How to make Special Cake -
Simple vanilla cake made special with shrikhand and motichoor laddoos.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Vanilla Sponge Cake (वेनीला स्पौन्ज केक), Mixed Sponge Cake
Cuisine : Indian
Course : Desserts
For more recipes related to Special Cake checkout Gajar Halwa And Sponge Sizzler, Instant ChIlled Cake Puding, Lamington, Baked Alaska . You can also find more Desserts recipes like Banana Orange Yogurt Sweet Surprise Mixed Fruit Crumble Cuppa Sheera - SK Khazana
Special Cake Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Special Cake Recipe
Vanilla Sponge Cake 8 inch
Mixed Sponge Cake 1 tin
Shrikhand
Motichoor laddoos 6-8
For garnishing
Whipped cream as required
Cherries as required
Pistachios blanched and chopped as required
Cocoa powder as required
Method
Step 1
Drain canned fruits and place them in a bowl. Add shrikhand and mix well.
Step 2
Leaving 1 cm all around the edge of the cake, slice off a thin layer from the top of the cake. Scoop out from the center to make a deep pocket. (Keep the scooped portion to use for some other recipe.)
Step 3
Fill shrikhand mixture in the pocket. Crumble motichoor laddoos and spread on top of the shrikhand.
Step 4
Fill whipped cream in a piping bag fitted with a star nozzle and pipe out rosettes around the outer edge. Sprinkle cherries and pistachios. Dredge cocoa powder and serve.
Nutrition Info
Calories : 4689 Kcal
Carbohydrates : 579.2 gm
Protein : 98.9 gm
Fat : 219.6 gm
Other : Iron- 11.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
