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Cakes from far and near
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Cakes of different nationalities? Try them out this Xmas.
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CAKE CALLING: Cake mixes are different the world over.
IF IT'S Xmas it has to be cakes. And so cakes it shall be.
German cake
Ingredients
For the sponge
Butter- 50 gm
Sugar- 50 gm
Eggs- 2
Baking powder- 1½ tsp
Flour- 150 gm
Method
First make the topping and keep aside. Melt 50gm butter and mix the 100gm sugar in it. When blended, add almonds and a little milk so that the mixture is of spreading consistency.
For the sponge- Cream 50 gm butter. Add 50gm sugar and then the eggs one at a time, beating well. Sift flour and baking powder together and gradually add it to the butter mixture.
Grease 20cm dish. Line it with the dough, spread the topping all over evenly. Bake in a moderately hot oven until done. Test with a cake-testing skewer when ready. It should come out clean. This cake can be served as a dessert and also with whipped cream.
Russian honey cake
Ingredients
Honey- 500 gm
Sodium bicarbonate- 1 tsp
Flour- 400 gm
Butter- 100 gm
Almonds- 150 gm
Candied fruits- 150 gm
Method
Bring the refined honey to a boil; pour 1tsp sodium bicarbonate dissolved in a little water into it. And stir well. Gradually pour in 200gm of the flour, constantly stirring the paste and adding 100gm butter, another 200gm of the flour, 150 gm of finely chopped almonds and 150 gm of finely chopped candied fruit. Let it rise for 48 hours. Shape the paste into different kinds of cakes, and have them browned in an oven. Serve with cream or butter.
French cake
Ingredients
For the sponge
Flour- 75 gm
Corn flour- 25 gm
Eggs beaten- 4
Sugar- 100 gm
Unsalted butter- 100 gm
Method
To make the sponge- Grease three 18 cm round shallow cake tins and line the bases.
Sieve the flour and corn flour together and set aside. Put the eggs and sugar in a heatproof bowl and stand over a pan of simmering water. Beat with an electric beater until the mixture becomes thick. Remove from heat and continue beating until the mixture is cool.
Slowly stir the melted butter into the mixture dribbling it in gradually from the side of the bowl. Then sieve half the flour and corn flour over the bowl and fold in gently. Repeat with the remaining flour and corn flour.
Pour the mixture into the prepared tins and bake in the centre of a fairly hot oven (190°C) for 20 minutes till it rises and is firm to touch.
Dutch cake
Ingredients
Flour- 1 cup
Baking powder- 1/2 tsp
Salt- 1/2 tsp
Eggs- 2
Milk- 1/2 cup
Melted butter- 1 tbsp
Refined oil- 3 tbsp
Method
Whisk eggs with sugar well. Add milk to it. Mix this with sieved flour and baking powder and salt. Lastly add the melted butter and refined oil. Mix well. Pour this into the prepared tin and bake at 190°C. Remove from the tin when it is hot.
Norwegian cake
Ingredients
Flour- 250 gm
Butter- 1/2 cup
Sugar powdered- 3/4 cup
Baking powder- 1 tsp
Egg- 1
For the filling
Cashew nut broken- 250 gm
Powdered sugar- 125 gm
Egg- 1
Vanilla essence- 1/2 tsp
Milk- 1 tsp
Method
Sift flour and baking powder together. Cream together the butter, powdered sugar and whisked egg. Mix it with sifted flour and knead well and keep it for about half an hour. Roll out into quarter inch thickness in a greased tin, pressing the edges up to half inch high. Blend together the whisked egg, Cashew nut, powdered sugar and essence together, adding enough milk to make a thick batter. Spread it evenly into the pastry and bake at 170°C till golden brown.
LILY BABU JOSE
Photo: S.Siva Saravanan.
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