Everyone loves cake, right?
Well so do we! We’ve rounded up our favourite cake recipes from around the Indian Ocean for you to try – YUM!
SWEET AND RICH SACHER TORTE
Two layers of soft and light chocolate cake, separated by apricot jam and coated with a rich chocolate ganache is our idea of heaven at Constance Moofushi! Serve with a side of fresh whipped cream and dig in!
- Mix together 520g butter, 160g icing sugar, 1 vanilla bean and a pinch of salt in a bowl, slowly adding 480g of egg yolk
- Add 480g of melted chocolate and keep the mixture aside
- In another bowl, whip 720g of egg white and add 720g sugar.
- Fold both mixtures gently together and add 520g sieved flour
- Bake at 140°C for 25 minutes
- Once cooled, prepare the cake with Apricot jam and Chocolate ganache.
COCONUT CAKE CRAZY
We go crazy for coconuts at Constance Tsarabanjina – that’s why we’ve created the ultimate coconut cake recipe for you to enjoy at home. Serve with a scoop (or two!) of vanilla ice cream for a delicious taste of Madagascar.
- In a medium sized bowl, whisk together 250g butter and 75g sugar
- Separate the 4 egg whites from the yolks and add the egg yolks into the bowl one by one
- Add flour and 1 can of concentrated milk into the mixture and then add the star ingredient – grated coconut! (250g)
- Line the round or sponge cake mould with foil and butter the bottom and the sides to avoid the cake sticking
- Pour in the mixture and back for 1 hour at a temperature of 150°C
- Take out the cake and check with the tip of the knife if the cake is ready. Clean blade = cooked cake!
- Allow the cake to cool before un-moulding
- Serve the coconut cake with vanilla ice cream and a vanilla stick and enjoy!
SCRUMPTIOUS STRAWBERRY GANACHE
Full of colour and flavour, our scrumptious strawberry ganache is an all time favourite at Constance Halaveli. Treat your taste buds and follow the recipe below!
- Make the strawberry puree by blending the 3 cups of strawberries until smooth
- Add the puree into a medium-sized saucepan and cook over medium heat. Allow to boil and stir consistently for 20-30 minutes until thickened and set aside to cool
- Combine the puree, 175g sour cream, 60ml milk, 4 large eggs and 1tsp vanilla extract in a bowl and separate 1 cup of the mixture into another bowl and set both bowls aside
- In a large bowl mix 325g flour, 310g sugar, 2tsp baking powder, 1/2tsp baking soda and a pinch of salt, adding the butter a tablespoon at a time
- Add the larger of the reserved egg mixture to the butter mixture and beat until light and fluffy. Add the remaining egg mixture until well combined
- Divide the batter evenly between the three cake tins and bake 25 minutes at 175°C and allow to cool for 2-3 minutes
- Once cooked, cut the cake to make two halves and add the frosting.
- Make the frosting mixing 455g cream cheese, 175g butter, 1150g icing sugar and 1tsp vanilla extract
- Add 50mg freeze-dried strawberries to a food processor to make a strawberry powder and add to the mixture with some salt to taste.
- Add 1 cup of frosting to the top of the cake layer and spread evenly, add half of the 3/4 cup strawberries and press into the frosting. Add the second layer cake, another cup of frosting and the remaining chopped strawberries and dig in!
LOVELY LEMON CHIFFON
Constance Belle Mare Plage
This quick and easy zesty lemon sponge cake is one you have to try – and if you can’t enjoy a slice at Constance Belle Mare Plage, follow the recipe below and don’t miss out!
- Mix 50g sugar, 50ml water, 1/2 lemon zest, 5g maizena cornflour in a saucepan and bring to a boil
- Once cooled, add 70ml lemon juice
- Separate 5 large eggs and add the yolk into a bowl along with 45g sugar, 1tsp roasted sesame oil, 90ml water, 115g flour, 15g macha green tea and 8g baking powder
- Fill into a mould and bake at 170°C
- Check the cake is cooked and cut in 2 oval think slices – a large one for the bottom and a smaller one for the top and soak in lemon syrup
- Prepare a meringue by whisking the egg whites and 75g sugar and 2g cream of tartar
Ganache Montée Opalys
- Using a saucepan, add 125ml milk and 25g glucose and bring to a boil.
- Slowly pour onto 225g Valrhone chocolate and add 300g of whipping cream. Whisk and allow to chill in the fridge for at least 3 hours or overnight
- Place the chilled mixture into a bowl and whisky until a creamy texture.
- Spread the ganache on the bottom chiffon cake, add some strawberries and place the second chiffon cake on top
- Decorate the cake with more strawberries and meringue
- Place back into the fridge for at least 3 hours before you dig in!
FRESH AND FRUITY CAKE
Constance Prince Maurice
Fruit cake is a traditional British cake full of fruit and nuts, but here at Constance Prince Maurice we have added a unique Mauritian twist on a classic! Follow the recipe below to master a delicious Mauritian fruit cake
- Whisk 100g of soft butter and 60g icing sugar in a blow, add 2 eggs, one by one until smooth
- Break a cardamom pod into 2 and extract the seeds. Mix together the seeds, 65g flour, 2tsp baking powder, 65g raisins, 50g chopped dried figs and 50g chopped walnuts. Add this to the smooth batter
- Butter a cake tin and cover the inside with parchment paper. Pour in the mixture and bake for 50 minutes at 160°C
- Check the cake is cooked and cool until ready to serve
IRRESISTIBLE IRISH COFFEE CAKE
Light and delicious, this irresistible Irish cream coffee cake is bound to make your mouth water. Layered with whisky, this cake is something to enjoy after the perfect 3-course meal at Constance Lemuria or even just as a tasty treat! See the recipe below.
Orizaba Cappuccino Namelaka
- Add 100g coffee bean to 1000g whipping cream and leave to infuse overnight
- Melt Orizaba Lactee Valrhone chocolate and add 30g glucose.
- Prepare a ganache by boiling 400g whole milk and adding 12g of melted gelatine. Pour this over the melted chocolate whilst consistently stirring to achieve a smooth, shiny and elastic texture
- Strain the coffee infused cream and add to the ganache mixture and squeeze into a pastry bag
- Mix 235g flour, 120g icing sugar, 60g almond meal and 120g butter in a large mixing bowl until crumbled.
- Add 2 eggs to the crumble mixture and leave to rest for 1-2 hours.
- Add 200g milk chocolate gianduja, 60g melted café noir Couverture chocolate and 5g ground coffee and mix by hand to avoid further crumbling
- Spread the mixture across 2 baking sheets and leave to cool
- Once cooled, using a pastry bag, pipe big round drops of Cappuccino Namelaka on the shortbread and blast-freeze
- Make a whisky gel by combining 250g neutral glaze and 75ml whisky and spread across the shortbread.
- Heat 600g whipping cream with 200g inverted sugar, 40g milk powder and 8g split and scraped vanilla beans. Stir and add 26g softened gelatin.
- Strain the mixture and pour in 1600g foamy whipping cream to make a mousse. Add the mousse into a mould and freeze before layering onto of the shortcake.
Are you a cake lover? If you have to pick your favourite cake recipe, what would will it be?
Tell us in the comments! 😊
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