Mylander Sponge

Ingredients-

Refined flour - 125gms

Icing sugar - 40gms

Eggs - 3

Cocoa powder - 40gms

Sugar syrup - 60gms

Baking powder - 2.5gms

Sugar - 150gms

Butter - 95gms

Method-

Grease a baking dish and cover the base and sides with with butter paper. In the absence of butter paper greased news paper can be used.

Separate the egg yolk from the white. In a container cream the egg yolk, cocoa powder and sugar syrup and keep aside. In another container add the egg white and sugar and beat them to make a stiff meringue. Mix the flour and baking powder and keep aside.

FOLD the cocoa mixture into the meringue after which add the flour mixture and fold it in too. Pour the batter in the greased dish and bake at 180*C

Coconut Cookies

Ingredients-

Icing sugar - 125gms

Castor sugar - 15gms

Butter - 140gms

Refined flour - 225gms

Dessicated coconut - 40gms

Custard powder - 45gms

Egg - 1

Method-

Cream the icing sugar, egg, castor sugar and butter together. Mix the flour, custard powder and dessicated coconut and keep aside. Mix together the creamed mixture and powder mixture together and refrigerate for 5-10 minutes.After which take it out shape the dough and bake it at 180*C for 10-15 minutes in a greased tray.

Mango Cheesecake

Ingredients-

Mango puree – 175gms

Egg – 1

Egg yolk – 1

Icing sugar – 75gms

Gelatin – 32gms

Whipped cream – 150gms

Cream cheese – 200gms

Water – 3ml

Marie biscuits

Butter

Method-

Step 1- Crush the biscuits and mix then crumbs with butter to form a base. Bake the base for 10 minutes at 180*C.

Step 2- Cook the egg, egg yolk and icing sugar in a double-boiler till you get a ‘sabayon’ (ribbon stretch) and mix it with the cream cheese. Add this mixture to the whipped cream and mango puree and mix. Again, in a double boil heat the gelatin and add 3ml of hot water if necessary and then add the gelatin to the final mixture. Pour the mixture onto the base and refrigerate it.

Step 3- When the mixture is half frozen add glaze (mango puree, water and gelatin mixture) on top of it and refrigerate it again.

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An egg less way (tried and tested) ->

For the egg-less version only the Step 2 has a little change.
Step 2 - Double boil the mango puree and icing sugar till the sugar dissolves. Set it aside to cool once that is done. Next double-boil the gelatin and add it to the mango puree and sugar mix.

Step 3 - Beat the whipped cream and cream cheese together.

Step 4 - Once the Mango, sugar and gelatin mix has cooled down. Mix it with the whipped cream and cream cheese mix. Pour this final mix onto the biscuit base.

Step 5 - Same as Step 3 of the Cheese cake with egg recipe

Choux Pastry/Churos

Ingredients-

Water – 1lt

Butter – 400gms

Flour – 600gms

Eggs – 15

Method-

Melt the butter in the water. Cook the eggs and flour together. Add the butter water to the egg and flour to make a paste. Pipe the paste into hot oil and deep fry.

To make churos:

Roll the deep fried choux pastries in cinnamon sugar and garnish with Ganache.

Honey Cashew Pudding

Ingredients-

Honey – 30ml

Vanilla essence – 2ml

Flour – 50gms

Cashew – 15gms

Almonds – 15gms

Butter – 100gms

Castor sugar – 100gms

Bread crumbs – 50gms

Method-

Cream the butter, castor sugar, honey and vanilla essence. Mix the flour, bread crumbs and nuts with the butter mixture. Double-boil bake the final mix at 180*C for 10-15minutes.

Chocolate Mousse

ngredients-

Chocolate – 100gms

Egg whites – 200gms (6 egg whites)

Butter – 100gms

Castor sugar – 150gms

Method-

Melt butter and chocolate in a double-boiler together. Beat the egg whites and sugar and make a meringue. Mix in both the meringue and the butter-chocolate. After which fill the final mixture in the container you want to serve it in and refrigerate it for 15 minutes.

Note: (this is tried and tested) if you don't want to serve it in a container, you can use some gelatin to set it.

Apple Pie

Ingredients-

Flour – 300gms

Butter – 200gms

Sugar – 100gms

Diced apple - 1

Brown sugar - 10gms

Cinnamon - 3gms

Raisins (optional) - 25gms

Method-

Mix the diced apple, brown sugar, cinnamon and raisins and keep aside. Cream the butter and sugar and mix the flour in to make the sugar paste to a sandy texture. Refrigerate for 5-10minutes. After that take the dough out and put it into molds and shape it. Fill it with the apple mixture. Cover it with more dough. Glaze it (optional) and bake it at 180*C for about 15-20 minutes…till done.