Today’s Traveller invites Head Chef Vilas Dhankute Grand Mercure Bangalore to share his favourite Christmas Delight.
Christmas cake by Head Chef Vilas Dhankute, Grand Mercure Bangalore is the perfect dish for the season of joy, of gift-giving, and of family-bonding.
We don’t have one glorious Christmas cake but also a second one – a mouth-watering Chocolate and Raspberry Mousse Cake Slice as well as the recipes for you to try out for your loved ones.
Christmas Cake by Head Chef Vilas Dhankute, Grand Mercure Bangalore
Ingredients:
Cake Recipe
- Butter – 250 gm
- Brown sugar – 250 gm
- Eggs – 03 Nos
- Flour – 250 grams
- Soak fruits – 300 grams
Soak Fruits Recipe
- Cashew nuts – 20 g
- Almond – 15 g
- Golden Raisins – 30 g
- Black seedless raisins – 30g
- Red currant – 30g
- Glazed cherries – 30g
- Black currant – 30g
- Prunes – 30g
- Tutti Frutti – 30g
- Candied ginger – 10g
- Orange peel – 10g
Spices
- Green Cardamom powder – 5g
- Black cardamom powder – 5g
- Anise powder – 5g
- Cinnamon powder – 5g
- Star anise powder – 5g
- Ginger powder – 3g
- Clove powder – 3g
- Mace powder – 3g
- Nutmeg powder – 3g
Liquor
- Rum – 100 ml
- Orange juice – 50 ml
- Maple syrup – 50 ml
Preparation of soak fruits
- Take the above dry fruits in a mixing bowl and add all the powdered spices and mix it well.
- Add rum, orange juice and maple syrup in spiced fruits and mix it well and keep it aside for fruits to soak.
Preparation of cake
- In a mixing bowl, cream the butter and brown sugar together
- Add eggs one by one till all the eggs get consumed
- Continue mixing till the butter gets fluffy and light.
- Add the soak fruits, mix it well
- Finally add the flour and mix it well to avoid lumps
- Pour the mixture in the cake tin and bake it at 180 degrees for 35-40 minutes and cake is ready to be served.
Chocolate and Raspberry Mousse Cake Slice by Head Chef Vilas Dhankute Grand Mercure Bangalore
Recipe
- Whipped cream – 70 grams
- Glucose – 70 grams
- Raspberry puree – 100 grams
- Bitter chocolate – 130 grams
- Raspberry liqueur – 15 grams
- Gelatine leaves – – 4 grams
Preparation
- Bring the puree, cream and glucose to the boil at 60 degree Celsius
- Add the softened and pressed gelatine
- Pour the mixture onto the extra bitter chocolate drops
- Whisk the whipped cream to a light and frothy consistency and gradually add this to the cold ganache
- Use immediately to fill the flexi pan or mould half the indent pour Raspberry jelly and refrigerate for some time, pour left over ganache mixture and Freeze until ready to use
Garnish with some chocolate work and fruits
Read more: Food Voyager
