Wedding cake, Christmas cake kal tiya ganna hadanna. Cake eka pal wena taramata rasa wadi. E wagema. Tika kalayak tibba ma pani wage bahinawa. Cake eka tel gatiya adu wenawa. Ekata tama tiyenne.
@yvonnefernando32985 ай бұрын
Thank you
@indiradamayanthi95596 ай бұрын
Thank you mis ❤❤
@Emmaandmama876 ай бұрын
❤️❤️
@dcletus8624Ай бұрын
Ice sugar wenuwata normal sugar danawanam kochchra danna one da miss
7 egg yolks 500g g soft brown sugar 400 g raw cashew nuts 250g semolina 2 tbsp rosewater 2 tbsp honey Zest of a lemon (grated) Zest of an orange (grated) A nugget of preserved stem ginger, finely chopped 4 cardamom pods (crush and seeds extracted) 0.5 tsp nutmeg (finely grated ) 7 egg whites butter (small knob for greasing the baking tin) Icing sugar for dusting
@Emmaandmama87Ай бұрын
Preheat your oven to 150 degrees. Take a 25 x 30cm cake tin, grease with butter, then double line with non-stick baking parchment allowing enough parchment to overhang over the edge of the baking tin. In a large mixing bowl beat the egg yolks and the sugar together until you have a deliciously creamy butterscotch looking concoction. In a food processor, pulverise the cashew nuts until they are crushed into small pieces. Take the nuts and the semolina, rose water, honey, lemon and orange zest, ginger and spices and stir into the egg and sugar mix. Mix well to make sure the ingredients are fully incorporated. It will be stiff almost the texture of biscuit dough. That’s fine, it will loosen up once you add the beaten egg whites. Take a second large mixing bowl and pour in your egg whites, using a stand mixer or handheld mixer, and whip them until you have glossy stiff white peaks. Fold the egg whites into the cake mix before pouring gently into the double-lined cake tin. Place the cake tin onto the middle shelf of your pre-heated oven, and cook for around an hour to an hour and thirty minutes. Or until an inserted skewer comes out clean. The cake will be done when it is firm, yet springy to touch, and no wobble from any uncooked cake mix. Take the cake out of the oven and leave it to cool before cutting it into little square portions in the tin. Dust with a little icing sugar. Using the baking parchment gently lift the cake out of the tin before serving.