Baking from scratch

“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt

GF Blueberry & Mango Yogurt Trifles GF Blueberry & Mango Yogurt Triflessummer of happiness in ever sense of the word. It’s a celebration of flavours, of the season, of delicious, healthy things in life. The good thing is that the Blueberry & Mango Yogurt Trifles recipe is very doable, quick and quite hassle free. Almond meal in the sponge makes it gluten free too! Play around with ingredients in your pantry and fridge, skip the almonds if you are catering to nut allergy or don’t have any on hand. Substitute the nut meal with plain flour or 1/2 whole wheat + 1/2 all purpose flour.

GF Blueberry & Mango Yogurt Trifles Mother Dairy #SummerOfHappinessThe idea is to enjoy every season in the most delicious way. An even easier way might be to omit the sponge completely. Layer fresh fruit and Mother Dairys creamy and yum fruit yogurt, chill for a bit, and voila – light, healthy, refreshing summer dessert. Or make a granola fruit yogurt parfait with granola, fruit and fruit yogurt. It’s the Mother Dairy #SummerOfHappiness. Explore how much easier can it get with their line of products. For me fruit pairings are fab, specifically yogurt with fruit in any possible way, and summer is the best time for it!Mother DairyI am a through and through dairy lover. I can live forever on dairy products – milk, yogurt, cottage cheese, flavoured yogurts. It’s no coincidence that you will find loads of recipes using dairy on my blogs. Yogurt, buttermilk, cream, cottage cheese are some things I use really often. Panna Cotta, layered cream cakes, cookies, cakes, smoothies, desserts in glasses, cheese from scratch. Did I forget smoked butter paneer, the quintessential Indian Kadhi, savoury buttermilk lassi, buttermilk chicken pizzaKadhi  Indian yogurt curry

White butter and gheeClarified butter? Yes please! I collect top of the milk cream and churn out sweet butter every week. Gives me all that I need for baking. You will also find me making ghee or clarified butter every alternative weekend. Pure liquid gold. Nothing like a drizzle of ghee on a dal, a tadka of ghee to a kadhi, or naans smeared with this good fat. Say what you may, but I am old school here. Butter and ghee are good fats, and make food taste great when used in moderation. For other times, there is always cold pressed sesame oil, virgin olive oil, or good old mustard oil!

GF Blueberry & Mango Yogurt Trifles So, when I saw the ongoing challenge ‘Summer of Happiness‘ at Mother Dairy it was back to the good old days and a wave of nostalgia hit me. Back in the late 1970’s when we returned from a posting in Bangalore, we lived in the Central Vista Officers Mess for a couple of months waiting for regular accommodation. School was CJM at Gol Dak Khana, New Delhi. Every morning my mother drove us to school in a rickety old olive green Fiat, MEV6909 {the number still imprinted in my head}. Because we refused to drink the watery warm milk served in the Officers Mess, it was routine to stop by Mother Dairy, glug a tall glass of milk down right there every morning, and then be dropped to school. I cannot imagine doing that now, be seen glugging milk with wild abandon at the familiar blue and white Mother Dairy kiosk in school uniform, yet the taste of pasteurized milk ‘from the tap’ is a happy memory, a nostalgic connect. GF Blueberry & Mango Yogurt Trifles Decades later, I used to take my little one to buy milk, pop the token or ‘coin’ into the slot at the kiosk, telling him that there was a cow on the other side that delivers milk. For several years he naively believed me, and still laughs each time we pass the kiosk or stop by to buy something from there. I suspect a lot of folk might have carried similar tales to little ones back then, the fascination writ across faces completely worth every token of milk drawn! Kids are less gullible now, and Mother Dairy has moved on from milk and butter to a lot more!

The journey seeing them expand has been a fulfilling one. I still remember the first tub of blueberry yogurt I raced home with, and the whoop of delight my daughter let out. It was her favourite one, a product that till today remains on top of her list. Then came more stuff and we were spoilt for choice. Mishti Doi, Aam Doi, Mango Yogurt, Blueberry Yogurt, Mango Lassi, Strawberry Lassi all regulars at home. GF Blueberry & Mango Yogurt TriflesEven though I set yogurt at home everyday, my Creamy Dip is always from a tub of Mother Dairy yogurt {nothing else works as well}. Quark, a soft, unripened curd cheese, is also something I regularly make, always with full fat milk and cultured buttermilk from the blue and white kiosk! Quark on hand opens the door to so many more recipe ideas.

GF Blueberry & Mango Yogurt Trifles As I wrap up, I’m going to leave you with another collage of things I have made over the years using dairy products. Hope that inspires you to get motivated, begin thinking and create a recipe for this ‘Summer of Happiness‘. From smoothies, to cheesecakes, to desserts in glasses, to savoury curries, korma, buttermilk chicken, pancakes with fruit yogurt, dream on!

Summer of Happiness. PAB It’s a simple challenge, sweet or savoury is up to you, maybe both sweet & savoury in one! There are seven products you can choose from; details here. Take a look at the seven delicious recipes Chef Vikas Khanna has created for the Summer of Happiness, one that is more inspiring than the other. He talks about enhancing flavours, playing with textures, pairing dairy with interesting ingredients, spicing things up, and last but not the least, presentation.

GF Blueberry & Mango Yogurt Trifles Submit innovative recipes at Summer of Happiness using any of the 7 products, and the best recipes will win goodies from Mother Dairy. 

[print_this]Recipe: GF Blueberry & Mango Yogurt Trifles
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Summary: Gluten free trifles which are light, refreshing, healthy! With the goodness of summer stone fruit, the GF Blueberry & Mango Yogurt Trifles go light using Mother Dairy Fruit Yogurt instead of traditionally using cream.It’s the #summerofhappiness with Mother Dairy. Serves: 6-8

Prep Time: 15 minutes
Total Time: 40 minutes

  • Almond Sponge
  • 4 eggs
  • 1/2 cup raw sugar
  • 1/2 cup almond meal, sifted
  • 1/4 tsp almond essence
  • 1 tbsp brown sugar {to sprinkle over before baking}
  • Powdered sugar post baking
  • Fruit filling
  • 5 peaches, 5 plums, pitted, chopped, with skin
  • 1 vanilla bean, split
  • 2-3 tbsp brown sugar {as per taste}
  • 1tsp balsamic vinegar {or juice of 1/2 lime}
  • 2 ripe mangoes, diced small
  • Fresh mint and basil, chiffonaded
  • For layering
  • 2 tubs Mother Dairy Blueberry Yogurt
  • 2 tubs Mother Dairy Aam Doi or Mango Yogurt
  • To garnish
  • Almond flakes and sprigs of fresh herbs to top


  1. Almond Sponge
  2. Line a Swiss roll pan with parchment paper. Preheat the oven to 190C.
  3. Beat the eggs, almond extract and sugar over a bowl of warm simmering water until tripled in volume and thick and mousse like. Take off the water and continue to beat until cool.
  4. Gently fold in the almond meal, and pour batter into prepared tray.
  5. Bake for 25-30 minutes until the top is light golden brown.
  6. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  7. Once the roll is baked {might look uneven but don’t worry}, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required. Allow to cool completely, then cut into 1″ pieces. Divide into 2 lots for the different flavours.
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  9. GF Blueberry Yogurt Trifle
  10. Place peaches, plums, balsamic vinegar, vanilla beans and brown sugar in a large bowl and toss well. bake at 170C for 30 minutes, until soft and aromatic. Cool completely, chill before use.
  11. Discard vanilla beans and stir in chiffonaded mint leaves.
  12. Take a mini glass trifle bowl {or 4 individual goblets or glass bowls}
  13. Take one lot of sponge bits, and line the bottom of the trifle bowl with sponge. Spoon over half the fruit filling with juices, spreading evenly. Layer the remaining sponge, fruit filling {Save one tbsp for topping} and top with next bowl of blueberry yogurt. Spoon over reserved fruit filling. Garnish with fresh mint and sprinkle over almond flakes.
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  15. GF Mango / Aam Doi Yogurt Trifle
  16. If the mango is sweet enough, stir in basil leaves and leave to macerate for 30 minutes in fridge. Add 1 tbsp of sugar in case mango is not sweet.
  17. Layer as above, but here first add mango yogurt/aam doi followed by fresh mango.
  18. Garnish with fresh basil, and sprinkle over almond flakes.
  19. Chill for about an hour for flavours to mature before serving.


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“Marge, it’s 3 AM. Shouldn’t you be baking?”
Homer Simpson

GF Mango Almond Quark RouladeGF Mango Almond Quark Roulade … two of my most used and favourite combinations this summer – mango & quark. Add a third to it, almond meal, and there’s going to be some magic; in all possibility, deliciously gluten free too! Summer is the easiest time of the year to make quark, the wonderful creamy slightly tangy curd cheese. Once done, you got to move fast as it is perishable given temperatures hit 45C here through summer.

GF Mango Almond Quark Roulade That said, the record was recently broken at 46C and we might just be looking at 50c!!! The brighter side of course is that we are now into the peak of  stone fruit season, a season I love to love. I love doing Swiss Rolls with a mango filling, or for that matter, any seasonal fruit. Mangoes works really well in an ice cream roll too.

Mango Vanilla Bean Panna CottaMango Pastel de Tres Leches Can you tell that I am really enamoured by the king of fruit? You can find plenty of mango on PAB. The Mango Vanilla Bean Panna Cotta was a winner all the way, as also the memorable Mango Pastel de Tres Leches. Mango Quark MousseOh, and i whipped together a quick Mango Quark Mousse with some of the recent batch of quark and alphonsos. Was YUM! So it’s been mango all the way this past month.

Indian mangoes, Alphonso My earlier Strawberry Almond Roulade {Gluten free} came out beautifully. The minute I lay my eyes on these delicious alphonsos that Harini brought for me from Mumbai, I knew it was time to give the almond roulade another shot. I added some baking powder to the sponge as a last minute thought, separating the eggs, and adding a dash of cream of tartar too. GF Mango Almond Quark Roulade The roulade ‘rolled’ out FAB! The lad who doesn’t like mangoes came and asked me for another helping, commenting that ‘this mango dessert was good stuff’! Baking is fun, a science in many ways where experimenting teaches you  a lot! Baking powder, baking soda or no leavening, to use a regular flour , mixed grain or bake gluten free… so many choices!

PABWhat do I love about desserts, baking & food?  Textures, colours, fruit, seasons, pantry staples … everything inspires me. Adding a handful of a healthy almond meal to a dessert, swapping butter for olive oil, using a fruit to decrease the sugar, you’ll see all of this in my recipes. I’ve been obsessed with using fruit in desserts for a long time; the options are infinite and fun!

Do you like to bake? If yes, then I have a little contest and giveaway for you today…-

Giveaway – Win a Rs.6000 FlipkartVoucher

Giveaway headerI have exciting news for you, dear readers. You stand the chance to win a Rs.6000 Flipkart voucher and order all the little kitchen goodies you have always wanted! I whipped up a little competition for you and participating is as easy as making pancakes. Below you will find 5 easy questions that need to be answered. Post your answers in the comments below to be part of the Quiz-Giveaway. FYI, comments will be moderated so your answers are not visible to others.

Rules of the contest:
-You may only enter once
-The winner will be chosen at random
-The winner will recieve a Rs. 6000 Flipkart voucher
-All 5 answers must be correct in order to win the prize.
-You must be a resident of India.

Giveaway flipkartThe voucher is sponsored by, a website where you can find all of the latest coupons and deals online. Here is what they have to say about this exciting competition:

“We are extremely excited and honoured to have our giveaway featured on such a prominent blog. Everyone in the food industry knows who Deeba is, so we are very grateful that she chose to work with us. To the readers, we hope you have fun participating in this quiz, we had fun creating it and also learnt a few important things about baking in the process.”

But now enough talk, it’s time to Quiz up! Here are the 5 questions. Please remember to leave your answers in the comments box at then end. Also, do make sure you leave a valid email address! Good Luck!!

1) What is a good substitute to use in place of baking powder?

2) What fruit puree is often used as a substitute for fat?

3) True or False: frosting and icing are the same thing?

4) Which flour forms the most gluten?

5) Name a pitted fruit that can be baked into a pie.


[print_this]Recipe: GF Mango Almond Quark Roulade your picture

Summary: Light, moist, bursting with light summery flavour, mango, quark and almonds are a match made in heaven. The GF Mango Almond Quark Roulade is beautiful light summer dessert, a sure way to celebrate the king of fruits! Serves 6

Prep Time: 15 minutes
Total Time: 40 minutes


  1. Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  2. Sift together the almond meal, baking powder and salt 2-3 times. Reserve
  3. In a bowl, whip the egg whites with 25g sugar and the cream of tartar to stiff peaks. Reserve.
  4. In another large bowl, whisk the yolks with the remaining sugar until light and mousse like, 5-7 minutes. Add the vanilla extract and almond extract and beat again.
  5. Sift the flour over the yolk mixture and gently fold in.
  6. Next gently fold in the beaten egg whites in 3 lots.
  7. Pour batter into prepared pan.
  8. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it’s getting too brown}
  9. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  10. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  11. Now roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
  12. Quark cream filling
  13. Whip the low fat cream and sugar to medium stiff peaks. Whip in the quark and almond extract.
  14. Reserve a little {2-3tbsp} filling in a ziploc for piping over the roll later.
  15. Assembling
  16. Unroll the cooled cake, place on a sheet of parchment. Spread the quark cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  17. Sprinkle over with chopped mangoes.
  18. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. {I left mine overnight}.Unwrap gently and lay seam side down on your serving platter.
  19. Pipe over some left over cream filling.
  20. Slice with a sharp serrated knife and serve!

Note:  You can use 1/2 cup = 60g plain flour instead of almond meal if you like for a regular roulade.


Other Swiss rolls / roulades at PAB

Red Velvet Swiss Roll
Mango Ice Cream Swiss Roll
Star Anise Roll with Marmalade Sauce
Raspberry Pistachio Roulade

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“Comedy just pokes at problems, rarely confronts them squarely. Drama is like a plate of meat and potatoes, comedy is rather the dessert, a bit like meringue.”
Woody Allen

Strawberry Meringue Chocolate Layer CakeIf you saw this post at Not Quite Nigella, one Lorraine posted ever so long ago, you’d fall at her feet and tell her to carry on with her heart shaped baking obsession forever. Forever NQN! I’ve been thinking of going a little red what with the Chinese New Year almost here and V Day round the corner. Nothing like some food for thought for the good folk out there who might be thinking of turning out something special for the day of love!

Strawberry Meringue Chocolate Layer Cake & CNYKung Hei Fat ChoyHappy CNY. Today begins the Year of the Rabbit. Hope it brings good luck for all of you!

I return to NQN from time to time, turning virtual pages, getting inspired on many levels, and this time I stopped at this page yet again. Missed making it last year around Valentines because I had found myself obsessed with a Red Velvet Cake Roll , or a RVC Roulade which I made with strawberries and ricotta. This year I had Lorraines heart firmly in my plans.Strawberry Meringue Chocolate Layer Cake‘We haven’t had dessert for 3 days’, he whined, ‘how is it possible that you haven’t made anything sweet for so many days?’ The teen isn’t asking because she is on a self proclaimed diet. I did notice her scraping an extra pat of butter on her bread yesterday, but my ‘eye’ turned blind. Teens will be teens. She also sneaked a truffle from the fridge after much self restraint 2 days ago.  As far as she isn’t starving herself, I’m good. Happy too that junk food is out,  and so are the fizzy drinks. Well almost, for now at least.Strawberry Meringue Chocolate Layer CakeWith the whining ringing in my head, a batch of home made quark to help the teen on a diet, I pushed the red date forward. It was time to get ‘Seduced by Chocolate‘ by both Nigella, as well as the Not Quite gal! I missed the first episode of Forever Nigella, and attempted to catch #2. The theme is ‘Seduced by Chocolate‘, so changes were introduced. This cake had connections, or rather, many cross connections.Strawberry Meringue Chocolate Layer CakeA strawberry meringue layer cake with a chocolate twist to Nigella Lawson’s recipe from Not Quite Nigella, the cake headed for Forever Nigella on Maison Cupcake. Bit of a tongue twister eh?  Some more ‘connect’… I used the last bit of  Valrhona from the lovely Shayma @ TheSpice Spoon in this gorgeous cake, and topped it off with slivered almonds from the sweet Madhulika in Nasik. All this love shared for St Valentine!I baked the cakes in a heart shaped Tefal baking tin, one that I had bought years and years ago at a ridiculously high price. It’s a non stick pan, and have learnt over the years that good quality lasts long, and gives great results. I didn’t line the sides with baking parchment, and expected to scrape the meringue off the sides, but JOY… the good tin let the meringue and the chocolate cake come free with minimal fuss!Strawberry Meringue Chocolate Layer CakeI had to slave harder than lucky Lorraine though. She had more than 1 heart tin for sure {which possibly explains her heart shaped baking obsession at the time}, but I had only one! That meant 2 cakes baked separately, more washing, more whining … but wonderful baking therapy the minute the first one came loose. More changes … I didn’t add slivered almonds to the bottom layer. I substituted the cornflour in Nigella’s recipe with cocoa powder. I also added an extra tbsp of milk to the cake batter after reading comments on Lorraine’s blog that the cake was a tad dry. Strawberry Meringue Chocolate Layer CakeIn addition, I gave the cakes a brushing of sugar strawberry syrup to keep it all moist. The filling of course had to be low fat keeping in mind the teen and her diet, so I used a combination of low fat cream and home made quark. The result was delicious, seductive and comparatively guilt free. In retrospect, I might have tried using oil instead of butter. I absolutely love  the charm meringue cakes offer. Made something very similar in the past, Chocolate Meringue Strawberry Cream Slice , and yet another –  Chocolate Coffee-Almond-Meringue Layer Cake {in the latter, the meringue was sandwiched within the cake}.Strawberry Meringue Chocolate Layer CakeVisually very appealing, the colours contrasting beautifully, and delicious in every bite. It took me a couple of hours to make both sponges & get the cake together, but you can do it quicker if you have 2 similar sized tins. The original recipe used round spring-form tins. I set my quark curd 2 days in advance, so it was ready for use the morning I baked the cakes. If you want, you can make the quark cheese, otherwise there’s always the indulgent alternative – whipping cream!Strawberry Meringue Chocolate Layer CakeThe cake batter is quite thick and needs to be pushed around to spread. Also, my meringue balooned up unevenly while baking, but that happened to me the last few times as well. Not sure it it’s the way it should be, but it deflated pretty soon and evened out after I took it out of the oven. It wasn’t a crisp meringue, but a pleasantly soft, chewy one, with wonderfully toasted almonds on top.

{Note to self: Must ask Lorraine about the meringue, as hers looks rather firm and crisp in her pictures}

Strawberry Meringue Chocolate Layer Cake

Strawberry Meringue Chocolate Layer Cake
adapted from Not Quite Nigella
125g plain flour
25g cocoa powder
1 1/2 tsp baking powder
100g very soft unsalted butter
300g caster sugar
4 eggs
2 tsp pure vanilla extract
4 tbsp milk
25g flaked almonds
200ml low fat cream
2-3 tbsps powdered sugar (adjust according to sweeteness of strawberries}
200gm quark,
200g strawberries, chopped
Strawberry Meringue Chocolate Layer Cake
For the meringue cake:
Preheat oven to 200C. Line, butter and flour two 22cm spring-form tins, or heart tins. {I lined the bottoms}|
Weigh out the flour, cocoa and baking powder into a bowl.
Cream the butter and 100g of the caster sugar in another bowl until light and fluffy.
Separate the eggs and beat the yolks into the butter and sugar, saving the whites to whisk later. Gently fold in the weighed-out dry ingredients, add the vanilla, then sir in the milk to thin the batter. Divide the mixture between the two prepared springform tins.
Whisk the egg whites until soft peaks form, then gradually add the remaining 200g caster sugar. Spread a layer of meringue on top of the sponge batter in each tin and sprinkle the almonds evenly over.
Bake for 30-35 mins, by which time the top of the almond-scattered meringues will be a dark gold. (I turned down the temperate to 180C as my oven is fan forced and the top was a little too cooked so perhaps turning it down even further would be better)
Whip the cream with sugar to soft/medium peaks. Reserve.
Beat the quark until creamy and smooth. Fold the whipped cream through it.
Paint a sugar syrup to the chocolate sides of the sponge if desired. Lay one cake on the serving platter, chocolate side up, top with the quark filling. Sprinkle over with chopped strawberries, and top with the other cake, chocolate side down. Chill until ready to serve.

Strawberry Meringue Chocolate Layer Cake♥ Thank you for stopping by ♥

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