National Cake Day is celebrated every year on November 26 to celebrate this fascinating sugary dessert that simply melts in our mouths leaving us with a happy feeling. Cakes are associated with happy occasions and are an indispensable part of important celebrations. Whether it’s birthdays, anniversaries, farewells or Christmas, there’s a cake for every occasion. Whether you are a chocolate lover or prefer a fruity and creamy treat, there are cakes in all flavors, shapes and sizes and with different types of toppings. Cakes are special whether you order them or lovingly bake them for someone. (Also read: Kitchen tricks: Tips to make a perfect cake)
On National Cake Day, here are 3 delicious cake recipes from Chef Swapandeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa that you can try at home for someone you love.
1. Chocolate Peanut Butter Banana Ice Cream Cake
1/2 cup smooth peanut butter
2 1/2 cups cold heavy cream, divided
1/2 cup of icing sugar
1 1/2 teaspoons vanilla extract
5 sliced bananas, plus extra for garnish
Chocolate cookies – 200g
• In a large bowl, using a hand mixer, beat together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside.
• Make sure the beaters are clean, then beat the remaining 2 cups of cream with the sugar and vanilla until slightly stiff peaks form.
• Gently fold some of the whipped cream into the peanut butter mixture to lighten it. Then add the peanut butter mixture back to the whipping cream in 3 parts, gently folding until just combined, trying to keep it light and fluffy, then set aside.
• In a 9-inch springform pan, place a layer of cookies (about 16) overlapping in a circle, covering entire surface.
• Spread a layer of whipped cream over the cookies, making sure to cover all the cookies, and top with banana slices.
• Repeat with the remaining cookies, whipped cream, and banana slices, making 5 total layers and ending with a layer of whipped cream on top.
• Cover with plastic wrap and refrigerate at least 4 hours and up to overnight.
2. Cheesecake with orange and mango liqueur with sugar ball
Sweet cookie crumbs – 1 cup
Butter, melted – 60g
Cocoa – 2 tablespoons
Cream cheese, softened – 500 g block
Powdered sugar – 3/4 cup
orange juice – 1/4 cup
Cointreau liqueur – 2 tablespoons
1 1/2 tablespoons gelatin dissolved in 1/4 cup boiling water
Grated orange rind – 2 teaspoons
Cream, lightly whipped – 1/2 cup
Diced fresh mango – 425g
Gold Strength Gelatin Sheets – 2
Sugar ball – 50 g
• Line bottom and sides of an 8 inch (20 cm) round springform pan.
• Combine cookie crumbs, butter, and cocoa and mix well. Put the mixture in the base of the saucepan; let it cool down.
• Drain the mango slices, reserving the syrup. Place the syrup in a bowl and puree the mango slices.
• Set aside 3/4 cup of the mango puree for the cheesecake and place the remaining puree in the bowl with the reserved syrup.
• Beat cream cheese and sugar with an electric mixer until smooth. Add orange juice, Cointreau, gelatin mixture, grind, and beat until combined. Add 3/4 cup mango puree and cream, stir until combined; let it cool down.
• Soak the gelatin sheets in a bowl of water for 5 minutes, then squeeze out the excess liquid and add it to the reserved syrup and puree (add a couple drops of red food coloring for more orange color to your liking).
• Pour prepared liquid over cheesecake layer and chill. Ready to serve and enjoy.
3. Coconut Sushi Cake and Coffee
Vanilla premix – 1 kg
Gel – 15g
Oil – 50ml
Water – 150ml
Coconut powder – 50 g
Powdered coffee – 10 g
White chocolate – 100 gr
• Mix all the ingredients in the bowl of the machine and knead for 5 minutes.
• Put in the mold and bake for 35 min.
• Take a coconut coffee cake and cut it into 3 layers.
• Mix 500g whipped cream, 200g coconut powder and 50g coffee syrup to make a coconut coffee cream.
• Spread the mixture over all the layers.
• Follow the same path for the remaining 2 layers.
• Make fondant sushi and hold it on top of the cake.