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Sweet Tooth (Part 1) - Poppy lemon cake, Coffee chocolate mousse, White chocolate and mascarpone cake

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Indulge in a generous slice of cake and pair it with a hot cuppa for a perfect monsoon evening. Try your hand at baking with these easy recipes by chef and restaurateur Ritu Dalmia.

Poppy lemon cake

Opposite page Ingredients: 1 cup granulated sugar; ½ cup butter; 2 cups all-purpose flour; 1 whole egg; 2 egg whites; ¾ cup milk; 2 tsp vanilla essence; 3 tbsp poppy seeds; 1 lime (only the zest); 1 tsp baking powder; a pinch of salt

Method: pre-heat oven to 1800C. Grease and flour the baking mould, set aside. In a clean bowl, beat granulated sugar, butter, egg and egg whites and mix until well blended. Add milk and vanilla; mix well. Add flour, poppy seeds, lemon peel, baking powder and salt; beat until smooth. Pour into prepared pan. Bake for 30 minutes. Sprinkle with powdered sugar or lemon sugar icing.

Description: Poppy lemon cake

Poppy lemon cake

Coffee chocolate mousse

Coffee chocolate mousse ingredients: 200 gm plain chocolate; ½ cup black coffee; 4 eggs; 1 tbsp granulated sugar

Basic sponge cake ingredients: 1 cup flour; 1 cup sugar; 2 eggs; ½ cup butter; ½ cup milk; 2 tsp baking powder; a pinch of salt

Method: Pre-heat the oven at 2000C. Put pieces of chocolate in a bowl suspended over a pan of water. Heat the water till the chocolate melts. Once melted, stir in the coffee and set aside to cool. Separate the yolks and whites of the eggs in two bowls. Add sugar to the egg yolks and whisk until bubbly. Fold the beaten egg yolks into the chocolate mixture. Whisk the egg whites until stiff and fold them into the chocolate mix. For the basic sponge, beat the eggs until very light. Mix salt and sugar and beat the eggs again for 2 min. Heat the milk in a saucepan just short of boiling point. Add vanilla and butter to the scalded milk. In another bowl, add baking powder to the flour. Add milk mixture to the eggs and butter mixture. Gradually stir in the flour. Mix for 30 seconds. Prepare a baking mould, by greasing it with butter and dusting it with flour. Pour batter into the pan and bake for 30 min. Allow to cool. Once the sponge is cool, slice it into 3 thin discs. To prepare the cake, place one disc on a cake stand, pour half of the chocolate mousse on it and spread it out. Now place the second disc and pour the balance mousse. Cover it with the third disc of the sponge. Serve chilled.

Description: Coffee chocolate mousse

Coffee chocolate mousse

White chocolate and mascarpone cake

Ingredients: For the base 175 gm Marie biscuits, finely crushed; 100 gm butter. For the filling 400 gm white chocolate; 300 ml double cream; 450 gm mascarpone cheese; 3 tbsp granulated sugar; 2 eggs

Method: Mix the crushed biscuit with butter and press firmly into a tin. Cover and keep in the fridge to chill. Break the chocolate in small pieces into a bowl. Put it over a pan of simmering water. Let the chocolate melt. Stir to avoid lumps. When the chocolate has melted, let it cool slightly. In another bowl, beat cream cheese, mascarpone and double cream with the sugar – don’t overbeat. Stir in the melted chocolate until the mixture is smooth. Beat the egg whites and the yolks separately. Add the yolk and mix it well. Now fold in the egg white till it becomes light and airy. Pour on to the biscuit base and place back in the fridge for a good five hours or even overnight. Decorate it with rose petals and serve.

 

Description: White chocolate and mascarpone cake

White chocolate and mascarpone cake

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