Skip to main content

Marble & Fruit Cake Verrine



This is a special post.....Cakes & Tales turns one this month! So, "Happy Birthday to Cakes & Tales".......And, this is my half-century post!! I can't believe I posted 50 posts....phew!! A lazy person like me needs a hell lot of motivation for baking, shooting and posting….So thanks to all who supported and encouraged me - my family (esp my kiddos), friends, followers (though, there aren't many) and to all my anonymous visitors….Looking forward for your support (in the form of comments, suggestions) in the future.....

In this 50th post, I would like to thank one special person - Shn of Kitchen Mishmash as she was my inspiration to blogging…..Her blog is one which I started following initially and admire it a lot….I have tried many of her recipes and all were a big hit! Especially her Kuttanadan Duck Roast!!!Man…that recipe is simply the best!!! I had made that for a small family get-together and everybody loved it….So in my family, it’s known as “C-mol’s Duck Roast”…But, definitely all credits to Shn…..Thank You Shn for inspiring me with your blog…..


 The school is closing next week and we (me & kids) are taking a short-break…but I am already in a holiday-mood now!! So, to celebrate this milestone, I created a simple dessert of my own…Na, na...I would rather say ‘made up’ a dessert of my own….So here’s a toast to Cakes & Tales and to it’s readers!!!

Ingredients:
Recipe Source: My Own

Mascarpone Cheese - 200 gm
Amul Cream - 200 ml
Rum/Brandy - 1-2 tbsp
Icing Sugar - 2-3 tbsp
Fruit Cake & Marble Cake - 2 slices each

Method:
  • Slice the cakes (depending on the shape of the dish used) and place it on the bottom of the dish. 
  • Put the mascarpone cheese and cream in a bowl and using an electric beater, beat together until smooth. Sift the icing sugar into the mixture and beat again until well mixed.
  • Pour the rum/brandy and mix well with a spatula.
  • Pour the frosting on the top of the cake and chill.
  • Before serving, decorate with grated chocolate. 

Notes: 1. Since I used a square dish for the dessert, the cakes were sliced vertically.
2. You could use vanilla essence or instant coffee instead of rum/brandy.
3. Since I had fruit cake and marble cake (bakery-brought), I used both for making the dessert. You can used simple chocolate cake or brownies.





 

Linking to:

Dish it out hosted by Foodomania






Labels:

Comments

Post a Comment

Always happy to hear from you.....

Popular posts from this blog

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti...
Post a Comment
Read more

Coffee Liqueur Muffins

It was only recently, when decluttering my pantry, I realised I had a bottle of unopened coffee liqueur which my friend got it for me from Goa last year..... Then, as usual searched for a recipe and found out one from my collections....So, here it is Coffee Liqueur Muffins! According to the book, its an after-dinner muffins, but we loved it with our cup of evening-tea....... Ingredients: Recipe Source:Coffee by Parragon Books Instant coffee granules - 2 tbsp Boiling water - 2 tbsp Plain flour - 280 gm Baking powder - 1 tbsp Pinch of salt Light brown sugar - 115 gm Eggs - 2 Milk - 100ml Butter - 85 gm, melted and cooled Coffee liqueur - 6 tbsp Oil or melted butter, for greasing Method: Preheat oven to 200 C. Line a muffin tin with muffin case. Put coffee granules and boiling water in a cup and stir until dissolved. Leave to cool. Sift together the flour, baking powder and salt into a large bowl. Stir in the brown sugar. Lightly beat the eggs in anoth...
Post a Comment
Read more

Carrot Cake

Hi folks....Long time!! Blogging has taken a setback for the past few months due to various reasons.... Though I have been baking, nothing remarkable enough to post on the blog, it was either a repeated bake or a new one but of course, the flopped versions!! But, then on Valentine's Day, I managed to bake a Carrot Cake. This cake has been on my to-do list for quite sometime. You could frost the cake with a cream cheese frosting, but I preferred mine to be plain.... Ingredients: Recipe Adapted from: Baking by Parragon Books Eggs - 2 Brown sugar - 3/4 cup Unsalted butter - 1 cup Grated carrots - 1 1/3 cups All purpose flour - 2 cups Baking soda - 1 tsp Ground cinnamon - 1 tsp Ground cardamom - 1 tsp Nutmeg, grated - 1 tsp Almonds, roughly chopped - 1 cup Method: In a bowl, beat the eggs until well combined and add the sugar and butter. Mix well. Add the grated carrots, sift in the flour, baking soda and the spices. Then add the chopped almonds. Mix eve...
Post a Comment
Read more