CHERRY MATCHA & PISTACHIO

1. MATCHA PISTACHIO SPONGE

Butter - 100 gm
Condensed milk - 100 gm
Milk - 200 gm
Sugar - 100 gm
Baking powder - 1 tsp
Baking soda - 1 tsp
Flour - 116 gm
Pistachio powder - 132 gm
Matcha powder - 2 tsp

Method :
1. Line 6 inches square ring.
2. Preheat oven at 160 degrees.
3. In a bowl add butter and melt it. Add condensed milk and sugar to it.
4. Mix well.
5. Add sifted dry ingredients and mix well.
6. Bake for 25-30 mins. Or until completely baked.

2. CHERRY COMPOTE
Cherry - 100 gm
Corn flour - 8 gm
Sugar - 30 gm

Method:
1. In a pan add cherries and start heating it.
2. Mix cornflour and sugar and add it to cherries
3. Cook until it thickens

3. GLAZE
Milk - 75 gm
Icing sugar - 250 gm
Matcha powder - 1 tsp

Method :
1. Mix icing sugar and matcha powder.
2. Add water to achieve desired consistency.
 CARAMEL POPCORN
1. CARAMEL SPONGE
Flour - 200 gm
Brown sugar - 100 gm
Baking powder - 2 tsp
Baking soda - 1 tsp
Oil - 80 gm
Yoghurt - 160 gm
Vinegar - 2 tbsp
Milk - 126 gm
Vanilla - 2 tsp

Method :
1. Grease 6 inches square ring.
2. Preheat oven to 160 degrees.
3. In a bowl mix vinegar , milk and yoghurt and set aside for 5 mins.
4. Sift all dry ingredients. Add brown sugar to it. Add wet ingredients.
5. Mix well and bake for 25-30 mins.

2. CARAMEL GANACHE
Milk chocolate - 200 gm
Cream - 110 gm
Sugar - 60 gm
Butter - 10 gm

Method:
1. In a pan start by caramlising sugar. Add warm cream to deglaze it.
2. Add room temperature butter. Pour it over milk chocolate and use stick blender to emulsify it.

3. CARAMEL POPCORN
Butter - 45 gm
Sugar - 200 gm
Baking soda - 1/4 tsp
Vanilla - 1/4 tsp
Popcorn - 1 packet

Method:
1. Add all the ingredients in a largepot and cook until it reaches 120degrees.
2. Add vanilla and baking soda. Pour it over popcorn and let it cool completely on a tray.
4. GLAZE
Cream- 260g
Sugar- 50g
Liquid glucose- 40g
Milk Chocolate- 280g

Method:
1. In a pan heat cream, sugar, liquid glucose.
2. Partially melt chocolate in a bowl , add hot cream and mix.
3. Strain and remove all the excess bubbles. Use at 34-35degrees.
 LEMON BLUEBERRY MERINGUE
1. BLUEBERRY SPONGE
Flour - 200 gm
Sugar - 100 gm
Baking powder - 2 tsp
Baking soda - 1 tsp
Oil - 80 gm
Yoghurt - 160 gm
Vinegar - 2 tbsp
Milk - 126 gm
Vanilla - 2 tsp
Fresh Blueberry - 10-20 ps

Method :
1. Grease 6 inches square ring.
2. Preheat oven to 160 degrees.
3. In a bowl mix vinegar , milk and yoghurt and set aside for 5 mins.
4. Sift all dry ingredients. Add sugar to it. Add wet ingredients. Fold in blueberries.
5. Mix well and bake for 25-30 mins.

2. BLUEBERRY COMPOTE
Blueberry frozen - 100 gm
Corn flour - 8 gm
Sugar - 30 gm

Method:
1. In a pan add blueberries and start heating it.
2. Mix cornflour and sugar and add it to cherries
3. Cook until it thickens

3. LEMON BLUEBERRY FROSTING

White chocolate - 100 gm
Cream - 50 gm
Cream cheese - 125 gm
Whipped cream - 80 gm
Blueberry compote - 80 gm

Method:
1. Partially melt chocolate in a bowl.
2. Heat cream and pour over it. Mix well to forma a ganache.
3. Add Creamcheese and blueberry compote. blend using a stick blender.
4. Fold whipped cream.
4. MERINGUE
240g Aquafaba *
• 200g castor sugar
• 60ml water
• 1/4tsp of cream of tartar

Method :

1. Start by reducing the Aquafaba to half the quantity. Let it cool completely.

2. In a meantime in a pan, start heating water and sugar. Cool it till 116degrees.

3. On the other side on a kitchen aid start beating Aquafaba with cream of tartar.

4. Pour the sugar syrup on it. And beat it until it forms stiff peaks.
 ROSE & RASPBERRY WITH DARK CHOCOLATE
1. DARK CHOCOLATE SPONGE
Flour - 220 gm
Cocoa powder - 66 gm
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Oil - 120 ml
Yoghurt - 240 gm
Brown sugar - 220 gm
Milk - 120 ml

Method :
1. Grease 6 inches square ring.
2. Preheat oven to 160 degrees.
3. In a bowl mix vinegar , milk and yoghurt and set aside for 5 mins. Add oil to it.
4. Sift all dry ingredients. Add sugar to it. Add wet ingredients.
5. Mix well and bake for 25-30 mins.

2. RASPBERRY COMPOTE
Raspberry - 100 gm
Corn flour - 8 gm
Sugar - 30 gm

Method:
1. In a pan add blueberries and start heating it.
2. Mix cornflour and sugar and add it to cherries
3. Cook until it thickens

3. RASPBERRY GANACHE FROSTING

Raspberry puree - 25 gm
Dark chocolate - 100 gm
Butter - 10 gm
Whipping cream - 50 gm

Method :
1. Heat puree in a pan. Pour it over partially melted dark chocolate.
2. Add butter and blend well.
3. Fold whipped cream in it.
4. GLAZE
Icing sugar - 240 gm
Cocoa powder - 11 gm
Water - 75 gm

Method :
1. Soft icing sugar and cocoa powder.
2. Add water to adjust the consistency.
3. Add dried rose petals and dried raspberry.
 HAZELNUT ROCHER

1. HAZELNUT SPONGE
Flour - 220 gm
Cocoa powder - 66 gm
Baking powder - 1 tsp
Baking soda - 1 tsp
Salt - 1/2 tsp
Oil - 120 ml
Yoghurt - 240 gm
Brown sugar - 220 gm
Milk - 120 ml
Chopped hazelnut - 50 gm

Method :
1. Grease 6 inches square ring.
2. Preheat oven to 160 degrees.
3. In a bowl mix vinegar , milk and yoghurt and set aside for 5 mins. Add oil to it.
4. Sift all dry ingredients. Add sugar to it. Add wet ingredients.add chopped hazelnuts.
5. Mix well and bake for 25-30 mins.

2. HAZELNUT PRALINE
Roasted hazelnut - 100gm
Sugar - 85 gm
Water - 25gm

Method :
1.In a pan add sugar and water along with roasted hazelnuts.
2.Stir it continuously until caramel is formed and evenly coated on hazelnuts.
3.Transfer it to a silpat and let it cool completely.

3. SWISS MERINGUE BUTTER CREAM

Aquafaba - 150 gm
Caster sugar - 188 gm
Butter - 320 gm
Vanilla - 1 tsp

Method :
1. 0n a double boiler heat aquafaba and sugar until all the sugar is dissolved.
2. Beat it until a stiff meringue s formed.
3. Add room temperature butter and vanilla.
4. HAZELNUT FROSTING
Hazelnut praline - 30 gm
Butter cream - 150 gm

Method :
1. Mix praline and buttercream together and use it as filling.

5. ROCHER GLAZE
Chocolate - 300 gm
Cocoa butter - 30 gm
Chopped roasted hazelnut - 50 gm

Method :
1. Melt chocolate and cocoa butter. Add chopped hazelnuts.
 RED VELVET
1. RED VELVET SPONGE
Flour - 245 gm
Baking powder - 2 tsp
Salt - 1/2 tsp
Cocoa powder - 30 gm
Milk - 240 gm
Vinegar - 15 ml
Butter - 115 gm
Sugar - 200 gm
Oil - 15 ml
Vanilla - 1 tsp
Red colour - as required (super red )

Method :
1. Grease 6 inches square ring.
2. Preheat oven to 160 degrees.
3. In a bowl mix vinegar , milk and yoghurt and set aside for 5 mins. Add oil & colour to it.
4. Sift all dry ingredients.
5. Beat butter and sugar together. Add dry ingredients and wet ingredients.
6. Mix well and bake for 25-30 mins.

2. CREAM CHEESE FROSTING

Cream cheese - 226 gm
Butter - 230 gm
Icing sugar - 480 gm

Method :
1. Beat Creamcheese and butter together. Add sifted icing sugar.

3. GLAZE
Milk - 75 gm
Icing sugar - 250 gm

Method :
1. Mix icing sugar and milk . Dip frozen cake square into it. Sprinkle crumbs on it.