat cream, chilled
4 tbsp almond meal
4tbsp powdered sugar {increase if required}
Method:
Whip all ingredients together till thick and hold peaks. Adjust sugar if required.
Syrup
1/2 cup sugar
1/8 cup water
1/2 tsp orange extract
Small stick cinnamon
Method:
Simmer till the sugar has dissolved, and cool completely. {I usually keep a thick syrup in a jar in the fridge, sieved leftover syrup from poaching pears in}
Assemble the Gateau
Brush the cake with the cooled syrup and sandwich with the almond nut whipped cream.
Frost the sides and top of the cake with the ganache. Decorate the top with grated chocolate shavings etc. Top with a few slices of candied tangerines. Stick some toasted slivered almonds into the sides {Thank you for the slivered almonds Madhulika. Loved using  them!} Chill well for the flavours to mature. In winter keep out at room temperature for 30 minutes before serving. In warm weather, serve straight out of the fridge.

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Delicious & Indulgent Lavender Chiffon Cake with Whipped Lemon Curd Frosting

“But there’s always a first time for everything”
Melissa de la Cruz

End November, Mum’s birthday, time to bake cake. As I said before, the last quarter of the year is laden with birthdays, anniversaries and celebration. being winter it makes it more fun to bake, as well as to eat!  Flavours for a cake are a simple choice as we are a family that is game for any and all flavours in dessert. Coffee and chocolate rule the roost, and I can blindly bake anything that includes  either, or both, and we cut the cake singing. But life isn’t that simple. Winter brings visitors to India, and visitors mean added tastes, sometimes those who don’t like chocolate! Oh yes, of those I find plenty these days, amazing but true.

Mum’s friend is here from the UK and she  c a n n o t  stand chocolate. No summer berries these days, Quark Mousse Cake with Roasted Balsamic Strawberries recently made, so I was left looking for choices. Lemon seemed a nice option, so it was back to the net, and to my bursting bookmarked folder. Oh the choices, but the one I picked was from this beautiful blog, Technicolour Kitchen by Patricia Scarpin. I do love her blog. She posts delicious and interesting baked stuff, with a tale or two thrown in. Her recipes are always make-able, and gorgeously photographed. Browsing her cakes folder brought me to a halt here … Lavender cake with lime curd icing.Yes, this was the one I would try. Lavender because I HAD to use the culinary lavender that Vino Luci aka Barbara sent me from her garden in the US. Utterly whimsical and elegant flavour, and something I’ve been waiting to try again after this beautiful Lavender  Mascarpone Cake I had made 2 years ago. Patricia’s cake, a chiffon, was one I have never baked before.  Have you baked  a chiffon cake before?

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.

It was a new cake experience, a learning curve thrown in too. I baked 2 three egg chiffons. The first was fabulous, and I took a shortcut on the second one. I knew that I should have scrubbed the beaters clean for any traces of yolk, or the whites would misbehave. Didn’t heed the inner warning, and rinsed them in a hurry. Learnt my lesson. Once the yolk batter was ready, the whites  in the second chiffon were going nowhere. Uff…bunged them in, and baked a flattish cake, still soft, but not as chiffony as it should have been.

Chiffon…what does it bring to your mind? For me, it brings memories of light summer evenings, with sprinklers on, the waft of wet mud, fireflies in the dark… dim lights and ladies in chiffon sarees at the club houses! yes, we were kids, but the parties in the summer evenings at the services club was full of ladies in beautiful flowing chiffons, clinking glasses, and the forces band playing music in the background! Sigh…etched in memories, those days never came back. Now, I long to drape a saree, but somehow jeans call my name!

Now for the the filling. Lemon curd. Light, tangy, citrusy, delicious … simple and home made too. Ju @ Little Teochew posted some Easy Lemon Curd on her blog a short while ago, and I made and bottled it almost immediately. Used some for lemon tarts that I made for the photo-shoot  and froze a jar of the rest.  That came down from the freezer for this cake to be whipped into lemon cream {Sorry S…have made more and frozen it since; I remember!!} Mmmm … yes, I did add a vanilla bean to my lemon curd too as the eggphobic feeling continues!

Which comes to whipped lemon curd cream! Hello? No one ever told me this thing is so darned delicious and addictive. I couldn’t stop licking it off the bowl once I was done with the filling and frosting. My word, it had no taste of egg, and was light as a cloud and full of wonderful citrus flavour. I didn’t add much sugar to the whipped cream as the lemon curd is sweet too. The taste was just right. Not cloyingly sweet – wonderful!

I especially went with girly pink colour in the border as it is a fave with my 5 year old niece Amani who was on her last day of her visit to India. She looked at the cake, and said ‘Ooooh, that’s pretty! I it! Can I smell the flowers please? Mmmm…NICE!!’ She’s a charming little girl, well mannered, sociable, and LOVES company. She and the teen hit it off very well, despite the 10 year age gap, and soon little Amani was having long tel-conversations with all Meher’s friends! I do think she brought my teen down from the clouds for a while! She has a little baby sister who is a year old, is very sweet, but would rather have her Mum than us … her temperament as fiddly as finding feet on macarons {IMHO}!

The cake was a winner. The flavours of lavender, very delicate and mildly fragrant. They complimented the lime beautifully, and the cake vanished in half an hour! The chiffon was excellent too, despite my earlier faux pas, and I liked the way it held the cake up. Looked firm to touch, but was still tender to bite. I think it’s a great sponge to use, and for sure has found a place in my heart! It’s always an inspiring feeling to discover so many new baking methods, and also to know that there’s still so much more to learn!

Patricia, I am SO GLAD I baked this cake, and your commentary on the cake is what had me sold! It’s a fabulous change from chocolate and coffee, and I’m glad I was forced to leave my comfort zone! In Patricia’s words, “Now this combo can go straight to the all time favorites list, with apples + cinnamon and chocolate + hazelnuts. 🙂” … I so agree!

Lavender Chiffon Cake with Whipped Lemon Curd Frosting
adapted minimally from Technicolour Kitchen
Serves 12-16
Lavender Chiffon Sponge
6 eggs, separated
¼ cup neutral vegetable oil
6 tbsp water
1 ½ cups  caster sugar
1 ½ teaspoons dried edible lavender buds
1 1/3 cups cake flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar
Method
Preheat the oven to 180°C. Line the bottoms of two 20cm (8in) round cake pans with baking paper; do not grease.
Place 1 cup of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender.
In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the prepared pans.
Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper.
Easy Lemon Curd
From Ju @ Little Teochew
{I used 1/2 the recipe for this cake. Had used the other half earlier in puff pastry lemon tarts}
200g sugar {depending how sweet or tart you like it}
1 egg
3 egg yolks
120ml fresh lemon juice
1 tsp grated lemon zest, or more if you like {depending on how strong you want the flavour of lemon}
50 to 60g unsalted butter {more butter will make it smoother, but at the same time, fattier too … you decide}
Method:
In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks. If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
Once the mixture thickens – it should leave a path on the back of a spoon – turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
Allow the curd to cool slightly before transferring to a clean jar or bowl. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
While the cakes are baking and cooling, make the lime curd and chill completely.

Whipped Lemon Curd Cream Frosting
700ml low fat cream
1/2 vanilla bean, scraped
1/2 recipe lemon curd
2-3 tbsps sugar {the lemon curd adds it’s own sweetness too}
Method:
Whip the cream and sugar till firm peaks hold. Gently fold the lemon curd through, about 2/3rd to being with, and taste for sweetness, tartness etc. Add the rest if desired, and add sugar if required.
Lemon Sugar Syrup:
1/2 cup sugar
1/8 cup water
Juice of 1 lime.
Method:
Place all ingredients in a pan, bring to a boil, stir until the sugar is dissolved. take off heat, and allow to cool.
To Assemble the Cake
Slice both sponges horizontally to get 4 layers.
Reserve 1/3rd whipped cream for top and sides.
Place one cake layer on a cake stand or serving plate, brush with lemon syrup and spread 1/3rd of the cream for filling.
Repeat with the other 2 layers.
Top with the third cake layer, and frost the top and sides with the remaining cream.
{Mix 1 tsp of lemon curd in any left over cream, and pipe a border etc.}
I finished mine with a border of a firm white chocolate ganache coloured pinkish-purple.

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Espresso Coffee Cream Cake … Happy Birthday to me!!

“Oh good look its coffee o’clock :))…”
Linda@goodshoeday via twitter

How sweet that tweet was, music to my very ears! I saved it the minute I tripped across it ages ago. I’m a 100% coffee person, and it easily wins hands down as my most favourite flavour in sweet stuff; {garlic holds first place for savoury}. The PAB family is a coffee happy one too, and I am glad the kids are big enough to enjoy the odd coffee doused cake. Year after year, when it comes to my birthday, I always have this coffee cake plan in my head, and the day before, I leave a coffee cake sponge to mature beautifully in the fridge. This year was complete madness! My sis is over  from the US with her kids, leaving me hair-brained with no time to plan. So I trashed all plans to bake me a cake…

Mr PAB came back from work, asked if I had baked me a cake {I ALWAYS DO … because I like to}, and I shook my head in  negative, in despair and tiredness. He said he’d go and get me one first thing in the morning. Just then the lad said he and his sister would bake me one the next morning…”You just sleep late Mama,” he ordered with a twinkle in his eye! {Words like that are enough to give me sleepless nights!}

I shot out of bed very early in the morning in sheer fright. My kitchen in their hands, a mess that would be unbelievable, one that I would not be able to shriek about … party pooper, yes that’s me. I was in the kitchen in a heartbeat, and back to my books. First stop was Ottolenghi: The Cookbook, but that didn’t have a coffee cake recipe. Coffee coffee coffee…that was the only mantra in my mind, with a cuppa coffee in my hand! Then I leafed through Indulge, which I reviewed for Blogger Aid a while ago. The options seemed far too involved given the time frame… I had to get the cake into the oven before the kids woke up!

My next stop was this beautiful cake decoration book by Roland Mesniers – Basic To Beautiful  Cakes that I had won at an event hosted by the Daring Kitchen. My Cinnamon Buttercream Autumn Cake cake got me this gorgeous book which landed at my doorstep, with a sweet note from the daring ladies‘,  Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice! In January this year, I was inspired to bake this Strawberry Bavarian Cream Cake from the book.

I reached for the index and got to the coffee pages pronto. A Coffee Genoise Sponge – holy yum! This was just the thing.

About the sponge, the author writes, “Mrs Clinton’s Coffee Genoise … Mrs Clinton loved coffee desserts in every form. The Mocha Cake in my book Dessert University was a favourite. Espresso sorbet, served with a cinnamon whipped cream, was another. I turned to this recipe for Coffee Genoise again and again because it is so versatile, and because the genoise, flavoured with instant espresso powder, takes on a strong, pure coffee flavour.”

Just reading the introduction had me walking on clouds, dreaming of coffee nirvana, making me forget everything else but coffee! Pure Coffee Flavour? YES PLEASE! It was even better that my sis had got me a jar on instant espresso powder. I also got a heavy duty angel cake tin {Ahn, I got it, I did!!}, bags of spices from whole foods, chocolate chips, almond meal … never-ending delights, just how I like my goodie bag !  The espresso gave me pure delight, and I had the bowl of water on simmer in no time.

It’s a simple and versatile sponge to make, largely fuss free. It rises thanks to air beaten into it over simmering hot water. Be careful not to release the beaten air as you fold the flour in. The melted butter adds just the right luxury to the crumb… not heavy at all, but moist. It’s a cake we went FAST! Mr PAB didn’t look particularly pleased with the smallish size.

The cake was inspired by a series of bakes I did for a project a short while ago; {will write more about that when and IF it sees light of day}. For the project I made a Kiwi-Strawberry Cream Cake, a Espresso Coffee Cream Cake and a Deep Chocolate with Burgundy Cherries Cake. For two of the cakes I used my trademark scrolls, this time in the lace border again, as it seems to have caught on as my signature style, and I love doing it!

I have to shout out a big thank you to this crazy girl Nachiketa from Crazy Over Desserts, who drove miles down to visit me late at night on my birthday with a cake baked especially for me. A coffee-cinnamon cake, with a chocolate ganache, rum soaked raisins within. A gorgeous cake, with a beautiful card made by her little niece just for me.

SIMPLE COFFEE GENOISE
Adapted minimally from Roland Meisner’s Basic to Beautiful Cakes, pg 190
4 large eggs {I added and extra yolk because the eggs were a medium size}
1 cup sugar
1 tbsp instant espresso powder
1 cup flour
Pinch of salt
1/4 cup unsalted butter, melted and cooled
Method:
Preheat the oven to 190C. Line the bottom and sides of a 8″ spring form round tin. Grease and dust with flour.
In a large bowl, beat the eggs with the sugar over a bowl of simmering hot water for about 5 minutes till thick and mousse like.
Take off water and continue to beat till the mixture cools down, about 5-7 minutes. Add the espresso and beat in again for a minute.
Fold the flour through gently, in 3 goes, lightly till it’s mixed through well. Be careful not to release the beaten in air.
Take a cup of this batter in another bowl, and mix the melted cooled butter through it. Now gently fold this back into the rest of the batter.
Turn the batter into the prepared baking tin, and bake for 30-35 minutes, till a tester comes out clean.
Filling:
1 tbsp coffee dissolved in 3 tbsp water with 1 tbsp sugar
400ml low fat cream
2 tbsp powdered vanilla sugar
1 tsp coffee essence {or 1 tsp instant coffee}
Method:
Whip together till medium peaks form.
Brush each side of the cake with the coffee syrup, and sandwich with the filling. Resrve any remaining cream for garnishing the top.
Topping:
300ml low fat cream
2-3 tbsp vanilla powdered sugar
1 scant tbsp instant espresso powder
Dark chocolate for garnishing
Method:
Whip together until stiff peaks form. Frost the sides of the cake first, and then the top. Garnish as desired.
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~

A reminder for this months MONTHLY MINGLE. If you are BAKING WITH FRUIT this month, do send it in to Monthly Mingle posted HERE. You have until November 23rd, 2010.

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