Joie de vivre with tra­di­tional Christ­mas cake mix­ing

Millennium Post - - TOWN - OUR COR­RE­SPON­DENT

The tra­di­tional cake mix­ing cer­e­mony usu­ally starts a few days ahead of Christ­mas and the win­ter fes­tiv­i­ties, ush­er­ing in good tid­ings and hap­pi­ness for the fes­tive sea­son. Re­cently, The Im­pe­rial, New Delhi had or­ga­nized this fruit soak­ing cer­e­mony, all amidst great cheer and fes­tive fer­vour. The hol­i­day sea­son rang in un­der the watch­ful eyes of Ex­ec­u­tive Chef Prem Ku­mar Po­gakula with his team and few spir­ited guests, all set to join the fes­tive fun. Mas­sive va­ri­eties of candied fruits, fruit peels, as­sorted nuts, juices, and the all-im­por­tant spir­its like liquor, rum and brandy were used to soak the fruit in and blended joy­fully for an ex­otic dough prepa­ra­tion to ma­ture beau­ti­fully in time for Christ­mas and to be churned out as Christ­mas plum cakes, pud­dings and Stollen by their pas­try team.

“The tra­di­tional cake mix­ing cer­e­mony spreads joie de vivre and

ca­ma­raderie for Christ­mas. The oc­ca­sion is in­com­plete with­out the tra­di­tional Christ­mas cake and we have al­ways or­ga­nized this tra­di­tion with a lot of en­thu­si­asm. It is an ec­static mo­ment to watch the guests and chefs par­tic­i­pate in the mix­ing,” ex­pressed Vi­jay Wan­choo, Sr. Ex­ec­u­tive VP and GM, The Im­pe­rial, New Delhi. Chef Prem Ku­mar Po­gakula-Ex­ec­u­tive Chef, The Im­pe­rial New Delhi said, “Cake is a pre-req­ui­site for set­tling the liquor in the mix of nuts, fruits and spices, cov­ered with cin­na­mon. Christ­mas fun starts with this cer­e­mony which is con­sid­ered to be a har­bin­ger of good for­tune and joy­ous times.” He fur­ther said, “This recipe is unique to The Im­pe­rial for many decades. The mix of ex­otic in­gre­di­ents gets soaked in liquor for at least a month. The more the in­gre­di­ents get soaked, the bet­ter the taste. Un­like other cakes, this tra­di­tional one is the most soughtafter as it is pre­pared in a dis­tinct way with mounds and mounds of brown dates, black raisins, red cher­ries, cashew nuts, topped with pow­dered cloves, car­damom, gin­ger peel, lemon peel, or­ange peel, dry figs, wal­nuts, apri­cots, prunes, pis­ta­chios, al­monds, pep­per and other ex­otic spices, mixed with bot­tles and bot­tles of liquor and wine. This will be kept till the dry fruits get fat­tened on the liquor. Then our chefs will com­bine flour with this 200 Kgs mix­ture for the dough to be baked to per­fec­tion for 1.2 –1.5 tons of cakes.”

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