Eggless Fresh Fruit Nougat Cake and Its our 100th post!!!!

Eggless Butterscotch Cake with Fruit Topping

Eggless Nougat Cake with Fruit Topping

My 100th post??? Yes!!!! It feels like a commitment-phobic celebrating her first wedding anniversary 😉 There is a deep sense of happiness and at the same time a sense of wonder about myself. After so many break-ups with my blog how did I manage to get here? Perhaps its one of those love stories which I should just let be..and just flow with it.

I decided to combine CnC’s 100th post with my husband’s Bday. Optimization? Yeah! Now began the mind chatter “Party cake or Tea Cake?” I had hardy done any icing earlier ..in fact never done any icing earlier. To add to it folks at my place tend to avoid cream based cakes. “So Tea cake it is!! But………but …it is a celebration after all. And how beautiful that Nougat cake looks in the book. If not now, then when???” Hence, Fresh Fruit Nougat cake won the argument! I am glad it did. The taste of fresh fruits combines with the crunch of Nougat (Caramalized peanuts) and Butterscotch flavour was a big hit!! Much to my relief icing turned out pretty decent and fruits lent their natural beauty to the cake.

As most of my cake recipes, I have picked this one too from Nita Mehta’s book titled “Eggless Cakes Muffins”. Here is the recipe. I have omitted the part where the fruits are glazed with sugar syrup and liquid glucose. Also I have reduced the temperature to 180 to prevent the top from over browning.

Ingredients:

For Cake

1+1/4 cups Yoghurt

90gms )1/2 cup salted butter

100 gms (3/4 cup) powdered sugar

200 gms (1 +3/4 cups) all purpose flour (maida)

2 tsp baking powder

1/2 tsp soda bi-carb

1/4 cup milk

1 tsp Vanilla Essence

For Icing

300 gms whipping cream

1 tsp butter scotch essence

1/4 cup sugar mixed in 1/2 cup boiling water

Praline

1/4 cup roasted peanuts (skin removed)

1/4 cup sugar

Coloured Fresh Fruits

1 kiwi

1 Orange

2 -3 Tinned Pineapple slices

Few tinned cherries for topping

Mirror Gel for coating Fruits

2 tbsp sugar

1/4 cup water

1 tsp liquid glucose

Serves: 8

Method:

Cake

  • For the cake, line a 9 1/2”X 4 1/2” loaf tine with butter paper.Grease paper and sides. Preheat the oven to 190C.
  • Sieve flour/baking powder and soda bi-carb together for 2-3 times. Beat butter and sugar till creamy. Add vanilla essence. Add Yoghurt and Lemon juice.
  • Add flour in batches and fold into the butter yoghurt mixture quickly, taking care that no lumps remain Do not over beat or over mix. Add milk and mix gently.
  • Pour into the greased loaf tin and place in oven. After 10 minutes, bring down the temperature to 180C. Bake for 45-60 minutes or till the cake is done.

Praline

  • Grease a plate. Put sugar in a non stick pan. Spread out in a flat layer covering the bottom of the pan. Keep on medium heat for 2-3 minutes without touching the sugar. Take off from heat and swirl the pan
  • lightly till sugar melts. Return to fire. Wait till sugar caramelises and turns light golden. Take off from heat. Add nuts. Immedietly pour into the greased plate lest sugar will thicken. Let it cool. Crush roughly for the cake.

Icing

  • Whip cream and essence till firm peaks are formed.

Decoration

  • Cut off the thick outer surface of the cake from the top, such that the porous portion of the cake is revealed. If the top has baked flat then u can invert it and use it as a base layer.
  • Cut the cake into three layers. Place the bottom layer on the serving plate. Soak with 4-5 tbsp sugar syrup. Put 23 tbsp heaps cream and spread gently with icing knife.. Add some chopped pineapple.
  • Sprinkle some praline. Spread a little bit of cream on 2nd layer of cake and invert on the bottom layer (so that it gets sealed like a sandwich).
  • Now soak the second layer with sugar syrup.Spread cream, add chopped pineapple and sprinkle praline. Now invert the third layer after applying a bit of cream (as before).
  • Soak with sugar syrup. Spread cream on top and sides. Sprinkle praline on top and stick on sides. Refrigerate.

For Shine on Fruits

Even though I have skipped this part, I am jotting it down here for anyone who may be interested.

  • Boil Sugar and water together in a small pan. Simmer for 5 minutes till it turns syrupy and of one thread consistency. (On how to check one thread consistency, please refer to my post…). Add liquid glucose to the sugar syrup. and mix well. Remove from fire. Keep aside to brush on Fruits.
  • Remove the cake from fridge. Decorate with fruits on top. Brush with mirror gel.  Cut and Serve!
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Comments
2 Responses to “Eggless Fresh Fruit Nougat Cake and Its our 100th post!!!!”
  1. mydearbakes says:

    Yep, definitely love what I’m seeing here! Yummy! =)

  2. OMG.. looks absolutely delicious and amazing.. very tempting picture 🙂

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