Mount Pleasant Cake ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 405 cookbooks
This recipe has been viewed 25627 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.
- 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.
- Add the rum and mix well. Remove from the flame and keep aside to cool.
- Cool and slice the sponge cake horizontally into 2 equal layers.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread the filling evenly on the soaked layer of the cake using a palate knife.
- Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
- Spread 1½ cups of whipped cream evenly on top and at the sides of the cake using a palate knife.
- 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.
- Sprinkle the walnut praline on the sides of the cake and refrigerate for 30 minutes or till the whipped cream sets.
- Cut into 6 equal wedges and serve chilled.
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