Mount Pleasant Cake ( Eggless Desserts Recipe)


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Mount Pleasant Cake ( Eggless Desserts Recipe)


Added to 405 cookbooks   This recipe has been viewed 25785 times

Chocolate and coffee are a superb combination, sure to pep up every diner’s spirits. In the mount pleasant cake, a chocolate sponge is sandwiched with rum-flavoured apples and topped with a piping of whipped cream and coffee. Walnut praline is applied on the sides of the cake to give a nice crunchy feel. Although praline takes a bit of time to make, you can make it in advance and store… but it cannot be avoided as it is a very important ingredient for this dessert.

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Mount Pleasant Cake ( Eggless Desserts Recipe) recipe - How to make Mount Pleasant Cake ( Eggless Desserts Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 wedges
Show me for wedges

Ingredients
1 eggless chocolate sponge cake (175 mm (7”) )

For The Filling
2 cups peeled and roughly chopped apples
1/2 tsp cinnamon (dalchini) powder
4 tbsp sugar
2 tbsp rum (optional)

To Be Mixed Into A Soaking Syrup
3 tbsp sugar
1 cup warm water

For The Topping
2 cups beaten whipped cream
1 tsp coffee powder
1/2 cup walnut praline
Method
For the filling

    For the filling
  1. Combine the apples, cinnamon powder, sugar and 2 tbsp of water in a broad non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring continuously.
  2. Add the rum and mix well. Remove from the flame and keep aside to cool.

How to proceed

    How to proceed
  1. Cool and slice the sponge cake horizontally into 2 equal layers.
  2. Soak the bottom layer of the sponge cake with ½ the soaking syrup.
  3. Spread the filling evenly on the soaked layer of the cake using a palate knife.
  4. Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
  5. Spread 1½ cups of whipped cream evenly on top and at the sides of the cake using a palate knife.
  6. Combine the remaining ½ cup of whipped cream and coffee powder in a bowl and fold gently. Pipe out a shell border on the circumference of the cake and at the base of the cake.
  7. Sprinkle the walnut praline on the sides of the cake and refrigerate for 30 minutes or till the whipped cream sets.
  8. Cut into 6 equal wedges and serve chilled.

Nutrient values (Abbrv) per wedge
Energy500 cal
Protein6.7 g
Carbohydrates74.6 g
Fiber1.7 g
Fat18.5 g
Cholesterol20.9 mg
Sodium143.3 mg

RECIPE SOURCE : Eggless DessertsBuy this cookbook

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