The Christmas cake is a December highlight that brings the family together along with shared laughter, memories and warm family stories. Months before the celebration, the chefs of prominent hotels their preparations.The Raviz Calicut, in Kozhikode, has also kickstarted their Christmas cake preparations with a variety of cakes. A life-sized gingerbread house, overflowing with Christmas delights and unique gifts, fills the lobby of the hotel with the scents of creamy chocolate, cinnamon and cloves. Prince Augustine, the executive chef of The Raviz Calicut takes some time off to explain the nuances of making the right cake with the right flavour.
Christmas cakes are made in many different ways, but they are basically variations of the classic fruitcake. Prince says,“They can be light, dark, moist, dry, heavy, spongy, with or without a rising agent, and are made in many different shapes, with frosting, glazing, a dusting of confectioner's sugar or plain.” Here are two cake recipes from the Chef.
Prince Augustine, Executive chef.
Alhambra Cakes
Ingredients
Egg- 1.5 nos
Sugar- 125 gm
Milk- 125 ml
All purpose flour- 80 gm
Coco powder- 25 gm
Baking soda- 2.5 gm
Baking powder-1.8 gm
Veg oil- 50 ml
Method
Mix sugar and egg at medium speed in the mixing bowl then add milk
Pour all the dry ingredients together as well as oil.
Pour this mixture in a baking tray and bake for 30 minutes at 180 degree centigrade
Once the cake cools down, cut in to 3 layers
Apply espresso (coffee) in three layers
Then place the first layer and apply the chocolate ganache. Do the same for the second layer too
For the third layer apply the chocolate truffle.
Garnish with shaved white chocolate and small slabs(chocolate).
Chocolate Sin Cake
Ingredients
Butter- 50 gram
Caster Sugar- 50 gram
Egg - 1
Vanilla Essence- 1 dash
Egg Yolk- 1
Dark Chocolate – 170 gram
Rum – 10 ml
Almond powder – 60 gram
All purpose flour- 25 gram
Corn flour- 15 gram
Milk powder – 10 gram
Baking soda – 3 gram
Baking powder – 7 gram
Method
Beat butter, sugar, egg and vanilla essence
Melt the chocolate and add to the beating mixture. Add rum and all the dry ingredients
Pour the mixture into a baking tray and bake at 180 degree C for 30 minutes
Let the cake cool and then cut into two layers
Place one layer in a tray apply coffee syrup and spread hazelnut paste
Same for the second layer too
Last arrange the two layers together and then add chocolate ganache
Lastly, arrange the two layers together and add chocolate cigars
