Lip-smacking desserts for Christmas

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Vanilla Bundt cake with coconut filling

Vanilla Bundt cake with coconut filling, topped with chocolate ganache

Ingredients for the vanilla cake
290 gms flour
1 tsp baking powder
1 tsp baking soda
110 grams butter
2 tablespoons castor sugar
2 teaspoon vanilla extract
1 tin sweetened condensed milk
80 ml milk
1/2 tbsp vinegar
150 ml soda

Making the vanilla batter: Add salt, baking powder and baking soda to the flour, sieve and set aside. Preheat the oven to 180 degrees. Cream the butter and sugar till soft and fluffy. Add in the condensed milk, and cream the mix together until it is smooth and fluffy. Add vinegar to the milk and add this whole mix along with the vanilla extract to the butter mixture. Gradually, add the flour in three parts, and fold in till completely mixed. Finally, add the club soda in two parts and fold gently.

Making chocolate ganache: For making chocolate ganache, use 50 gms chocolate and 50 gms Amul cream. Melt both together. Sprinkle with some flaked almonds for garnish.

Coconut filling for the cake:
85 gms flaked coconut
70 ml condensed milk
Few drops vanilla extract
Few drops almond extract

Mix all together and keep aside.

Method for the final dessert: Grease the Bundt pan and pour half the vanilla batter. Spread the coconut mixture. Cover with the remaining batter and bake at 170 degrees until done. Remove and pour ganache and sprinkle some flaked almonds.

Signature brownies with nuts (Image courtesy: Chef Samira Mistry)

Signature brownies with nuts

Ingredients for the dessert: 
90 gms dark chocolate
150 gms butter
2 eggs
300 gms brown sugar
A pinch of salt
1 tsp vanilla extract
125 gms flour
15 gms cocoa powder
100 gms walnuts
1/2 tsp baking powder

Method for baking: Melt chocolate and butter together. Beat eggs, sugar, and vanilla with a whisk till fluffy. Add chocolate mixture and mix. Sieve flour, baking powder, chopped walnuts, and cocoa powder together. Fold in the flour mixture and keep mixing. Fold in flour-coated walnuts while continuing to mix. Pour in a foiled tin and bake at 180 degrees temperature for 40 mins or until done. Cool and cut into pieces and serve.

The above ingredients yield 1 kg brownies and the pan used for the dessert is a 10x 8 inches rectangular one.

Tres Leche (Image courtesy; Chef Samira Mistry)

Tres Leche

Ingredients for Tres Leche:
120 gms flour
3/4 tsp baking powder
3/4 tsp baking soda
200 ml milkmaid
110 gm butter
200 ml milk
1 tsp vanilla extract

Method of baking the cake: Beat butter and milkmaid till creamy. Add the vanilla extract and beat further. Fold in the dry ingredients and add milk. Pour the batter into 8 x 6 inches lined-tin and bake for 20-25 mins or until golden brown.

Mixture for soaking the cake:
200 ml milkmaid
200 ml evaporated milk
200 ml Amul cream

Whisk all the above three ingredients. Add whipped cream to decorate and seasonal fruit to garnish.

To assemble the Tres Leche: Remove the cake from the tin while warm and place in a large tray. Poke holes with a skewer. Pour the soaking mixture slowly until most of the milk is absorbed by the cake. Cover with cling and keep in the fridge overnight. Pipe the cake with whipped cream and garnish with fruits. Cut into pieces and serve cold.

About the guest blogger: These recipes have been contributed by Chef Samira Mistry, who has a forte in the food and beverage sector. She has worked along with a hotel consultant for almost 10 years where she learnt the ropes of the trade and freelanced for many turnkey projects. She has also worked with Chances Resort Goa, Orchid Mumbai, Hotel Green Olive Aurangabad, Hotel Golden Star Surat. Many projects in bakery and patisserie are close to her heart and she has trained staff at ITC Madurai. She also trains home bakers in her spare time.

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