In the world of mango lovers, probably the only one reason we don’t mind bearing the scorching heat in summer is because we can relish The Mangoes then; however the season is almost going to end this year. Seldom do I get a chance to attempt any recipe trials with ripe mangoes as they don’t remain after getting ripe. This time it was whole wheat mango muffins piped with mango cream using a milk cover and no nozzle.
Eggless Whole Wheat Mango Muffin
Whole Wheat Mango Cup Cakes without Eggs
- 1. Whole wheat flour - 1 1/2 cups
- 2. Powdered demerara sugar - 1/2 cup (add 3/4 cup if mango is not very sweet)
- 3. Baking Powder - 1 tsp
- 4. Baking soda - 1 pinch
- 5. Butter - 1/3 cup
- 6. Mango puree - 3/4 cup
- 7. Vanilla extract - 3-5 drops
- 8. Finely chopped mango - 2 tbsp (optional)
- 1. Whipping cream - 1/2 cup
- 2. Mango Puree - 3 tbsp
- 3. Castor sugar - 1 tbsp (if mango puree isn't sweet enough)
- 4. Cherries - 8 (optional)
- 5. Finely chopped mango - 2 tbsp (optional)
- Take all dry ingredients for muffin into a mixing bowl and mix thoroughly.
- Add Melted butter, mango puree, vanilla extract and beat until well blended. Add few drops of milk if the necessary to get pouring consistency of a cake batter (Some variety of mangoes give thick puree while other are watery).
- Fold in the mango chunks into batter if using them.
- Half fill in greased muffin moulds and bake at 200 degrees C in a preheated oven for 10-15 minutes depending on the size of muffin moulds. Check with a inserted toothpick.
- Unmould muffins once the temperature comes down a bit. Cool them in cake racks until they come to room temperature. If we pipe on hot muffin, beware the cream is going to melt and mess up the whole lot.
- Now take the chilled whipping cream and beat until single peak consistency. Gently fold in mango puree (and sugar if using). Fill this mango cream in a piping bag and fit a nozzle of your choice. I simple used a milk cover and cut the tip with scissors.
- Pipe over the muffins and garnish with cherries and mango chunks.
- Remember you cannot reheat muffins after garnish as the cream would melt; and refrigeration will cause the hardness of muffin. So preferably pipe the cream just before serving, on the other hand prepared mango cream can be refrigerated until use.
Grammars of cooking http://grammarsofcooking.in/
Adikaram: வாழ்க்கைத் துணைநலம்.
மனைமாட்சி இல்லாள்கண் இல்லாயின் வாழ்க்கை
எனைமாட்சித் தாயினும் இல்.
How much ever splendid one’s life is, it is vain if his wife has not the good virtues.
Who wouldn’t love Oreos? Who wouldn’t love Cheese? And who wouldn’t love cakes? Yes, I gathered all my courage and ventured this no-bake eggless Oreo cheese cake last week. I was not able to find unsalted cream cheese in Chennai and so had to prepare it at home as we don’t prefer salted desserts. Most recipes online call for graham crackers for the crust and I replaced it with locally available mc vites digestive biscuits. Though this was my second attempt of cheese cake, this time I got to serve a larger crowd and they all thoroughly enjoyed the melt in mouth dessert.
Oreo Cheese Cake
Simple eggless no-bake cheese cake
- For Crust
- 1. Digestive biscuits - 15
- 2. Unsalted butter - 3 tbsp
- 3. Brown sugar - 5 tbsp
- For Filling
- 1. Heavy cream - 300 ml
- 2. Cream cheese - 300 g
- 3. Powdered white sugar - 7 to 10 tbsp (as per taste)
- 4. Salt - 1/2 tsp
- 5. Vanilla essence - 1 tsp
- 6. Oreo biscuits - 5 ( few more optional for garnishing)
- Add the digestive biscuits and brown sugar in a mixer jar and pulse until the biscuits are crushed well. Pour it into the springform pan you would use for cheese cake add drizzle melted butter over it; mix well with a spatula, spread evenly and press to form the crust. Set it in fridge until you prepare the filling.
- Now whip the chilled cream well in a bowl until it forms firm peaks. Keep aside.
- In another bowl take cream cheese, sugar, vanilla essence, salt and beat until it is smooth. You can also use mixer for this but I did it with hands.
- Now pour the cheese mix into the whipped cream and mix well.
- Finally crush the Oreos with hands and fold them gently into the cream cheese mixture.
- Get the springform pan from fridge and pour into it the cheese filling, gently tap to spread it evenly and refrigerate for at least 5 hours. Longer the better.
- I did not have springform pan and so used a round plastic box which wasn't photogenic at all and so I used paper cups to make one small portion for photos. It is a good idea to use paper cups and tear them off while serving, it gives nice individual serving shapes. Actually I forgot to set aside some crust mix for this small serving and did a small batch using Oreos itself which is why the photo shows Oreo crust which tasted wow!
- I would recommend using a springform pan for making cheese cake, otherwise you'll end up spoiling the shape of cake wedges or at least the first wedge would be messy. Unlike baked cakes, you can't topple these you see.
Grammars of cooking http://grammarsofcooking.in/