Baked Fruit Lasagna

About Baked Fruit Lasagna

Ingredients

• Ripe bananas 2
• Strawberries 5
• Mulberries 1 cup
• Kiwi 1
• Refined flour (maida) 1 cup
• Sugar 1 cup
• Eggs 2
• Milk 2 cups
• Almond essence 2 tsps
• Butter 2 tbsps + to grease
• Sour cream ½ cup
• Orange juice ½ cup
• Sweetened condensed milk 1 cup
• Cocoa powder 1 cup
• Chocolate sauce for garnishing
• Whipped cream 1 cup

How to Make Baked Fruit Lasagna (Stepwise Photos)

Method

1. To make crepes, take refined flour in a mixing bowl, add sugar and eggs and mix. Add milk and whisk till you get a smooth batter. Add almond essence and mix well.
2. Heat some butter in a non-stick pan, pour a ladle of batter and rotate the pan so that the batter spreads evenly. When the underside is done, flip and cook the other side similarly. Make more crepes with the remaining batter. Keep the crepes on a plate.
3. Preheat oven to 180º C.
4. Peel and slice the banana, roughly chop strawberries, mulberries and kiwi.
5. Take sour cream, orange juice, condensed milk and all the in another mixing bowl and mix well
6. Place a round cookie cutter over each crepe and cut out perfect roundels.
7. Grease a ring mould from inside with butter and keep it on an ovenproof serving plate.
8. Place a crepe roundel in it. Top it with the fruit mixture. Place another crepe roundel over the fruits and top it with some fruit mixture and finally top it with a third crepe roundel.
9. Keep the plate in the preheated oven and bake for 15-20 minutes.
10. Bring the plate out, gently lift the ring mould, dust with cocoa powder through a sieve on one half, arrange some fruit mixture on the other half. Drizzle some chocolate sauce on the plate around the crepe stack.
11. Put whipped cream in a piping bag fitted with a star nozzle, and pipe a rosette on top of the crepe stack and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps