National Cake Day: Mouth-watering cakes you can bake for your loved ones
Cakes are associated with happy occasions and are an indispensable part of important celebrations. On National Cake Day, here are 3 delicious cake recipes you can try at home for someone you love.
National Cake Day is celebrated every year on November 26 to celebrate this fascinating sugary dessert that simply melts in our mouth and leaves us with a happy feeling. Cakes are associated with happy occasions and are an indispensable part of important celebrations. Be it birthdays, anniversaries, farewells, or Christmas, there is a cake for every occasion. Whether you are a chocolate lover or prefer a fruity and creamy treat, there are cakes in all flavours, shapes and sizes and with different kinds of toppings. Cakes are special whether you order them or bake them with love for someone. (Also read: Cooking hacks: Tips to bake a perfect cake)
On National Cake Day, here are 3 delicious recipes of cake by Chef Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa you can try at home for someone you love.
1. Chocolate Peanut Butter and Banana Icebox Cake
1/2 cup smooth peanut butter
2 1/2 cups cold heavy cream, divided
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
5 bananas sliced, plus additional for garnish
Chocolate cookies - 200gm
• In a large bowl using a handheld mixer whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside.
• Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form.
• Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.
• In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface.
• Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices.
• Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.
• Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
2. Mango Orange Liqueur Cheesecake with sugar ball
Sweet biscuit crumbs - 1 cup
Butter, melted - 60g
Cocoa - 2 tablespoons
Cream Cheese, softened - 500g block
Caster sugar - 3/4 cup
Orange juice - 1/4 cup
Cointreau liqueur - 2 tablespoons
1 1/2 tablespoons gelatine dissolved in 1/4 cup boiling water
Grated orange rind - 2 teaspoons
Cream, lightly whipped - 1/2 cup
Mango fresh diced - 425g
Gold strength gelatin leaves - 2
Sugar ball - 50 gm
• Line the base and sides of a 20cm (8inches) round spring form pan.
• Combine biscuit crumbs, butter and cocoa and mix well. Put the mixture into the base of the pan; let it cool down.
• Drain the mango slices, reserving the syrup. Place the syrup in a bowl and puree the mango slices.
• Put 3/4 cup of pureed mango aside for the cheesecake and place the remaining puree in the bowl with the reserved syrup.
• Beat cream cheese and sugar using an electric mixer until smooth. Add orange juice, Cointreau, gelatin mixture, grind and beat until combined. Fold in 3/4 cup mango puree and cream, stir until combined; let it cool down.
• Soak the gelatin leaves in a bowl of water for 5 minutes then squeeze out excess liquid and add to the reserved syrup and puree (add a couple of drops of red food colouring to get more orange colour as per your liking)
• Pour the prepared liquid over the cheesecake layer and chill. Ready to serve and enjoy.
3. Coconut and Coffee sushi Cake
Vanilla pre mix - 1 kg
Gel - 15 gm
Oil - 50 ml
Water - 150 ml
Coconut Powder - 50 gm
Coffee powder - 10 gm
White chocolate - 100 gm
• Mix all ingredients together in machine bowl and knead for 5 mins.
• Put it in the mould and bake for 35 mins.
• Take one coconut and coffee sponge and cut it in 3 layers.
• Mix 500 gm whipped cream, 200 gm coconut powder and 50 gm coffee syrup to make coconut and coffee cream.
• Spread the mixture all over the layers.
• Follow the same way for remaining 2 layers
• Make fondant sushi and keep it on top of the cake.