Christmas recipes !

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Some simple recipes from Cremica to celebrate Christmas:)

 CHRISTMAS CHOCOLATE CAKE
Ingredients:
  • 3 cups All- Purpose Flour
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • 2 ¾ Cups Sugar
  • ½ Cup Cooking Oil
  • 5 Eggs
  • 1 Cup Buttermilk
  • 2/3 Cup Cremica Chocolate Syrup
  • 1 Teaspoon Vanilla
  • 1 Recipe Chocolate- Buttercream Drizzle
  • 2 Tablespoons Cremica Chocolate Syrup

Chocolate Buttercream Drizzle
  • 3 Tablespoons Softened Butter
  • ½ Cup Powdered Sugar
  • ¾ Cup Powdered Sugar
  • Milk
Method:

1.  Preheat Oven To 325 Degrees F. Grease And Flour A 10-Inch Fluted Tube Pan; Set Aside. In Bowl Stir Together Flour, Baking Powder, Baking Soda, And 1/4 Teaspoon Salt; Set Aside.

2.  In A Large Mixing Bowl Beat Sugar And Oil With An Electric Mixer On Medium To High Speed For 1 Minute Or Until Evenly Moistened. Add Eggs One At A Time, Beating Well After Each Addition; Beat Until Smooth. Alternately Beat In Flour Mixture And Buttermilk. Add The 2/3  Cup Cremica Chocolate Syrup And Vanilla; Beat Well. Pour Into Pan. Bake 1-1/4 To 1-1/2 Hours Or Until A Wooden Toothpick Inserted In Center Comes Out Clean. Cool On Wire Rack 15 Minutes. Remove From Pan; Cool Completely On Rack. Transfer Cake To Platter; Drizzle With Chocolate-Buttercream. Just Before Serving, Drizzle 2 Tablespoons Syrup Around Top Edge. Makes 12 To 16 Servings.

Chocolate Buttercream Drizzle
1.  In Large Mixing Bowl Beat Butter On Medium Speed For 30 Seconds. Add 1/2 Cup Powdered Sugar; Beat Well. Beat In Chocolate Syrup And Vanilla. Beat In 3/4 Cup Powdered Sugar. If Necessary, Stir In Milk Until Mixture Drapes.


TROPICAL SHORT CAKE
Ingredients:

  • 1/3 cup butter
  • 2 cups flour
  • 2 tbsp Baking powder
  • ¼ tsp. Salt
  • 1 tbsp Grated Orange peel
  • ½ cup milk
  • ¾  cup Cremica mango topping
  • ½ Strawberries


Method:

Heat oven to 450 degree.
Cut shortening into flour Sugar, Baking Powder, Salt & Orange. Peel in med. Bowl using pastry cutter or criss -crossing 2 knives. Until mix resembles fine crumbs.
Stir in milk & 2 tbs. Mango topping till just blended. Turn dough onto lightly floured surface smooth into a ball.
Knead 20/25 times. Roll 1/2'' thick.
Cut in to 6 rounds with floured 3'' cutter. Place 1'' apart on ungreased sheet.
Bake 10/12 mins till golden brown. Spilt warm short cakes. Spread bottoms & tops with mango topping.
Sandwich Ice cream top with fresh strawberries & drizzle mango topping to finish. Crush the biscuits with almonds in a plastic bag using a rolling pen.

Stir with sugar & butter. Press the crumb fruit into a spring form cheese cake tin. 

Caramel cake
Ingredients:
•Curd 100ml
•Vegetable oil 100ml
•Mayonnaise veg. 175gm
•Flour 200gm
•Sugar 165gm
•Baking powder 3gm
•Baking soda 3gm
•Cremica mix fruit jam as needed
Procedure:
Preheat the oven to 160°c. Line the bottom of a 6 inch cake ring with silver foil or grease and flour a 6 inch cake tin. Mix the curd-mayonnaise and sugar well. Sift the flour-baking powder and baking soda and add to the mix. Fill in the cup-cakes molds or cake ring/tin and bake at 140° c.  Till an inserted wooden tooth pick or a knife comes out clean. Use the Caramel Syrup for icing.

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