Cake Terai
Category: Desserts
Servings: 12
This Cake Terai recipe features a luxurious blend of white chocolate, hazelnut paste, and pistachio granules, adorned with candied lemon and edible silver for a sweet, zesty finish. It’s perfect for special occasions, offering a sophisticated flavor profile with every slice. The texture is soft yet refined, making it an indulgent treat to enjoy with family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 138g |
| All-purpose flour | 135g |
| Sugar | 180g |
| Lemon zest | 1 lemon |
| Baking powder | 3g |
| Salt | 1g |
| Hazelnut paste | 75g |
| Clarified butter (ghee) | 40g |
| Fresh liquid cream | 140g |
| White chocolate | 400g |
| Rice oil | 60g |
| Crushed pistachios | 60g |
| White chocolate decoration | to taste |
| Candied lemon strips | to taste |
| Edible silver powder | to taste |
Instructions
-
Prepare the cake batter:
- Start by placing the sugar and the zest of 1 lemon (grating only the yellow part) into a food processor.
- Add the eggs to the mix, and while there’s no need to whip them, ensure that the eggs are well incorporated with the sugar.
- Sift the all-purpose flour and baking powder together before adding them to the mixture. Pulse briefly to combine, ensuring the flour doesn’t develop the gluten network.
- Incorporate the hazelnut paste and fresh cream into the mix, continuing to blend until the batter is smooth and homogenous.
-
Prepare the baking pans:
- Transfer the batter into a piping bag for easy portioning.
- Line three 5x5x16 cm baking pans with parchment paper. For a clean, square finish, cut the parchment paper at the corners, making sure to line the sides neatly.
- Fill each pan with approximately 350g of the batter.
- Cover each pan with its corresponding lid, ensuring a snug fit, and place the pans in the freezer for at least 2 hours to set.
-
Prepare the chocolate glaze:
- While the cakes freeze, prepare the glaze by melting the white chocolate in a heatproof bowl. You can either microwave it in short bursts or melt it gently over a double boiler.
- Once the chocolate has melted, add the rice oil and crushed pistachios. Stir until the mixture becomes smooth and glossy.
- Allow the glaze to cool down to 35°C (95°F) for easy application. To make this easier, transfer the glaze into a tall, narrow container.
-
Glaze the cakes:
- Once the cakes have set in the freezer, remove them from their molds and place them on a cooling rack. Place a tray underneath to catch any excess glaze.
- Pour the prepared glaze over the cakes, allowing it to drip down the sides. Use a spatula to spread the excess glaze smoothly over the cake.
- Gently tap the rack to ensure an even coating, and make sure the entire surface of the cake is covered.
-
Decoration:
- Decorate the cake with white chocolate decorations on all four sides. Add strips of candied lemon on top to provide a touch of zest and color.
- Finish off by dusting the cake with a hint of edible silver powder for a glittering, festive touch.
-
Serving:
- Allow the cake to thaw fully at room temperature before serving. This ensures that the texture is just right and that it can be cut into perfect slices.
Tips for Success:
- Chill the cake thoroughly before glazing to maintain a firm shape and ensure the glaze sets smoothly.
- Be careful not to overheat the white chocolate; melting it at a low temperature prevents it from separating and becoming grainy.
- If you don’t have rice oil, any neutral oil can be used as a substitute, but rice oil adds a subtle richness.
- Allow the cake to thaw completely before serving to bring out the smooth, creamy texture of the white chocolate and cream mixture.
This Cake Terai is not just a dessert but a masterpiece, perfect for impressing guests at any gathering or celebrating a special occasion. The combination of flavors and textures, along with the elegant presentation, makes it a showstopper.
