Named after Brillat-Savarin, a famous 18th century food writer, this cake is soaked with rhum flavoured syrup n filled with chantilly r fresh fruit..but i did a twist of adding dry apricot fruits soaked in honey also glazed with sugar powder...its one of the famous cake usually prepared for great occasions like christmas etc...
1+1/2cups Allpurpose flour
1+1/2cups Sugar
1/4cup Milk
1/4cup Chocolate powder
1/2cup Silken Tofu
1/4cup Butter( room temperature)
1tsp Vanilla extract
1tsp Baking powder
2tbsp Powdered Sugar
To Soak:
10nos Almond pieces
10nos Cashew pieces
1/4cup Dry Apricot pieces
2tbsp Dry Raisins
1/2cup Honey
1/4cup Warm water
Soak everything from the list 'To Soak' atleast for overnite r for 6 hours....
Beat sugar, milk, butter n silken tofu in a large bowl until they turns soft n fluffy..add the all purpose flour, baking powder, chocolate powder n vanilla extract again to the beatened tofu-sugar mixture, bring eveything into a soft cake batter...add now the already soaked nuts n fruits with the honey to the cake batter n turn them well so that they will get well mixed..
Preheat the over to 350F...grease the Savarin pan n pour the cake batter..bake them in middle rack for 25 minutes..Keep aside n let them cool..
Springle the powdered sugar over the cake...Enjoy the cake with a scoop of ice cream r simply with cream!!!
Sending this delicious cake to:
AFAM - Apricot host by Siri, Event started by
Maheswari Christmas Feast Event by Purva
Santa's Holiday Challenge Event by JZ of Tasty Treats
Sweet Series - Baked sweets & Chocolates by Paajaka
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