Let them eat cake! | North Coast Courier
From birthdays to weddings and christenings and birthdays to all manner of festive parties, cakes are almost always the centerpiece of the table. It’s no wonder, then, that this popular candy store has a day of its own – and this year National Cake Day is celebrated around the world on November 26.
Whether it’s chocolate or carrots, cheesecake or red velvet, almost everyone loves a slice of cake, so we asked three Capsicum Culinary Studio alumni – all of whom are making waves in the world. pastry world – to share their favorite cake recipe with us.
Khashifa Ismail Decadent chocolate cake
You will need: 250 g of soft margarine; 1Â½ cups of powdered sugar; 4 eggs; 4 teaspoons of baking powder; 4 tablespoons of cocoa powder; 2Â½ cups of all-purpose flour; 1 teaspoon of vanilla extract; 400 g of chopped dark chocolate; 400 ml of whipping cream; 2 tablespoons of butter.
How? ‘Or’ What:
Preheat the oven to 180 Â° C and place a rack in the center.
Line two 20 cm x 20 cm square molds with parchment paper.
Place the margarine and sugar in a bowl and using a hand mixer with a paddle, beat until light and fluffy. Add the eggs, one at a time, and continue beating between each egg.
Add the vanilla extract and mix until all the ingredients are well combined. In a large bowl, sift together the flour, baking powder and cocoa powder and mix well.
Add the dry ingredients to the wet mixture, stirring slowly until well combined and free of lumps. Pour half of the batter into each cake pan (I always weigh the batter to get the exact amount in each pan) and bake for 35 minutes. Insert a cake stick in the middle and if it comes out clean, the cakes are done.
Let cool for 10 to 15 minutes then unmold. Next, prepare sugar syrup by heating half a cup of sugar and half a cup of water until the sugar dissolves. Once cool, use a pastry brush to apply the syrup to both cakes as this will keep them moist and allow the chocolate ganache to stick to the cake more effectively.
For the chocolate ganache, heat the cream just before it starts to boil then remove from the heat and pour it over the crumbled chocolate, stirring all the time so that the chocolate melts. Add the butter and mix well so that the ganache is shiny. Let cool overnight.
To assemble: Cut the cakes in half to have 4 layers. Whip the ganache into a whipped cream, place it in a pastry bag and apply it until it covers the entire cake. Place in the fridge until firm, then slice, serve and eat!
Former student of the Durban campus Khashifa Ismail runs his own cake making business called Pastry by Hatice (Insta: @pastry_by_hatice).
Carrot cake from Jaen-Mari Breytenbach
You will need: 400 g of flour; 3 teaspoons of baking powder; 1Â½ teaspoon of cinnamon; Â½ teaspoon of salt; 295 ml of vegetable oil; 200 g of sugar; 200 g of brown sugar; 1 teaspoon of vanilla extract; 4 eggs; 300 g carrots, peeled and grated (keep the peels for garnish); 125 g of chopped pecans; 65 g of raisins; 65 g of grated pineapple; 65 g of grated zucchini; the zest of 2 lemons; 130 g of dried cranberries.
For the cream cheese frosting – 113g of softened salted butter; 226 g of cream cheese; 1 teaspoon of vanilla extract; Â¼ teaspoon of salt; 500 g of powdered sugar; Â½ cup of lemon zest.
For the cinnamon tile – 100g of egg whites; 100 g of icing sugar; 50 g of cornstarch; 100 g of melted butter; 150 g of flour; Â½ teaspoon of vanilla extract; 1 teaspoon of cinnamon.
How? ‘Or’ What:
Heat the oven to 180 Â° C. Butter 2 cake molds 23 cm in diameter and line the bottom with baking paper then grease the top of the paper.
In a bowl, whisk together the flour, baking powder, salt and cinnamon until blended. In a separate bowl, whisk together the oil, sugars and vanilla extract. Stir in eggs, one at a time, until combined.
Using a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the dough is smooth. Stir in the carrots, nuts and raisins.
Distribute the dough evenly between the two prepared cake pans. Bake until tops of cake layers are elastic to the touch and a toothpick inserted in the center of the cake comes out clean (35 to 45 minutes). Cool the cakes in molds for 15 minutes then turn out onto cooling racks, peel off the baking paper and let cool completely.
For the cream cheese frosting:
Combine butter and cream cheese in the bowl of a stand mixer (or you can use an electric hand mixer) and beat until creamy, well combined and free of lumps. Add the vanilla essence and salt and mix well. With the mixer on low, gradually add the powdered sugar until it is completely combined. Use to frost a completely cooled cake.
For the cinnamon tile:
Preheat the oven to 180 Â°. Add the egg whites to a large bowl and whisk a little before adding the sugar and whisk until fluffy. Incorporate the flour, cornstarch and vanilla extract then add the melted butter. Add cinnamon and mix to obtain a smooth paste. Pour onto two lined baking sheets and spread thinly with an angled spatula and bake for 7 to 8 minutes until the tuilles are just golden on the edges. Take the baking sheets out of the oven and let cool completely. Break the tiles into chard.
For the carrot peels:
Fry them in hot oil and remove them when they are golden and crispy. Drain on paper towels, then use to garnish the cake with the tuile as well as additional nuts and dried fruit if desired.
Jaen-Mari Breytenbach graduated from Capsicum Culinary Studio in 2015 and was part of the SA Olympic Culinary Team which competed in Germany in 2020. Details: [emailÂ protected]
Hendrik Pretorius Chocolate Cake with Orange Cream Cheese Chocolate Frosting
You will need: 6 eggs, separated; 250 g of all-purpose flour; 350 g of sugar; 120 ml of vegetable oil; 240 ml of hot water; 50 g of cocoa powder; 20 ml of baking powder; pinch of salt; 1 teaspoon of vanilla extract.
For the sugar syrup – 96 ml of water; 100g of sugar.
For the Chocolate Orange Cream Cheese Frosting – 350 g of cream cheese; 375 g of icing sugar; 125 g of soft butter; 2 teaspoons of vanilla extract; 2 tablespoons of orange juice; 50 g of cocoa powder; the zest of 1 orange.
How? ‘Or’ What:
Preheat the oven to 180 Â° C. Butter two 16 cm round cake tins and line the bottom with baking paper then grease the top of the paper and the sides of the tins. Put aside.
Sift together the flour, baking powder and salt, then incorporate the cocoa powder, add hot water and let cool. In a separate bowl, combine the egg yolks, oil, sugar, vanilla and cocoa mixture. Add this to the dry ingredients and mix until well combined. Beat the egg whites until stiff and incorporate them lightly into the dough.
Pour evenly into both cake pans and bake for 20-25 minutes. Remove the cakes from the cake pans when they are completely cool. Cut the top of the cakes with a serrated knife so that both cakes are flat on top. Using a pastry brush, brush about half the sugar syrup * on top of the cake.
Place a third of the frosting * on top of the cake and using an angled spatula, spread it evenly around the edges. Place the other cake on top and repeat the process but using the rest of the frosting. Garnish with whipped cream and orange slices.
* For the sugar syrup, combine the sugar and water in a saucepan over medium heat and stir until all the sugar has dissolved. Remove from heat and cool completely.
** For the frosting, combine butter, cream cheese and cocoa until smooth. Add the icing sugar followed by the orange juice and orange zest and mix again, then finally add the vanilla essence and whisk until the mixture is light and fluffy. Refrigerate 30 minutes before use.
Hendrik Pretorius, a Pretoria campus alumnus, runs the pastry section at Simpli CafÃ© in Lisbon, Portugal, and is working on his first cookbook, The Sweet Side of Life.