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. 

Rich and Creamy Falooda

Rich and Creamy Falooda

Nothing beats the heat better than a big glass of cool and creamy Falooda! Now you can make some for you and your family within the privacy of your air-conditioned habitats (no leaving home – yipee!). A timeless classic, this recipe is a sure-shot hit amongst family and friends. As intimidating as it looks, it takes very little time and effort to prepare it.

Ingredients (serves 5)

  • 1 kg Milk
  • 5-6 tbsp Sugar
  • Few strands Saffron
  • 2-3 Cardamoms (powdered or thinly chopped)
  • 1 tsp Agar-agar Powder (China Grass)
  • 2 cups Water
  • Few drops Food Coloring (any color other than red)
  • Few drops Essence (Rose or Strawberry)
  • 1 pack of Instant Jelly (Strawberry flavour)
  • 1 liter Ice Cream (Strawberry, Vanilla or Tutti Fruiti)
  • 1 tbsp Tukh Malanga soaked in water (OPTIONAL)
  • For Garnishing: Cherries, Whipped Cream, Condensed Milk, Rooh Afza, Thinly chopped Almonds and Pistachios

Method

  1. Cook milk, sugar, cardamom, saffron and few drops of essence in a sauce pan until the milk reduces to 60% of its original quantity and gets a slightly yellowish tint; keep in the refrigerator to cool
  2. Prepare 1 pack of Instant Jelly and put it in the refrigerator to set
  3. Heat water in a pan and mix in the china grass powder with some food color; once mixed properly, put in the refrigerator to set
  4. Once everything has cooled down, take about 1 cup of reduced milk in a glass
  5. Now take out the China Grass mixture and grate it; take some and add to the glass
  6. Cut the jelly into cubes and put it in the glass
  7. Take some tukh malangas and add them to the glass – you can skip this if you don’t like them or can’t find them
  8. Add a scoop (or two – depending upon the capacity in your glass) of Ice Cream in the glass
  9. Garnish on top with condensed milk, rooh afza, whipped cream, cherries, pistachios and almonds
  10. Serve immediately with a long spoon and a straw!

I’m making myself a glass as soon as I break my fast; and you?! :p

See ya!
Yousuf