It is one of the biggest festivals of India this week. It is the birth of Ganesha, the Elephant God. To me, I love the vibes that this festival brings. I’m enamored with the colors and the mood it creates.
Hi my friends! Hope all of you are doing great. I apologize for not visiting your blogs regularly, which I truly miss. It’s been crazy busy here with a bit of traveling and taking care of the things that got left out for a year. Spring cleaning turned into Summer organizing.
It’s a perfect combination of nuttiness and creaminess with a touch of coffee. The coffee cream is very subtle and works like magic in this cake. It’s a coffee lover’s dream cake. Happy Father’s Day to everyone around! Happy father’s day to my pops who has the biggest sweet tooth!
March was a very long month. It feels like it dragged a bit, although we were frantically driving around and quite a lot of things happening around here.
Between hubby’s travels and kids classes, managing everything was a challenge. Oh well, the laundry suffered, and so did our back yard, but that’s ok. I will admit, one thing that doesn’t ever get compromised is our food. That’s partially because I love food, and I have this crazy urge to cook something good every few hours. What is it with cravings? I guess we’ll never know. Some day it’s either a bowl of noodles or a decadent cake. The boys equally love their soul satisfying food. When a lot of things are happening, I bring the kids together to cook, and it calms all of us and takes the edge out a bit. There were many cake days last week. The little one always demands for a plain cake. Always. The teen cannot get enough of his chocolate. So here’s a Lamington.
My never ending enthusiasm to minutely change the taste buds once in a while has a profound effect on how my family enjoys food. Many of us are quite familiar with Sesame laddoos; we grew up eating it. This cake is definitely inspired by the sesame laddoos. The pungent flavors, the colors, and textures are very unique, and definitely not conventional ones. The creamy custard is the crowning glory, which tops the cake to give it a perfect balance. It is absolutely out of the world delicious.
It looks impressive and is a deceptively easy cake to make.
¼ cup black sesame seeds toasted and finely powdered
½ tsp baking powder
¼ tsp baking soda
pinch of salt
1 stick or 8 tablespoons unsalted butter
1 cup granulated white sugar
1 tsp vanilla paste or vanilla extract
2 large eggs at room temperature
½ cup buttermilk
For the NO BAKE CREME BRULEE
1 cup Whipping cream
1 cup half and half
5 large egg yolks
3 tbsp cornstarch
3-4 tbsp sugar
pinch of salt
1 vanilla bean or vanilla paste
2 tbsp turbanado sugar for bruleeing
Preheat the oven to 350 degrees. Line a round 61/2 inch baking pan with parchment paper. Line Set aside.
In a large bowl add the all purpose flour+powdered sesame seeds+baking powder+baking soda+salt. Using a egg beater, mix everything well or you can sift everything together.
In a mixing bowl, add softened unsalted butter and whip it for 2-3 minutes. Add one egg at a time, beat till well incorporated. Add the granulated sugar and whip it for another 2 minutes on high or till it is pale. Add the vanilla paste or extract and mix.
Slowly add the buttermilk to the butter mixture and whip for 10 seconds. Do not worry if the mixture looks grainy and separated.
Add the buttermilk-butter mixture to the dry ingredients and mix till all the dry mixture is well combined. Pour in prepared pan and BAKE for 40-50 minutes. Remove and let cool completely.
YOU can leave it over night too before you top it with the creme brulee mix.
NO-Bake Creme Brulee
Mix the egg yolks, cornstarch, sugar and salt and make a very thick slurry. Add the whipping cream to the slurry and mix well until there are no lumps.
Keep a pan ad bring the half and half to a slow simmer. Add the vanilla paste or take the seeds out of the vanilla bean and add the bean to the pot. When you see small bubbles around the corner, the mixture is ready to temper the slurry.
Add the hot liquid to the slurry slowly and vigorously stir so no lumps form.
Add everything back to the pan and bring it to a very slow simmer. You will see the mixture thicken, it will take 5 minutes. Make sure it doesn't burn, so keep stirring. It should coat the back of the spoon. It should be thicker than a custard.
Take it out and strain the custard with a fine sieve. Let it cool completely, making sure to whisk every few minutes so that it does'nt form a coating. You can speed the process by keeping the custard with the pan on a shallow bowl filled with ice. Be careful not to allow the water to mix with the custard. Stir well.
If the cake is uneven, level it lightly. Turn the cake upside down if you want. Use a wax paper to wrap at least so that the paper comes 2 inches above the top of the cake and secure with a thread. Now pour the creme brulee mixture on top of the cake. Refrigerate it for at least 2-3 hours or overnight. Just before serving, add the turbanado sugar and torch it. SERVE immediately.
I used a 61/2 inch round pan. The measurements and the time is based on the size. If you use a bigger pan, then the baking time will vary. Also, you might need a little bit more of the Custard mixture.
If you leave it in the refrigerator overnight, bring the cake to room temperature for atleast an hour before you torch and serve it.
The custard has to get thick or it is not going to set.
Happy Chinese New Year!!! It’s the Year of the Goat.
A chilled smooth, silky coconut pudding with sweetened red beans is one of my favorite desserts. Served in most dim sum restaurants, it’s a popular dessert. You might forget what you ate, but never this dessert. Without a heavy texture, it’s scrumptious, smooth, and super additive. The oomph definitely comes from the coconut milk.
I am immensely grateful for the chaos that happens when you have two boys who keep everyone busy around here. Our Valentine’s Day is spent with the baby bears, which gives them ultimate contentment. Everyday is a special day when we are with our loved ones, right? That said, I do like to make something special on the 14th. It’s a quiet day, with just the four of us.
This layered ice cream, with a crunch and some cushiony cake in between, is quite special. This dessert has a story, and I always love making this one at home.
Some things are deceptively simple; if not, you have to make it simple :). Desserts sometimes look quite deceitful, like this Jalebi. For years I was overwhelmed and never ventured out to make it. I agree, this was not my favorite Indian sweet, until I made it at home. The intense crunch with the sugary syrup coating is simply joyful, a pleasure for your senses.
Coming down in the wee hours to a cold room, still not able to open your eyes is something I do look forward to. Smelling coffee beans and brewing a cup of hot coffee hot coffee is refreshing. My neighbor aunt calls to say that there’s a package outside, and that I should pick it up before I leave to pick up the boys. It’s so sweet. A friend just stops by to drop a big bowl of fresh fruits from her garden. Now that can’t be beaten.
The small things make a huge difference. An unexpected action is just a reminder that sometimes the small things do matter.
Cooking is like that right? The small things make a huge difference. Continue Reading