Tutti-Futti Tea Time Cake Easy Recipe

Cuisine: Continental Baking

Serves: 2-3pax

INGREDIENTS:

  • Maida (Refined Flour) 125 gms
  • Sugar Powder 100 gms
  • Butter 100 gms
  • Baking Soda 1 tsp
  • Baking Powder 1 tsp
  • Oil for brushing
  • Tuti-Futti 70 gms
  • Yellow Colour pinch
  • Vanilla Essence 1 tsp
  • Milk 100 ml
  • Eggs 3 (Optional) Read Chef Tips for more information

METHOD:

  1. Preheat the oven for 20 min at 160-170°C
  2. Take a bowl and mix soft butter with sugar powder
  3. Then add 3 eggs, vanilla essence in it and start beating with the electric beater (For Eggless Don’t do this step)
  4. Beat till we get peak consistency
  5. Then add Flour in the mixture with baking powder and baking soda
  6. Keep mixing with the whisk, beater not required, add yellow colour at this point
  7. Beat till the mixture become smooth
  8. Brush the baking pan with oil and pour the mixture into it
  9. Add Tutti-Futti into the mixture before baking dusting Maida on it
  10. Bake for 20 min for some delicious tea time cake

CHEF TIPS:

  • The butter must be kept out of refrigerator before to be used for baking to make it soft
  • If you want to make egg less cake then minus the eggs add increase baking powder and baking soda 3 tsp in total and while mixing the mixture use warm water and milk
  • The mixture must be of ribbon consistency and smooth like a ribbon
  • Use measuring spoons or cups for perfect results
  • While baking for checking use toothpick to prick the cake
  • Keep it in an airtight container.

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Chocolate Walnut Brownies Easy Recipe

Cuisine: Bakery

Serves: 2-3 pax (8-10 pieces)

Ingredients:

  • Maida/Refined Flour 50 grams
  • Chocolate brick or Chocolate syrup 70-80ml
  • Butter 55 grams
  • Vanilla Essence 1 teaspoon
  • Sugar powder 110-120 grams
  • Cocoa Powder 1 tablespoon
  • Baking powder 1 teaspoon
  • Meetha Soda 1/2 teaspoon
  • Milk 20ml

Method:

  1. Melt the chocolate brick and mix it with soft butter if you using chocolate syrup then just mix it with soft butter.
  2. Sieve the refined flour with baking powder, baking soda and cocoa powder together and keep aside
  3. Add sugar powder, butter and chocolate mixture into the flour, add milk into it and start mixing.
  4. Add warm water if required to make the batter smooth
  5. Pour the mixture in a flat tray type mould and garnish it with chopped walnuts before baking.
  6. Preheat the oven at 180°C for 15 min then bake the brownies for 20-25 min at the same temperature
  7. Check with toothpick if it’s cooked then cut into pieces and serve
  8. You can also keep them in the refrigerator for 2-3 days

Chef Tips:

  • Make sure you melt the chocolate brick on hot water boiler else it will burn
  • The batter have to be of ribbon consistency when you pour it in the mould
  • If you don’t eat walnuts then just add any other dry fruit or make it plain brownies
  • Long trays are best preferred for brownies

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Tea Time Cake Easy Recipe

Cuisine: Continental Baking

Serves: 2-3pax

Ingredients:

  • Maida (Refined Flour) 125 gms
  • Sugar Powder 100 gms
  • Butter 100 gms
  • Eggs 3 (Optional) Read Chef Tips for more information
  • Baking Powder 1 tsp
  • Oil for brushing
  • Tuti-Futti 50 gms
  • Yellow Colour pinch
  • Vanilla Essence 1 tsp

Method:

  1. Preheat the oven for 20 min at 160-170 degree Fahrenheit
  2. Take a bowl and mix soft butter with sugar powder
  3. Then add 3 eggs, vanilla essence in it and start beating with the electric beater (For Eggless Don’t do this step)
  4. Beat till we get peak consistency
  5. Then add Flour in the mixture with baking powder
  6. Keep mixing with the whisk, beater not required, add yellow colour at this point
  7. Beat till the mixture become smooth
  8. Brush the baking pan with oil and pour the mixture into it
  9. Add Tutti-Futti into the mixture before baking
  10. Bake for 20 min for some delicious tea time cake

Chef Tips:

  • The butter must be kept out of refrigerator before to be used for baking to make it soft
  • If you want to make egg less cake then minus the eggs add increase baking powder 3 tsp and while mixing the mixture use warm water
  • The mixture must be of ribbon consistency and smooth like a ribbon
  • Use measuring spoons or cups for perfect results
  • While baking for checking use toothpick to prick the cake

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Chocolate Truffle Cake Easy Recipe

Cuisine: Baking

Serves: 4-6pax

Ingredients:

  • Maida/Refined Flour 200gms
  • Sugar 200gms
  • Eggs 4pcs
  • Vanilla Essence 2-3drops
  • Baking Powder 1/2 tsp
  • Cocoa Powder 1tbsp
  • Raw Dark Chocolate brick 200gms
  • Raw White Chocolate Brick 100gms
  • Heavy/Rich Cream 200ml
  • Piping Bag 1nos

Method:

Step 1: Baking the Base of the Cake

  1. Take a Large mixing bowl
  2. Break the eggs and add sugar, vanilla essence into it
  3. Beat it with Beater till it gets fluffy like a cream
  4. Sieve the Flour mix with cocoa powder and baking powder
  5. Mix the Flour with the fluffy mixture at step 3 in a cut and Fold* method
  6. Pre-heat the oven for 15min at 160-180 degree centigrade
  7. Bake the mixture for 15min and then take out and keep aside to cool down

Step 2 Preparation of the Truffle

  1. Melt the Dark Chocolate in a Double Boiler*
  2. After it is melted add rich cream into it and start mixing it till become smooth
  3. Melt the white chocolate too on double boiler and make the garnish using the moulds

Step 3 Preparing the Truffle Cake

  1. Take the base of the cake and cut it into 1/2 vertically
  2. Pour the Melted Dark Chocolate on the middle layer
  3. Put the second layer on it and pour the remaining mixture on it
  4. Equal it with the spatula and then put the white chocolate garnish on it
  5. With the help of piping bag write happy birthday or anything you like to write on the cake
  6. Keep it inside the fridge for atleast 2 hours before serving

Chef Tips:

  • Cut and fold method is used mixing the cake batter in a cut then folding the mixture, it helps the mixture to get mixed properly avoiding lumps.
  • Double Boiler is a technique in which a hot water boiler is down and another vessel is kept on top and it is use to melt the chocolate, it just avoid the direct heat to the chocolate, we also use this method while poaching the eggs

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