Life As I Know It

My favourite cake is the Red Velvet cake. I like the colour, the texture, the salty-sweet-cream cheese frosting and that mild zing of flavours which alternate between cocoa, vanilla and citrusy. I am not a food blogger. I just have started blogging about food because the pandemic has invariably brought out the chef in me and I have started experimenting on a scale I would not otherwise have. I am usually satisfied with a small cake. It takes less time and less effort… that’s what I thought. Until I decided to make a layered cake. Same time and same amount of effort. After I was done, I realised that baking actually isn’t rocket science. It does take some patience, understanding of how ingredients combine and a bit of artistry to make it pretty. I compensate for my lack of artistry with imagination and creativity. I had set out to bake me a Red Velvet cake. The moment I realised that my birthday will also be during the lockdown I knew I’d have to go about fixing this wi...

Hello reader, this time I am back with a recipe post. In the previous recipe post – Vanilla sponge withbuttercream frosting I had mentioned my backup cake. Well, the back up was just as light and delightful as the genoise and it was bursting with mangoness. I had asked Marley to buy me half a dozen ripe mangoes that were ready to eat. I refrigerated them to chill completely before I transformed them into a delightful disk of cheesecake. I had previously made an Oreo cheesecake and Litchi Cheesecake in one I had used curd in the other fresh cream. I wanted to retain the primary flavour of mangoes and a hint of salty-cheesy flavour from the cream cheese. Therefore, I decided to completely skip any additives to add volume to the cake. I could have passed this cake as a completely natural cake if I had used a setting agent that wasn’t gelatine. Here’s what you need to make a mango cheesecake: Ø 160gms of biscuits (any, but after using digestive biscuits I found that t...