Orange Carrot Pastry with Cinnamon Sauce, what does the name suggest? Ok well, let me tell you what went on the scene.
3 days ago, I found an announcement of a contest in Home Bakers Guild, one the most active Facebook group for foodies. I am not a contest person, but this contest was exciting. The participants were given a Mystery box with 5 ingredients and the contestants were supposed to prepare a dessert using one of the ingredients.
I was anyways craving to make a fusion dessert recipe. Have been looking at trending “Rasmalai Cake” for quite some time and was tempted to try the fusion dessert.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Orange Carrot Pastry – Indo Western fusion
Everybody seems to be obsessed with “Rasmalai Cake” and of late found everyone making it. My heart wanted to do something different. And that’s when the contest came. Right on time and became exciting for me. It was forcing me to think out of the box.
And when I commanded my mind, it triggered an idea. An idea of fusing Indian delicacy with a western dessert. A fusion dessert of Gajar ka Halwa and Cake.
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Why do you think my mind would have given this idea?
The mind is one lazy creature and it knew that I have some leftovers of the eggless whole-wheat orange cake sheet and also that I have made lots of Gajar ka Halwa last evening. Next was me in my kitchen, throwing things out of my refrigerator and collecting all the required ingredients.
Prepared a rough design in my mind, visualized it for a minute with my closed eyes and commanded my hands to do the rest. Within 10 min my Indo western fusion dessert was ready and it only took 2 minutes for my family to finish it.
Orange Carrot Pastry – The Name
The most challenging part again was to find a suitable name for this recipe. My sweet little friend, the well-known MasterChef finalist, Doyel Sarangi, became my rescuer. The credit to this tempting and exotic name goes to my friend. Thanks, Doyel.
Believe me, once your family and friends will taste it, you will get nothing less than appreciation and everybody demanding a repeat performance. I purposely kept the portion size small as its high in calories.
PS: Use Conversion Table to convert cups into grams and vice versa
Making the Cinnamon Sauce for pastry garnish
In a non-stick pan take 2 tbs of milk. Heat it on medium flame. Add cinnamon powder to it and condensed milk. Stir it and cook for 2 min.
Switch off the flame and transfer the prepared cinnamon sauce to a bowl. Bring it to room temperature before using. I have used this cinnamon sauce to garnish my pastry.
Making the Cake Sheet
Making a cake sheet is fairly simple. However, you need to remember few important things.
- The cake should not become dry during baking i.e. it needs to stay moist. I used oil in the recipe to keep the cake sheet moist.
- The cake should also have a rich texture. Oil could not have played that trick, so I used butter for the same.
In a mixing bowl whisk condensed milk, orange juice, butter, oil, and vanilla essence together. They must blend properly with each other. Sieve whole wheat flour, baking powder, baking soda, and salt in the bowl. Mix dry ingredients with wet ingredients.
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Add milk to the batter and bring it to smooth and pouring consistency. Now add vinegar to the recipe and keep it aside for 5 minutes. In the meantime, keep the oven for preheating at 180 °C.
Line a baking tray of 9”x 11” with parchment paper and pour the batter into the tray. Tap the tray on the counter to release any air bubble the batter might have. We now need to bake this batter in the preheated oven for about 10 minutes.
Keep a check that you not over baking the cake. Overbaking will make your cake dry and crumbly. Once the cake is baked, take out the tray from the oven and de-mold it. Let the cake rest on a cooling rack for some time.
Plating and Garnishing the Orange Carrot Pastry
Using a cookie cutter cut two similar circular cake discs from the cake sheet. Place one sheet at the bottom of the bowl. Place the same cutter on it and fill it with gajar ka halwa (carrot pudding) to make another layer. Just as sown in the pic. Remove the cutter and place the second layer of cake on it.
Pour the prepared cinnamon sauce and garnish it with chopped fruits and nuts. It’s ready to serve. Every bite of this fusion dessert has moistness of cinnamon sauce, sponginess of orange cake and richness of Gajar ka halwa.
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Buy Tools and Ingredients used in this recipe
For Cake Sheet
- For cinnamon sauce, In a non-stick pan take 2 tbs of milk. Heat it on medium flame. Add cinnamon powder to it and condensed milk. Stir it and cook for 2 min. Sauce is ready. Keep it aside.
- For cake sheet, In a mixing bowl whisk condensed milk, orange juice, butter, oil, and vanilla essence together. They must blend properly with each other.
- Add milk to the batter and bring it to smooth and pouring consistency. Now add vinegar to the recipe and keep it aside for 5 minutes.
- Meantime, keep the oven for preheating at 180 °C.
- Line a baking tray of 9”x 11” with parchment paper and pour the batter into the tray.
- Bake it into a preheated oven for 10 min. Once baked, take out the tray from oven and demould the cake. Let the cake sheet rest on wired rack.
- For plating, Using a cookie cutter cut two similar circular cake discs from the cake sheet.
- Place one sheet at the bottom of the bowl. Place same cutter on it and fill it with gajar ka halwa to make another layer. Place the second layer of cake on it.
- Pour the prepared cinnamon sauce and garnish it with chopped fruits and nuts.
- It’s ready to serve.
- Do not over bake the cake otherwise the cake will become dry and crumbly.
- The recipe is high on calories. If you like to lower down the calorie intake, you can skip Raisins and reduce the amount of Condensed milk in plating. This will lower down the calories per serving to about 30%.