Coffee Liqueur Mawa Cake: Easy Step-By-Step Recipe For Festive Parties
One of the traditional authentic Indian desserts, mawa cake, is a rich, highly dense, and moist Indian cake soaked in sugar syrup made with khoya and milk solids. Mava cake can be served on any occasion, party, or get-together as a dessert or a snack. It can also go well with any main course or drink pairing.
With the distinct twist of coffee, one can add enhanced flavour profiles to the cake, giving it a signature distinction. That dessert is sweet with coffee and vanilla notes soaked in homemade cake syrup with simple steps. One simply needs to make the ingredients, prepare a soaking set-up for the cake, and refrigerate it overnight to get ideal results. Get to know more about the recipe made by celebrity chef and baker, Shivesh Bhatia.
Easy Step-By-Step Recipe To Follow
Ingredients
For the cake:
120 ml warm milk
10 g coffee powder
200 g sugar
120 ml oil
120 g yogurt
180 g all-purpose flour
5 g baking powder
2 g baking soda
60 g mawa/khoya
For the Bailey’s soak:
180 ml milk
30 ml Bailey’s liquor
60 ml condensed milk
For the cream layer:
240 ml whipping cream
30 g powdered pistachios
Gold leaf for garnish
Method:
To begin, grease a baking dish to keep it from sticking and preheat the oven to 180°C. In the meantime, add 15 ml of coffee powder with 120 ml of warm milk to completely dissolve the coffee and provide a rich, velvety flavour to the cake.
This step is crucial for the coffee's scent to spread evenly without leaving any bitter patches behind. After the coffee has been infused, 120 ml of oil and 200 ml of sugar are stirred in. Oil is used in place of butter to keep the cake's texture lighter, while sugar adds sweetness while keeping it soft. After combining the wet components, 120 ml of yoghurt is added, which helps to generate a soft crumb and serves as a natural binding agent.
The dry ingredients are then added, which include 2.5 ml of baking soda, 5 ml of baking powder, and 180 ml of all-purpose flour. The cake is made fluffy by the reaction of the yoghurt, baking soda, and baking powder, which produces air pockets. 120 ml of grated mawa (khoya), which adds a slightly caramelised, creamy flavour that complements the coffee, is incorporated into the batter to increase richness. The prepared baking dish is then filled with batter, and it is cooked for 30 to 40 minutes, or until a toothpick put into the centre comes out clean.
One can make the soak while the cake bakes. A smooth, slightly thick liquid is produced by whisking together 180 ml of milk, 30 ml of Bailey's liqueur, and 60 ml of condensed milk. In addition to adding sweetness, the condensed milk gives the soak a smooth texture that keeps the cake from being too wet.
After the cake is taken out of the oven, a stick is used to make holes in it so that the Bailey's soak can uniformly penetrate. This step guarantees that the creamy, coffee-forward flavour of the soak permeates every bite of the cake. To allow the cake to absorb the liquid completely, it is then placed in the refrigerator for a while.
Then, 240 ml of whipping cream is beaten until stiff peaks form while the cake cools. The cream is aerated during this procedure, which makes it stable and light for piping. After being beaten, the cream is put into a piping bag fitted with a circular nozzle to ensure uniform application.
After taking the cake out of the fridge, it is topped with soft whipped cream dollops, which provide the rich, soaked cake with a smooth, airy contrast. The cream is finished with 45–60 ml of powdered pistachios, which offer a flare of colour and a nuttiness. Lastly, edible gold leaf is added over the top, giving the dessert a sophisticated look.
Every bite of the cake is sweet yet well-rounded because of the topping, rich coffee undertones, and a creamy liqueur-infused soak. The recipe is beginner-friendly and can be made by beginners as well for any gathering or occasion.
Drink Responsibly. This communication is for audiences above the age of 25.
