Saturday 20 October 2012
Tuesday 16 October 2012
No cheers for us! | Deccan Chronicle
No cheers for us! | Deccan Chronicle
You don’t need a reason or a specific season to enjoy a rich chocolate cake, or even a slice of moist red velvet. Making it even more interesting and irresistible for those with a sweet tooth is the worldwide trend of caketails — a combination of cakes and cocktails. International pastry chefs use a wide variety of alcohol and liqueurs in their cakes, adding an indulgent and almost sinful twist to the cake tales. In Hyderabad, however, the tale is quite different. Standard alcohol regulations have recently been changed by the government, but the actual quantity that can be added in desserts have not been specified.
You don’t need a reason or a specific season to enjoy a rich chocolate cake, or even a slice of moist red velvet. Making it even more interesting and irresistible for those with a sweet tooth is the worldwide trend of caketails — a combination of cakes and cocktails. International pastry chefs use a wide variety of alcohol and liqueurs in their cakes, adding an indulgent and almost sinful twist to the cake tales. In Hyderabad, however, the tale is quite different. Standard alcohol regulations have recently been changed by the government, but the actual quantity that can be added in desserts have not been specified.
Cake Affairs located at Habsiguda specialises in custom-made cakes too, and they also make desserts that have liqueurs. “There is a limit to the amount of alcohol one is allowed to add to desserts. We don’t use hard liquor; instead we use liqueurs like Bailey’s Irish Cream. They are my favourite options, as they not only enhance the flavour but also the taste,” said pastry chef Kishore Kumar of Cake Affairs. He says tiramisu is one such dessert that contains liqueur and can be easily made at home.
RECIPE
TIRAMISU
ingredients
10 gm gelatine
160 gm egg yolk
360 gm sugar
40 ml water
1 kg mascarpone cheese
830 gm whipping cream
ingredients
10 gm gelatine
160 gm egg yolk
360 gm sugar
40 ml water
1 kg mascarpone cheese
830 gm whipping cream
For syrup (to soak the sponge in):
50 ml espresso coffee
90 ml Kahlua liqueur
180 gm sugar
50 ml espresso coffee
90 ml Kahlua liqueur
180 gm sugar
Note: Preferably use vanilla sponge
METHOD
First soak the gelatin. Then whip the egg yolks with some sugar (each egg yolk is approximately 20 gm, so calculate accordingly). Boil the sugar in the water until it reaches around 120 degrees Celsius. Keep aside to cool. Now whip the cream until you get soft peaks and keep it aside in a big bowl. Then whip the mascarpone cheese (easily available in super markets) until you achieve a smooth texture.
Slowly mix the egg yolk and the boiled sugar. After this, add the whipped cream very slowly. Now add the gelatin that has been soaked. Warm it a little so that it doesn’t become lumpy. Add some Kahlua (only 30 ml) to this mixture.
Now keep this tiramisu mixture aside. Take a glass dish and first place a layer of the sponge cake, soak it well with the syrup. Then spread a thick layer of the tiramisu over this.
Once again top with a layer of the sponge, and repeat the steps. The top layer should be the tiramisu mixture.
Put the dish in the fridge to chill for at least two hours. Before serving, sprinkle some cocoa powder on top using a tea strainer. Serve with a dollop of cream and sliced strawberries.
First soak the gelatin. Then whip the egg yolks with some sugar (each egg yolk is approximately 20 gm, so calculate accordingly). Boil the sugar in the water until it reaches around 120 degrees Celsius. Keep aside to cool. Now whip the cream until you get soft peaks and keep it aside in a big bowl. Then whip the mascarpone cheese (easily available in super markets) until you achieve a smooth texture.
Slowly mix the egg yolk and the boiled sugar. After this, add the whipped cream very slowly. Now add the gelatin that has been soaked. Warm it a little so that it doesn’t become lumpy. Add some Kahlua (only 30 ml) to this mixture.
Now keep this tiramisu mixture aside. Take a glass dish and first place a layer of the sponge cake, soak it well with the syrup. Then spread a thick layer of the tiramisu over this.
Once again top with a layer of the sponge, and repeat the steps. The top layer should be the tiramisu mixture.
Put the dish in the fridge to chill for at least two hours. Before serving, sprinkle some cocoa powder on top using a tea strainer. Serve with a dollop of cream and sliced strawberries.
Monday 1 October 2012
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