All this time living the good life…
Laughter,tears and a myriad of other emotions…
Personal and professional successes and some setbacks…
All part of the game.
The game of love????
All goes back to school girl obsessions with little hearts and doodles.
Well, I ♥ tiny little beating hearts.
Never fail to thank God for letting this heart into those warm, comforting and loving arms.
I’m sure God had a plan…and that it came to happen!
Today being Tuesday , the restriction of no eggs looms over…
ERGO egg less!
Hubby dear is totally impartial to sweets and the only cake he will ever eat is a vanilla sponge with rich cream and pineapple.
That really narrowed down my options.
Since sweet child has his fill of mocha and chocolate every other day…this time we indulge hubby dear.
So its vanilla ,but no pineapple…this time the new love of his palette-black currants.
Now this being Ranchi…we can only dream on about getting black Currants. But we get Black Currant Crush!
Its actually no better than a jiggly preserve or jam, but the flavour is there.
So we move…
Egg less Black Currant Cake…
1 vanilla egg less sponge
300-400 gms black Currant Crush
200 gms Rich Cream -whipped
50 mils cold milk to soak the cake
This vanilla egg less Sponge has been done to death here in my house, you can find the recipe and proceedings here.
Just let it cool down. This recipe yields a 1 1/2 pound cake. So if you need a bigger cake multiply all the ingredients multiply by 0.3 and add to the above. Too complicated??
Just double and feed the rest to your unsuspecting children.
Slit in half…
And a little soak of milk…not too much as this cake is extremely delicate.
Pour only 30 mils of the milk around the crust….not in the centre…the cake will do the titanic on you.
Now the Black Currant Crush…slathered on..