Rasgulla blackforest cake & One Lovely Blog Award

aah!! at last....!! I was drooling over all these days since I saw Rasgulla cake in Master Chef.. But  was waiting for atleast some people over here to finish it off ..otherwise the whole cake ll ve to be stuffed into ma tummy !! I'm not a great fan of Rasgullas...don really like the spongy texture of it. But rasgullas with the cake & chocolates is just out of this world. You should all give it a try. Ma kids & hubby don't lik so mch of cream...so coated it lightly with a thin layer of lite cream & with no sugar as rasgullas itself made it enough sweetier.

The recipe in starplus website is not complete in itself. its not clear at all...so i made ma own version of it; like I've baked the usual black forest sponge; ie; with the egg whereas master chef contestants made it eggless. they didn't mention abt blueberry compote used n the cake.Ther were many such flaws in the recipe given..lik layering  details whether they used rasgullas to fill both the gaps between the layers or just in between one layer.

This is a two tier cake (double layered) chocolate cake at the bottom & black forest at the top. The bottom part is small as there were no much people here to finish it off...

Ingredients

eggs 6
maida/white flour 50gm
cocoa powder 50gm
sugar 1 cup
vanilla essence 1 tsp
butter 100gm

For whip cream filling:

Double cream 2 1/2 cups
Vanilla essence 1 tsp
Caster sugar 2-5

Other ingredients:

blueberry compote **
Sweet limes (mosambi)
Tangerines
Rasgullas(halved)
Melons
Dark Chocolate 150g

Method:

1.Prepare chocolate curls. For that, first melt the chocolate in microwave high for 1 min. or slightly more, mix it well & spread the chocolate on a flat surface evenly with a flat knife.You can do it in a double boiler also.Leave it to cool slightly and then push it with a knife into curls slowly. You can c the video below. Don't allow it to cool till it becomes hard as I did. I made this for the first time & it was too hard. I didn't have time to repeat whole procedure again. So used it as it is. You can c the result in ma pic. i didn't get the curls... :)) You can also shave a chocolate using vegetable peeler. For this, the chocolate should be in room temperature. You can microwave the chocolate for 10 sec. to make it to room temperature.

2. Now to make the sponge:


1.Melt butter in a pan separately and leave it to cool.

2.Take the eggs in a bowl & beat it along with sugar till it turns pale & frothy. for about 10-15minutes.

3.Add vanilla essence to it.

4.Sieve together flour and cocoa powder atleast 2 times. And again a third time into the egg & sugar mixture in 3 batches. Fold in nicely. Do not overbeat it. If so, the cake will turn harder .

5.Add melted butter into it & mix well. (the melted butter should neither be too hot nor too cold that it gets hardened.

6.Pour into the greased oven dish & bake it for 40-45 minutes at 170-180 degrees.

7.Allow the cake to cool nicely before assembling.

For layering:

1.Cut the sponge evenly into 3 layers. Rotate the sponge & cut to get even layers.

2.Brush slightly with the rasgulla syrup. Don't use more syrup as ther's enough syrup in rasgullas .

3.Spread a thin layer of cream over it.

4.Arrange rasgullas,tangerines & sweet limes alternatively as shown in the below picture..

5.Drop in 2-3 tbsp of blueberry compote over it.

6.Now layer the second sponge above it. Press slightly. Repeat the same procedure. Now start with the tangerines on the edges as we should get both the rasgullas & tangerines in every bite.

7.Close it with the third layer. Press slightly

8.Now coat the cake with the remaining cream evenly on the top & sides. Here, we might not be able to coat nicely on the sides as ther is a slightly big gap  between layers cos of Rasgullas. Its fine as you can cover it up with the chocolate curls..

9.Press the chocolate curls on the sides & garnish on the top. You can use melons also here to garnish as seen in the programme... I didn't have that , so used half rasgulla ...

**Blueberry compote can also be made by combining 1 cup of blueberries with 1/2 cup of sugar in a pan; Add 3-4 tbsp of water & cook till thick and let it cool.



Sending this to Kids Delight & also to Food Palette series-Brown

Its Award time: I'm so happy to receive ma second award ie; ONE LOVELY BLOG AWARD gifted by Tahemeem of  Not So Gourmet

Thanx a lot Tahemeem...Its so nice of her to share ths award with me.. It has been only 4 months or so that I've started blogging and that too inspired frm Shabeena of Shabs cusine.. Thanx to her ...sharing this moment with her too... 

There are some rules with this award. Here they are: 
1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favor and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.


I would love to share ma award with all these fellow bloggers...was completely confused to choose 15 from many...but then,  had to choose randomly..


1.Shabs Cuisine
2.Priya's Easy & Tasty Recipes
3.Vegetarian Tastebuds

4.Taste of Pearl City

5.Divya's Recipes

6.Easy Cooking for Amateurs

7.My Culinary Creations

8.What's Cooking today

9.Now Serving

10.Torview

11.Essence-de-life

12.Kaarasaaram

13.Swapna's Cuisine

14.Regional Indian Cuisine Blogroll

15.Shanti Krishnakumar's cookbook