Cafes & Bakeries Editor's Picks Featured Food Recipes

Classic Cakes with a Modern Twist at Doppio Café & Bakery

Classic Cakes with a Modern Twist at Doppio Café & BakeryFor some, coffee is the only breakfast they need to kick-start their day, for others, it’s the fix they need to last throughout the day, and it’s because of this Renaissance Phuket Resort & Spa knew they had to have Doppio Café & Bakery within their resort.

Apart from the great coffee, another reason why so many inside and outside guests chose Doppio as there café of choice is because its Bakery Chef, Porsch, is renowned for baking one of the most gorgeous ranges of cakes on the island!

All their cakes, many of which are classic favourites, others of which are classics with a modern twist, are baked from scratch using Porch’s secret recipes and use the highest quality ingredients – which result in cakes that taste as good, if not better than they look!

The Phuketindex.com team has chosen three of our favourites from Doppio’s range and not only do we share with you their names but also the secret ingredients, well they were secret until now!!

Classic Cakes with a Modern Twist at Doppio Café & BakeryPandan has long been used in numerous South East Asian desserts. The Pandan layer cake is one of the most popular western cake recipes that celebrates the Pandan Flavour.

Pandan Filling
Ingredients
500 grams Coconut milk
500 grams Pandan juice
500 grams Milk
1 Egg
2.5 tsp Star flour
250 grams Sugar
250 grams Sweetened condensed milk

Directions
Put all ingredients in a mixing bowl. Mix all ingredients until blended together and mix well.
Use a strainer to strain the mixture.
Whisk mixture until it becomes a cream.

Pandan Cake

Ingredients
15 Eggs
450 grams Sugar
30 grams S.P.
450 grams Cake flour
5 grams Baking powder
30 grams Corn flour
100 grams Pandan juice
400 grams Milk powder
100 grams Melted butter

Directions
Preheat oven to 170C (338F).
Beat the eggs with a whisk and mix in 20 grams of sugar. Add S.P., cake flour, baking powder, corn flour, milk powder and Pandan juice. Combine well.
Add melted butter. Mix well.
Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking for 15 minutes, if the cake starts to brown, reduce heat to 150C, and continue to bake until cooked (a cocktail stick will come out clean when inserted in the cake if cooked enough).
Remove cake from the oven. Invert the pan immediately. Allow cake to cool.
Slice the sponge cake into three equal sections.
Add filling into the sponge cake for three layers.

Classic Cakes with a Modern Twist at Doppio Café & Bakery

If iced Thai tea’s your beverage of choice in the heat, then this delectable cake is an absolute must. Thai tea infused cake layered with white chocolate and vanilla cream, regular Thai milk tea in the form of cake!

Thai Milk Tea Filling

Ingredients
1000 grams Whipped cream
300 grams White chocolate
1 tbs Vanilla essence
250 grams Thai tea

Directions
Boil the whipped cream and Thai tea until combined.
Strain the tea leaves, and use only the Thai tea cream.
Melt the white chocolate in a mixing bowl, add the Thai tea cream and vanilla essence and mix well.
Place in fridge until cold.
Whisk mixture until it becomes a cream.

Thai Milk Tea Cake

Ingredients
15 eggs
450 grams Sugar
30 grams S.P.
450 grams Cake flour
5 grams Baking powder
30 grams Corn flour
400 grams Milk powder
100 grams Melted butter

Directions
Preheat oven to 170C (338F).
Beat the eggs with a whisk and mix in 20 grams of sugar. Add S.P., cake flour, baking powder, corn flour, milk powder and mix well.
Add melted butter and mix together.
Pour into a cake tin and place in oven for about 35 to 40 minutes.
Remove cake from the oven, invert the pan and allow it to cool.
Slice the sponge cake into three equal pieces.
Add filling into the sponge cake for three layers.

Classic Cakes with a Modern Twist at Doppio Café & Bakery

Yes, the legendary ruby coloured Red Velvet Cake. As smooth as velvet, has a rich mild chocolate flavoured cake in a perfectly beautiful shade of rich red, topped with a pure thick creamy cake frosting. Moist and delicious, this Red Velvet Cake is sure to please!

Frosting Ingredients
920 grams Yoghurt
450 grams Butter
8 tsp Vanilla essence
200 grams Sugar

Directions
Put all ingredients in a mixing bowl. Mix all ingredients until blended together and mix well.
Whisk mixture until it becomes a cream.

Red Velvet Cake
Ingredients
1000 grams Cake flour
2 tbs Salt
60 grams Cocoa powder
1200 grams Sugar
8 eggs
8 grams Red color powder
8 tsp Red syrup
4 tsp Vinegar
4 tsp Baking soda

Directions
Preheat oven to 170C (338F).
Mix butter and sugar, slowly add eggs, vanilla essence, cake flour and salt and whisk well.
Add red colour and syrup, vinegar, cocoa powder and baking soda. Mix well.
Pour into the cake pan and 35 to 40 minutes.
Remove from oven and allow to cool.
Spread frosting to cover cake.

Renaissance Phuket Resort & Spa
555, Moo 3, Mai Khao, Talang, Phuket Island, 83110 Thailand
Phone: +66 (0) 76-363999

 

Post Comment