Ingredients:For Sponge:2 cups - plain flour1 1/4 cups - ground sugar1 cup - milk powder1 1/2 cups - milk3/4 tsp - baking powder1/2 tsp - baking soda100 gms - butter3 to 4 drops - vanilla essenceFor Plum Mixture:3 large - plums1/4 cup - sugar1 tbsp - lemon juice
Other Ingredients:1 1/2 cups - sweetened whipped cream
Method: 1. Put stiff whipped cream in a large star-nozzled icing bag. 2. Refrigerate till required. For Plum Mixture: 1. Peel and chop plums. 2. Add sugar, heat on slow flame, till sugar melts. 3. Add 50 ml. water, allow to simmer for 2 minutes. 4. Add lemon juice, stir, take off fire, cool. 5. Strain, saving both plums and liquid separately. For Sponge: 1. Keep aside till required. 2. Melt butter in a deep bowl. 3. Mix together, flour, sugar and milk powder in another bowl. 4. Add some flour mixture and milk to butter, alternatingly. 5. Mix while adding, till all flour and milk is consumed. 6. Add essence, both soda and baking powder, beat well till smooth and light. 7. Pour into small paper tart cases or muffin cups, till 2/3 full. 8. Bake in preheat oven at 160oC for 20-25 minutes. 9. Pierce and check to see that skewer comes out clean. 10. Cool completely. 11. Scoop out a crater on top of each muffin. 12. Sprinkle liberally with drained plum liquid. 13. Place a spoonful of plums in crater. 14. Pipe out a swirl of whipped cream over plum muffin. 15. Serve individually.
Ingredients:1 packet - lemon jelly crystals1 packet - china grass (agar agar) crystals250 gms - soft paneer250 gms - fresh double cream, chilled3/4 cup - sugar4 to 5 drops - vanilla or lemon essence1 tbsp - lemon rind grated or candied1/2 - lemon wedge, seeds removed
Method: Bring to a boil, half water (125 ml) water in a deep vessel.Add lemon jelly, stirring continuously, simmer for a minute.Take off fire when fully transparent.Add 125 ml. more water, mix well.Allow to thicken in fridge, but not to set firmly.Dissolve chinagrass in 200 ml. water, while heating.Add in lemon wedge, continue heating.Allow it to melt, and become fully transparent.Take off fire, remove wedge, and discard it.Cool to room temperature, allowing it to thicken but not set.Beat whipped cream with sugar, till soft peaks are formed. Beat paneer with chinagrass in blender, to form a soft, light, mixture. Add cream to jelly, beat till well mixed and smooth.Fold in essence, making sure not to let cream become thin.Mix both and beat with an egg beater, till frothy and smooth.Set in a shallow dish in freezer for 6-7 hours or till firm.Decorate with lemon rind, and other desired toppings. Serve slices of cheese cake, with warm shortbread or as is.
Ingredients:1 - recipe basic sponge cake (refer eggless cake recipes)1 cup - strawberries, cleaned and hulled1/4 cup - sugar granulated1/2 cup - sugar powdered1/4 tsp - strawberry essence1/4 tsp - vanilla essence1 cup - chilled whipped cream1/4 cup - chocolate curlsMethod: Make sponge cake, using strawberry essence instead of vanilla.Clean, halve, wash and put strawberries in a heavy pan.Sprinkle granulated sugar, toss lightly with wooden spatula.Place on low heat, sprinkling 3 tbsp. water over berries.Allow sugar to melt, berries to soften, and simmer for a minute more.Take off fire, allow to cool completely at room temperature.Drain berries, save liquid, keep aside till required. Beat chilled cream and powdered sugar till thick enough to hold in peaks. Keep chilled till required.Cut cooled cake into half horizontally.Soak both halves with the drained strawberry liquid.Spread 1 tbsp. whipped cream over top of lower half.Spread out strawberries over cream, evenly. Save a few for decorating on top.Put 2 tbsp. cream over strawberries, spreading evenly.Place upper portion of cake to sandwich strawberry filling.Spread out remaining whipped cream over top and sides of cake.Decorate with the saved strawberries, and chocolate curls.Chill for an hour before serving.
