Tricolor Pastry
By Chef Md. Naushad
Ingredients for Carrot Cake: Orange Layer
Flour 250gm
Baking Powder 2tsp
Baking Soda 1tsp
Cinnamon Powder 1tsp
Nutmeg Powder 1/4tsp
Salt ½ tsp
Oil 180ml
Eggs 4
Brown Sugar 300gm
Breakfast Sugar 100 gm
Vanilla Essence 1tsp
Grated Carrot 300gm
Ingredients for Almond Cake Sponge: White Layer
Eggs 4
Flour 180gm
Vanilla Essence 1 tsp
Almond Flour 95gm
Baking Powder 3 tsp
Breakfast Sugar 250gm
Icing Sugar 75gm
Salt 1 pinch
Oil 162gm
Almonds 72gm
Orange Juice 45ml
Yogurt 184gm
Ingredients for Pistachio Cake: Green Layer
Pistachio 75gm
Flour 250gm
Baking Powder 1 1/2 tsp
Baking Soda 3/4 tsp
Sugar 150gm
Unsalted Butter 112gm
Yogurt 120gm
Vanilla Essence 1 tsp
Preparation Method
Carrot Cake
Combine all the dry ingredients in a clean bowl and mix till we incorporate.
In a separate bowl combine all the wet ingredients.
Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.
Pour the batter into a greased tin and bake at 180C for 20-25 mins.
Almond Cake
Combine all the dry ingredients in a clean bowl and mix till we incorporate them.
In a separate bowl combine all the wet ingredients.
Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.
Pour the batter into a greased tin and bake at 180C for 20-25 mins.
Pistachio Cake
Combine all the dry ingredients in a clean bowl and mix till we incorporate them.
In a separate bowl combine all the wet ingredients.
Add the dry ingredients to the wet ingredients in small batches and mix well to ensure no lumps are formed.
Pour the batter into a greased tin and bake at 180C for 20-25 mins.
Assembling
Prepare the Icing for the pastry.
Nicely spread the different flavor creams over the layers to form the Tricolor Flag.
Garnish with exotic fruits and dried berries (IANS)
