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I am Gayathri Kumar and I blog at gayathriscookspot.com
In this channel I would like to share with you my passion for eggless baking and cake decoration. If you have any cake or technique you want to see in this channel, please comment below and I will make sure to make a video of it in the future.
You can buy my eBook Delicious Eggless Cakes on Amazon:
https://www.amazon.com/dp/B018C8TQCO ( for buying from US)
https://www.amazon.in/dp/B018C8TQCO ( For buying in India)
Cassata is a layered ice cream which has a cake base and three flavours of ice creams layered. Then it is topped with chopped nuts. I have made a vegan version using coconut milk and non dairy whipping cream for the ice cream and a vegan vanilla cake as the base.
For The Ice Cream Base:
Coconut Milk – 2 1/4 cups
Corn Flour – 1 1/4 tbs
Sugar – 3/4 cup
Non Dairy Whipping Cream – 1 1/2 cups
For The Ice Cream Flavours:
Dark Chocolate Ganache – 2 tbs ( made with bitter sweet chocolate and non dairy whipping cream)
Rose Milk Essence
For The Vanilla Sponge Cake:
Flour – 110 gm
Sugar – 100 gm
Baking Soda – 1/2 tsp
Baking Powder – 1/4 tsp
Coconut Milk – 1/2 cup + 2 tbs
Vinegar – 1/2 tbs
Refined Sunflower Oil – 1/4 cup
Vanilla Essence – 1/2 tsp
Mixed nuts chopped
I used home made coconut milk. If you get, go for store bought.
Use any pan or tin you have. Aluminium tins / plastic boxes also work best. But do not use stainless steel.
If you don’t get rose milk essence, add a few drops of pink food colour and a few drops of rose essence instead.
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