October 7, 2021

White Chocolate Pistachio Brownie

Try making this easy to do White Chocolate Brownie recipe, packed with the nutty goodness of pistachios. A real treat for both young and the old!

Recipe Card

Ingredients Quantity
White Chocolate 125 gm
Butter 125 gm
Yolk 40 gm
Egg white 60 gm
Castor Sugar 112 gm
Flour 62 gm
Almond Powder 75 gm
Pistachio Powder 75 gm

Method of Preparation: 

For the White Chocolate Brownie

  1. Melt white chocolate and butter together over baine marie.
  2. Whip egg yolk with 56gm sugar and fold in the above chocolate mixture.
  3. Whisk egg white with remaining 56gm sugar to form a meringue and fold into the above chocolate and egg yolk mixture.
  4. Lastly, fold in the dry ingredients.
  5. Pour the mixture onto a ring lined with baking paper and aluminium foil and bake at 160*c for 25-30min.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

August 28, 2021

Russian Honey Cake

Medovik Cake or popularly known as the Russian Honey Cake made up of layers of crispy thin cake along with layers with thick cream cheese frosting with the notes of honey and caramel, is a decadent and absolutely delicious treat for any special occasion.

Recipe Cards

Ingredients Quantity
For Honey Dough Sheets  
Honey 42 gm
Molasses 60 gm
Caster sugar 15 gm
Butter 15 gm
Bicarbonate of soda ½ tsp
Flour (AP) 195 gm
For Honey Cream Frosting  
Whipping Cream 350 gm
Honey 35 gm
Caster sugar 35 gm

 

Method of Preparation: 

Honey dough sheets:

  1. Melt honey, caster sugar and butter in a saucepan until the sugar dissolves.
  2. Pour the mixture into a large mixing bowl and allow it to cool down.
  3. Add eggs 1 by 1 and mix until combined after each addition.
  4. Sift flour and bicarbonate of soda together and add to the base. Mix until it forms a sticky dough.
  5. Allow the dough to rest in the fridge for 15-20 minutes.
  6. Scale 7 pieces of 100 gm pieces.
  7. Roll them to 1-2 mm thin, 220 mm diameter rings. Roll the leftover to a thin sheet and dock them all.
  8. Bake the 7 sheets at 160°C for 7 minutes or until light golden brown.

Honey cream frosting:

  1. Whisk whipping cream, honey and icing sugar to a medium peak stage.

Note: Keep in the fridge until use.

Assembling:

  1. Stick the 7 round sheets together with 45 gm of cream.
  2. Spread the leftover cream on the top and side and set it in the freezer.
  3. Blitz the leftover biscuit in the kitchen processor.
  4. Cover the cake with the crumbs and keep it in the fridge until serving.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

August 2, 2021

Saffron Cheesecake

On Keto diet and miss your desserts? What if we tell you that you can have some cheesecake even when you’re following a Ketogenic diet? Yes, you heard that right! The keto version of cheesecake is easier to make than you think, and it doesn’t need a lot of ingredient substitutes to make it keto-friendly.

The rich and comforting creaminess of a Cheesecake makes it an ideal keto-friendly dessert if you make it sugar and gluten-free.  Whether you serve it plain, just like the classic New York Cheesecake, or dress up with berries, either way, there are plenty of takers for a cheesecake.

The Keto Cheesecake recipe that we are discussing here has a Mediterranean touch with a hint of heavenly aromatic saffron giving it a beautiful colour and flavour.

Nutritional Value of Ingredients

  • Cream cheese is about 34% fat and 6% protein making it ideal for keto diet followers. Hence if you’re craving some dessert while on a keto diet, you know which one to go for.
  • Sour cream is a fermented dairy product that is high in healthy fats and loaded with vitamins and minerals.
  • Almond is high in healthy calories and fats that your body needs. Also, almonds as whole or as the flour will take care of your 35% of Vitamin E, 20% magnesium and 6% of both iron and calcium requirements for a day.
  • Coconut flour made of dried coconuts is rich in fibre and MCT’s

Almond Flour

The calorie content of half a cup of almond flour is comparatively higher than that of whole wheat flour, but they are the healthy calories that your body needs and is also high in good fats. Also, almonds as whole or as the flour will take care of your 35% of Vitamin E, 20% magnesium and 6% of both iron and calcium requirements for a day. It is also a fair source of protein and fibre if you aim to consume it regularly.

Recipe Card:

Ingredient Quantity
For the Base
Almond powder 200 gm
Coconut flour 40 gm
Butter 180 gm
Baking powder 1 tsp
Salt ½ tsp
Erythritol 2 tbsp
For Cream Cheese Mixture
Cream Cheese 480 gm
Sweetener 50 gm
Lemon zest 5 gm
Vanilla essence 5 gm
Saffron 3 gm
All-purpose flour 20 gm
Whole eggs 100 gm
Egg yolk 20 gm
Sour Cream 50 gm

 

Method of Preparation:

For the Base

  • Mix the almond flour, coconut flour, baking powder, erythritol and salt together until all the ingredients are combined well.
  • Cut the cold butter up into small chunks, and add it to the dry ingredients.
  • Press the butter into the dry ingredients by using two forks.
  • Cake tin, line the bottom inserts with baking paper, grease the inside with butter and press the base mixture into the bottom of the tin.

For the Filling

  • Mix all the ingredients well.
  • Cover baking rings with baking paper and aluminium foil.
  • Pour it into the base.
  • Place the mould in a double boiler and bake at 120 c

--

Chef Sally Handoko

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking over cooking. Her passion for learning more and her love for world-class patisserie led her way to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

July 15, 2021

Black Beauty Cake

Craving for some chocolate cake?

Try this easy to bake, decadent Chocolate Cake recipe made with Dark Chocolate, Mayonnaise and served in a chocolate-hazelnut crumble shell giving a nice crunch to the rich and moist cake.

Recipe Card 

Devil Sponge Cake  
100 ml whole egg
170 gm sugar
30 gm cocoa powder
90 gm water
65 gm mayonnaise
3 gm salt
12 gm milk
100 gm flour
5 gm baking powder
2 gm baking soda
Chocolate Frosting
250 gm Dark chocolate
250 gm Cream 1
250 gm Cream 2
30 gm Icing sugar
Dark Choc Mirror Glaze
70 gm Water
140 gm Sugar
40 gm Whipping Cream
40 gm Cocoa Powder
20 gm Dark Chocolate
2 pcs Gelatine
Chocolate crumble
200.000 gm Butter
100.000 gm Icing sugar
120.000 gm Hazelnut Powder
2.000 gm Salt
120.000 gm ap Flour
80.000 gm Cocoa Powder

Method of Preparation: 

Devil sponge cake.

  1. Beat egg and sugar creamy
  2. Mix together: cocoa powder, water, mayonnaise, salt, milk,
  3. Mix together: flour, baking powder, baking soda
  4. Mix 2. to 1., fold in 3
  5. Bake at 180 deg C

Chocolate Frosting

  1. Boil cream 1 and pour over the chocolate
  2. Gently fold in together and set aside
  3. Whip. Cream 2 with icing sugar
  4. Fold Whipped cream to ganache
  5. Chiller until we use it.

Dark Choc Mirror Glaze

  1. Soak the gelatine
  2. Boil water and cream. Mix cocoa powder and sugar. Add to the liquid and continue boiling
  3. Take off from the heat and add the gelatine. Then add the dark chocolate
  4. Cool down until it ready to use.

Chocolate crumble

  1. Combine butter, powdered sugar and salt. Incorporate hazelnut flour. Add slowly pastry flour. Let set in the refrigerator. Make butter crumble and bake at 160.

--

Chef Sally Handoko 

Sally Handoko is a popular name in the Dubai culinary industry. She started her career in the Four Seasons in Indonesia and edged into the pastry kitchen. From a very young age itself, Sally was fond of baking cakes and it was only natural for her to choose baking overcooking. Her passion for learning more and her love for world-class patisserie led her way to Dubai after working in Indonesia for a few years.

In Dubai, Sally worked with JW Marriot, Fairmont, and The Conrad before her current position with ICCA Dubai as a Pastry Chef Instructor. She left the kitchen at the peak of her career as an Executive Pastry Chef to pursue her long term interest in teaching. Despite her successful position in the kitchen hierarchy, Sally always wanted to develop her career as a culinary instructor so that she could share knowledge and inspire the next round of professionals in the field.

July 1, 2021

Keto Friendly Rose & Peach Pannacotta

A summer special and Keto-friendly Rose & Peach Panna Cotta, ladened with the goodness of fresh peaches and flavoured with delicate rosewater for that distinct Mediterranean touch.

Recipe Card

Ingredients Quantity
For Peach Pannacotta  
Milk 100 ml
Cream 100 ml
Stevia 5 gm
Fresh peach puree 50 gm
Gelatin 5gm
Rose water ½ tsp
For Raspberry  Coulis  
Frozen raspberry 50 gm
Stevia 2 gm
Corn starch 1 tsp
Water 60 gm
For Coconut Crumble
Desiccated coconut 50 gm
Butter 30 gm
Stevia 2 gm
Egg white 2 tsp

Method of Preparation

For Peach Pannacotta

  1. Soak gelatine in cold water.
  2. Bring milk and cream to boil with stevia.
  3. Add in the Peach puree.
  4. Take off the heat cool it to 60*c and add gelatine.
  5. Pour the mixture into the mould and freeze, demould and defrost in the fridge before serving

For Raspberry Coulis

  1. Bring frozen raspberries and stevia to boil.
  2. Pour the corn slurry over it and cook until thickens.

For Coconut crumble

  1. Mix all the ingredients together
  2. Spread it on silpat and bake it in the oven.
  3. Once golden brown take it out of the oven and cut desired shapes.

--

Chef Vrushali Jadhav 

Vrushali Jadhav, is a much accomplished and award-winning Pastry Chef with over 15 years of experience in some of the best known Hotel properties in the UAE.  She has mastered the art & science of Baking and Patisserie under the guidance of several renowned Master Chefs from around the world. 

She is well known for her unique and creative style of combining classics with the modern,  to create masterpieces like none other and is also an expert Chocolatier &  Gelatiere. 

After her many years in the industry, she embarked on the path of teaching & sharing her knowledge with aspiring young chefs and is now a Pastry Chef Instructor at the ICCA Dubai.

June 28, 2021

Biscoff Honey Cake with Salted Caramel

An absolute treat for the Lotus Biscoff lovers! An indulgent creamy and caramelized Honey Cake with an airy mousse that screams Lotus in every bite!! 

 

Recipe Card

Ingredients Quantity
For Honey dough sheets  
Cream 75 gm
Butter 25 gm
Sugar 100 gm
Sea Salt 1 gm
For Salted caramel  
Cream 75 gm
Butter 25 gm
Sugar 100 gm
Sea salt 1 gm
For Biscoff Frosting  
Mascarpone cheese 150 gm
Cream 350 gm
Icing sugar 40 gm
Biscoff paste 50 gm

Method of Preparation: 

For the Honey dough sheets

  1. Sift flour, Baking soda and cinnamon powder in a bowl.
  2. In a separate bowl add honey, caster sugar and butter and warm them on Bain Marie till sugar dissolve.
  3. Pour this mix into a separate bowl and cool it and stir in the eggs. Mix this liquid and pour on the dry ingredients.
  4. Combine to form the dough. Place the dough on cling film, wrap up.
  5. Rest the dough in the fridge for 20 min or till firm.
  6. Roll the dough to 2mm thickness and cut with desired size ring, dock and bake at 160*c for 5-6min until brown.

For the Salted caramel

  1. Heat cream in a saucepan.
  2. In a separate saucepan make a dry caramel with the sugar.
  3. Deglaze the caramel with butter and pour in the hot cream.
  4. Boil for a min and cool it before using. 

For the Biscoff frosting

  1. Combine mascarpone, icing sugar and biscoff paste in a bowl, start to whisk it by adding cream slowly and whip to a stiff peak and store in fridge till further use.

For the Assembling

  1. Take the desired size ring of which you used to cut the honey dough sheet.
  2. Place one honey dough sheet inside the ring, pipe the biscoff frosting followed by salted caramel, repeat the same with the second honey dough sheet until you have achieved the required height.
  3. Pull out the ring and roll the sides of the cake in lotus biscuit crumbs.
  4. Pipe the remaining frosting on top of the cake and rest the cake in the fridge overnight before serving.

--

Chef Vrushali Jadhav

Vrushali Jadhav, the much acclaimed and award-winning Patissier with over 15 years of experience dabbling with sugar and butter in several prestigious properties in the UAE has mastered the art under the guidance of many renowned Master Chefs from around the world.

She is known for putting her unique creative style of combining the classics with modern twists to create masterpieces like none other. Vrushali is also an experienced and certified Chocolatier and Gelatiere.

After years of industry experience, she embarked on the teaching path and she now shares her knowledge with aspiring young chefs at the ICCA Dubai.

 

 

May 24, 2021

Battenberg Cake

Battenberg cake is an impressive light sponge English cake, consisting of two different flavours of choice assembled in a chequered pattern and held together with apricot jam and covered in marzipan. When cut in cross-section the cake displays an interesting two by two check pattern.

 

Recipe Card

Ingredients Quantity
All-purpose flour 115 g
Butter 115 g
Eggs 100 g
Caster sugar 115 g
Vanilla essence 1 tsp
Baking powder 1.5 tsp
Milk 1 ml
Strawberry paste 15 g
Red food colouring Few drops
For Assembly  
Apricot jam 100 g
Marzipan 250 g

 

Method of Preparation:

  • Cream butter, sugar and vanilla till fluffy.
  • Add eggs slowly.
  • Sift the dry ingredients and mix them into the above mixture with a spatula alternating with the milk.
  • Divide the batter into 2 parts.
  • One part of the batter remains as it is and add the strawberry paste and red colour into the other part.
  • Pour the batter into a separate 18x18cm frame and bake at 165*C for 12-15 min.
  • Once the cake is cool, spread apricot jam on the vanilla cake and place the strawberry cake on top.
  • Cut 3cm strips and assemble them into a checkered pattern.
  • Apply the apricot jam on the outer surface of the checkered pattern cake and cover with rolled marzipan.

December 28, 2020

Malva Pudding

A delicious caramel flavoured soft and sticky pudding of Dutch origin, made with apricot jam and served hot with custard or ice cream. This is a very popular dessert in South Africa that helps make a perfect ending to intimate dinners.

 

Recipe:

Ingredients Quantity
Castor sugar ¼ cup
Dark brown sugar ¼ cup
Egg 1pc
Apricot jam 2tsp
All-purpose flour ½ +1/8 cup
Baking soda ½ tsp
Salt A pinch
Melted butter 1 tbsp
Vinegar 1 ½ tsp
Milk 62 ml
For the Sauce
Cream 125 gm
Butter 62 gm
Sugar 62 gm
Orange juice 62 gm

 

Method of Preparation: 

For the Crumble

  1. Set oven to 180°C
  2. Beat castor sugar, dark brown sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients into a separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk
  5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
  6. Pour into a Bundt mould.
  7. Bake at 180°C for 20 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 22, 2020

Traditional Yule Log Cake

Traditional Yule Log Cake, a chocolate swiss roll filled with whipped chocolate cream and shaped into a log is an easy to bake Christmas must. And what’s better than a wonderful chocolate log to keep the home fires burning throughout the holiday season!

Recipe Card

Ingredients Quantity
Egg yolk 8 pcs
Egg white 8 pcs
Sugar 1 60 gm
Sugar 2 140 gm
Vanilla extract 4 tsp
A/P Flour 160 gm
For Chocolate Frosting
Dark chocolate 55% 800 gm
Whipping cream 800 ml
Icing sugar 2 tsp

Method of Preparation:

  • Sift flour and cocoa powder together.
  • Whisk egg yolk, vanilla extract and sugar 1 with an electric mixer until light and fluffy.
  • Whisk egg white with an electric mixer until medium-firm peak and add sugar 2 little by little (French Meringue).
  • Add a little of the egg white to the egg yolk mix and fold together.
  • Mix the rest of the egg white with a spatula until creamy, but still firm and add the flour and cocoa mix little by little while folding.
  • Spread mixture to the prepared baking trays (925x22cm).
  • Bake it in a preheated oven at 180 C for 5-6 minutes.
  • After baking, turn the swiss roll onto the baking paper, sprinkled with custard sugar and peel of the baking paper it was baked on.
  • Spread the chocolate frosting on it and roll up tightly using the baking paper. Set it in the fridge.
  • After cutting into the desired shape, decorate with chocolate frosting.

For Chocolate Frosting

  • In the saucepan melt together cream, chocolate and icing sugar.
  • Chill until very cold.
  • Whisk on high speed until stiff.
  • Use 1/3rd of the frosting to line the swiss roll and the rest of the frosting to decorate the cake.

For Meringue 

  • Whisk egg white till firm peak.
  • Drizzle custard sugar slowly and continue whisking.
  • Pipe the meringue into a mushroom shape and bake at 100 C in a preheated oven until dry.

--

Maia Tsakanova

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

December 19, 2020

Christmas Fruitcake

A contemporary take on the traditional Fruitcake with white chocolate, winter-themed decorations and a gorgeous almond & chocolate Christmas tree topper to bring out the true essence of celebration.

 

Recipe of Card: 

Ingredients Quantity
Golden raisin 150gm
Black currants 250gm
Dates chopped 100gm
Candied Orange peel chopped 110gm
Am arena cherries 85gm
Orange zest 2tsp
Red grape juice 400ml
Butter 125gm
Molasses 62gm
Brown sugar 62gm
Egg 100gm
Flour 150gm
Baking soda 1/2tsp
Gingerbread spice 8gm

 

Method of Preparation:

  1. Soak golden raisin, black currants, chopped dates, candied orange peel, am arena cherries and 1 tsp orange zest with warm red grape juice.
  2. Cream butter, orange zest, sugar and brown sugar till nice and creamy.
  3. Gradually add in egg one at a time and cream again.
  4. Sieve flour and baking powder and then add in the gingerbread spice.
  5. Squeeze all the fruits and mix with the above flour mixture, to coat all the fruits with flour.
  6. Fold this mixture with the creamy butter mixture and pour into the lined tin and bake at 150*c.

--

Chef Vrushali Jadhav

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.

For more recipes please visit What's Cooking Today?  and to enhance your knowledge & skills in Baking & Patisserie check out the programs offered by ICCA Dubai.

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