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indian cake recipes

Indian Cake Recipes


Indian cake recipes : Vanilla chocolate cake

INGREDIENTS
Vanilla cake: 1
Chocolate cake: 1
Whipping cream: 1-2 cup (depends upon size of our cake)
Condensed milk: 1/2 tin
Fresh cream: 3 cup
White cooking chocolate: 60 g
Dark cooking chocolate: 100 g
Sugar syrup: 1 cup (boil 1/2 cup sugar in 1 cup water)

PREPARATION
As we used to keep whipping cream in freezer, just keep it outside to remove the solid form or till it completely turns in liquid firm. Do not keep more time as we need chilled cream to beat. Now beat the whipping cream from low speed (2or3) and gradually increase the speed and beat till forms stiff peaks. You can check it by inverting the bowl. The perfect whipped cream will stay stiff, will not fall. Add condensed milk and beat it to get combined. Cut each cake into 2 or 3 layers of equal size. Place 1 layer of vanilla cake on a tray and make a thick whipped cream layer over it. Take care while spreading not to touch cake which will lead to mix up the cake powder with cream. Now place a layer of chocolate cake and again top it with whipped cream. Repeat the step for all layers. Here I used 2 layers of vanilla cake and a layer of chocolate cake. Now cover all over the cake with whipped cream gradually and uniformly. Frequently clean the tray and spatula to remove extra crumbs. Take care not to mix-up the cake crumbs with whipped cream which will destroy the finishing of cake. Now freeze it for at least 2 hours. Otherwise while we pour chocolate ganache, the edges will get broken.Meanwhile we can prepare chocolate ganache

Heat 1 cup of fresh cream and pour over the chopped white chocolate in a bowl. Allow the chocolate to melt and combine. Allow it to cool by stirring in intervals to avoid layer formation. Again heat 2 cup fresh cream, pour over dark chocolate shavings and allow it to melt. It takes more time than white chocolate. You can also use hand blender to combine it. Allow it to cool by occasional stirring. Take a large plate or tray and place a bowl in middle in inverted position (a stand for keeping cake) Take out the cake after 2 hours and place on the stand in the plate. You can either use dark or white chocolate ganache more. Here I have used dark chocolate ganache more and decorated with white chocolate ganache. You can also use white chocolate ganache more and decorated with dark chocolate ganache. Then you take more white chocolate than dark chocolate.


Indian cake recipes : Red velvet cake

INGREDIENTS
8 tablespoons unsalted butter, at room temperature
1 & 1/2 cups granulated sugar
2 eggs
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk (refer notes for substitute)
2 & 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
1 (12-ounce) can sweetened condensed milk
For the Frosting:
8 ounces (224 gms) butter, at room temperature
8 ounces (224 gms) cream cheese, at room temperature
4 & 1/4 cups powdered sugar (refer notes)
2 tablespoons vanilla extract

 PREPARATION
Make the Cake:
Preheat oven to 350 degrees F. Lightly grease a 9 x 13 - inch baking pan. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth. Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting and decorating.

Make the Frosting:
Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary. Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.

 

Indian cake recipes : Black Forest Cake

INGREDIENTS
For Chocolate Cake:
All Purpose Flour: 1/2 cup /50 grms
Unsweetened Cocoa Powder: 1/2 cup /50 grms
Eggs: 6 nos at room temperature
Granulated Sugar: 1 cup
Butter: 3/4 cup /100grms
Salt a pinch
Vanilla extract: 1 tsp
For Syrup:
Fresh Cherries (pitted & chopped)/Pitted Bing Glazed Cherries: 250 grms /1 can (Reserving 8-10 whole cherries or more depending on the size of cherries for decoration)
Water: 1 cup
Granulated Sugar: 1/2 cup
Kirshwasser or Rum/Brandy/Whisky: 2 tbsp
For Frosting:
Heavy Whipping Cream/Whipping Powder: 2 cups
Confectioner Sugar: 4 tbsp
Vanilla Extract: 1/2 tsp
For Garnish:
Semisweet chocolate curls (Note: Chocolate curls can made by using a potato peeler on semisweet baking chocolate square)
Fresh cherries: 8-10

PREPARATION
Preheat the oven to 350° F/180° C. Line a 9-inch round cake pan with parchment paper and butter the top of the parchment paper, mix coco & all-purpose flour together and sprinkle the flour on the buttered parchment paper and set aside the pan. Melt the butter and keep it aside. Sift together flour, cocoa powder and pinch of salt and set aside. Whisk the eggs, sugar and vanilla extract in the bowl and beat on medium high until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color. Fold the flour gradually by using the spatula to the egg mixture until no streaks of coco powder is visible. Add the melted butter to the egg flour mixture gradually and combine well. Pour the mixture into the prepared cake pan, and smooth it out carefully with a rubber spatula. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes and invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let the cake rest for 45 minutes to 1 hour.

To Make Plain Sugar Syrup:
Combine water and sugar in small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and stir in the kirshwasser or rum/brandy/whisky. Allow to cool about 5 minutes. (or)

To Make Cherry Filling and Sugar Syrup:
Add chopped cherries, sugar, and water in a sauce pan and gently bring to boil. Once it has come to boil, reduce heat and simmer until cherries have become slightly soft. (Note: If your cherries are sour ones, then adjust and add more sugar if needed) Strain the cherries and to the reaming sugar syrup, stir in the kirshwasser or rum/brandy/whisky. Allow to cool about 5 minutes.

To Make Frosting:
Whip together the cream, sugar and vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have soft peaks.

Assembling the Cake:
Carefully slice the cake with segregated knife into three layers, and place the bottom layer, cut side up on the plate. Prick the cake with fork (this help the syrup to get soaked into the cake) Drizzle syrup over the top of the layers. Spread a generous layer of whipped cream on top and then add chopped fresh cherries or glazed cherries or 1/2 the cherry filling. Repeat with the next layer, drizzling with syrup, and then covering with whipped cream and the chopped fresh cherries or glazed cherries or 1/2 the cherry filling. Place the third cake layer on top and drizzle with syrup. Cover the top and sides of the cake with a crumb layer of whipped cream, and then let the cake chill for about 10 to 15 minutes. Finish with a thick layer of whipped cream around the sides and on top. Decorate the top of the cake with chocolate shavings and additional cherries. Refrigerate for a couple of hours before serving.

Indian cake recipes : chocolate cake recipe

INGREDIENTS
Milk - 1&1/2 cups
Butter - 100 gms (1/3 cup + 2 tbsp approx.)
Oil - 1/4 cup (I used sunflower oil)
Coco Powder - 1/2 cup (I used Hershey's)
Self-Rising Flour - 1 cup (Refer notes for substitute)
Egg - 1 beaten, room temp
Baking Soda - 1/2 tsp (refer notes)
Sugar - 1 cup + 2 tbsp (250 gms)

PREPARATION
Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil & coco powder till the butter melts. Let it cool to room temperature (btw, don’t get disappointed if you don’t get the dark brown color at this stage, you will get it once the cake is baked). Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. You can either use it to make cupcakes or cake. We made a 9 inch loaf & 10 standard size cupcakes with the above qty. Bake in the preheated oven for 15- 20 mins for the cupcake & 25- 30 mins for the loaf cake. The baking time can vary depending on each oven. For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per cupcake) & pour 3 tbsp of batter in each case. We're referring to the standard size muffins here. For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.

For ganache:
Whipping cream - 1/2 cup
Baking chocolate - 3/4 cup (I usually use Hershey's Milk Chocolate Chips. You can also use Hershey's semi-sweet chocolate chips for this) Place the baking chocolate/ chocolate chips in a bowl. Heat the whipping cream on low flame till small bubbles start appearing around the edges. Pour the heated cream to the bowl with choc chips. Let it rest for 5 mins. Whisk it using a manual whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice & whip it. It will start thickening. Spread the ganache on cooled cupcakes/cake.

Indian cake recipes : Gingerbread cake

INGREDIENTS
Unsalted Butter - 1 cup (226 gms) @ room tmep
Plain flour (maida) - 1&1/4 cup
Salt - 3/4 tsp
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Ground cinnamon - 1 tsp
Ground ginger - 3/4 - 1 tsp (I used fresh ginger)
Freshly grated nutmeg - 3/4 tsp
Ground cloves - 1/4 tsp (I didnt use this)
Packed dark brown sugar - 1/2 cup (I used light brown sugar)
Granulated (regular) sugar - 1/2 cup
Eggs - 4 large at room temp
Vanilla essence - 1 tsp
Icing sugar - for dusting

PREPARATION
Preheat oven at 180 C, 10 mins before baking. Butter a 9-by-5-inch loaf pan and line with a baking or parchment paper. Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl. With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins. Add eggs, one at a time, mixing well after each addition. Beat in Vanilla and ginger. Reduce speed to low gradually add flour mixture and beat until just incorporated. Transfer batter to prepared pan smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins. Transfer pan to a wire rack to cool completely. Run a think knife around edge of cake to loosen. Turn out cake onto a serving platter dust generously with icing sugar.





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