Easter Special Recipes by Chef Manivannan G, Pastry Chef, Renaissance Bengaluru Race Course Hotel

Italian Lemon Chiffon Cake

Ingredients:

Lemon Curd

● Egg yolk – 50 g

● Butter – 50 g

● Caster sugar – 50 g

● Lemon juice – 30 ml

Lemon Cake

● Butter – 100 g

● Caster sugar – 100g

● Almond flour – 50 g

● Cake flour – 50 g

● Egg – 2 no

● Lemon zest - 2 g

Liquid Fondant

● Icing sugar- 50 g

● Liquid glucose - 15 g

● Cooking cream – 10 ml

Method:

Lemon Curd

1. In a water bath, place the egg yolks and caster sugar together. Keep cooking until the sugar melts and the egg yolk turns halfway to a yellow color.

2. Add lemon juice, cook for another 5 minutes, and bring to room temperature. Then add room temperature butter.

Liquid Fondant

3. In a water bath, place all the ingredients and cook together till you get a smooth liquid texture.

Lemon Cake

4. In a planetary mixer, place butter and caster sugar and mix for 5 minutes, adding one egg at a time between 10 minutes.

5. Add the remaining ingredients and mix until the mixture has no lumps.

6. Bake the mix at 180 degrees Celsius in an 8-inch cake ring for 20 minutes and let it cool down.

Assembly

7. Slice the cake into 3 equal slices horizontally, and make a sandwich with the lemon curd in between.

8. Finally, pour the liquid fondant on top of the cake and spread evenly.

9. After 10 minutes, serve the cake chilled.

SEA SALT AND BLACK TRUFFLE CUPCAKE

Ingredients:

Sea Salt Caramel Sauce

● Caster sugar (1) – 50 g

● Cooking cream – 15 ml

● Butter – 25 g

● Sea salt – 2 g

Cake

● Butter – 75 g

● Caster sugar – 60 g

● Almond flour – 50 g

● Cake flour – 25 g

● Eggs – 2

● Black truffle oil – 10 ml

● Black truffle shavings – 5 g

● Semi-whipped cream - 50 g

Method:

Sea Salt Caramel Sauce

1. In a heavy-bottomed pan, place caster sugar (1) and make a golden-colored caramel.

2. Add cream and mix well.

3. Heat the mixture to room temperature, then add butter and sea salt.

Cake

4. In a planetary mixer, place butter and the remaining caster sugar and mix for 5 minutes.

5. Add one egg at a time, within a 10-minute gap.

6. Add all the remaining ingredients, without black truffle shavings.

7. Pour the mix into cupcake molds, and bake for 15 minutes at 180- degrees Celsius.

Assembly

8. Once the cupcake has cooled, make a well in the center of the cupcake, pour half of the sea salt caramel, and cover it again.

9. Mix the remaining caramel syrup and semi-whipped cream to pipe on top of the cupcake. Sprinkle the black truffle shavings on it and serve it cool.

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