Friday, February 12, 2016

Dessert | Tiramisu Cake

So just as I posted the recipe for Roasted Purple Carrot and Goat Cheese, my friend Sangeeta had just posted her recipe for the Black Carrot Soup with Feta on her blog as well. What a wonderful coincidence.

You see, we've had a glut of purple carrots this year. I mean I've never seen them last this long ever. Strange, but so good no? Therefore how can one resist not making something seasonal and delicious with them?

I roasted these bad boys a lot this winter and then topped the with thyme and goat cheese and ate them as is. Then I made a purple carrot cake, which I'll post later.

Meanwhile the big V-day is making its way towards us and as much as I love strawberries, I've been dying to eat something non-chocolate and non-fruity for a while. The toss up was between caramel and coffee and coffee won hands down, when I saw a cake Chandrima Sarkar had posted.

I used Deeba's foolproof sponge cake recipe - 3 eggs, 1/2 cup sugar. 1/2 cup flour - and made a nice dry sponge and finally used plenty of mascarpone to make a filling and topped it with some coffee whipped cream.

To be honest, this was a simple cake to make on a busy day, since I was able to bake, cool and fill in less than an hour and and a half and let it chill till the night, when we decided to cut and eat.

Oh this cake was delicious, and it totally made my day! I loved the tang from the mascarpone and the booziness from the Kahlua and rum. I loved how nicely the cake soaked up the juices and I love the how beautifully the coffee cream just brought it all together.

This is a must make cake, its stunning, easy and super delicious.

Tiramisu Cake
Serves 8


For the cake
3 eggs
1/2 cup sugar
1/2 flour

For the mascarpone filling
100 grams mascarpone
50 grams cream
1 tsp instant coffee
1//3 cup icing sugar
1 tsp vanilla extract
a pinch of salt

For the soaking syrup
1/3 cup freshly pressed coffee
1/3 cup rum
1/4 cup Kahlua (optional) or 3 tblsp sugar

For the coffee cream
200 ml whipping cream
1/3 cup icing sugar
a pinch of salt
2 tblsp freshly pressed coffee


1. Start with the cake. Preheat the oven at 180 degree centigrade. Line a 5 inch tin with butter paper.
2. In a large bowl, whisk the egg whites with a pinch of salt until stiff keep aside.
3. In another bowl whisk the egg yolks and sugar until pale and frothy and nearly tripled in size. Fold in the flour.
4. Gently fold in the egg whites. Pour into the prepared tin and bake for 25 minutes or until done. Keep aside till cool.
5. Prepare the syrup by mixing together the coffee, rum and Kahlua or sugar.
6. To make mascarpone filling, whisk together all the ingredients until smooth. Keep aside
7. Make the coffee cream by whipping cream until stiff and add the coffee, icing sugar and salt. Refrigerate until ready to use.
8. To assemble the cake: Cut the cake in half horizontally. Brush one half of the cake with half the syrup. Top with all the mascarpone filling. Top with the other half. Brush with remaining syrup. Now, ice the cake with the coffee cream, covering it completely. Refrigerate for 4 hours until set.

Wednesday, February 10, 2016

Savoury Baking | Roasted Purple Carrots and Goat Cheese Souffle

Having spent my college years in Chennai, meant that I was more or less the designate cook for dinner at home. I mean, ofcourse we had help and my grandmother would make the menu, I would be the one who would finally cook.

Three out of the seven days we'd have staple North Indian fare, other days would be bakes such as Mac and Cheese or vegetable gratin or a simple soup, cutlet and toast. And when I'd feel fancy I'd whip up a cake, or some mangoes and cream or a trifle pudding. 

And then ofcourse there were Sundays. Sundays were when we made whatever we felt like. Homemade pizza from scratch, hand rolled pasta, momos, quiches and salads, just whatever we had craved all week long in our heads. Cheese souffle was another thing that I'd often experiment with. Souffles were my nemesis. They'd fall too often, be dense too often or just often be undercooked. It wasn't until I realised I had to love them eggs to begin with, did I ever manage to make a mean souffle. 

Ever since that, I've been experimenting with flavours for a good souffle. Blue cheese is my personal favourite with a side of arugula salad with balsamic drizzle. I've made a corn and jalapeno souffle which I love and a double baked goat cheese souffle which is amazing. 

This souffle is made from seasonal purple carrots that have been roasted for a deeper and sweeter flavours. Paired with tangy goat cheese, it made a delicious meal. The first time I made this souffle I realised it needed a lot of secondary spices to seduce the flavours of the cheese and the carrots.

My second attempt at the souffle was way better. I'd upped the goat cheese, added a bit of lemon and finally added more cheese and thyme. The result was a filling savoury souffle that was just perfect for dinner for two. 

And while purple carrots are seasonal, (and chockful of anti-oxidants and Vitamin A) these can easily be made with regular carrots as well.

Roasted Purple Carrots and Goat Cheese Souffle
Serves 6

4 large Purple carrots
Olive oil
1/2 cup Goat's cheese
1/2 cup Cream cheese
1/4 cup cheddar cheese
3 eggs, separated
1/2 cup milk
1/2 tsp mustard
1/2 tsp thyme leaves
1/4 tsp paprika
juice for half a lemon
1 tsp corn flour
Butter for the ramekins


1. First peel and cut the carrots. Drizzle olive oil over it with salt and pepper. Roast for 30 minutes at 200 degree centigrade. Keep aside. 
2. Once the carrots are cool, puree and keep aside.
3. In a large bowl mix together the goat cheese, cream cheese, cheddar cheese, egg yolks, milk, thyme, paprika, mustard, salt, pepper, lemon juice and corn flour. Whisk until smooth. Add in the carrot puree.
4. Whisk the egg whites with a pinch of salt until stiff.
5. Fold the egg whites into the carrot mix. 
6. Pour into buttered ramekins and bake for 20 minutes at 180 degree cenitgrade. 
7. Serve hot with a salad or some bread.