Italian Tiramisu

Ingredients

For Sponge:

Eggs  -  4

Flour  -  4 oz

Castor sugar  -  4 oz

For Filling:

Cream cheese  -  8 oz (1 cup)

Curd cheese  -   8 oz (1 cup)

Icing Sugar  -  8 oz (1 cup)

Cream  -  8 oz

Castor Sugar  -  2 oz

For Coffee Liquid:

Icing Sugar  -  1 – 2 tblsp

Coffee  -  1 tblsp

Water  -  ¾ to 1 cup

Method:

1.      Make sponge cake by beating eggs with sugar and folding in the flour. Add to a 9” greased baking pan and bake in a preheated oven at 180 degrees C for 20-25 minutes. Cool and then cut in half horizontally to make two equal layers.
2.      For the filling, beat cream cheese and curd cheese together. Add icing sugar and beat well till fluffy.
3.      Whip cream separately with castor sugar and then add it to the cheese mixture. Mix thoroughly.
4.      Make coffee liquid by combining all its ingredients. Place one layer of sponge in a 9” round Pyrex dish and pour half of the coffee liquid all over it equally.
5.      Now add half of the filling on top and then place the other sponge layer over it by pressing a little into the filling. Pour the remaining coffee liquid and then the filling on top to completely cover the sponge, smooth the top with a spatula.
6.      Dust with some cocoa powder and icing sugar. Decorate with chocolate shaving and serve chilled. Serves 10 to 12.

 

Zeera (Cumin) Biscuits

Ingredients

Butter   -  4 oz (100 g)

Castor Sugar  -  2 oz

White Cumin  -  1 tsp

Egg  -  1

Flour  -  8 oz

Baking Powder  -  ¼ tsp

Salt  -  ½ tsp

Vanilla Essence  -  ½ tsp

Method:

1.      Beat butter and sugar till completely mixed.

2.      Add in vanilla essence, egg, white cumin and salt.

3.      Now add in the sieved flour and baking powder mixture and stop beating when the mixture gets crumbly.

4.      Now use your hands to mix and make soft dough. Refrigerate for about 10 minutes.

5.      Roll the dough with about half inch thickness, and make cookies with a cookie cutter.

Cinnabons (Cinnamon Rolls)

Ingredients

Flour  -  12 oz  (3 cups)

Milk Powder  -  3 tblsp

Egg  -  1

Castor Sugar  -  3 tblsp (heaped)

Instant Yeast  -  1 sachet (11 g) or 2 tblsp

Oil  - 2 – 3 tblsp

Lukewarm Water to knead

For Filling:

Cinnamon Powder  -  1 tblsp (flat)

Brown Sugar  -  1 cup

For Caramel Topping:

Brown Sugar  -  ½ cup

Cream  -  4 tblsp

Butter  -  2 tblsp

Method

1.      For dough, mix together flour, dry milk, instant yeast, egg, caster sugar, and knead with warm water into soft dough. Add oil to the base of kneading bowl and on top of the dough and cover it. Leave it to rise for 1 hour.
2.      Roll the dough into a large rectangular shape, brush lightly with butter, spread with brown sugar and cinnamon powder mixture and some crushed walnuts (optional).
3.      Roll like a swiss roll, then cut the dough into 2 inch pieces, press lightly again and place on a greased baking tray, leave to rise again for ½ an hour.

4.      Now brush them with beaten egg yolk, bake in a preheated oven at 200 degrees C for 15 to 20 minutes till golden.
5.      Make the caramel topping by heating butter and sugar in a sauce pan till dissolved. Then add cream and mix well till sauce thickens a bit.
6.      Pour this hot sauce on top of the cinnabons and serve immediately.

Chocolate Fudge Cake

Ingredients 

Butter   -  8 oz (200 g)

Brown Sugar  -  8 oz

Eggs  -  4

Vanilla Essence  -  1 tsp

Flour  -  6 oz

Baking Powder  -  2 tsp

Cocoa Powder  -  2 oz

Milk  -  3 tblsp

Melted Cooking Chocolate  -  4 oz

For Fudge Icing:

Butter   -  4 oz (100 g)

Cooking Chocolate  - 4 oz

Cream  -  ¾ cup

Cocoa Powder  -  2 tblsp (heaped)

Icing Sugar  -  10 oz  (1 ¼ cup)

Vanilla Essence  -  1 tsp

Method for Icing:

1.      In a sauce pan, mix together cream, vanilla essence, chocolate, coco and butter, cook till chocolate melts. 2.      Remove from fire. Keep in freezer till it sets. Take out and add in sieved icing sugar, beat till fluffy and smooth.

Method for Cake:

1.      Beat butter and brown sugar till light and fluffy.
2.      Add in vanilla essence, eggs one at a time and beat well.
3.      Fold in the sieved flour, coco powder and baking powder mixture, along with melted chocolate and milk.
4.      Pour this mixture into 2 greased 8 inch pans.
5.      Bake in preheated oven on 180 degrees for 40 minutes.
6.      Remove, cool. Spread with icing and decorate.