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Monday, 25 April 2016

Vanilla icecream with caramel cake

1 cup boiled n chilled full fat milk
1 cup milk pdr
1 cup sugar pdr ( or according to your taste )
1 tsp vanilla essence


  • Put all the ingredients in a blender jar and blend it
  • Transfer it in an alluminium or plastic container and cover with a lid
  • Keep in the freezer and blend it again when it is set after 2-3 hrs
  • Blend 2-3 times for nice creamy texture
  • Serve with caramel cake topped with chocolate sauce!!


1cup butter
2 cups maida(all purpose flour)
1 1/2 cup sugar powder
4 eggs
1/2 tsp cooking soda
pinch of salt
1 tsp vanilla essence
3 tblsp caramel

Making of caramel:
In a pan put 1 cup sugar and stir continuously till it comes to burning point.When it becomes dark brown  add 3/4 cup water and boil it till it becomes little thick syrup.use it when it comes to room temperature.You can store this in the fridge for a long time.


  • Separate the egg yolks and beat the eggs well
  • Seive the flour with soda and salt twice and keep aside
  • Beat the butter and sugar powder till smooth paste
  • Add the eggs beated to the butter and sugar mixture
  • Add the flour and just fold in
  • Finally add essence,egg yolks.and caramel and mix well
  • Grease the alluminium tray and dust with little maida
  • Pour the mixture in it
  • Bake at 180 degrees for 35 to 45 minutes in preheated oven(OTG)
  • After 40 minutes check with a knife .,if it cimes out clean then the cake is baked.

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