Spice up things with these delightful recipes. 

Ruby and Berry Hazelnut Cake

Ingredients: 

For the ruby and berry cream:

• 6 egg yolk
• 120 gm castor sugar
• 500 gm fresh cream
• 30 gm gelatine
• 450 gm whipped cream
• 125 gm raspberry puree
• 125 gm ruby chocolate

For the hazelnut cake:

• 100 gm almond powder
• 250 gm butter
• 80 gm flour
• 8 egg whites
• 5 ml vanilla essence
• 20 ml honey
• 250 gm castor sugar

Method:

For the ruby and berry cream:

• Make sabayon with egg yolk, castor sugar and vanilla essence. Add fresh cream. Let the sabayon cool down then fold the gelatine, raspberry puree and melted ruby chocolate. Finally fold the whipped cream. Pour it in heart shape mould and top it with the hazelnut cake. Freeze overnight. Glaze when it is ready.

For the hazelnut cake:

• Brown the butter in a pan. Mix all the dry ingredients with egg white. Mix in the brown butter. Pour the mix into the baking tray. Bake at 160°C for 20 minutes.
• Arrange the glazed hazelnut base ruby and berry cream on a baked sable base. Garnish it.

Gold Caramel Lamington

Ingredients:

For the lamington sponge:

• 4 egg yolks
• 120 gm icing sugar
• 180 gm flour
• 4 egg whites
• 60 gm castor sugar
• 125 gm raspberry jam

For the gold caramel mousse:

• 200 gm Callebaut gold chocolate
• 500 gm fresh cream
• 25 sugar
• 6 egg yolk
• 750 gm whipped cream
• 30 gm gelatine

Method: 

For the lamington sponge:

• Preheat the oven to 190 degrees. Grease a baking tray and line the bottom with parchment paper. Sift the flour, icing sugar together and set aside. Using a hand mixer, beat egg white and castor sugar until soft peak stage. Fold in the dry ingredients using a rubber spatula. Add the egg yolk on it, mixing constantly with spatula. Transfer the batter into the tray. Bake for 7 to 8 minutes or until the toothpick inserted into this cake comes out very clean. Allow it to cool.

For the layering:

• Cut the sponge cake into three pieces. Spread raspberry jam on the bottom and place the next sponge. Repeat the process with one more layer.

For the gold caramel mousse:

• Make sabayon with egg yolks and sugar. Then add the fresh cream and cook for some more time. Let the sabayon cool down and then fold in the melted cold chocolate and gelatine. Finally, fold whipped cream. Pour it in a mould and freeze overnight. Glaze when ready.

For the assembling: 

• Cut the layered Lamington in a square shape. Pour out the coconut flakes into a small shallow bowl. Use a fork, and dip the lamington into this chocolate frosting, coating all the sides and roll them in the coconut flakes. Arrange the glazed gold caramel mousse on it. Garnish it.

Satya Pandari is the executive sous chef at Novotel Hyderabad Convention Centre and HICC.