SIX LAYERED MOSAIC CAKE

This is the first time ever, us, at the tryst kitchen made such a big cake, as usual the creative head behind this one too was my partner and since I have a fractured leg he helped through the entirety of the process to make it look the way it does. This cake seems to be perfect for any celebratory occasion and can cater to a handsome gathering . Preparing the sponge cake and the buttercream is not such a task, only the layering takes a bit of effort but for that I have made it easier for all you bakers to grasp by taking a video of the whole process with a step wise instruction. 

INGREDIENTS:

FOR THE SPONGE CAKE : I'm sharing the basic vanilla sponge Cake recipe here, I made 3 cakes using the same recipe and sliced them into half for a six layered cake, if you wish to you could make a smaller cake following the steps and the recipe. (Proportions are for 1 cake)

• 100 gms flour (maida)
• 110 gms powdered sugar
• 4 free range eggs 
• 1/2 Tsp Baking powder 
• 1/4 Tsp Baking soda
• 1 tsp vanilla extract
• 1/4 tsp Gel food colouring 
• 75 gms butter ( cooking / unsalted butter is a preferred option , if you dont have that readily available normal butter would also do)

FOR THE FRENCH BUTTERCREAM ICING:(proportions are for a 6 layered cake )

• 350 gms Sugar
• 85 ml Water
• 125 gms egg yolk
• 120 gms softened unsalted butter
• 6 ml vanilla extract

METHOD:

CAKE: 

•  Pre-Heat the oven at 180 degrees celsius ( Gas mark 4 and 350 degrees Fahrenheit) and grease a 5" round cake tin.
• In a mixing bowl sift the flour, baking soda, baking powder and keep aside.
• Beat the eggs and sugar until thick and frothy about 4-6 minutes if using an electric beater, it would take about 8-10 minutes if you're whisking the mixture with hand.
• Once the mixture is light and fluffy, add in the sifted flour mixture in 2 halves,  folding the flour into the eggs , you need not whisk/beat at this stage as overbeating would not give you a light and airy cake.
• Once this is done, fold in the butter and vanilla and gel food colouring until its mixed well.
• Spoon the mixture  into the greased tin and bake the cake for about 15-20 minutes or until a skewer comes out clean.

FRENCH BUTTERCREAM:

• Whisk the egg yolks, until pale and fluffy about 5 minutes if using a electric beater on high speed and 7-8 minutes by hand.
• Once the eggs are done,in a saucepan over low flame , mix the sugar and water together and bring it to a boil, keep a thermometer handy and check the temperature it should be 115 degrees celsius.
• Mix the hot sugar mixture very little at a time  in the eggs while whisking on high speed(if you pour a lot of the sugar mixture in the eggs, the eggs would cook and rather than a buttercream you would have a sweet scramble.)
• Whisk until this mix is thick and smooth and add in the butter, little at a time, enough so that it mixes completely into the mixture , keep adding the butter in steps, once its done , whisk the buttercream for about 2 minutes and refrigerate for 10-15 minutes before using it for icing the cake.

ASSEMBLING THE CAKE :

THANK YOU !!!!!

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BOOZY CELEBRATION CAKE

Hello readers , thank you all for the appreciation.  The recipe I'm sharing here is very close to my heart , this cake has been a family tradition at every celebratory occasion, it incorporates the two essential elements of every celebration ,  liquor and sweet , and what's better than having a taste of both in each bite. The cake turns out soft , melting in your mouth leaving a distinct flavour of liquor and the chocolate ganache topping blends in perfectly well with the cinnamon spice and liquor flavour.

INGREDIENTS:

• 295 gms Flour (maida) for a healthier alternative you can replace half the qty of flour with oat meal, almond meal or whole wheat flour , although the texture of the cake may not be as soft.
• 125 gms powdered sugar 
• 125 gms light brown sugar 
• 170 gms butter 
• 120 ml milk 
• 80 ml curd 
• 2 Tbsp Cocoa powder 
• 2.5 Tbsp baking powder 
• 1/4 Tsp baking soda
• 1.5 Tsp cinnamon powder 
• 1.5 Tsp Vanilla extract 
• 80 gms dry fruits ( raisins, walnuts, almonds)
• 1 cup  blended scotch whiskey or rum ( I usually use Johnnie walker black label)  
• 200 ml single / pouring cream 
• 160 gms of  finely chopped dark chocolate 

METHOD:

• Pre-heat the oven at 180 degrees celsius.
• Soak the dry fruits in the liquor and for best results leave overnight, otherwise you can soak it for about 1-2 hours.
• Sieve through the dry ingredients, (flour, cocoa powder, baking soda and cinnamon powder) . Keep aside 
• In a mixing bowl, whisk the butter and sugars , until light and fluffy ( if using electric beater, 2-3 minutes , 5-6 minutes by hand.)
• Add in the eggs, one at a time and whisk until mixed well.
• Add in the vanilla extract and curd and whisk until mixed well , about 4 minutes by hand and 2 minutes if using an electric beater.
• Now to this mixture add in the dry ingredients , a little at a time alternating it with milk starting first with the dry ingredients and ending with it too , this provides the texture to your cake.
• Fold in the soaked dry fruits , DO NOT WHISK/BEAT AT THIS STAGE
• Grease a 8 inch cake dish , and spoon the batter evenly into it and bake it for 35-37 minutes or until cooked through , insert a skewer in the middle of the cake it should come out clean .

• Chocolate ganache: Place the cream in a sauce pan and bring it to boil. Remove it from heat, add in the chocolate and stir vigorously to melt the chocolate in the cream , keep stirring until the mixture looks glossy and smooth without any chocolate lumps , allow it to cool, not completely as on this cake we have given the dripping effect (about 10-15 minutes )

ASSEMBLING:

• Once the cake is baked, allow it to cool for about 30-45 minutes on a wire rack.

The boozy moist cake would hold this appearance before the ganache topping, if you prefer a simple appearance drizzle the cake with powdered sugar

• Use a cake leveller or a sharp knife to even out the surface of the cake , and pour over the ganache working from the centre to the edges, to give the dripping effect use a spoon to pour the ganache on the edges of cake .
• Garnish with sugar pears or confetti.

HAPPY CELEBRATION 

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