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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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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Egg less Butter Cake

Here is my this months Egg less baking challenge recipe...I had great fun while baking this Egg less Butter Cake.....because my little one helped me this time
October month's Egg less Baking Challenge





Ingredients:
Butter 100 gm
Caster sugar 90 gm
Ground flax seed 2 TBSP
Warm water 4-5 TBSP
Condensed milk 3 TBSP
Plain Flour-100 gm
Baking Powder-1 1/2 tsp
Sultanas/ Golden Raisins 40 gm
warm Milk 5 TBSP
salt a pinch
lemon juice 1 tsp
Light Brown Sugar- 1 TBSP
Cinnamon-1/2 tsp

How to prepare:

Add warm water and ground flax seed in a small bowl mix it well and keep aside.



Pre-heat the oven at 350 c/180 deg/gas mark 4. Line 7"(grease and dust with flour) round cake tin.
Sift flour ,salt and baking powder.
In a bowl take 70 gm butter and all 90 gm caster sugar and beat until creamy.
add soaked ground flax seed to this and beat well.Now fold in the flour into the butter ground flax seed mixture.Stir in the sultanas, lemon juice and milk into the batter.Pour batter into a the prepared cake tin and bake for 25-30 minutes or until it is golden brown.













Mix the remaining 30 gm butter with brown sugar and cinnamon.Remove cake from oven and spread it with the butter mixture immediately.Let it soak for few minutes.







Remove it from tin and serve immediately.









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Chocolate Lamingtons--Eggless baking

Last month I was not very well....lots of health problems...so couldnt post more recipe's in my blog......I am starting this month with a lovely dessert called 'Lamington'..

The chocolate lamington is an Australian dessert, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut.

When I saw the recipe and video,,i was very exited to prepare this cake and to taste....but due to my health problem i was not able to prepare from many days..Finally I prepared it yesterday...and I was not very sure how it will taste and also my kid don't like coconut favor so I only prepared 4 piece,but when I ate it I love this lamingtons and my hubby too liked it very much..so it was supper hit...

and also I had my very first Client for Henna...I was so so happy to apply henna on her hand ..I will be posting about this in my other blog (Chitravali)very soon....


July month's Egg less Baking Challenge




Ingredients:

For white sponge:

Self raising flour 1 and 1/2 Cup(I have used super sponge flour)
Baking powder 3/4tsp
Bicarbonate of soda 1/2tsp
Milk 6-7 TBSP
vegetable/sunflower oil 6-7 TBSP
White sugar 1/2 cup
vanilla extract 1TBSP
salt 1/4tsp
Lemon juice 1TBSP
Orange juice 1/4 cup
Ground Flex seed 1TBSP(this works as egg re-placer)
warm water 3-4TBSP

For Chocolate sauce:
Icing sugar 2TBSP
Coca powder 1tsp
milk 1-2TBSP
Nuttella 2-3tsp
Desiccated coconut for dipping the cake(take one bowl full and use as required)



How to prepare white sponge:

Pre heat the oven at 350c/180 deg/gas mark 4. Grease and dust flour for a 8" square cake pan and keep aside.
Add ground flax seed in the warm water and keep it aside.

Sieve together flour,baking powder, baking soda and salt and mix well .



In another bowl, whisk together the milk, sugar,venilla exract,lemon juice and oil.Now add the orange juice and flax seed water, and whisk again.




Now add the dry ingredients in to the liquid slowly and fold in till everything is just mixed together.





Once the cake batter is ready spoon into the lined pan . Tap the pan to spread the batter and keep aside for 5 mins to release air bubbles





Now Place the pan in the centre of the pre heated oven and bake for about 30-35 mins(mine took 40 mins)till the top is lightly browned and a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for two minutes and transfer to a rack, upside down (to cool completely).



How to prepare Chocolate sauce:

Mix all the ingredients under 'For Chocolate sauce:' and whisk together to make sauce.


How to prepare Lamingtons:

Once the cake is completely cool cut them in to small small rectangle or square.



Take a rectangle and first dip in the chocolate sauce and then coat with desiccated coconut. Then keep it on the rack.....







Let it sit for 1 to 2 hours..then serve........huummmmm yummy Lamnigtons...









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