Monday, August 17, 2009


You will need:

8 inch round sponge cake (recipe below)- 2 cakes, cut horizontally into four layers. (or one full angle food cake, cut horizontally)
Fruit cocktail- 1 tin. (keep the syrup)
Chopped strawberry- 1/2 cup + a few slices to decorate
Chopped kiwi- 1/2 cup + a few slices to decorate
Heavy whipping cream-3 cups
Sugar- 1/4th cup
Praline (recipe below)- 1 cup.

You have to
1. Whip the cream with sugar, till it forms peaks.
2. Place a layer of the cake on a serving plate.
3. Soak it with a tsp of the fruit cocktail syrup, that you kept aside.
4. Add a tbsp of the fruit cocktail, some strawberry and some kiwis.
5. Spread some whipped cream.
6. Place the other layer on top, and repeat the process.
7. After placing all the four layers, cover the entire cake with the whipped cream.
8. Crush the praline, and stick it on the sides of the cake.
9. Decorate with strawberry slices and kiwi slices.
10. Add a few pieces of praline.
11. Chill overnight (preferably).

For the cake


all purpose flour-1,1/2 cup
sugar- generous 1/2 cup
baking powder- 1/4th tsp
vanilla essence- 1/2 tsp

1. Preheat oven to 350 degree Fahrenheit.
2. Grease an 8 inch cake tin.
3. Separate the egg yolks and the egg whites.
4. Sieve the flour and the baking powder.
5. Cream the egg yolks and the sugar, over hot water, till the mixture turns a pale yellow.
6. Beat the egg whites till it stands in peaks.
7. Slowly add the egg whites to the egg yolk and sugar mixture.
8. Fold in the flour.Add the vanilla essence
9. Bake in the oven for 30 minutes, or till a skewer inserted comes out clean.
10. Leave in tin for 5 mins, cool.

For the praline
Mixed nuts-1 cup (cashews, pecans, hazelnuts)
Sugar- 1/2 cup
Water- 1 cup

1. Dissolve the sugar and water. Heat.
2. Once the sugar solutions begins to brown, add the chopped nuts.
3. Grease a plate.
4. As the sugar begins to caramelize, and the mixture started to stick.
5. Empty it out on the grease plate, and spread it.Let it cool.
6. Break into pieces, or crush with a rolling pin.
I know it got a little elaborate, but trust me the taste is worth all the effort.

happy eating.

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