Chef Diana’s Drip Cake

oxone-7
Playful Chef Diana shares with us a recipe for a simple yet fun drip cake to which you can add whimsy and kaleidoscopic toppings to your heart’s content.

The Drip Cake is one of Chef Diana Cahya’s favorites because it is easy and involves so much fun. “You can put anything on top of it. Anything! You can go wild with your imagination,” said the native of Malang, East Java.

For this decorative cake, Diana uses a butter cake as the base. Butter cake, which uses butter, sugar, eggs, flour and leavening agents such as baking powder or baking soda, is considered one of the quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar and eggs to bake a heavy, rich cake.

“Butter cake gives a sturdier foundation for the cake, so it can hold up many decorations. I also like the taste better than sponge cake,” she said.

Diana has loved cooking since she was a kid. The young Diana liked joining her mother and grandmother in the kitchen.

“Kitchen work was like playing for me, but that often got me kicked out of the kitchen, because I was disturbing their work,” she reminisced with a laugh.

Upon high school graduation, Diana went to the U.S. to pursue culinary study, but had to return home early to take care of family business.

However, the culinary world never stopped calling her, and in 2013 she returned to the kitchen and started creating.

She started with making what she called “CharPao”, a short for character pao (steamed bun), in which she turned bland colored steam buns into cute, colorful, edible 3D cartoon character faces.

Diana is currently busy writing baking books and teaching at pastry schools.

 

Valentine Drip Cake

 


INGREDIENTS:

oxone-3
Vanilla Cake

250 g           Unsalted butter

200 g           Sugar

5                   Eggs

215 g           Low protein wheat flour

2 g                Baking powder    double acting

40 g             Dairy whipping   cream

to taste        Vanilla essence, chocolate paste

 

Ganache

100 g           Dark cooking chocolate

50 g             Dairy whipping   cream

 

Decorations

To taste      Buttercream icing; assorted cookies, candies, chocolate and sweets

 

STEPS

Vanilla Cake

  • Mix butter and sugar well.
  • In a separate bowl, mix eggs, whipping cream and vanilla essence. Add the mix in portions into the mixing bowl, in turns with flour.
  • Use spatula for final mixing. Divide into four portions. Pour the first two portions into two 16-centimeter round cake pans. Add chocolate paste to the remaining two portions, pour into separate round pans.
  • Bake for 25 minutes at 180°C.

 

Ganache

  • Mix cooking chocolate and whipping cream, heat for few minutes in microwave until it turns to a silky mixture.

 

To serve

oxone-6 oxone-5
oxone-4

  • Arrange the round cakes into layers, with buttercream in between and all over. Move to fridge to cool.
  • Decorate with ganache drip and assorted cookies, candies, chocolate and sweets.

oxone-2
 

OXONE-INDONESIA
www.oxone-world.com
www.oxone-online.com
T: +62 21 6625488
+62 21 6623389
+62 819 08325160
Instagram: @OxoneOnline
Facebook  : OxoneOnline
Twitter: @Oxone_indonesia
Youtube: Oxone Indonesia


Written by Andre Arditya Photographs by Dennie Ramon March 31, 2017.

Comments

Related