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| Cake Recipes |
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| Ingredients |
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1. Condensed Milk |
1/2 Tin |
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2. Fine Wheat Flour (Maida) |
2 Cups |
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3. Butter |
1 Cup |
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4. Baking Powder |
1 Teaspoon |
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5. Sodium Bicarbonate (Eating Soda) |
1/2 Teaspoon |
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6. Vanilla Essence |
1 Teaspoon |
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7. Peach |
1 Tin |
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8. Cream |
200 Grams |
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9. Icing Sugar |
4 Tablespoon |
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10. Jam |
2 Tablespoon |
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11. Cashew nut (Kaju) |
1 Cup |
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| Directions |
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- Open the peach tin and separate the liquid and the peaches.
- Except for 4 - 5 peaches cut the rest into small pieces.
- Cut cashewnut (kaju) in samll pieces.
- Mix fine wheat flour (maida) with baking powder.
- In a bowl mix butter and condensed milk.
- Now little by little add the fine wheat flour (maida) and baking powder mixture.
- After it is properly mixed add vanilla essence.
- Mix 1/2 cup of hot water in the mixture and whisk nicely.
- Now apply a layer of butter to a tin.
- Pour the mixture in the tin.
- Preheat the oven for 10 minutes.
- Now keep the tin with the mixture in the oven for 30 minutes at 400 F.
- Prick the cake to see if the cake is ready.
- If it is done take it out and let it cool.
- Now whisk the fresh cream.
- When the cream thickens add icing sugar.
- When the cake cools doen pour some of the liquid from the peach tin.
- When the cake absorbs all the liquid pour some more to make it a bit soft.
- Now cut the cake from the center into 2 halves.
- On the lower half apply half the beaten cream.
- Sprinkle some cut peach pieces and the cashew nuts.
- Now place the other half on the lower section.
- Apply jam on the outer section of the whole cake.
- Apply rest of the cream on the top of the cake.
- And sprinkle rest of the cashewnut (kaju) and peach pieces.
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