MasterChef Pankaj Bhadouria's video: Valentines Day Cake I I Pankaj Bhadouria

Valentines Day Cake I वैलेंटायंज़ डे केक I Pankaj Bhadouria Here is a very special Valentines Day Cake today! I love to bake and this time, I have baked a delicious Pink and White Cake recipe that is perfect for your Valentines Day celebration! This is an eggless Valentines Day Cake and I have not used any artificial colours in this Valentines Day Cake. I have also shared with you how you can make a natural pink food colour that I have used in this Valentines Day Cake. I’ll show you how to make this amazing fluffy cake in this video. This is the perfect cake for your loved ones for any special occasion. I have used the 50 DCRSS OTG by to prepare this delicious Valentine’s cake. This big-size 50 litres digital OTG comes with 6 preset menus to help you prepare your favourite dish conveniently. It also has a Cool Touch Handle for better safety during the baking, and it comes with a complete set of baking-grilling accessories like tongs, trays, etc. You can check out the entire range of modern kitchen appliances by Bajaj here - https://bit.ly/3pCleqI Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Valentines Day Cake Preparation Time: 40 minutes Cooking Time: 4 Ingredients: 2 Cups Flour 2 Cups Sugar 2 Cups Milk 2 Tsp Vinegar 2 Tsp Vanilla Essence 2 Tsp Baking Powder ½ Cup Melted Butter ½ Cup Cocoa Powder 8 Cups Whipped Cream 2 Tbsp Cooked Beetroot Paste 2 tbsp Sugar For the Ganache: ½ Cup Dark Chocolate ½ Cup Cream 2 Tbsp Butter For the Food Colour: ¼ cup cooked beetroot paste 1 tbsp sugar Chocolate Coins and Real flowers to decorate Method: Preheat the oven to 180C. Prepare 2 6” cake tins by greasing them and lining with Butter Paper. Sift the flour with the cocoa powder & baking powder. Mix in the sugar and set aside. Add the vinegar to the milk, mix in and set aside for 10 minutes. Mix in the vanilla essence into the butter milk and mix well. Fold in the flour and mix to a smooth consistent paste. Mix in the melted butter. Divide the batter in the 2 prepared tins and bake for 30-35 minutes till the cakes are done. Remove and set aside for 10 minutes to cool down. Remove from the pan and set aside to cool for at least 4 hours. Whip the cream to stiff peak stage. Cut each cake into 2 slices. Soak the sponge with 3-4 tbsp sugar solution. Cover with whipped cream. Place the next layer of cake. Soak with 2-3 tbsp sugar syrup. Cover with a layer of whipped cream. Layer all 4 slices. Crumb coat the cake and chill for 30 minutes. Meanwhile cook the beetroot paste with the sugar till bubbly. Strain and cool till required. To a little cream, add the prepared colour and mix lightly. Remove the cake from the refrigerator. Cover with more cream, adding splashes of pink frosting neat the base. Smoothen out the cake sides and top. Garnish with chocolate coins and real flowers as shown. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj