When you have achieved confidence with baking you wish to experiment. Carefully you want feel like treading off path….the urge to use ingredients from your kitchen to replace the popular counterparts strikes more often.
My recipe today is from one of those days when I had this feeling….I have made this many times since because I always have the ingredients handy and the cake is popular with my family. The cake is actually like a pudding trapped within a souffle kind of coating and yet trails behind a hint of cheese cake kind of flavor
While baking the cake, because of the higher liquid content you will notice the top almost bloats up to form a balloon shape. You need to relax as this will automatically settle down when it is cooked.
8 digestive biscuits
2 tbsp butter
1 cup mashed paneer (made from full fat milk)
1 cup Full fat cream
1 large egg
1 cup castor sugar
1 tspn saffron essence (couple of saffron strands soaked in warm water)
1 cups fresh fruit of your choice – I used grapes as they kind of looked good
1) Grease a spring form pan pr a pie tin with butter
3) Put this mixture in the tin and using the back of a spoon flatten it out. Set it in fridge until you prepare the other things
4) Now in a large bowl, add the paneer and full fat cream and beat it until it is well blended.
5) Add the sugar to this and continue blending until you get a cashewy paste
6) Add the saffron essence and egg and continue to blend
7) Pour this mixture on the biscuit base .
8) Bake this in a preheated oven at 200C for 18 min or until the centre is wobbly but firm
9) Remove and let it cook down.
10) Top it with fruits
Serve as is or chilled