pastry class with rick

7/26/2019 Pastry Class With Rick

1/6

Pastry Class

S h r u t i B a r m a n

F l a t # 3 0 1 , H - B l o c k , S h r i r a m S a m r u d h h i A p a r t m e n t ,

T h u b r a h a l l i , N e a r K u n d a l l a h a l i G a t e , B a n g a l o r e

P h o n e - 9 9 1 6 4 9 5 1 7 0 / 0 8 0 4 2 0 5 3 3 3 8

E - m a i l : s h r u t i b a r m a n @ g m a i l . c o m , S i t e : w w w . c o o k i n g w i t h s h r u t i . c o m


2/6

Website:www.cookingwithshruti.com

Mobile:9916495170 Page 1

Cake Base Preparation

Vanilla Sponge Cake with eggs (Serves 8)

Egg 3 nos. Vanilla essence 1 tsp

Flour 90 gms( cup--1tbsp) Water/oil cup

Powder sugar 100 gms(3/4thcup) Salt tsp

Baking powder tsp

Method:

1. Pre-heat oven at 180 C for 10 minute.

2. Sieve maida with baking powder. Once done, keep it separately.

3. Separate the white and yellow portion of the eggs.

4. Whisk egg whites till it becomes fluffy and stiff. It shall become double the volume.

5. Add sugar gradually (1 tbsp a time) and keep beating till all the sugar is used.

6. Add yolks, mix well and add essence.

7. Add boiling water.

8. Fold in maida gently, using spoon or spatula (not a beater) adding half of it at a

time.

9.

Pour it in greased tin of 6inch diameter.10.Bake it for 25 min to 30 min at 180 C.

Chocolate Sponge Cake with eggs (Serves 8)

Follow the same method as for vanilla cake but remove 2 tbsp of maida from the measured

amount (90 gms) and add 3 tbsp of cocoa powder to it. Then maida, cocoa and baking

powder are sieved together. Rest of the recipe is the same.

Eggless vanilla Sponge Cake (Serves 8)

Milkmaid 200 gms (1cup) Maida 125 gms(1cup-1tbsp)

Soda water 150 ml ( cup) Baking powder tsp

Unsalted Butter 90 gms (7 tbsp) Baking soda tsp

Powder sugar 3 tbsp Vanilla essence 1 tsp

Method:

1. Pre-heat oven at 150 C.

2. Grease a 6inch cake tin pan with oil and then maida.

3. Sieve maida with baking powder and baking soda.

4. Whisk butter and sugar, till it becomes light and fluffy.

5.

Add milkmaid, essence, then add soda water and maida alternatively.

6. Whisk them well to mix.

7. Whisk well 30 to 1min till the mixture is smooth and light. It should be dropping

consistency when poured from top.

8. Bake in greased and dusted tin for 50-60 min at 150C.


3/6



Eggless Chocolate Sponge Cake (Serves 8)

Follow the same method as for vanilla cake but remove 3 TBSP of maida from the measured

amount (125gms) and add 4 TBSP of cocoa powder to it. Then maida, cocoa and baking

powder are sieved together. Rest of the recipe is the same.

Cake Decoration

Sugar Syrup Preparation Procedure

Sugar cup

Water 1 cup

1. Boil sugar and water together for 2-3 min till sugar dissolve.

2. Less sugar can be added if you want the cake less sweet.

Pineapple pastry

Sponge cake Vanilla Pineapple pieces cup

Whipping cream 150 gm( cup) Pineapple essence 1 tsp

Sugar syrup 2 cup(or more) Lemon yellow color few drops

Method:

1. Churn rich whipping cream with electric whisk till it forms like mountain peaks.

2. Add color and essence into it and mix well.

3.

Place the vanilla sponge and slice it horizontally into 3equal parts.4. Soak the bottom layer of the cake with sugar syrup.

5. Apply prepared cream icing on the layer and arrange some chopped pineapple over

it.

6. Place second layer of sponge cake and repeat the same.

7. Place third layer and sprinkle sugar syrup on it.

8. Level the cake from all the side, apply whipped cream icing on the top layer and to

the sides.

9. Decorate the cake by piping cream icing and pineapple pieces and cherry.

Glaze decoration

cornflower 1tbsp water cup

sugar 1tbsp Liquid glucose 1tbsp

color tsp essence tsp


4/6



Take a bowl put cornflower with water and stir it well so that no lumps are formed.

Place is over low flame in gas stove and continue stirring.

Pour sugar and liquid glucose and continue stirring till gel is formed.

After cooling, add color and essence.

Black forest cake

Sponge cake Chocolate Canned cherry pieces cup

Whipping cream 150 gms ( cup) Rum 1 tbsp

Sugar syrup 1 cup(or more) Cooking chocolate 1 cup

Method:


2. Do not add any color and essence.

3. Place the chocolate sponge and slice it horizontally into 3 equal parts.

4. Soak the bottom layer of the cake with sugar syrup.

5.

Apply prepared cream icing on the layer and arrange some chopped cherry on it.


7. Place third layer cake and sprinkle sugar syrup on it.


the sides.

9. Apply grated chocolate on the top and sides of the cakes

10.Decorate the cake by piping cream icing and cherries.

Variation:

White forest cakefollow the same method for white forest cake instated of chocolate

cake take vanilla cake, and white chocolate, and rest of the thinks are same.

Butter scotch cake

Sponge cake vanilla Butter scotch essence 1tsp

Whipping cream 150gm( cup) praline cup

Sugar syrup 1cup(or more) Butter scotch sauce cup

Butter scotch sauce

butter 3tbsp milk 2/3 cup

sugar 2/3 cup essence tsp

method


5/6



Melt sugar in a sauce pan till dark brown.

put milk and mix it properly. Then put butter and mix it, after cooling put

essence.

Mix with the whipping cream.

Butter scotch proline

sugar 5tbsp Kaju/walnut 4tbsp

Melt sugar in a sauce pan till dark brown. Put Kaju in it, and cool it.

Then take a rolling pin and crush it.

Method


2. Add butter scotch sauce and essence into it and mix well.

3. Place the vanilla sponge and slice it horizontally into 3equal parts.

4. Soak the bottom layer of the cake with sugar syrup.

5.

Apply prepared cream icing on the layer and arrange some chopped proline over it.




the sides.

9. Decorate the cake by piping cream icing and praline pieces and cherry.

Choco truffle pastry

Sponge cake Chocolate Sugar syrup 1 cup(ormore)

Fresh cream 150 gms( cup) Rum 1 tbsp

Dark chocolate 175 gms(1 1/3 cup) Walnut cup

Truffle cream icing

1. Break chocolate into small pieces. Put it in medium size saucepan with cream.

2. Heat on low flame till the chocolate melts and the mixture is smooth.

3. Alternatively, microwave for 30 sec.

4. Allow the icing to cool down until it is thick to coat back side of spoon.

Method:1. Place the chocolate sponge cake and slice it horizontally into 3 equal parts.

2. Sprinkle sugar syrup on lower layer.

3. Apply prepared truffle chocolate icing on that layer.

4. Arrange some chopped walnut on it.

5. Place second layer of sponge cake over it and repeat same.


6/6




7. Level the cake from all the sides; apply truffle chocolate icing on the top layer and to

the sides.

8. Keep the cake in freezer compartment for 10 mins.

9. Once set, heat the truffle chocolate and pour it over the cake.

10.Keep again in the fridge to set.

11.When set cut into pastry slice.

Variation:

White chocolate truffle cake-- follow the same method for Choco truffle cake instated of

dark chocolate take white chocolate and rest of the thinks are same.

Decorating with chocolate

1. Grated chocolate: Hold a greater over a large plate or butter paper and grate the

chocolate.

2. Drizzle shapes: Melt the chocolate and pour into a piping bag. Cut the tip and make

designs of your choice on abutter paper.

3. Chocolate leaves: Wipe any leaves with dry cloth and put some melted chocolate

on the back of the leaf with brush. Allow it to set in refrigerator and then remove theleaf.

Tips

Have all ingredients at room temperature for best result.

Measure/weigh the ingredients accurately.

Sift dry ingredients well, so that the mixture is aerated.

Use the correct size cake tin.

Fill the cake tin only half to two-third with batter.

Sometime the Cake batter may appear too thick. In such cases, add 2-4 tbsp of milk to makethe batter softer.

When cakes are removed from the oven, wait for 5 to 10 min before removing from the tin.

Place the tin in the center of oven so the hot air can circulate around it.

For icing, use only icing sugar.

Dont put maida at a time, put littleby little.

Dont over beat the batter.

pastry class with rick

Documents