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

Comments

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer ...

Happy B'day to JJ....

Yes! It's that month when I have two most important people celebrating their birthdays on two consecutive days...I have my better-half celebrating his birthday today..... And this is the first time I am actually doing something on his birthday since I usually concentrated more on the next one..... So, I wanted to make him something special this year, (not the usual cake) and I landed upon one of the most creamylicious , yummylicious dessert-The Tiramisu-one of his favorite too!!! Now, I have made a Tiramisu and a Tiramisu Cake some time back with sponge cakes but this is the first with Savoiardi...... Moreover, I needed a twist in the dessert, something different from the usual!! And so, I decided to make the Irish Cream Tiramisu by Nigella (one of my favorite baker) ..... Nigella has never failed me when it comes to baking...... I tried her Devil's Food Cake last year (same day) and it was simply superb! Irish Cream Tiramisu Ingredients: Recipe S...

Julekake- A Norwegian Cardamom Scented Christmas Bread

We Knead To Bake! is a bread baking group on FB, hosted by Aparna Balasubramanian of My Diverse Kitchen . Though I had joined this group couple of months back, I haven't baked anything to date except for pizzas. Now, baking bread is not a child's play. So, I waited until I get to bake something easy. And this month's recipe proved to be the right one to bake for an amateur like me!! Julekake (or Julekaka/ Julekaga) is a rich holiday bread flavoured with cardamom which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark. Incidentally, Julekake means “Yule Bread” in Norwegian. This bread is more cake-like in texture and sometimes it is dusted with powdered sugar or glazed with a white sugar icing. If it is not glazed or left plain, then it is usually served warm at breakfast with butter or a goat milk cheese called geitost/ brunost. In Norway, Julekake traditionally only a...

Baking with Merry

Search This Blog