Indian
The first time I tried making Indian sweets at home, I thought for sure I'd mess it all up. They seemed complicated, from the layers to the frosting to the assembly, and honestly, I didn't have much patience. Luckily, my craving saved the day; otherwise, I wouldn't have made them, but I really needed something with whipped cream and chocolate, just like in my childhood. I still remember that the first batch didn't turn out very pretty: some layers stuck together, the frosting dripped everywhere, and the whipped cream was a bit too soft (I whipped it poorly, I admit). After a few attempts, I got the hang of it and actually managed to make them without stress. I always find it amusing that the first ones on the platter disappear the quickest, imperfections and all.
The working time isn't exactly short, I should mention that upfront – about an hour and a half, of which you really need to pay attention for the first 30 minutes. Including cooling and assembly, it takes about 2 hours if you're not in a hurry. The quantities below yield 9 round pieces, about the size of a palm, so I’d say it's enough for 6-8 hungry people. The technique isn't hard, but you need to be a bit careful with baking the layers and the frosting – otherwise, they turn out "rustic," as my mom would say. No worries, they get eaten just as quickly.
Ingredients (for 9 pieces):
4 whole eggs (for the layers, obviously – they bind and add fluffiness)
80 g powdered sugar (for the layers; helps with the foam and adds a fine taste)
100 g all-purpose flour (also for the layers; I don’t add more, or it gets gummy)
1 packet of vanilla sugar (for flavor – essence works too, but I prefer the powder)
500 g heavy cream (with over 30% fat; this whips well, doesn’t go runny)
200 g chocolate (I usually take a simple one, mixing milk and dark according to taste)
100 g butter (for the frosting; adds shine and flavor)
a pinch of salt (for the egg whites, to help them rise)
These layers are like fluffy cookies made from eggs, sugar, and flour – whipped like sponge cake but baked thin. The whipped cream should be whole, not the spray or powdered kind – I tried that once, and it was a disaster. The chocolate butter frosting is poured directly over the top; no need to complicate things. You’ll also need parchment paper, a piping bag for the whipped cream (a cut plastic bag works if you don’t have one), and a pencil to draw circles.
Preparation Method
1. Separate the eggs. Put the egg whites in a large bowl, and set the yolks aside. Whip the egg whites with a pinch of salt, starting slowly, then increasing the speed. They need to form peaks, meaning you can turn the bowl upside down without them falling out (don’t try it completely upside down; just see that they don’t run).
2. Once the foam is stiff, gradually add the powdered sugar while continuing to whip with the mixer. If the foam deflates, whip a bit more. Don’t rush; this is where the volume of the layers is created.
3. When the sugar has dissolved, add the yolks one by one and the packet of vanilla sugar. Make sure they incorporate easily without deflating the foam. Try not to over-whip, just enough to combine.
4. Now, sift the flour directly into the bowl. Incorporate it with a spatula (or wooden spoon), using broad, gentle motions from the bottom up, without breaking the foam. Don’t knead or mix too vigorously; otherwise, you’ll end up with a dense layer, not a fluffy one.
5. On the parchment paper, draw circles about 7-8 cm in diameter with a pencil. Flip the paper over so the pencil side is down – we don’t want pencil in the batter. Pour or spoon the mixture onto the circles, about 1 cm thick. Don’t make them too thick, or they won’t rise nicely.
6. Bake at 150°C (preheated oven, warm but not scorching) for about 20 minutes. For me, they’re done after 18-19 minutes, but it depends on your oven. Check to see they’re lightly golden and not cracked on top. If you bake them too long, they’ll dry out.
7. Remove the layers from the oven and let them cool on the tray for 5 minutes, then gently lift them with a thin-bladed knife. Don’t pull on them, or they’ll break. Place them on a cooling rack (or the back of the tray, which works just as well).
8. While the layers are cooling, whip the cream. Use cold cream from the fridge, and whip with a mixer until it holds stiff peaks. If you want it sweet, add a tablespoon or two of powdered sugar, but I rarely do since the frosting is sweet enough.
9. For the frosting, melt the chocolate broken into pieces with the butter in a bain-marie or over low heat, stirring constantly to prevent it from sticking. Don’t boil; just melt until smooth and glossy.
10. Assemble: on one half of a layer (if they’re uneven, choose the prettiest for the top), pipe the whipped cream generously. Cover with another layer, pressing down gently.
11. Using a spoon or piping bag (a butter knife works too if you don’t mind the frosting not being perfectly smooth), pour the warm chocolate frosting over the top. Let it drip a bit over the edges; it’s fine if it’s not uniform.
12. Let them chill for about 30 minutes before serving, to allow the frosting to set and the textures to meld.
Why do I make this recipe often? Because it works for almost any occasion, from birthdays to coffee with friends, or simply when I want something with real whipped cream, not synthetic stuff. People associate these Indian sweets with the old-fashioned pastry shops, so there’s a bit of nostalgia, but the truth is they’re really good if you want something lighter than a cake and cooler than a cream dessert. They don’t require expensive ingredients or complicated techniques, just a bit of attention. Plus, you can make them in advance and keep them in the fridge – they usually hold up well the next day, though they rarely last that long.
Tips, Variations, and Serving Ideas
Useful tips:
- If your egg whites didn’t whip up properly, don’t start on the layers; whip them again. Without volume, they won’t rise.
- Don’t overbake the layers. 2-3 extra minutes can make them tough. It’s always better to be slightly under-baked than over.
- For the frosting, don’t let the chocolate boil – it will seize and become dull.
- The whipped cream needs to be very cold and natural; otherwise, it will curdle or won’t hold.
- When assembling, press the layers gently so the whipped cream doesn’t ooze out. If it does, you can wipe it off with a small knife.
Substitutions and Adaptations:
- Gluten-free flour: I’ve tried a gluten-free cake mix, and it turned out quite similar in texture, maybe just a bit drier.
- Plant-based cream: it doesn’t taste the same, but it works for those with intolerances.
- Brown sugar instead of powdered: I don’t recommend it; it melts poorly, and the texture isn’t the same.
- For chocolate, you can use any kind, including 70% cocoa chocolate if you want a more intense flavor.
Variations:
- You can flavor the whipped cream with a bit of grated lemon or orange zest for a fresh twist.
- Instead of whipped cream, you can use sweetened cream cheese beaten with a bit of sour cream, but then they’re not traditional Indian sweets.
- Sometimes, I add a bit of rum or essence to the chocolate frosting for a different taste.
- If you want to make smaller versions for kids, use smaller circles and reduce the baking time by 2-3 minutes.
Serving Ideas:
- They go great with strong coffee or black tea.
- If it’s summer, keep the sweets chilled and serve them with fresh fruits on the side – raspberries or sour cherries, for example.
- On a large platter, they look nice interspersed with other colorful pastries (like mini savarins, for contrast).
Frequently Asked Questions
1. Why do my layers deflate after I take them out of the oven?
Most likely, the egg whites weren’t whipped stiff enough, or you mixed the flour too vigorously. Next time, mix gently and stop when you no longer see flour. And don’t open the oven during baking.
2. What type of cream should I use for whipping?
Look for one with over 30% fat, ideally 32-36%, unsweetened, in a carton or tub. Don’t use cooking cream or light versions; they won’t whip properly.
3. How do I store the layers if I’m not assembling the sweets right away?
After cooling, place them in a bag or airtight container at room temperature for a maximum of 24 hours. If I don’t cover them, they dry out and become unsuitable for assembly.
4. Can I freeze the assembled sweets?
Yes, but without the frosting, as it will become dull and crack when thawed. It’s best to freeze the layers and whipped cream separately, then assemble before serving.
5. What do I do if I don’t have a piping bag for the whipped cream?
A sturdy bag, cut at one corner, works very well. Or you can spoon it on, but they won’t look as nice.
6. Why does my frosting seize?
You probably heated it too much or put the chocolate directly on the heat. Melting should be done slowly, over steam or on the lowest flame, with constant stirring.
Nutritional Values (approximate)
One piece contains about 320-350 kcal, depending on how much whipped cream and frosting you use, and how big the layers turn out. Mainly, it’s a dessert rich in fats (cream, butter, chocolate) and sugars, with some protein from the eggs. In total: about 18 g fat, 35 g carbohydrates, and 5 g protein per piece. It’s not exactly diet-friendly, but it’s not excessive if you don’t eat 5 at once. The good thing is that it contains no additives or stabilizers if you use natural ingredients, and for those who care about that, it’s a cleaner sweet than many store-bought options. If you want to reduce calories, you can use lighter cream or put less frosting – it still turns out tasty, just with a slightly different texture.
How to Store and Reheat
Assembled sweets with whipped cream last in the fridge in a covered container or a well-covered tray for about 2 days without any issues. Simple layers (without whipped cream and frosting) can stay at room temperature for 1-2 days in a bag. If I need to keep them longer, I freeze them without whipped cream and frosting; when I take them out, I let them thaw at room temperature, then assemble with fresh whipped cream. I don’t recommend reheating them, as they may become soggy or the frosting may melt. If they have hardened in the fridge, I let them sit at room temperature for 10 minutes before serving – this way, the layers and whipped cream return to a good texture. It’s important not to leave them out too long, as the whipped cream can soften or spoil. That’s it, so nothing gets wasted!
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form (the bowl should be turned upside down without the mixture falling out). Once the egg whites are well whipped, gradually add the sugar while continuing to mix. Add the yolks and mix to incorporate. Gently fold in the flour using a spatula, moving from the bottom up. Take a baking tray, line it with paper, trace circles with a pencil, and pour the mixture into the tray. One part should be about 1 cm thick. Bake in a preheated oven at 150 degrees for 20 minutes. Once done, carefully remove from the paper using a thin-bladed knife (I used a bread knife). When cooled, use a piping bag to apply whipped cream on one side and cover the other. The top is glazed with chocolate. For the glaze, heat 200 g of chopped chocolate with 100 g of butter. Pour it hot over the top.
Ingredients: 4 eggs, 100 g flour, 80 g powdered sugar, 1 packet of vanilla sugar, 500 g cream for whipping, 200 g chocolate, 100 g butter
