Bake with Shivesh by Shivesh Bhatia

Author:Shivesh Bhatia
Language: eng
Format: epub
Tags: null
Publisher: HarperCollins Publishers India
Published: 2018-11-14T16:00:00+00:00

PROCEDURE

1. Preheat the oven to 180°C. Line two 6-inch cake pans with parchment paper.

2. In a bowl whisk flour, hazelnuts, baking powder and baking soda. In a separate bowl, beat the butter, vanilla and condensed milk together.

3. Add the dry ingredients to the butter-condensed milk mixture in 2 batches and alternate with milk. Carefully fold to mix everything together and mix only till there are no flour pockets in the batter.

4. Divide the batter evenly between the 2 pans. Bake at 180°C for 30-35 minutes or until a skewer inserted into the centre comes out clean. Let the cakes cool completely.

5. To make the lemon caramel, combine the water and sugar in a saucepan set over medium heat. While stirring occasionally, cook until the sugar melts completely and the mixture attains a dark amber colour.

6. Remove from the heat and whisk in the butter and lemon juice while the mixture is still hot.

7. To make the hazelnut praline, cook the granulated sugar in a saucepan set over medium heat until it is a light amber colour. Add hazelnuts to the hot sugar and stir to make sure all the hazelnuts are evenly coated. Immediately transfer the mixture to a baking tray and let it cool completely. It will harden as it cools.

8. Once the praline is cooled, break it and then process in the food processor to get a powder-like mixture.

9. To make the frosting, whip all the ingredients at high speed until the frosting is light, fluffy and voluminous.

10. To assemble the cake, spread a generous layer of frosting on one cake. Drizzle some lemon caramel and hazelnut praline. Arrange fresh peaches on top. Place the other cake on top and top it with frosting, praline and fresh peach slices.

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