Renu Dalal’s Peach Praline Cake

Growing up Renu Dalal’s childhood was filled with gourmet meals made by her late mother Tarla Dalal, renowned Indian food writer, chef, cookbook author, and cooking show host.

Being drawn to the culinary arts at a young age, she continues her mother’s legacy, and has authored two cookbooks titled ‘Modern Vegetarian Recipes’ and ‘Simple and Delicious Vegetarian Recipes’.

In her words:

Inspiration: In my childhood, I did see my mother create all these fabulous dishes with love and affection. Her cookery book photo shoots, and cooking classes were all part of my formative years. When I started inventing and creating my own recipes I did decide to follow in her footsteps. I always admired the way she taught and communicated.

Recipes: I do try and make my recipes as simple as possible. Simply written, simple to follow, and delicious to taste. The recipes are inventive, fusion, and an all-time classic. I try to bring something new to the table which brings happiness and joy to the family. Currently, food should look attractive and taste even better. There are different ways of presentation which I do show thru photographs also.

Favorite childhood meal: Waffles and baked Alaska cake

Mother’s advice: Give your 200 percent in whatever you do. Work with sincerity and honesty and you must love and enjoy your work.

Peach Praline Cake

Preparation time: 30 minutes

Cooking time: 20 minutes

Refrigeration time: 30 minutes

Ingredients

1 Vanilla Sponge cake

1 Cup Sliced Tinned Peaches

2 Cups Whipped Cream whipped

1 1/2 Cups Crushed praline

For the sugar syrup

1/2 Cup Water

1 tbsp Sugar

Method

For the sugar syrup

In a pan add water, and sugar and boil till it dissolves. Let it cool.

How to proceed

Cut the vanilla sponge into two equal halves from the middle.

Apply sugar syrup on both halves.

Layer one base with whipped cream, top up with tinned peaches, and 3 tbsp of Praline.

Cover with the second sponge cake.

Decorate and garnish with whipped cream.

Generously coat and garnish with the remaining praline.

Let the cake set for 30 minutes in the refrigerator and serve.