Category Archives: Whipped Cream

BienenstichKuchen/ German Bee Sting Cake.

IMG_5057Since baking for We Knead to Bake I have come across different breads. Most of them something I never knew existed. It’s been an amazing experience.

For We Knead to Bake this festive season we are baking BienenstichKuchen/ German Bee Sting Cake.    

Bienenstich is not really a bread but a traditional German sweet yeasted cake baked with topping of crunchy almond toffee-like layer and filled with a vanilla pastry cream. Bienenstich is traditionally eaten as dessert and also served with tea or coffee.

Its name Bienenstich in German means “bee sting” and probably got its name from the honey flavoured topping that it typical of this yeasted cake.

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Eggless Tiramisu With Home Made Mascarpone Cream and Eggless Savoiardi Biscuits

tiramisu 3

Egg-less baking is Gayatri’s baby and this time she asked us to make Tiramisu. The recipe was suggested by  Sowmya of Nivedhanam.

The girls were pretty excited that I was to make Tiramisu it was what they had wanted at Mangi’s and had not had because they were stuffed. Yes that happened occasionally!! They actually said they were not hungry enough to eat it.

But there was disaster that was waiting to strike.

 Read on and you will know dear reader what I mean. For the final product was finished by hubby, me and my colleagues. Who appreciated it a lot.

I must say that I picked the whole recipe from Deepali Jain who blogs at “Confusion Cook”! I have for once tried not to make any changes. Yes tried for…

tiramisu 1

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Chocolate Cheese Cake for Baking Partners

Irresistible Chocolate Cheesecake !!

Irresistible Chocolate Cheesecake !!

Every month on the 15th the baking partners post a bake.  The brainchild of Swati Iyer  and an excellent baker she chooses some fantastic bakes.

Since joining this group I have tried out  Shaped Bread Rolls, Chocolate Pumpkin Cupcake , Ultimate Chocolate Cream Cheese Cookies, The best Chocolate cake that I have ever tasted Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake  and now this month cheese cake.

Now every recipe I have read asks for cream cheese and since it is expensive in India and then there is no guarantee that I will use the entire tub I never ventured in the area. My daughter, the elder one this time (rolling my eyes) asked for cheese cake sometime ago. She is a sweet non-eater; even after she ate this cake she told me she liked the crust better than the cake. Mind you this was after they (both my daughters) had finished the cake.

Well it takes all kinds … anyway please do try this awesome cake and sink in a delightful bliss!!  Diet ko maro goli yaar you do need a break!!

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Mousse~ A Blog Hop Week 21

For Blog Hop Wednesday Radhika paired me with Ruchira Hoon Phillip I was delighted as I was paired with someone I admired. Ruchira blogs at  Cookaroo and she is amazing. If cooking is a passion then Ruchira is passion personified!
If you don’t believe me just check her recent posts where she has made a Flowerpot Cake, complete with the fondant flowers. The amount of patience she has to make these beautiful flowers and not to mention the research and the preparations (for one I hate the collecting of all the ingredients especially when I have to pick up things from two different parts of the city, thank Goa Panaji is a small place, but I still hate it). Then she has these Nutella Cake, brownies. These are just few examples there are many more. Do go through her place.
As I went through the blog I remembered a delicious mousse that I had seen and wanted to make for some time now but kept postponing. 
What better time than now and what better than chocolate.
Ruchira’s recipe serves 3 so I doubled her recipe.
I started by measuring out double the semi sweet chocolate, as the Supermarket has run out of my brand of Dark Chocolate and then opened the new packet of white chocolate.
 Can you imagine my shock to see no white chocolate inside?
 Then I read the cover and saw that it was milk compound and I assumed that white chocolate and milk compound is same. How I can make the same mistake again and again I do not know but there is some wiring problem in my brains I am sure.
Then I consoled myself as younger kid and I do not enjoy white chocolate that’s fine. Will have a shade darker mousse it will not black and white mousse but brown and light brown mousse.
Then as I was whipping the cream my elder daughter, Apeksha requested me not to make it just chocolate layers but to add a layer or whipped cream. So I ended up with 9 servings of mousse. 3 small and 6 big, small for the dieters and rest for us to hell with diet(ers).
Like most sweets in my house I expected there will not be many takers therein lay my mistake. Apparently the mousse was better than the local bakery; (“much much better” were the exact words! That is high praise from my 18 year old) and the mousse was much appreciated.
I am glad I took the pictures when I did for if I waited to setup my stage alias washing machine for my pictures …  I would have just post the recipe sans the pictures… for the pictures had to be taken today and by the time I came back from work there were empty glasses to greet me.  
For the original Black and White Mousse please click here.

Since I have managed to change the whole black and white to brown and tan I will dare not call this Mousse anything other than 
 
Mousse 
Serves 6

Ingredients:

For the Dark Chocolate Mousse

140 grams chocolate chopped
200 ml whipping cream
2 egg whites
2 tblsp Irish coffee liqueur (optional) 

For the Light Brown Chocolate-Coffee Mousse

140 grams white chocolate chopped
200 ml whipping cream
2 egg whites
2 tsp coffee + 2 tsp water to make the decoction
1 tblsp   Irish coffee liqueur (optional)

Garnish

The whipped cream 
Chocolate shards
Cocoa powder

Method:

For the Dark Chocolate Mousse:

1.     Melt the dark chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts set aside.
2.     Whip the cream into soft peaks and fold into the chocolate. Add the liqueur to it if using.
3.     Whisk the egg white until it makes firm peaks and add to the chocolate mixture.
4.    Cover and let it set in the refrigerator for 30 minutes.

For The Light Brown Chocolate and Coffee Mousse:

1.     Melt the white chocolate in a bowl in the microwave, in short 30 second spurts. Once it melts set aside.
2.     Whip the cream into soft peaks and fold into the chocolate. Add the liqueur if using and coffee decoction to it.
3.     Whisk the egg white until it makes firm peaks and add to the chocolate mixture.
4.     Let it set in the refrigerator for 30 minutes.

To assemble:

1.    Spoon the darker chocolate first as it is heavier (I did not know this Thanks Ruchira). After filling it to the desired height gently bang the glass against the kitchen platform to get rid of any air bubbles, better still to stop your help who is enjoying herself and giggling away each time she is knocking the glass against  the platform try knocking against your palms. (Next time Archana do it when the kid is out atleast you will be saner).
2.     The lighter chocolate mousse will always be lighter than the dark chocolate, because of the high cocoa butter content – so lay it on top.
3.    Finally add the whipped cream. As I had no more patience it was just spooned in all the thoughts of piping it went out of the door.
4.     Top with some cocoa powder or chocolate shavings.
5.     Let it set for 2 hours minimum.
 
 
Thanks Ridhika inspite of all my usual complaints I enjoyed making this delicious Mousse. As I said the high praise I got from my daughter Apeksha had me soaring in the skies!! Thanks Ruchira I definitely enjoy your posts and it was a pleasure!
 
Linking this to Blog Hop Wednesday
Blog Hop

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