We have compiled a list of really yummy desserts that you can bake for your Valentine this year. Take a look
Image for representational purpose only. Photo Courtesy: istock
With Valentine's Day around the corner, there are different types of plans that you might undertake for your date. However, if you love cooking and want to make something for your Valentine this year, then it will make it all the more sweet and romantic.
Valentine's Day is just around the corner, and while there are lots of things you can plan on doing for your special someone on the occasion, making something for them from scratch would be really sweet and romantic.
We have compiled a list of really yummy desserts that you can bake for your Valentine this year. Take a look:
ADVERTISEMENT
Vanilla Cake with Strawberry Compote by chef Sasha Wadhwa, sous chef, pastry and bakery, Couche Patisserie
Preparation time: 40 minutes
Cooking: 2-3 hours
Servings: 3
Calories: 298
Fats: 20
Ingredients for Vanilla Sponge Cake (6-inch pan):
Maida 100 gm
Baking powder 1/2 tsp
Thick curd 140 gm
Baking Soda 1/2 tsp
Caster Sugar 80 gm
Oil 50 gm
Vanilla extract 1/2 tsp
Baking time: 25-30 minutes
Baking temperature: 150 degrees Celsius
Method:
1. Preheat oven to 150 degrees Celsius
2. Mix the baking soda and curd well and set aside.
3. Whisk oil and caster sugar until well combined.
4. Add in vanilla and curd and baking soda mixture and whisk until it comes together.
5. Sift in the maida and baking powder and fold gently with a spatula until the batter looks well combined and no flour pockets are visible.
6. Pour into a greased pan and bake for 25-30 minutes, or until a skewer inserted to check doneness comes out clean.
Ingredients for Strawberry Compote:
Strawberries, diced 1 no or 80 gm
Strawberries 2 no or 160 gm
Caster Sugar 3 tbsp or 45 gm
Lemon 1/4
Vanilla Extract, optional 1/2 tsp
Method:
1. Add the diced strawberries to a pan with the caster sugar. On a low flame, slowly let the strawberries cook down. Stir occasionally and make sure the mixture doesn't stick to the base of the pan.
2. When the mixture has thickened up (about 10-15 minutes), switch off the flame and set aside. Let it cool.
3. Add the chopped strawberries to the cooked strawberry compote, along with the lemon juice and vanilla, and mix to combine. Refrigerate until required.
4. Slice the vanilla sponge cake and serve with a side of strawberry compote and whipped cream.
5. Serving suggestion - You can also make a layered cake by slicing the cake in half horizontally and layering it with strawberry compote and whipped cream. Cover the sides and top with whipped cream and garnish with fresh strawberries.
Blueberry & Blue Matcha Cup Cake by chef Balwinder Singh, group pastry chef, Centre Point Hotel, Nagpur
Preparation time: 40 minutes
Cooking time: 1 hour
Servings: 4
Calories: 100
Fats: 10
Ingredients:
Cup Cake Batter:
Butter 50 gm
Castor sugar 50 gm
Egg 1 no
Flour 50 gm
Baking Powder 0.02 gm
Blue tea matcha powder 0.05 gm
Blueberry Filling 0.1 gm
For topping:
Whip cream 20 gm
Blue Tea matcha powder 2 gm
Milk Maid 5 gm
Fresh blueberries 2 nos
Sugar Sprinklers for garnish
Method:
1. Weight all the above ingredients and cream butter and castor sugar, whisk them together.
2. Now add eggs and mix them well till all lumps smoothen properly.
3. Now add all dry ingredients and blueberry filling and mix till all ingredients may make a smooth Batter.
4. Reheat oven to 180 degrees C and bake the mixture by pouring in cupcake molds for about 12-15 min.
5. For topping take whip cream add milk maid and blue matcha powder and make smooth blue cream.
6. Now cool the cupcake for an hour. Now put the prepared topping cream in a piping bag and pipe the cream with a star nozzle on top of the cupcake as you desire. Now garnish with blueberries and sugar sprinklers.
Classic vanilla and strawberry cake by chef Akash Khandelwal, sous chef - Pastry & Bakery, Welcomhotel Sheraton New Delhi
Preparation time: 60 minutes
Cooking: 2-3 hours
Servings: 3
Calories: 355
Fats: 32
Cholesterol: 0.283
Sponge cake:
Eggs with vanilla essence 3 nos
Sugar 90 gm
Flour 90 gm
Unsalted butter, melted 30 gm
For the syrup:
Cane sugar syrup (50gm sugar and 150ml hot water) 200 ml
For the strawberry mousse:
Gelatin sheets 3 nos
Whipping cream (up to 40 per cent fat) 370 ml
Strawberries 250 gm
Sugar 50 gm
For the garnish:
Fresh strawberries 250 gm
Method
Sponge cake:
1. Whisk eggs with sugar until light and fluffy, slowly fold in the flour. Add the melted butter at the last and bake at 180c for 15 mins in a heart-shaped tin.
Strawberry mousse
1. Soak the gelatin in ice-cold water. Take the strawberries in a pan and sugar. Cook slowly and create a preserve-like structure. Add the soaked gelatin to the compote. Whip the cream until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse. Chill in a refrigerator.
Assembling:
1. Take a heart shape ring and arrange strawberries on the corners. Take the sponge and apply sugar syrup using a brush. Pipe the strawberry mousse using a star nozzle and put 1/2 strawberries in an arrangement. Creating an aesthetic look.
Also Read: Valentine's Day 2023: Make these four unique coffee drinks to celebrate with your loved ones
This story has been sourced from a third party syndicated feed, agencies. Mid-day accepts no responsibility or liability for its dependability, trustworthiness, reliability and data of the text. Mid-day management/mid-day.com reserves the sole right to alter, delete or remove (without notice) the content in its absolute discretion for any reason whatsoever
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
