Danish Dream Cake-Egg less baking challenge..

Hello every one...here is my this months Egg less baking challenge recipe......Hureeeee this time I finished the recipe on time....also I am posting it on the date....I am so happy this time..because first thing is I finished my task on time and 2ndly the cake was so so so yummy....and was looking beautiful....

It was our wedding Anniversary on 27th so I decided to prepare this Danish Dream cake....i was bit worried how it is going to be...but after finishing the cake even my hubby liked it and it was so beautiful that we didn't felt like cutting it at all.....so here is my very simple recipe of Danish Dream cake.

January month's Egg less Baking Challenge
and this recipe (Drommekage fra Brovst-Danish Dream Cake)was suggested by Meena of Chettinad Fiesta suggested this Dutch dessert.
Thanks both of you for us having this beautiful cake.




Ingredients:
For the Cake:
200g (2 cups)cake flour* or plain flour(see note for cake flour)
1 tsp baking powder
1tsp Bicarbonate soda
40g (1/4 stick/) butter
3TBSP of sunflower oil
200ml (7 oz.) milk
2 TBSP Ground flax seed
warm water 4tBSP
150g (3/4 cup) granulated sugar
1 tsp. vanilla extract
a pinch of salt and
2 tsp of lemon juice

For the Topping:
75gm butter, softened to room temperature
40ml (approximately less than 1/4 cup) milk
90g (3.5 oz./1 1/3 cups) dessicated coconut
50 to 75 gm(1/4 cups) muscavado sugar, or light brown sugar

Instructions:
For the Topping:
In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake.

For the Cake:
Preheat oven to 200 degrees C/400 degrees F gas mark 5. Grease an 8 inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.

Mix the 2 TBSP Ground flax seed in 4 TBSP warm water keep aide for 5 mins.

Sift the cake flour or plain with the baking powder, bi carbonate soda and salt. Melt the 40g butter and mix with the 200ml milk and venilla extract. Beat the flax seed water mixture with sugar for 5mins





then fold in the flour mixture. Lastly, fold in the butter and milk mixture.






Pour into prepared baking pan and bake in preheated oven for about 30 minutes or until wooden pick inserted into center of cake comes out clean (leave oven on and set to 180 degrees C/350 degrees F gas mark 4).





Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 15 to 20 minutes. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).















Makes 10 -12 servings.

Note: to prepare cake flour.
take one cup of plain flour and from that take out, one TBSP of flour and add the same amount(1 TBSP) of corn flour . Repeat same if you need more flour.



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Spicy Potato stuffed bun

Hello Everyone...I think..i am very lazy now a days...not posting any recipes which is in my draft from many months,,,,I think i might have forgotten many recipes.....so need to recall and post it as soon as possible....and my this months Egg less baking is also due,,,thinking of preparing it this week end and posting it by next week....

Anyways lets talk about this recipe now....I love these kind of potato buns ..i use to eat lot in my college days....so thought of preparing it in my kitchen.......So here is my recipe....





Ingredients: -
For making dough:

150 gm Plain flour
1 tsp butter
7 gm instant active yeast(1 pack)
1 tsp sugar
1/2 tsp salt
2 tsp oil
60 ml warm milk

For Filling:

Potato-2 medium size(boiled, skinned and cubes(small small)
Peas 40 gm frozen/defrosted
Onion-1 small chopped
Green chilly 2 sliced
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Garam masala powder-1 tsp
Mustered 1/2 tsp
Salt to taste
cooking Oil 1 TBSP
Coriander leaves for garnishing(optional)

Extra ingradients:
Butter 2tsp for brushing the dough balls
milk for brushing the dough balls.

How to prepare dough:

Add the salt and sugar to the warm milk in a big bowl,stir in yeast wait for 2 mins and then add oil and flour knead well.




After kneading for about 5 mins, add the melted butter(1 tsp) and knead again for 3-4 mins
The dough turns a little springy. At this stage,Cover with a damp cloth or a cling film and allow it to rise in a warm place for about 45 mins to an hour.










In the mean time prepare the filling.In a frying pan add oil and crackle some cumin and mustured in it.Add in onions and chopped green chilly and saute for 30 seconds.Throw in turmeric powder, coriander powder, garam masala powder and mix well.Season with salt.Now add peas and potatoes and mix till combined.garnish with coriander leaves and mix well.Let this cool down.Divide into equal balls and set this aside.






Once the dough has risen, punch it down and knead for 2-3 mins
Then make equal size balls (about 8-9 ball)Grease a pan with some oil,Flatten each ball and roll it out with your palm.Add a ball of the stuffing and then cover the dough from all sides and seal it it from all edges.Make it into a round shape and place on a foil lined baking sheet.
Repeat with all the dough balls and place the stuffed dough ball with the sealed side down in the greased pan.
Cover it with a cloth and allow to rise for another 30-45 mins
Keep the dough balls spaced apart, so that they don't stick to each other as they rise.









Pre-heat the oven to 180 C.
Now place the pan in a preheated oven.Before you pop them into the oven, brush the dough with some melted butter and milk.Bake for about 20 mins
Brush with butter again if you'd like and enjoy it with a hot cup of tea !
















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Chitra's Tips:If you want to use dry yeast, then add it to the warm milk with the sugar. Allow it to proof. Once the water gets bubbly, add to the flour.

Happy Makara sankranti and Happy pongal

Hi all my friends. I wish you all a Happy and prosperous Happy Sankranthi and Happy pongal.....






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Cauldron cake ---Egg Less Baking

Hi all my friends....First of all A very happy and Prosperous New year to all of you......I know all of you thinking that i am vanished from my blogging ..from 2 months I did not updated my blog at all....so so sorry for that as I was bit busy with some of my other activities....I could not upload a single of my recipes. I have so many recipes to update now....will be doing one by one now for sure....

This is my first recipe for the new year......'Cauldron cake'....This our December month's Egg less baking challenge recipe......I and my little one had great fun while baking this Egg less Cauldron cake....he is my little helper of mine now a days for all my cooking.

December month's Egg less Baking Challenge
and this recipe (Cauldron Cakes)was suggested by
Archana of The Mad Scientist's Kitchen

Thanks very much to Archana for suggesting such a great recipe and Also thanks to Gayathri for giving all of us this egg less baking challenge..........here is my recipe...





Ingredients:

For Muffin:(makes 4-5 big muffins)
sugar 2 1/2 TBSP
cocoa powder 1/2 TBSP
baking soda 1/2 tsp
Plain flour 3/4 cup
Dash of salt
olive oil 2 TBSP
Sunflower oil 1 TBSP
Lemon juice 2tsp
vanilla essence 1tsp
Cream soda(or can use cola) 1/2 tin
warm water 3 TBSP
White vinegar 1 tsp

Chocolate Handle:
baking chocolate dark
Butter 2 tsp

Filling:
Nutella 1 TBSP
Condensed milk 2 tsp
heavy whipping cream 1 TBSP

Edible gold and silver pearls (for decoration optional )

First start with the cake:

Pre-heat the oven at 350 c /180 deg/gas mark 4.Line paper cup in the muffin dish if you are using paper cups or just grease the muffin tray.
Mix the warm water and white vinegar together and keep aside.


Whisk together the dry ingredients (cocoa powder, flour, baking soda, and salt)in a bowl. Alternatively in another big bowl add oil,sugar and whisk together for 5 mins then add water vinegar mixture, lemon juice and vanilla essence and stir. now fold in the dry ingredients until just combined do not over mix. Pour batter into prepared muffin forms.(I have used paper cups inside the muffin tin)(can make 4 big muffins)











Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow to cool in the forms for 5 minutes before removing and cooling completely on cooling rack.



To make cauldron handle: In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and fill in to a piping bag or place into a pastry bag and pipe out the desired shape of handles on a non-stick mat or wax paper, If chocolate thickens too much, return to heat and stir until smooth and melted once more.Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing into the top of each cupcake.





To prepare Filling:
add Nutella and condensed milk in a bowl and whisk together and keep it in the fridge.


Once the muffins are cool using a small knife, cut out a cavity in the bottom of the cupcake. Run the knife in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).






Dip the top of the cupcake into the remaining chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.




Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.

Spoon a little filling into the cavity of the cupcakes.now scope 1/2 TBSP of heavy wiped cream on top of it Garnish the top with edible gold or silver pearls. and serve..




Tips:
1)To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.

2)Measure the cupcakes with a ruler to determine how wide you need to make the handles before piping.









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