Mountain Cake
Top Rated Recipe
Key Details:
prep time: 1 hour 30 minutes
Cook time: 20 minutes
Difficulty Level: Moderate
Course: Dessert
Cuisine: Fusion
Key Ingredients:
Refined flour
Castor sugar
Butter
Eggs
Buttermilk
Milk
Whipped cream
About Mountain Cake
Table of Contents
This cake looks like a snowy mountain and is also rich and delicious
Read More- Refined flour 1¼ cups
- Castor sugar 1½ cups
- Softened butter 1 cup
- Eggs 5
Step 1.Preheat oven to 180º C and grease an aluminium cake tin.
Step 2. Take castor sugar in a mixing bowl, add butter and mix. Beat with an electric beater till well mixed.
Read MoreIngredients
- Refined flour 1¼ cups
- Castor sugar 1½ cups
- Softened butter 1 cup
- Eggs 5
- Buttermilk ½ cup
- Vanilla essence 1 tsp
- Milk ¾ cup
- Baking powder 1 tsp
- Nutmeg powder 1 tsp
- Whipped cream as required
- Chocolate powder 2 tbsps
How to Make Mountain Cake (Stepwise Photos)
Method
- Preheat oven to 180º C and grease an aluminium cake tin.
- Take castor sugar in a mixing bowl, add butter and mix. Beat with an electric beater till well mixed.
- Break and add one egg at a time and beat after each addition. Add buttermilk and vanilla essence and beat again. Add ½ cup milk and beat again.
- Mix flour and baking powder together and add some of it to the egg mixture and mix by cut and fold method.
- Add nutmeg powder to the remaining flour and add this to the egg mixture and mix till you get a smooth batter. Add remaining milk and mix well.
- Pour the batter into the greased cake tin, taking care not to fill it up to the top. Tap the tin lightly.
- Keep the tin the preheated oven and bake for 15-20 minutes. Take the tin out of the oven and set aside to cool down.
- Demould the cake onto a serving plate. Put the whipped cream over the cake and spread it. Then with a spoon lift the cream in a few places to form peaks. It will now resemble mountain peaks.
- Put the chocolate powder in a strainer and sprinkle it all over the whipped cream.
- Cut into wedges and serve.
Additional Tips and Tricks
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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
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