Traditionally, a ‘cobbler’ has been a baked fruit dessert topped with a biscuit, dumpling or batter crust. The ‘cobbler cake’, on the other hand, is a simple one to make, but what sets this one apart is that it is eggless, catering to a large section of the Indian population
The Prep: Take a Cake mould , gently soften some unsalted butter ( 3-5gms ), rub the butter inside the mould
Cream the curd and sugar in a bowl once it reaches the right texture add the remaining ingredients. Make sure to put the flakes on the top and gently press them in the batter ( not fully) .
Baking : Pre heat the oven at 160 degrees , once the desired temperature is achieved bake at 160 for 45-60 mins depending on the texture. You’ll have to keep checking .
Plating : Cut a big nice slice of the cake once cold , dust some icing sugar , add a dollop of mascarpone with some vanilla bean , enjoy with with a nice cup of your favourite espresso .
