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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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Rosogolla – Soft and Spongy Bengali Cheese Balls in Sugar Syrup

 

Rosogolla – Soft and Spongy Bengali Cheese Balls in Sugar Syrup

Ingredients:

For the Chhena (Cottage Cheese):

  • 1 liter whole milk
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon cardamom powder (optional)

For the Sugar Syrup:

  • 2 cups sugar
  • 4 cups water
  • 1 teaspoon rose water (optional)
  • A few cardamom pods (optional)


Instructions:

1. Make the Chhena:

  • Boil the Milk: In a heavy-bottomed pan, bring the milk to a boil.
  • Curdle the Milk: Once boiling, add lemon juice or vinegar gradually while stirring. The milk will curdle, and the curds (chhena) will separate from the whey. Turn off the heat.
  • Drain the Chhena: Pour the curdled milk through a muslin cloth or a fine sieve to drain the whey. Rinse the chhena under cold water to remove the acidic taste from the lemon or vinegar.
  • Squeeze Out Water: Gather the cloth and squeeze out excess water. Let it hang for about 30 minutes to remove as much whey as possible. The chhena should be moist but not too wet.

2. Knead the Chhena:

  • Transfer the chhena to a mixing bowl and knead it well for about 5-7 minutes until it becomes smooth and soft. If using cardamom powder, add it during kneading.

3. Shape the Rosogollas:

  • Divide the kneaded chhena into small portions and roll them into smooth balls (about the size of a marble). Ensure there are no cracks on the surface.

4. Prepare the Sugar Syrup:

  • In a large pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves.
  • If desired, add rose water and cardamom pods for flavor. Reduce the heat to low and let it simmer.

5. Cook the Rosogollas:

  • Gently add the chhena balls to the boiling sugar syrup. Cover the pan with a lid.
  • Cook for about 15-20 minutes on medium heat. The balls will expand and become spongy.
  • Make sure to stir gently occasionally to prevent sticking.

6. Cool and Serve:

  • Once cooked, turn off the heat and let the rosogollas soak in the syrup for a few hours to absorb the sweetness.
  • Serve chilled or at room temperature, garnished with a few slivers of pistachios or almonds if desired.
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