Culinary Escapades: A Photo-blog

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Venue: Liwan and Shayan Resturants at Al-Ghurair Rayhaan by Rotana. Enjoy! 🙂

Triple-layer Cream Cake Dessert

Triple-layer Cream Cake

There are some culinary combinations that gel together nicely and this recipe explores one such combination; cake, instant jelly and custard. This here is a very simple yet amazingly tempting dessert that’s ideal for Ramadan. The best part is that it requires very little cooking time. Also, nothing is set in stone here so feel free to experiment with different flavors and combinations.

Ingredients

  • Chocolate/marble cake
  • Swiss Rolls (I prefer chocolate but you can use any flavor)
  • Vanilla-flavored custard powder (again, you can have any flavor you like)
  • Milk
  • Sugar
  • Instant Jelly (cherry or strawberry – because it adds a little color to your dessert)
  • Fresh fruits (bananas and apples go well with this dessert but feel free to experiment)
  • Melted chocolate (for chocolate cream and topping)
Method
  • Cut your fruits into small chunks and spread them evenly along the base of your serving dish
  • Cook the instant jelly and pour it over the fruits
  • Put the serving dish into the freezer to cool
  • Make a batch of custard using the custard powder, milk, and sugar – the consistency of this should be thin (but slightly thicker than what you’d call ‘watery’)
  • Take half of the hot custard and mix in some melted chocolate; this will be your chocolate cream
  • Let the chocolate cream cool down in the refrigerator
  • Remove the serving dish from the freezer; make sure the jelly is set properly
  • Cut the Swiss rolls into thin slices and place them along the sides of the serving dish
  • Remove the cooled chocolate cream and pour it into the center of the dish; spread it evenly so that it covers the entire dish
  • Cut your marble/chocolate cake into chunks and spread it over the chocolate cream layer
  • Now pour the remaining hot vanilla cream custard over the cake chunks; as the consistency is thin, the cake should be able to soak in the cream nicely
  • Put the serving dish immediately into the refrigerator
  • After 1 hour, top it off with some melted chocolate
  • Serve chilled!
The recipe yields a dessert that has a very unique texture and feels really good in your mouth. Enjoy and remember me in your prayers!

NOTE: As the recipe is fairly straight-forward, I have taken the liberty to leave out the exact quantities. The idea here is to demonstrate the layering of the dessert and the soaking of the cakes. 

Mocha Java Cake

Hello Friends!

Chocolate and coffee are two flavors that blend together very nicely. Both are bitter, dark and have a mysterious aura surrounding them. People say not to have too much of both but hey, who are they to talk? At least we aren’t smoking.

Here’s a great Mocha Java recipe that you can make easily. The real beauty of this recipe is that if you are a fan of either Mocha or Java, you can double the quantities in the respective layer and skip the other (although it’s a bit hard picturing someone who hates chocolate).

Ingredients for Sponge Cake

  • 3 Eggs
  • ¼ tsp Vanilla Essence
  • 6 tbsp Castor Sugar
  • 6 tbsp or 3 oz Flour (slightly heaped)
  • 1 tbsp or 3 oz Cocoa Powder (heaped)
  • Coffee Sauce (mix ½ tsp coffee and 1½ tbsp castor sugar in ¼ cup warm water)

Method

  1. Pre-heat oven to 180º C.
  2. Mix eggs and sugar in a bowl and beat until peaks form (light and fluffy).
  3. Add in vanilla essence, flour and cocoa powder, and fold using a rubber spatula.
  4. Pour the mixture in a 9″ inch greased Springform pan and bake for 18 to 22 minutes.
  5. Once baked, cut horizontally about ½ to 1 inch from the base; this will form the base of your cake.
  6. Place the base back in the Springform pan.
  7. Pour the coffee sauce evenly on the sponge base.

Ingredients for Java (coffee) Mousse

  • 1 tbsp Instant Coffee (use ½ tbsp more for a stronger taste)
  • 6-7 tbsp Icing Sugar
  • 1 tbsp Gelatin Powder
  • ¼ cup Water
  • 12 oz Whipped Cream (chilled)
  • ⅓ cup Milk

Method

  1. Heat water and dissolve the gelatin till it melts.
  2. Add milk, sugar and coffee to it; keep stirring on a very low flame to form a smooth mixture.
  3. Let this mixture cool at room temperature.
  4. Fold the mixture into the whipped cream with a rubber spatula.
  5. Pour this on top of the sponge base in the Springfoam pan and spread it evenly with a spatula.
  6. Keep in the freezer for 1 hour

Ingredients for Mocha (Chocolate) Mousse

  • 1 tbsp Instant Coffee (OPTIONAL – add only if you enjoy its flavor)
  • 4 oz Dark chocolate (use less for a milder taste)
  • 8 tbsp Icing sugar
  • 1 tbsp Gelatin Powder
  • ¼ cup Water
  • 12 oz Whipped Cream (chilled)
  • ½ cup Milk

Method

  1. Heat water and dissolve the gelatin till it melts.
  2. Add milk, sugar, coffee and chocolate to it; keep stirring on a very low flame till the chocolate melts, resulting in a smooth mixture.
  3. Let this mixture cool at room temperature.
  4. Fold the mixture into the whipped cream with a rubber spatula.
  5. Pour this over the Java mousse layer in the pan and spread it evenly with a spatula.
  6. Keep in the freezer for 1 hour

Ingredients for Hot Fudge

  • 2 oz Dark or Semi-sweet Chocolate (coarsely chopped)
  • 1 tbsp Butter
  • ½ can Condensed Milk
  • ½ a pinch of Salt
  • 2 to 3 drops Vanilla essence

Method

  1. Put the chocolate and the butter in a glass bowl and heat it in the microwave for 20 seconds
  2. Mix thoroughly and heat in the microwave at 10-second intervals (repeat if required) till it’s nice and smooth – NOTE: chocolate burns very easily so keep it in the microwave for very short intervals, and as soon as you remove from the microwave, mix vigorously with a spoon to stop the heating process
  3. Now add the condensed milk and salt to the mixture and put it in the microwave for 15-second intervals till it’s smooth
  4. Add the vanilla essence and let it cool
  5. Pour on top of the cake and put it in the freezer for another ½ hour before serving

NOTE: The fudge recipe presented at the end is really tempting and can be used as a topping for ice creams and other desserts.