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Ingredients1 recipe eggless sponge cake (refer cakes)
1/2 cup chopped nuts (walnut, almonds, cashews, raisins, etc)
1/4 cup tutti frutti bits
8-10 dried figs chopped
1 cup white butter icing (refer cakes)
1/2 cup cream fresh
1/2 cup icing sugar
1/4 cup water
2 tbsp. sugar granulated
1/2 cup canned cherries
10 -12 iced green leaves
5-6 glaced cherries
green coloured sugar(optional)Method
- Follow the eggless cake recipe till making the batter.
- Once batter is ready, fold in the nuts and tutti frutti.
- Bake in preheated oven at 200 for 7 minutes and 170 for 25 minutes.
- Alter as per individual ovens, if required.
- Check if done by passing a skewer through the centre of cake.
- Cool tin well before unmoulding as for eggless sponge.
- Warm water and granulated sugar till it dissolves.
- Halve or quarter figs and immerse in the water.
- Soak for 10 minutes. Keep aside.
- Cut in half horizontally. Place cut sides up.
- Use the water in which figs were soaked or canned cherry syrup.
- Sprinkle generously on both halves of cake till soaked.
- Beat chilled cream and icing sugar till thick and light.
- Fold in drained cherries.
- Place lower half of cake in a cake plate.
- Pile on the whipped cream and spread.
- Arrange the drained figs on cream. Put the upper half of cake on it.
- Cover the whole cake with white butter icing.
- Smoothen with a knife.
- Decorate with piped icing, iced leaves, glaced cherries and coloured sugar.
- Or use your choice of decorations.
- Cool in fridge for at least 1/2 hour before cutting.
Variation: Change the choice of fruit/dry fruit as per you choice.
Making time: 1 1/2 hours
Makes: 10-12 servingsNote: You may prepare the sponge and icing ahead of time at your leisure to save on time and plan ahead. Even a day ahead and refrigerate. Then carry on from there when you plan to make the above recipe.
Christmas Delight Index
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