• 1/4 Cup Sugar, for the yolk
• 1/4 Cup Sugar, for the white
• 1/4+1 tsp Cup Plain Flour
• 1/4 Cup Corn Flour
• 1/4 tsp Baking powder 
• 1/4 Cup +1 tsp Whole milk
• 1/4 Cup Vegetable Oil
• 1 tsp Vanilla
• 1/4 tsp Lemon Zest

• 1 Cup Whipping Cream
• 2 tbsp Sugar
• 1/2 tsp Vanilla 
• 1/2 cup Mascarpone (optional)

• 1 Mango, peeled abd chopped 
• 3 tsp Sugar
• 2 tsp Lemon juice

1. Separate the Egg yolks from the egg whites, and whip the egg yolks, lemon zest with sugar and in another bowl, whip the egg whites and sugar until stiff peaks, now fold the egg whites into the egg yolks.
2. Using a strainer, sift the plain flour, corn flour and baking powder and very gently fold the dry ingredients.
3. Now add in the milk and vegetable oil, and make sure you go well under there and scoop and fold the wet ingredients wellaas they tend to stay at the bottom.        
4. Preheat the oevn at 170 deg C, line a 33*33 cm baking tray with baking paper and pour the cake batter and evel using a off set spatula.
5. Bake for 25 minutes and broil for the last 5 minutes for that perfect baked tops.
   
   
   
6. Prepare the coulis by cooking Mango pieces with sugar and lemon juice on simmer for around 10 minutes and once cooled make a paste using an emulsion blender.
7. Next prepare the Chantilly cream, whip the cream with sugar and vanilla and fold in the beaten Mascarpone if you have it! Whip everything well till you have medium peaks.
8. Once the sponge cake has baked, drop the baked top facing on a new baking paper and remove the baking paper used for baking, trim off the edges using a knife and smear the cake generously with the Mango coulis, this is where the flavor comes from!
   
   
   
9. Spread the chantilly cream, be careful not to over do it, as it will be difficult to roll otherwise!
10. Roll it up real tight, as shown in the video on my Instagram reel, and allow to chill for 30 minutes, covered.
    
    
    
11. Spread the remaining chantilly over the Swiss roll and decorate as per your liking. 
    
    
    
    
    
    
12. Enjoy chilled!

• 1 Cup All Purpose Flour/ Patent Flour
• 1/4 Cup Ghee
• 1/2 Cup Full Fat Fresh Milk
• 1/2 Cup Sugar
• 1 Egg
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Vanilla Essence
• A pinch of Cinnamon Powder
• A pinch of Salt

• 2 tbsp Room Temperature Butter
• 1/4 cup Honey
• 3/4 cup Powdered Sugar
• 1 tsp lemon/ cream*

• 1/4 cup butter
• 1/2 cup chopped nuts
• 1 tbsp honey
• A pinch of light brown sugar

1. To prepare the mini bundt cakes, preheat the oven to 180 Deg C. Prepare your pan by greasing all the corners of the bundt pan using any flavorless vegetable oil and/ ghee.
2. Combine the dry ingredients like flour, baking soda and baking powder and set aside.
3. Next in a deep bowl, cream your ghee and sugar.
4. Add in your milk and vanilla essence; whisk until creamy.
5. Crack in your egg and mix well to combine.
6. Now add in your flour mixture and fold everything well to a cake batter.
7. Now slowly using an ice cream scooper, a piping bag or a normal tablespoon, spoon in your batter into the cake pan.
8. Place the pan in the preheated oven for around 15 minutes or until a tooth pick inserted comes out clean.
9. Allow the pan to cool exactly for 10 minutes on a cooling rack.
10. Invert the mini cakes from the pan and to cool completely while we prepare the topping and the icing.

1. Combine honey, powdered sugar, butter and lemon juice/ cream and make sure it is not too thick nor too watery. Reduce your lemon juice/ cream accordingly.
2. Drizzle over the top of the cooled mini bundt cakes and garnish with your prepared nuts topping or slivered pistachios. Serve Immediately or you may keep the cake for up to 3 days in room temperature.

• 400 gms Cream Cheese, at room temperature *
• 1/2 cup granulated sugar
• 1 cup Whipping cream/ thick cream, cold
• 3 eggs
• 1 tsp Vanilla Extract 
• A little less than 1/4 cup Patent flour /All purpose flour (around 3 tbsp) 
• A pinch of salt to balance

1. Preheat your oven to 200°C. 
2. Grease your 7 inch cake pan with butter and line using a baking paper at least 2 inches wider than your pan size, so that your baking paper protrudes at least 2 inches outside the pan, as the cheesecake might puff up while baking. 
3. 
   
   
4. Repeat process with a second baking paper and make sure to tuck in the baking paper properly. 
5. Into a large bowl add in your room temperature cream cheese and beat using a stand mixer or a hand held electric mixer on medium for a minute or two until the cheese is smooth and creamy. 
   
   
   
6. Next add your sugar and whisk until completely dissolved. 
7. Now add in your eggs one at a time and scrape the sides of the bowl as you go. 
   
   
   
8. Next add in your heavy cream/ Whipping cream/thick cream and vanilla extract and whisk until combined for around 30 seconds. 
   
   
   
9. Slowly sift the flour into the batter and fold in gently using a spatula. Do not over mix, small lumps are totally fine. 
   

   

   
   
10. Finally, pour your cheesecake batter to your prepared pan. 
    
    
    
11. Now place your pan with cheesecake into your preheated oven and bake for around 40-45 minutes. Keep an eye after around 40 minutes, as the cheesecake happens to rise and fluff eventually. Even though there is no worries that the cake would burn, as it is meant to be burnt, but you want a slight jiggle to your cheesecake and the top has to be burnt completely. That is when you know your basque burnt cheesecake is done. 
12. Let it cool to room temperature for about an hour and remove from the pan. Slice and enjoy with fresh fruits/whipped cream etc**
13. Bon appétit! 

• If using a larger pan size, you might have to increase the cream cheese and the amount of sugar, as you don't want a flat cheesecake. 
• *I used Pinar Cream Cheese Tub you may use puck cream cheese tub etc (basically Unsalted cream cheese) 
• **Serving Suggestions: You may use fresh fruits, chocolate, caramel, whipped cream etc to top up which helps to bring out its flavors.
• You may store the cheesecake in your fridge for upto 3 days.
• I preferred it at room temperature.

Double Chocolate Goey Muffins

Ingredients :

Instructions:

Notes :

Chocolate Ganache tart cake / Basic Chocolate cake recipe

I made a luscious pourable chocolate Ganache to top or fill my chocolate tart cake. The chocolate Ganache is prepared by taking equal parts of chocolate chips and heavy cream. The heavy cream is bought to a boiling point and before it actually boils, pour the hot heavy cream to your chocolate chips and set aside, undisturbed for five minutes. After the almost unbelievably-long-torturous five minutes, mix well using a whisk, I just gape at how beautifully the white cream changes to a light brown and then slowly changes to darker shades of brown, until all of it is mixed well and  finally add in some butter that has been in room temperature and your luscious chocolate Ganache is ready!

 

Ingredients :

Chocolate cake:

Chocolate Ganache:

Instructions :

Chocolate Ganache :

• If you don't have a tart pan you may use your normal cake pan for this. 
• To thicken your ganache, keep your ganache at room temperature for 15 minutes.