[FONT=Verdana, Arial, Helvetica, sans-serif]Cake Caramel[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5-6 slices of chocolate cake
125 gms, sugar
1 1/2 cups water
2 tsp instant coffee powder
350 gms fresh cream
2 1/2 tsp gelatine
1 tsp vanilla essence
raisins for topping[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method
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[FONT=Verdana, Arial, Helvetica, sans-serif]Transfer the cream to a pan and keep in the freezer for 10 minute. Boil water. and add the coffee powder. keep the coffee aside. Heat sugar in a heavy botommed pan on slow fire. keep stirring till the suagr melts. Continue cooking , till sugar turn s golden brown. remove from fire. Add the prepared black coffee into the caramel syrup , stirring continuosly. Simmerfor 2-3 mins on low heat till the carmel dissolves. Remove from fire and cool it to room temperature. beat chilled cream till it attains a thick pouring consistency. keep it in the fridge.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Dissolve gelatin in 4 Tblsp of water. Heat on a very low flame till it is completely dissolved. Do not boil.Add the gelatin solution to the coffee caramel syrup, stirring continuosly. Add essence and 1 3/4 cups of cream leaving aside 1/4 cup for decoration. Mix well. take out 1/2 cup for soaking the cake and chil the rest in the freezer till slightly thick. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cut 5-6 slices of the chocolate cake into 1" cubes and arrange in the bottom of a serving dish. Soak with 1/2 cup liquid kept aside. Beat the thickened cream mixture and pour over the cake in the dish. keep it in the freezer till it sets. Beat the left over cream with 1 tblsp. of powdered suagr, till soft peaks are formed. Chill it in an icing bag. Decorate the dessert with rasins.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5-6 slices of chocolate cake
125 gms, sugar
1 1/2 cups water
2 tsp instant coffee powder
350 gms fresh cream
2 1/2 tsp gelatine
1 tsp vanilla essence
raisins for topping[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Transfer the cream to a pan and keep in the freezer for 10 minute. Boil water. and add the coffee powder. keep the coffee aside. Heat sugar in a heavy botommed pan on slow fire. keep stirring till the suagr melts. Continue cooking , till sugar turn s golden brown. remove from fire. Add the prepared black coffee into the caramel syrup , stirring continuosly. Simmerfor 2-3 mins on low heat till the carmel dissolves. Remove from fire and cool it to room temperature. beat chilled cream till it attains a thick pouring consistency. keep it in the fridge.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif] Dissolve gelatin in 4 Tblsp of water. Heat on a very low flame till it is completely dissolved. Do not boil.Add the gelatin solution to the coffee caramel syrup, stirring continuosly. Add essence and 1 3/4 cups of cream leaving aside 1/4 cup for decoration. Mix well. take out 1/2 cup for soaking the cake and chil the rest in the freezer till slightly thick. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cut 5-6 slices of the chocolate cake into 1" cubes and arrange in the bottom of a serving dish. Soak with 1/2 cup liquid kept aside. Beat the thickened cream mixture and pour over the cake in the dish. keep it in the freezer till it sets. Beat the left over cream with 1 tblsp. of powdered suagr, till soft peaks are formed. Chill it in an icing bag. Decorate the dessert with rasins.[/FONT]
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