وصفات لأشهي الحلويات

BLACK FOREST CAKE

Ingredients

Chocolate sponge cake, 8 inch round 1
Orange juice ¾ cup
Whipped cream 2 cups
Canned cherries, stoned 100 grams
Chocolate, grated ½ cup
Chocolate shavings 1 cup

Method

1. Trim the rounded top of the cake and then turn it upside down. Slice it horizontally into three pieces.

2. Keep one pieces on a plate. Moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries.

3. Over this keep another slice of the cake and moisten it with some orange juice. Spread a layer of whipped cream. Over that sprinkle some canned cherries. Sprinkle some grated chocolate.

4. Keep the last slice of cake over this and again moisten it with orange juice. Spread a thick layer of whipped cream over the top and on the sides of the sandwiched cake too. Dip the palette knife in hot water, wipe dry and smoothen the top and the sides.

5. Fill a piping bag fitted with a star nozzle with the remaining whipped cream. Pipe out rosettes on the top of the cake along the outer edge. Sprinkle chocolate shavings on the top and also stick them on the sides of the cake.

6. Finally place a cherry on each rosette. Set the cake in the refrigerator for an hour or two to set well.

7. Cut into wedges and serve chilled.

CHOCOLATE AND ORANGE CAKE

Ingredients

Dark chocolate, grated 175 grams
Orange juice 5 tablespoons
Orange rind 1 inch piece
Castor sugar 225 grams
Butter 100 grams
Eggs 2 large
Full fat yogurt 150 grams
Refined flour (maida) 275 grams
Soda bicarbonate 1 teaspoon

Method

1. Preheat the oven to 190°C. Grease a cake tin.

2. Cream sugar and butter together till light and fluffy. Break the eggs into the mixture, add yogurt and mix well.

3. Add orange juice and orange rind and mix. Sieve flour and soda bicarbonate into it and mix well.

4. Add grated chocolate and mix.

5. Pour the batter into the prepared tin and bake in the preheated oven at 190°C for twenty five minutes.

6. Remove onto a wire rack to cool. Slice and serve.

PUMPKIN PUDDING

Ingredients

Red pumpkin, 1 centimetre cubes 700 grams
Sugar 1½ cups
Cornflour 1½ teaspoons
Milk 1½ cups
Cinnamon powder ½ tablespoon
Hazelnuts, roasted and coarsely chopped ½ cup + 2 tablespoons
Desiccated coconut 1 tablespoon
Pomegranate pearls 1 tablespoon

Method

1. Place pumpkin pieces in a large pan. Add sugar and one cup of water. Cover and cook on medium heat for about twenty five to thirty minutes.

2. Mix cornflour with milk till smooth.

3. Once the pumpkin is cooked add the cornflour-milk mixture and mix. Cook till the mixture thickens.

4. Sprinkle cinnamon powder. Add half cup of crushed hazelnuts, desiccated coconut and mix.

5. Transfer the mixture into a serving dish. Sprinkle remaining hazelnuts and pomegranate pearls and serve.

SHRIKHAND BISCUIT PUDDING

Ingredients

Kesari shrikhand 4 cups
Sweet biscuits 20
Chocolate cream biscuits 20
Butter, melted 4 tablespoons
Ripe mangoes 2 medium
Kiwi, peeled and sliced 1
Plums, pitted and sliced 2

Method

1. Grease the base of a spring-form cake tin with a little melted butter.

2. Crush sweet biscuits in a mixer. Add melted butter and mix.

3. Put this mixture on the greased base of the spring-form cake tin and press lightly.

4. Arrange chocolate cream biscuits along the sides of the cake tin.

5. Chop mangoes and add to the shrikhand and mix.

6. Slice the kiwis. Pour shrikhand into the cake and arrange the kiwi slices on the top.

7. Arrange the plum slices in the middle and chill till set.

8. Unmould and serve.

Thank you for being a part of my life, whether you are a reason, a season or a lifetime.
منقـــــــــــــــــــــــــــــوووووووووووووووووووووووووووووووووووووووووووووووووووووووووول

مشكوره زهره خانوم يعني انا قدرت ترجم 70% من الكلام
بس في ناس ما بتقرا انجليزي
خلاص ولا يهمك راح نستأجر مترجم خاص بالمنتدى
تكرمي هههههههههههه
تقبلي مروري

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