Nation cake The day is celebrated every year on December 9th and honors one of the most beloved baked goods desserts In the world. Everyone loves and enjoys miniature pastry as a delicious meal. There are pastries for everyone whether you like it, shortbread, choux, sponge cake, puff pastry, hot crust pastry or phyllo. They really are a delectable intimate behavior, especially for connoisseurs. According to custom, people celebrate National Pastry Day by baking and eating delicious pastries. So this day serves as a perfect excuse for anyone who’s ever needed a croissant before work or fought off afternoon hunger with a sneaky slice of apple pie. (Also read: Independence Day Recipes: Delicious Marzipan Melts In Your Mouth You Must Try )
Celebrity chef Manish Mehrotra has shared some delicious and healthy almond pastry recipes that you must try this National Pastry Day.
1. Banana cake with almond jaggery
service: 3-4 people
Element:
Butter, unsalted-1/2 cup
jaggery powder- 1/2 cup cinnamon
Soil- 1 teaspoon
Nutmeg, ground- 1/4 teaspoon
Almonds, sliced- 1/2 cup
Sugar- 3/4 cup
Eggs, big- 3 no
Orange peel- 2 teaspoons
Banana, split and mashed- 1 1/4 cup
All-purpose flour- 3 cups
Baking powder- 1 1/2 teaspoons
Baking soda- 1 teaspoon
Salt- 1/2 teaspoon
Buttermilk – 2/3 cup
Method:
1. Melt 1/4 cup butter. Pour 2 tablespoons of melted butter into an 8-cup pan; Spread butter on the top and bottom of the pan. Mix together jaggery, cinnamon, nutmeg, and almonds.
2. Sprinkle half of the jaggery mixture on the bottom of the pan; combine remaining mixture with remaining melted butter; set aside.
3. In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat the eggs, one at a time, until blended. Beat in mashed bananas.
4. Mix all-purpose flour, baking powder, soda and salt. Add to the banana mixture along with the buttermilk; stir until well mixed.
5. Pour half of the batter into the prepared pan. Spread the remaining jaggery mixture evenly on top; Cover with remaining flour.
6. Bake in 180° oven until the long wooden skewer in the thickest part of the cake comes out clean, about 50 minutes.
7. Let the cake cool on a rack for about 5 minutes, then turn it over onto a plate. Serve the pastry warm or cool.
2. Gluten Free Almond Cake
service: 4
Element:
Almond flour – 350 g
Eggs (Split) – 200 g
Honey – 100g
Baking powder – 10g
Vanilla essence – 10 g
Salt – 5 g
Honey – 20g
Sliced almonds – 50 g
Method:
1. Preheat oven to 180°C. Coat the butter and flour in a 9-inch pan. Line the bottom with parchment paper.
2. Beat 4 egg yolks, 100g of honey, vanilla, baking soda and salt in a large mixing bowl using an electric mixer on medium speed until blended.
3. Add almond flour and beat on low speed until combined. Then, beat the 4 egg whites in another large bowl with an electric mixer on medium speed until foamy, but not stiff enough to hold the peaks.
4. Using a rubber spatula, gently mix the egg whites into the nut mixture until just combined. Scrape the dough into the prepared pan.
5. Bake the cake until golden brown and a skewer comes out clean, about 20 minutes.
6. Let cool in pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
7. Carefully transfer the cake to a plate. To serve, drizzle honey on top and sprinkle with sliced almonds.
Tip: Make sure the almonds are lightly toasted before forming the dough and that there is absolutely no moisture in the blender to avoid lumps in the cake.
3. Sugar-free toasted macaroons
service: 4
Element:
Khoya (pindi) – 500 g
Sugar-free – 40 g
Roasted and ground almonds – 1 cup
Method:
1. Grate the khoya and set aside. Heat a pan and add khoya, now add 40g unsweetened and cook over low heat for 3-4 minutes.
2. Turn off the heat and mix with the roasted and crushed almonds.
3. Immediately switch to a separate serving plate. Sprinkle remaining free sugar on top.
4. Place the plate in a preheated 200 degree oven with only heat from the top and let the sugar caramelize. Remove and serve immediately.
4. Almond and saffron kashmiri cake
service: 3-4
Element:
for powder
Refined flour 250 g
Almond powder 50g
Desi ghee (pure butter) 40 gms
Yeast 8g
salt 5 grams
Fine sugar 50 g
Fat milk 150 ml
Saffron gram
To cover the cake
Almond flakes 15 g
Cranberries 5 g
Tutti frutti 5 gms
Dried rose petals 5g
Method:
make dough
1. Warm the milk and soak the saffron in it. Make a dough by mixing all the ingredients with this milk.
2. Divide the dough into 2 equal parts and let it rise for 20 minutes.
for cakes
3. Take the baking tray and use your hands to shape each dough ball into a circle. Its thickness should be ½ inch.
4. Sprinkle almonds, cranberries, tutti fruti and dried rose petals on top.
5. Cool for 5 minutes then bake at 180 degrees C for 2-3 minutes or until golden.
5. Almond Waffles
service: 3-4
Element:
Almond flakes 1 cup
Monaco Biscuit 150g
Cinnamon powder 2g
Fine sugar 200g
Fresh cream 200ml
Unsalted Butter 60g
Method:
1. Bake the almond flakes in the preheated oven at 180 degrees C for 4 minutes or until golden.
2. For the toffee sauce, caramelized sugar, add 40 g butter, followed by cream and mix well
3. For Monaco cookies, crush the cookies and mix with 20 gm of butter. Spread this mixture into a 6-inch mold and bake at 160 degrees Celsius for 10 minutes.
4. In a mixing bowl, sprinkle with the roasted almonds and toffee sauce and pour the mixture over the cookie crumbs in the mold.
5. Bake the mixture in the mold in the preheated oven at 180 degrees Celsius for 15 minutes.
6. Serve when done and remove and serve with vanilla bean cream.
