Happy Anniversary to us... Yes, we celebrate our 3rd wedding anniversary today... 3 beautiful and happy years which seems like 3 months... It seems only yesterday we met, talked, laughed, fell head over heels in love and got wedded. Ours was an arranged marriage and we had only a 3 month gap between our wedding and betrothal. 3 months to understand a guy, move in with him and live with him thereafter. Sounded bizarre to me but one step which he made me to do confidently and ever since there has been no turning back. I used to ask him all sort of bizarre questions about marriage that led him to get me my first gift and that was "Spouse: The truth about marriage" by Shobhaa De. :D.. It was not the book that changed my idea on marriage but it was my "soulmate" who was patient enough to catch my hands firm and take me through this exciting journey...
Never in my wildest dreams did I think that I would love a guy this much... I had always dreamt that mine would be a love marriage and my hunk would be just like the one out of the Mills and Boon novel who would swoop be my knees... and yeah the dream came true but in reverse... I still remember the parting glance that he gave me after our first meeting and that is how he swept me off and then I fell in love with my man. Right from day one it has never been hard to talk with him nor be near him. That was what made me to nod for him... the hardest yet successful decision that I have made in all these years.
This day 3 years back we got married and it has been a roller coaster ride since then... It took days for us to understand each other, but we went through the phase steadily and got to know each other not 100% but I would say atleast 10 or 20 %. Life is all about learning and we are still doing some...
Any happy occasion calls for baking and this day of all days is my most prized and special occasion... I baked but kept it simple with no elegant frosting... It is a simple whipped cream cake with a rich dark chocolate ganache glaze and decorated with chocolate vermicelli.
How I Made it:
Preheat oven to 190 C. Whisk together flour, baking powder and salt. Beat eggs and vanilla separately until just combined. Whip cream till stiff peaks form. Beat the egg mixture into the cream, on medium speed.
Add sugar and gradually mix in. Add half the flour mixture into the cream mixture and fold in, until it is mixed. Add remaining flour and fold in till all the traces of flour disappears and pour into the greased tube pan. Run a small butter knife through the batter to get rid of large air bubbles, avoiding the bottom of the pan.
Bake for 30 minutes until a skewer inserted comes out clean. Cool in the pan for 10 minutes and then on a greased wire rack. Pour chocolate ganache glaze over the cake and decorate with chocolate vermicelli. Simple powdered sugar also makes a good decoration.
Slice and serve!!!
**My Notes:
** I have halved the original recipe.
** The original recipe called for 2 1/4 cups cake flour or 2 cups APF. So I used 1 cup of APF.
** I used 25% cream since that is what we get here and whipped it to stiff peaks.
** The original recipe called for super fine sugar but I replaced it with 3/4 cups of powdered sugar.
** Rose says, if you could get high butter fat heavy cream,you will get a more finer crumb.
** She also warns that you shouldn't chill the bowl for whipping heavy cream in this recipe, since it will be really difficult to mix in the eggs then.
So thats it Folks...
With Love,
Signs off!!!
Recipe Reference: Easy Cook All purpose flour - 1 cups Baking powder - 3/4 tsp Salt - 1/4 tsp Heavy cream - 3/4 cup Eggs - 2, small Vanilla extract - 1 tsp Powdered Sugar - 3/4 cup |
How I Made it:
Preheat oven to 190 C. Whisk together flour, baking powder and salt. Beat eggs and vanilla separately until just combined. Whip cream till stiff peaks form. Beat the egg mixture into the cream, on medium speed.
Slice and serve!!!
** I have halved the original recipe.
** The original recipe called for 2 1/4 cups cake flour or 2 cups APF. So I used 1 cup of APF.
** I used 25% cream since that is what we get here and whipped it to stiff peaks.
** The original recipe called for super fine sugar but I replaced it with 3/4 cups of powdered sugar.
** Rose says, if you could get high butter fat heavy cream,you will get a more finer crumb.
** She also warns that you shouldn't chill the bowl for whipping heavy cream in this recipe, since it will be really difficult to mix in the eggs then.
So thats it Folks...
With Love,
Signs off!!!
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