Créé avec l’IA
Indian Flag Cake
60 min 439 kcal par portion Facile
Ingrédients
4 Portions
- Fine semolina120 g
- Granulated sugar80 g
- Plain whole-milk yogurt120 g
- Unsalted butter40 g
- Whole milk100 ml
- Baking powder5 g
- Ground cardamom2 g
- Heavy whipping cream120 g
- Powdered sugar20 g
- Orange segments80 g
- Sliced kiwi80 g
- Blueberries15 g
Instructions
- 1
Preheat the oven to 175°C. Melt the unsalted butter and use a small amount of it to grease a small rectangular cake pan.
- 2
In a mixing bowl, whisk the yogurt and granulated sugar until smooth. Mix in the remaining melted butter and whole milk.
- 3
Add the fine semolina, baking powder, and ground cardamom. Stir until evenly combined, then let the batter rest for 10 minutes so the semolina can absorb some of the liquid.
- 4
Pour the batter into the prepared pan and level the surface. Bake for 25–30 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
- 5
Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely before decorating.
- 6
Place the heavy whipping cream and powdered sugar in a chilled bowl. Whip until the cream forms firm, spreadable peaks.
- 7
Pat the orange segments, kiwi slices, and blueberries dry to prevent excess moisture from affecting the cream.
- 8
Spread the whipped cream evenly over the cooled cake. Arrange the orange segments in a horizontal band across the top third and the kiwi slices in a horizontal band across the bottom third, leaving a visible white cream band through the center.
