Ingredients.
Egg. 4
Sugar. 150 gm.
Vanilla essence. 1 teaspoon.
Sunflower oil. 100 ml.
Milk. 100 ml.
Vinegar. 1 teaspoon.
Maida. 150 gm.
Baking powder. 1 teaspoon.
Baking soda. 1/2 teaspoon.
Cocoa powder. 2 teaspoons.
Beat eggs.Add vanilla essence,beat well.
Add sugar powder,beat,add sunflower oil,milk,beat well.
Add dry ingredients,mix well.
Mix baking soda and vinegar,add to the batter.
Bake in 180° pre- heated oven for 45 minutes.
Praline preparation.
Sugar. 1/2 cup.
Butter. 2 teaspoons.
Nuts,Badam. 50 gm.
Caramalise sugar.Remove from heat.
Spread nuts and badam in a butter paper.
Pour caramalised sugar over it. Allow to cool.Crush to pieces, keep aside.
Caramal sauce.
Sugar. 1/2 cup.
Whipping cream. 1 cup.
Butter. 2 teaspoons.
Caramalise sugar.Add whipping cream.(room temperature) in low flame.Add butter.Move to a bowl.Allow to cool.
Sugar syrup.
Sugar. 50 gm.
Water. 2 - 3 teaspoons.
Melt sugar to make a honey consistency.
Whipping cream.
Whipping cream 200 ml
Brue coffee powder. 1 teaspoon
Boost. 2 teaspoons.
Caramal sauce. 100 ml.
Vanilla essence. 1 teaspoon.
Mix all ingredients together to form stiff peaks.Refrigerate one hour.
Layer the cake into three.
Apply sugar syrup. Spread whipping cream.Spread crushed praline and caramal sauce.Repeat the process.Finally cover the cake with whipping cream.Refrigerate 1 hour.
Chocolate ganash.
Dark compound ( chocolate) 100 gm
Whipping cream. 50 ml.
Butter. 1 teaspoon.
Double boil chocolate.Add whipping cream and butter when it melts.Allow to cool.Pour chocolate ganash over the cake.
Garnish with grated white chocolate.
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