We proudly boast of a calendar full of festivals the whole year round. Still never short of an accommodating heart, we have encompassed festivities like Christmas pretty well. With a lot of growth happening in the food industry and better exposure to global food culture, this accommodation has grown exponentially in the recent years.
To add to all that embracing, developed in-house at Kathmandu Foodies kitchen along with a fair bit of inspiration from around the web – We bring you an innovative recipe rehash on the dessert du jour ,The red velvet cake. Sticking to our commitment for being innovative with local ingredients we have given a twist to the red velvet cake by using Juju Dhau (An iconic variety of Yoghurt from Bhaktapur city of Nepal) instead of a cream frosting. Initially we were pretty much skeptic about the flavor profile of this recipe but the results amazed us. The recipe is a nostalgic tasteful of Juju dhau with which we Nepalese can instantly connect along with peculiarity of red velvet cake that is the “dessert-in-vogue” of the dessert world right now.
Juju Dhau is particularly sold in hand-made clay pots which is signature to this produce.Word ‘Juju’ translates in to King and ‘Dhau’ meaning curd/yoghurt in the Newari Language. Thus, Juju Dhau is regarded as the King Curd. The specialty in owed to its thick and creamy texture
So here is to the exciting time of the year. The lights, the warmth, the joy in the air and also the year coming to an end. A fairly easy recipe to light up your meal with the colors of Christmas while not missing on the ‘nepalipan‘.
Ingredients For Red Velvet Sponge
Sifted Plain Flour ………….2 ½ cup (250 grams)
Salt …………..½ teaspoon
Sifted Regular Unsweetened Cocoa powder………….2 tablespoons (15 grams)
Buttermilk…………….1 cup (240 ml)
Liquid Red Food Coloring…………….. 2 tablespoons
Vanilla Extract……………1 tablespoon
Unsalted butter at room temperature …………..1/2 cup (113 grams)
Granulated White Sugar …………..1 ½ cups (300 grams)
Eggs ………… 2 eggs
White Distilled Vinegar…………. 1 teaspoon
Baking Soda………..1 teaspoon
For Juju Dhau Frosting
Juju Dhau ……… 2 litres
(Make hung curd out of the Juju Dhau for 4 hours)
Juju Dhau hung in a muslin cloth. A bowl is set under to collect the dipping water content from the curd
7 inch round baking tray – 2 or 1 will work ( Bake the sponge in two shifts)
How to Make it:
– Preheat the oven to 180C. Line the tray with a parchment paper and walls with oil spray. In case of unavailability of paper and spray, grease the pan with butter and dust with plain flour. Set aside
-In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
– In bowl of your electric mixer, or with a hand mixer or old school hand whisk, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
– In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed or with the hand whisk, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
– In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
– Working quickly, divide the batter evenly between the two prepared pans ( or divide the vinegar-soda mixture for two parts and use the same pan for two bakes) and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack until warmth fades away.
– Beat the hung Juju dhau to a consistency of cake frosting cream. Scrape curve top of one of the cake and layer well with the beaten juju dhau. Add the second cake on the top.Frost with juju dhau on the top and on the sides. Use the scrapes of the first cake to make a crumble. Use to decorate the outside of the cake (Like seen in the picture). Refrigerate for 2 hours.
Time: 50 mins + refrigeration | Serves: 8 | Difficulty: Easy
Note: The only limitation to using Juju Dhau is the shelf life of the cake. We recommend consuming the cake immediately or within 2 days under refrigerated conditions. Juju Dhau tends to get sour fairly quickly.Do write to us for questions, suggestions and your experiences