The dessert doesn’t go in your stomach, but in your heart – it’s a popular saying, and for now we understand that you can’t go to your favorite bakery for a round of banana pie and blueberry cheese. But what if they tell you you can make those sweet, decadent, moist desserts at home? And frankly, hasn’t the quarantine period helped you run the version of the famous cook Nigella Lawson? Without wasting time, here are some dessert recipes (don’t forget they’re not quick and easy – so don’t forget you have plenty of time) that use fresh fruit during the holiday season!
Tenderest Lemon pancakes with lemon string by Chef Banya Nanda, Chef and founder of Miam Pâtisserie
Ingredients for the cake dough: 5 whole eggs, 350 g icing sugar (or icing), 300 g universal flour, 10 g baking powder, 75 g butter, 30 g olive oil, 150 g baking cream (or whole milk), 45 g lemon juice and 4 lemon flakes.
The method: Beat your eggs and icing sugar in a blender or hand blender or, if you prefer, by hand. Tap until the strip is consistent. Heat the butter, olive oil and cream in a saucepan. Add this mixture to the beaten egg with the flour and baking powder. At the end, add lemon peel and juice and mix well. The dough must be smooth and slightly thick. 9 inch standard cake mould / large box shape. Pour in 2/3 of the dough and bake in the oven at 160 degrees for 40-45 minutes.
In the meantime, make some sugar syrup and lemon cream:
Composition for the soaking syrup: 120 g water, 30 g lemon juice, 40 g gr granulated sugar.
The method: Boil water and sugar. Add the lemon juice from the stove and mix well. Put syrup on the cake as soon as it comes out of the oven.
Ingredients for the curd: 160 g powdered sugar, 80 g lemon juice, sieved (set the rind aside), 3 eggs, 55 g unsalted butter and lemon zest.
Method: Beat the lemon juice, lemon rind, icing sugar and eggs in a double boiler until the mixture is thick and frothy. No heat, no tension and no cold. Add the oil at room temperature and mix well. When it cools down, the cottage cheese thickens and you get the consistency of the pipes.
Chef Bath also offers a few other tips and tricks. She says… You can also bake them in cupcake glasses, but the baking time will be shortened. You can also add white chocolate chips / nuts / berries / strawberries / mangoes to the dough. You can freeze this pound cake and it stays good for up to three weeks.
Lemon cake with lemon cheese from Chef Banya Nanda.
Pineapple cake from Chief Jayanandan Bhaskar, Karma Lakeland
Ingredients for pineapple topping: 1 pineapple in one-quarter inch slices, 3/4 cup honey (optional) or 3/4 cup dark brown sugar, 1/2 teaspoon cinnamon powder, 1 tablespoon salted butter, peppermint leaves for garnish
The method: Mix sugar or honey, cinnamon powder and butter in the middle pan and bring to a tender state. After melting the sugar, the poached pineapple slices are cut into small portions for 4-5 minutes or until the pineapple becomes golden brown but falls apart. Remove the pineapple and hold the side. When all pineapples are packed, return the liquid that has melted from the pineapple back into the pan. Reduce the poacher’s moisture until it is thick and viscous and set it aside. The pineapple is ready for the cake.
Cake ingredients: 1-1/2 cup flour for all purposes, 1/4 teaspoon salt, 1/2 cup powdered sugar, 2 egg yolks, a few drops of vanilla beans or vanilla paste (optional), 100 g butter at room temperature, 1 g milk.
The method of making a cake: Sieve the flour and salt and leave them alone. Beat the oil and sugar in the paddle mixer until homogenous. Beat the egg yolk and vanilla in a small plate. Gradually beat the egg yolk mixture in the butter. Gradually add the flour to the oil mixture at low speed. Stir until it starts. If the dough is too crumbly, 1 p.l. Add milk. Don’t exaggerate the test. Turn the dough over on a clean worktop or in a big bowl and collect the dough with your hands into a ball. The dough is then formed into a disc, wrapped in aluminium foil and cooled for 1 to 2 hours. Preheat oven to 350F or 180’C.
Place a mini cake tray or also use a small steel bowl on the baking tray. Non-stick spray, put it aside. Take the chilled dough and cut it in half. Let it soften for five minutes. Roll it between two sheets of parchment or use food-grade plastic foil. Unwind using 1/8-inch roller guides. Cut as many bullets as possible. Pick up the remains and turn them over. The shape of the pies. Pierce the bottom of the sink with a fork. Bake at 350F or 180’C for 12-14 minutes until the edges are golden brown. Let them cool for 10-15 minutes before deforming the pies. Turn the mould over and tap firmly on the worktop to loosen the shell. Leave the cake to cool down before adding the filling. Now pour the pineapple mixture into the sweet pies, add some thick syrup, sprinkle with cinnamon powder and garnish with mint leaves.
Radhika Malhotra Arora offers a flourless chocolate-orange cake with whipped cream or vanilla ice cream and a chocolate coating.
Radhika Malhotra Arora Floueless Orange CakeRadhika Malhotra Arora Sugar Pizza
Ingredients: 6 tablespoons butter, 226 g chocolate, 6 eggs, 170 g sugar, 1.5 tablespoons soluble coffee, a pinch of salt, 1 tablespoon vanilla extract, the zest of an orange juice, 2 tablespoons fresh orange juice.
The method: Heat the oven to 160 degrees Celsius and lubricate the 8-inch branch box with oil. Melt the chocolate and butter in a bowl in a double boiler or microwave at 15 second intervals. Once fully melted, stir well to mix. Move aside and let it cool down.
Then separate the eggs. In another bowl, whisk the egg yolks with the sugar, vanilla, soluble coffee, 2 tablespoons water and salt until frothy. Slowly add the chocolate mass until the mixture is smooth. Now beat the egg whites until they have tripled and are almost frothy and start mixing them a little with the chocolate mass. Stir the first batch well before adding the next batch. Add the orange peel and juice, mix too. Pour them into a boiled pan and bake in the oven at 160 degrees Celsius for 40 minutes. Serve with whipped cream or vanilla ice cream and chocolate icing.
For those of you who don’t have fresh fruit at home, but want to prepare a lip dessert, here’s a recipe for you:
Saffron cake Recipe from Chef Anjali Mohan, Dunbro
Ingredients for a cake base: 5 eggs, 180 g sugar, 100 g melted butter at room temperature, 190 g flour, 2 g baking powder, a few drops of vanilla essence The ingredients for the preparation of the saffron sauce are 800 ml milk, 100 g sugar and a few drops of saffron.
To prepare the saffron sauce, bring the milk to the boil and reduce slightly, add the sugar and saffron to the milk sauce. And don’t get cold. To make the cake, beat the eggs and sugar until they are soft and then slowly add the butter. Then put all the dry ingredients together in an egg mixture. Bake at 180*c for 25 minutes or until it gets stuck in the toothpick and comes out clean. Put it down and bring it up to room temperature. Serve with a cold saffron sauce.
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