So instead of going for a wedding reception on saturday night, I thought i'll make a cake for Appan :) You see I sacrificed some yummy Muslim Biriyani and Alisa ( It's a Malabar muslim preparation of wheat and meat. Its cooked together and is mashed up really well and is served with ghee and sugar! Trust me it's just too good!!! :) Nevertheless I had a lovely time baking the cake for him. BUT when the cream showed it's attitude to me by not whipping up, I was kinda let down because I so wanted to make a stunner :( Big deal! I went ahead! And look what I made!! :) The cake rose beautifully and I managed to make 4 layers out of it BUT the sloppy cream got soaked up in between all the layers making the cake ever so moist and the layers purely invisible! :D
Whipping Cream - 200ml
Almonds - 3 tbsp (ground)
Castor sugar - 2-3 tbsps
Cream - 150 ml (15% fat)
Dark chocolate - 150gms / broken into pieces
Some extra chocolate for garnishing (grated, scrolls etc)
Silver dragees,powdered sugar etc for garnishing.
- Preheat the oven to 190 degrees C. Line an 8" springform tin. (the original recipe uses 2 8" sandwich tins)
- Sift the cornflour + flour + baking powder + salt + icing sugar (yes, it's correct) into a mixing bowl.
- Beat the egg whites till they stand in soft peaks & keep aside.
- Lightly beat the oil + water + yolks together & stir into the dry ingredients.
- Beat until smooth, & stir in the juice & zest.
- Fold the whites gently into the yolk mixture.
- Turn into lined tin & bake for about 45 minutes till well risen & golden brown. Check if it is done with a wooden pick.( Slide a sheet of foil lightly over the top if it begins to brown too fast).
- Leave in tin for 10 minutes, & then cool completely on rack.
- Once cool, cut into 2 or 3 layers.
- Whip the cream + sugar till firm. Whisk in the ground almonds.
- Reserve a little cream for the topping, & sandwich the layers with the rest.
- Put the cream & dark chocolate into a pan heat over low heat till all the chocolate has melted, stirring constantly. Stir well, & leave to cool.
- Frost the sides & top of the cake with the ganache. Decorate the top with grated chocolate curls .
Chill well & serve right out of the fridge! This gateau doesn't need to sit at room temperature for a while; it's great!
The cake tasted absolutely marvellous and delectably moist. My Amma who is not a cake fan at all ( not because she is butter/fat conscious BUT she just doesn't like cakes) and will take a pinch of it just because I pester her throughout behaved very very differently yesterday!!! :)