Wednesday, July 22, 2015

Opera Cake




 Opera Cake

Baking partners challenge for July is the yummy and famous  French pasty Opera cake. This months recipe was suggested by Savitha of Savitha's Kitchen. Swathi also shared one recipe with me. You can find the recipe here. If you take a look at the  recipe you will notice that  there are different stages to make this cake before the final assembly. This cake has a rich almond coffee flavor. It consists of almond sponge cake with layers of  French coffee butter cream, chocolate butter cream and chocolate ganache on top. Thanks Savitha and Swathi for this recipe.

Ingredients

For the almond sponge
Cake flour-3 tbs
Egg- 2 large 
Almond flour - 1 cup
Confectionery Sugar- 1/2 cup
Egg whites-2
Cream of tartar- 1/8 tsp
Salt- 1/8 tsp
Granulated sugar- 1tbs
Butter unsalted- 2 tbs

For the coffee Syrup
Espresso powder- 1 tsp
Water- 1/2 cup
Sugar- 2 tsp

Coffee Butter Cream
Granulated sugar-  1/2 cup
Egg yolk-2
Butter- 1 stick
Espresso- 1 tsp
Water- 1/3 cup

Chocolate butter cream
Chocolate - 4 oz
Heavy cream- 1/4 cup
sugar -2 tbs
Butter- 2 tbs

Chocolate glaze
Chocolate - 8 oz
Heavy cream- 1/2 cup



To make sponge cake
Bring butter and eggs to room temperature. Pre heat oven to 350 degree F. Line 2 baking sheet with parchment paper.
In a food processor blend almond flour and sugar and salt till it is thoroughly combined. Shift cake flour on top mix well and keep aside.
Using a hand mixer or a standing mixer beat two egg till thick and fluffy. Add butter and mix. Add the almond flour little by little and fold in till just combined. 
In another clean bowl beat two egg whites till it is frothy.Add the cream of tartar and beat for one minute. Increase speed and add granulated sugar and beat until egg whites just hold stiff peaks.
Gently fold in the egg white mixture into the almond mixture in three additions. Spread evenly into thin layers into two pans and bake for 8-10 minutes. Allow this to cool down a bit in the pan and transfer to a cooling rack. When the cake cools down trim the edges and cut into four equal squares.

To make the coffee syrup
Mix all the ingredients in a sauce pan and bring it to a boil. Bring down the heat and let it reduce for 4-5 minutes on the stove. Allow this syrup to cool down

To make a butter cream
First step is to make a sugar syrup with sugar and 1/3 cup water. The syrup will thicken and reduce. You can use a candy thermometer and it will register 230 degree F. Mean while in a large bowl beat egg yolk for about and minute. Keeping the mixer on add the hot sugar syrup into the egg in a slow steam. Add espresso powder and continue to beat till the egg mixture attains room temperature. Add the butter and continue to beat. At this stage it will be thin liquid. Continue to beat till it attains the desired consistency and thickness

To make chocolate butter cream
Chop chocolate and place in a glass bowl. Heat heavy cream till it is just about to boil. Pour till over the chocolate and let it sit for two minutes. Using a wire whisk mix till smooth and velvety. Add room temperature butter and powdered sugar and whisk. Place on top of a bowl filled with ice cubes and whisk till it thickens.

To assemble the cake 
Place one cake layer on a plate and spread a thin layer of chocolate butter cream. Place a parchment place on top and turn the cake square up side down. Gently brush the other side with coffee syrup and spread an even  layer of coffee butter cream. Place a next layer and brush first with coffee syrup and then with chocolate butter cream. Continue the same process with the remaining layers alternating with coffee butter cream and chocolate butter cream. Place in refrigerator and allow to chill and get firm.
Meanwhile prepare the final glaze. You can use melted chocolate and butter or a chocolate ganache. Chop chocolate and place in a glass bowl. Heat heavy cream till it is just about to boil. Pour till over the chocolate and let it sit for two minutes. Using a wire whisk mix till smooth and velvety. Allow it to cool completely but should be spreadable pour over the cake layer and spread evenly. When the glaze is set trim edges and slice the cake.

 

Try this
Hope you will all enjoy!

Tuesday, July 21, 2015

Tangdi Kabab




Tangdi Kabab

Tangdi kabab or grilled chicken drumstick is a yummy starter/appetizer. Chicken tastes yummy and tender because of the flavorful and spicy marinade. For this chicken I used green masala paste along with spices and yogurt for the marinade. I made a small portion with four chicken drumsticks.Try this,you will surely love it.

Ingredients
Chicken Drumsticks- 4
Hung curd- 1/2 cup
Chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Gram flour-3 tbs
Garam masala- 1 tsp
( use regular garam masala and for extra flavor add a pinch of
Ajwain, amchur/dry mango powder and dry ginger powder)
Chaat masala- a pinch

To make a paste
Coriander leaves- 1/3 cup chopped
Mint- 4-5
Green chilly- 5-6
Ginger- 1inch thick
Garlic- 6-8 cloves
oil- 3 tsp
salt to tate


Marinate chicken with salt, hung curd,chilly powder and turmeric powder. Set this aside for at least half and hour. For best results marinate over night in the refrigerator.
In a pan dry roast gram flour till there is a nice aroma. Roasting adds a nutty flavor to the gram flour. Allow this to cool down.
Make a paste of coriander leaves, mint leaves, ginger, garlic and green chilly. Spread this paste evenly over the chicken along with garam masala, roasted gram flour,oil and a pinch of salt.Keep aside for another 30 minutes.
Pre heat oven to 350 degree f . Take a baking pan and line with aluminum foil (for easy clean up) and place  a wire rack on top of the pan.Place marinated chicken on top of the rack and bake for 25-30 minutes. If there is excess oil or masala it will drip to the pan below while baking.Once done you can also place on a hot grill pan and cook for one minute on both side to attain a desired crispness but this step is optional.

 Try this
Hope you will all enjoy!


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