Tag Archives: vanilla bean

BlueBerry Pavlova

6 Jan

 
‘Happy New Year 2012’
 
My first post this year had to be special.
 
‘Pavlova’…Hmm…Yum..Yum..Yum…
 
 
Why I am saying Yum Yum Yum because a Pavlova is one of its kind of dessert. It is a meringue cake which has a light delicate crisp crust and a light marshmallow centre. This is a lovely dessert served with whipped cream and fresh fruit.
 
The Pavlova can be made several days in advance of serving, if stored in a cool dry place, in an airtight container. A Pavlova is usually served with softly whipped cream and fresh fruits. Because of the sweetness of the meringue I like to offset the sweetness with tart flavoured fruits. Raspberries, blueberries, kiwi, blackberries, and passion fruit are my personal favourites. Try to place the whipped cream and the fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of topping.
 
 
 
                                                                                                                     !! Scrumptious!!
 
 
For this I used:
4 eggs whites
1 cup Castor sugar
1 tsp white vinegar
2 tbsp cornflour
1 tsp vanilla essence or 1 pod of vanilla extract
 
Topping:
1 cup whipping cream
1 cup blueberries
Some berries for the garnish
 
Method:
1. Pre-heat the oven at 140 degree celsius.
2. Beat the egg whites till they double in volume and become runny.
3. Add sugar in batches so that it dissolves completely into the merengue. Make sure that the mixture is not grainy.
4. Add the vinegar, and vanilla essence.
5. Carefully mix the cornflour in the merengue.
6. On a parchment paper, spread the eggy mixture making a circle. Flatten out the top making sure that the edges are higher than the centre.
7. Put in the preheated oven for 1 to 1 1/2 hour till the top becomes dry and edges become a little firm.
8. Let the Pavlova cool down in the oven.
9. While serving, beat the cream well and top the Pavlova with it.
10. Pour the blueberries topping on the Pavlova and decorate with some berries, pomegranate or kiwi  or which ever fruit you like.
 
 
 
 
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Cranberry and Vanilla Bean Cake

13 Dec

Last week, when I went for my grocery shopping I saw a packet of Cranberries, and quickly grabbed one. There are no fresh cranberries in India so I compromised with the sun-dried one. They taste delicious in itself. Lately, I also got fresh vanilla bean. I love the flavor of vanilla and wanted to use it for my cake. It actually tastes delicious in the cake.

This weekend there was a double reason to prepare this cake. One it was my In-laws anniversary and second, my brother was coming back from UK after about 3 months. He’s been studying for his masters degree there. We all had missed him so much that it was actually a celebration time when he got back.

This is one of the fruity cakes which can be great accompaniment with your tea. It is soft and moist utterly delicious. The flavours of the cranberry and vanilla bean just melt into the mouth. The taste of cranberries is tangy and inside the cake it gives a fruity sweet and sour taste.

Instead of the vanilla essence I intended to use fresh vanilla bean. To my surprise fresh vanilla bean has a very refreshing and gives warmth to the cake.

Sift the flour with baking soda. Keep aside.

After beating the eggs with the sugar and adding vanilla essence. Add the butter and mix in the flour. Finally add the cranberries and walnuts.

Pour into the baking tin.

Bake at 180 degree celsius and for 40 minutes. And this is how it comes out from the oven.

This is Scrumptious Cake !!! Amazing to go along at your Tea-Time.

 

Ingredients used were:

3 eggs
1 1/2 cups sugar
1 cup softened butter
1 1/2 tsp baking powder

1 vanilla bean pod
1 1/2 cups flour
1 cup cranberries

1/2 cup walnuts chopped

Method:

Preheat oven to 180°C. Lightly grease a 10″ round baking tin.

Sift the flour with the baking powder.

Beat eggs and sugar together for at least 5 minutes — probably as long as 7 or 8 minutes — the egg and sugar mixture should double in volume and turn pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Add the butter and flavorings and beat for 2 more minutes. Stir in flour and fold in cranberries. Pour into greased pan.

Bake 40 minutes. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.

Cool completely before serving.

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