Sponge Cake with Whipped Cream and Alphonso Mangoes
Category: Desserts
Keto Lemon and Berries Cake
Mango Cheesecake
Our mango cheesecake is a no bake, eggless dessert, which consists of 4 layers, and not very difficult to make. This recipe is no bake, which helps to retain the golden colour of the mangoes, and is eggless, which is suitable for vegetarians.
The bottom layer is the crust made of butter and cookies. The second layer consists of mango purée with cream and cream cheese. The third layer is just cream and cream cheese. While the fourth and topmost layer is a thin mango jelly topping.
The topmost jelly layer increases the flavour of the mangoes, and adds a beautiful overall look to the cheesecake. And what’s more – All of these layers give a very different flavour with every bite!
To get the best flavour in a cheesecake, always use full fat cream and cream cheese. Unlike baked cheesecakes, which tend to be a little heavy, this cheesecake is light and fluffy!
Finish off the cheesecake with chopped mangoes, blueberries and mint leaves on top!
Continue reading “Mango Cheesecake”Bailey’s Irish Cream Pana cotta
Italian dessert with sweetened cream and gelatine, with a twist of Bailey’s Irish Cream
Panna cotta is a traditional dessert which originated in the Northern Regions of Italy. It is Italian for cooked cream.
It is a thickened custard, which is made of cream, and gelatin is added to mould and set it.
Panna cotta is extremely creamy and delicious, and can be paired with fruits or alcohol. Flavourings such as vanilla, caramel or chocolate can be added in it.
The recipe we have used is the traditional recipe for Panna cotta, which has been infused with Bailey’s Irish Cream to give it a different twist.
This dessert is so simple and easy to make; can be made well in advance, and stays fresh for 3-4 days when refrigerated.
A perfect sweet ending to any feast!
Continue reading “Bailey’s Irish Cream Pana cotta”Rava (Suji) and Coconut Ladoos
Rava (Suji) and Coconut Ladoos are a popular Indian Dessert. These ladoos take very less time to make, but can last for up to 2 to 3 weeks when refrigerated.
The Rava is roasted, but the colour is kept intact, thereby keeping the flavour, yet ensuring a longer shelf life.
The cream helps to keep the ladoos moist, and bind the Rava/Suji together.
Finally, the coconut adds a lovely and nutty flavour, and increases the nutritional content of the ladoos.
Sugar Free Cake with Whipped Cream and Chocolate Ganache
Looking for a cake that is diabetic friendly? Then, look no further! Our sugar free cake uses monk fruit (you can also use stevia), as a substitute for sugar.
As an increasing number of people are starting to avoid sugar, sugar substitutes are becoming more and more popular. One of the most popular sweeteners available right now is monk fruit.
It has been available for many years, but has gained popularity recently as the sugar substitute in a keto diet. It is all natural and contains zero calories.
A perfect way to enjoy your cake guilt free!
Continue reading “Sugar Free Cake with Whipped Cream and Chocolate Ganache”
Victoria Sponge Cake
The Victoria Sponge cake, famously named after Queen Victoria, who ruled England from 1 May 1876 until 22 January 1901, was so called, since she was famous for enjoying these small cakes with her afternoon tea.
At that time in England, the most popular cake was the pound cake, which was made with equal parts of flour, butter, eggs and sugar.
The sponge cake gained popularity after the invention of the baking powder by Alfred Bird in 1843, which allowed the cakes to rise higher than previously possible.
Queen Victoria is known to have enjoyed her cakes with jam alone, but over time, these cakes started to be made with jam and cream.
Our recipe of the Victoria Sponge Cake is 2 layers of cakes with a layer of cream, strawberry jam and strawberries in between, and topped with more cream and fruits. Continue reading “Victoria Sponge Cake”
