Inspired to do up a diabetic-friendly cake just for him, Rashma experimented with the core ingredients, and instinctively substituted them with healthier options. The outcome may not have been desirable then, but several years down she finds herself in great rush, making rounds of her kitchen, peeping through the oven window, readying heaps of orders for low-calorie cakes and cookies left by her clients.
She may have founded her little baking company 'Dessert Carte' out of the comfort of her cosy home in New Delhi's East of Kailash, but Rashma Sud is a homemaker first who wraps up her baking job by afternoon to be with her two children when they return from school. When I took a peek at her baking kitchen, it was being revamped, so we sat down instead in the living room before a spread of Rashma's runaway favourite, the oat bran cake and a couple of walnut muffins, sipping tea and trying to deconstruct the paradoxical term 'low-calorie desserts'.Rashma believes desserts can absolutely be low-calorie, and there is nothing that cannot be substituted. For instance, her bestseller oat bran cake not only looks delicious but tastes great too. It's soft, sufficiently sweet, has a crusty oat bran topping and melts in the mouth, but who'd believe that there is no milk, flour and sugar in this bake. Says Rashma, "This is a full meal in itself and contains very little oil. Kids can even have it for breakfast as it has wheat flour (in place of regular flour), brown sugar, yoghurt as the binding agent, apart from oats, bran and porridge."
To bake a low-calorie, wholesome dessert, is it a struggle to source genuine ingredients? Elaborates Rashma, who is extremely particular about what goes into her cakes, "I personally go to the local chakki to make sure the wheat flour is of the right consistency, the sugar I use is either natural fruit sugar or granular brown sugar from Fabindia, my cocoa comes from Ghana, and I try to do most of my toppings with apple or peach because they have no calories and when you cook them they give out a strong flavour."Even when she uses chocolate sauce, she makes do with a water-based one which she creates by blending crushed cocoa beans, water, brown sugar and toned milk. But what irks her most are requests from guests to do cream topping on the cakes. She avers, "I just about make a little bow or flower with cream but never plaster my cakes with cream because that way I am moving away from my core value of serving low-calorie sweets." But just as you begin to think not using cream cheese for frosting could work to her disadvantage, she surprises you with her revelation about replicating the famous Philadelphia cheesecake with paneer and chilled milk. Says she, "The taste, flavour stays exactly the same, and if you are not told at the onset, you wouldn't be able to tell the difference."
Whenever Rashma likes anything at a restaurant, particularly desserts, she instinctively comes up with substitutes for the core ingredients and practices them several times in her kitchen before finalising the recipe. She adds, "I have started getting all kinds of requests, the other day somebody wanted healthy ladoos, people also ask for low-calorie cakes with a rich nut topping for their kids. I entertain all requests as long as they give me the space to experiment."Her style of baking, though too good to be true, may sound ideal for trying at home. But when baking at home we conveniently put the whole egg complete with yolk to the batter, oblivious of the calories we are adding to our little tea-time dessert. But Rashma is careful to not include the yolk in the batter, and add only the egg whites. The eggs she picks up too are organic, the ones that come in pink shells. So, even if you end up paying a tad more for her desserts, you mustn't complain. What's more, owing to the use of natural ingredients, the cakes stay fresh without refrigeration for seven days.
I ask, are you not afraid of competition, given you have a small setup that can accommodate only takeaway orders? Says she, "I am absolutely ready, just bring it on. I'd like to see how big labels stay true to the catchphrase 'low-calorie'."Opening a little cafe, conducting baking classes for kids may be in the offing for Rashma, but I figured another reason why I couldn't resist her cakes. Each of those gorgeous, spongy cakes was hand-beaten to perfection, with her love for baking and serving good food blended into it.
anwesha.mittra@indiatimes.co.in
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