Hosting A Dinner Party Soon? Make These Delicious & Easy Desserts

Hosting a dinner party this festive season? We’re sure that these quick and easy recipes will come in handy! From a delicious vanilla salted caramel praline cake to a decadent mango tres leches cake—both the recipes by Aachal Kotawala, Founder of La Rosette Patisserie are extremely easy to put together and will be a hit with your guests. Have a look 

Vanilla Salted Caramel Praline Cake

Preparation Time: 30 minutes 

Baking Time: 30 minutes 

Total Time: 60 minutes 

Serving: 8 Inches cake 

Components

Eggless Vanilla Pound Cake 

Salted Caramel Sauce 

Assorted Nuts Praline 

Ingredients: 

Eggless Vanilla Pound Cake 

85 g unsalted butter (room temperature)

50 g castor sugar 

250 g condensed milk (milkmaid)

200 g flour 

200 ml milk 

3 g baking soda 

3 g baking powder 

1/2 teaspoon vanilla essence 

1. Salted Caramel Sauce 

300 g granulated sugar 

75 ml water 

180 ml fresh cream (warm) 

2 tablespoons butter 

1/2 teaspoon sea salt

2. Praline Nuts 

50 g almond

50 g walnuts

50 g hazelnut 

50 g cashew Nut 

400 g castor Sugar 

75 ml water 

Process: 

1) For The Cake

Preheat the oven to 180 degree Celsius and line an 8-inch round cake tin with parchment paper. 

In a bowl sieve flour, baking soda, and baking powder. Set this bowl aside.

In a separate bowl, whisk together butter and sugar until light and fluffy. Add the condensed milk to this mixture. 

Once well combined, fold in the flour mix to this alternating between flour and milk.

Lastly, add the vanilla essence and gently fold the batter. Ensure there are no large flour pockets in the batter. Do not over-mix at this stage. 

Transfer the batter to the prepared cake tin. 

Bake at 180 degree Celsius for 25-30 minutes or only until a skewer inserted in the centre comes out clean. 

2) For The Salted Caramel Sauce

• In a heavy bottom saucepan set on low medium heat, add in granulated sugar and water. 

• Tilt the pan side to side for even cooking of sugar. 

• Once it reaches amber colour, turn off the heat and add in warm cream. The mixture will sizzle and bubble up as you add cream. Use a wooden spoon to mix it and be careful. 

• Once the cream is dissolved, pour the butter into the pan and mix well. 

• Lastly, add in your sea salt flakes into this mixture. 

• Let the caramel sauce cool down a little and then transfer it to a jar and let it cool down completely. 

• Once completely cool and thick, it is ready for use. 

3) For The Praline Nut Topping 

• Roast all the nuts over medium to low heat in a pan for 7-8 minutes stirring continuously. 

• In a saucepan add sugar and spread it evenly. Add water and let the sugar caramelise. 

• Once it reaches a golden amber colour, add in the roasted nuts, and using a wooden spoon, coat them in the sugar. 

• Transfer the hot praline mix onto a silicon sheet and let it cool down completely and become firm. 

• Crush the praline using a rolling pin and store.

Assembly: 

Once the cake is completely cooled, spread a layer of thickened salted caramel sauce on top of the cake using a spoon. 

Top it off with crushed pieces of nut praline crunch. 

Slice the cake and serve.

Mango Tres Leches

Prep Time: 20 Minutes 

Baking Time: 30 Minutes 

Total Time: 50 Minutes 

Serves: 8-inch cake 

Components 

Vanilla Rose Cake (Eggless) 

Tres Leches (Milk Mixture) 

Whipped Cream

Fresh Mango 

Edible Flowers and White Chocolate (for decoration)

Ingredients 

For The Rose Vanilla Sponge

180 g flour 

285 g greek yogurt (hung curd)

150 g castor sugar 

3 g baking soda 

4 g baking powder 

120 ml vegetable oil 

2 tablespoons rose syrup 

1/2 teaspoon rose extract 

For Tres Leches (Milk Mixture) 

300 g condensed milk (milkmaid)

250 g evaporated milk (carnation milk) 

480 ml whole milk 

1. For Garnish

whipped cream

fresh mango 

edible flower

white chocolate shavings 

Process: 

1) Pre-heat the oven to 180 degree Celsius and line an 8-inch round cake pan with parchment paper. 

2) In a bowl whisk together flour and baking powder and set aside. 

3) In another bowl add the yogurt and sprinkle baking side over it and set it aside to foam up. 

4) Whisk together castor sugar and oil in a separate bowl until pale and well combined. 

5) Now pour the yogurt mixture to the oil and sugar mixture and mix well. 

6) Add the rose syrup and rose extract. 

7) Gently fold in the flour and mix until everything is well combined. Make sure there are no large flour pockets in the batter. 

8) Transfer the batter to the prepared cake pan. 

9) Bake at 180 degree Celsius for 25-30 minutes or only until a skewer inserted in the center comes out clean. 

10) While the cake is baking, make the milk mixture by combing warm milk, condensed milk and evaporated milk. Whisk this mixture well until everything is well combined. 

Assembly:

1) After the cake is baked, prick it with a skewer. 

2) Place the sponge cake in a dish or a bowl. 

3) Pour the milk liquid on the cake and let it set in the fridge for 1-2 hours. 

4) Once set, using a piping bag and a nozzle, pipe the desired amount of whipped cream on the top of the cake. 

5) Decorate the cake with mango cubes, freshly plucked edible flowers, and some white chocolate shavings. You can be creative at this stage!