This Diwali, satiate your sugar cravings with these classic Indian desserts with a global twist, from chef, restaurateur and author Rachel Goenka’s award-winning book, Adventurers With Mithai. Blow your guests away with these two fusion dessert recipes, that are guaranteed to be a hit at your next dinner party.
Red Velvet Swiss Roll With Shrikhand Frosting
Refined flour - 220 g
Castor sugar - 400 g
Baking soda - 1/2 tsp
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Cocoa powder - 30 g
Oil - 200 ml
Eggs - 2 whole
Buttermilk - 200 ml
Vanilla essence - 1 tsp
Red food colouring gel - a few drops
White vinegar - 1 tsp
Coffee powder - 2 tsp
For the frosting
Shrikhand - 500 g
Whipped cream - 100 g
1. Preheat the oven to 180°C. Grease a 13x9-inch baking tin with butter and line with butter paper.
2. Sift the flour, baking soda, baking powder, salt and cocoa powder together.
3. In another bowl, using a hand whisk and beat the eggs for 5 minutes on high speed till light and fluffy.
4. Lower the speed and add sugar, oil, buttermilk, vinegar, vanilla, food colouring and coffee powder to the beaten eggs. Mix till combined well. The colour of your batter should be a vibrant red.
5. Add the dry flour mixture and whisk on low speed. The batter will be on the wetter side but that makes for a light sponge.
6. Spread the batter evenly on the baking tray and bake for 17 to 20 minutes, or until the cake springs back when you press it. Allow the sponge to cool and chill in the refrigerator for two hours.
7. To make the frosting, gently fold the shrikhand into the whipped cream. Chill in the fridge.
8. Unmould the sponge and peel off the butter paper. Place the sponge on a fresh piece of butter paper that is larger in size.
9. Spread the frosting evenly on top, leaving an inch clear around the edges as the frosting will spread when you roll the cake.
10. Gently start rolling the cake. Use the butter paper to keep the roll tight. Take the paper between your index finger and thumb, and use the rest of your fingers to push the roll over.
11. Chill the rolled up cake in the fridge for three to four hours to set. Slice it into even pieces at the time of serving. Enjoy!
Amrakhand Mousse & Besan Laddoo Towers
Besan laddoo - 500 g
Unsalted butter - 50 g
White chocolate - 100 g
For the mousse
Amrakhand - 600 g
Whipped cream - 100 g
Gelatin - 1 tsp
Warm water - 20 ml
For the garnish
Fresh raspberries - 200 g
1. Crush the besan laddoo to a crumbleusing a rolling pin. Add the unsalted butter and mix well.
2. Place the mixture between two sheetsof baking paper. Roll the crumble intoa thin layer and refrigerate for 20 to 25 minutes.
3. Melt the white chocolate over a doubleboiler and set it aside.
4. Take the rolled laddoo out of the fridgeand cut it into discs using a 3-inch roundcutter. You will need 18 such discs.
5. Using a pastry brush, spread a thin layer of melted white chocolate on one side of the discs. Refrigerate the chocolate-covered discs for 30 minutes.
6. Melt the gelatin in warm water, and set aside.
7. Scoop the amrakhand into a mixing bowl. Loosen it by adding a spoonful of whipped cream.
8. Gently fold the rest of the whipped cream into the amrakhand and add the gelatin. Give it a quick stir to incorporate the gelatin evenly. Too much whisking will knock the air out of the cream.
9. Transfer the mousse into a piping bag fitted with a round nozzle.
10. To layer the towers, take a besan disc (white chocolate side down) and pipe peaks of mousse. Place another besan disc on top and repeat the layers. You need three layers each of disc and mousse.
11. Set in the fridge for an hour. Garnish with fresh raspberries or mixed berries and serve.
This story has been adapted for the website from a story that was originally published in Hello! India’s October 2022 issue. Get your hands on the latest issue right here!