Deconstructed cakes are not tall, tiered cakes, but a stylish dessert assembling that is prepared in different sizes and shapes. Here are three recipes to try.
We all love indulging in decadent desserts. Loaded with yummy, sweet flavors, they satiate our soul after a wholesome meal. Cakes are one of the most popular desserts that is enjoyed all over the world. From birthdays to weddings, their presence can be found on every celebratory occasion. Cakes are available in numerous flavors and varieties and each of them is special and delicious.
Speaking particularly about deconstructed cake, this is a unique way of relishing cakes. It is basically, breaking down the essential elements; cake, frosting and toppings and then assembling all the separate parts together in a stylish presentation. Deconstructed cakes allow us to enjoy a flavorful combination with an attractive look.
Here are three deconstructed cake recipes to try:
Deconstructed Red Velvet Cake
Red velvet cake is a gorgeous dessert that is very common for birthdays, weddings and other celebrations. Give the cake a flavorful and stylish makeover by transforming it into a deconstructed cake.
Ingredients
- 1 pack red velvet cake mix (baked per package directions)
- 340 g instant chocolate pudding mix (prepared the pudding as package direction)
- 1 tub whipped topping (thawed in refrigerator overnight)
Method
- Bake the cake as per package direction. Once the cake is completely cooled. Use a knife to cut off the top to make the entire cake flat on the same level. (Save and put aside that cut-out piece for garnish)
- Use 2 skewers to poke holes on the cake. Make instant chocolate pudding as per package instructions. Pour the pudding mix on top of the cake evenly on all sides.
- Wait for 5 minutes to let the pudding set on the cake and top it with whipped cream and crumble the cut-out piece of cake. Chill the cake in the refrigerator for at least 4 hours. Garnish as per your choice and serve.
Deconstructed Black Forest Cake
Black forest cake is one of our go-to choices for celebrations and sweet cravings. This rich and decadent cake combines the flavors of chocolate, cream and a rich cherry filling. Originated in Germany, it has created a separate fanbase all over the world. Amp up your regular black forest cake with this exciting recipe.
Ingredients
For the cherry compote
- 1 kg fresh cherries
- 50 g sugar
- 2 tsp fruit-based liqueur
- For the chocolate cake
- 240 g all-purpose flour
- 64 g Dutch-process cocoa
- 2 tsp baking powder
- 340 g milk or water
- 2 tsp vanilla extract
- 170 g unsalted butter
- 350 g granulated sugar
- 1/2 tsp salt
- 4 large eggs
For the whipped cream
- 1 cup cold heavy cream
- 2 tbsp confectioner’s sugar
Method
Make the cherry compote
- Add the cherries and sugar to a large saucepan. Cook over medium heat, covered, stirring occasionally.
- Remove from heat and stir in the fruit liqueur. Let it cool.
Make the cake
- Preheat the oven to 350°F. Lightly grease and flour the pans and line the cupcake pan with paper liners. In a mixing bowl, whisk together the flour, cocoa, and baking powder. Keep it aside. In another bowl, mix together the milk or water and the vanilla. Set it aside.
- In the bowl of a stand mixer, beat together the butter, sugar, and salt until fluffy and light. Add the eggs one at a time, beating well after each addition. Add a third of the flour mixture. Mix on medium-low speed just until incorporated. Add half of the wet ingredients and mix until blended. Repeat the same until done.
- Divide the batter between the prepared pans. Bake for 30 to 35 minutes. Remove the cake from the oven, cool them for 5 to 10 minutes, then remove them from their pans. Cool completely before assembling.
Make the whipped cream
- Using a hand mixer whip the heavy cream and confectioner’s sugar on medium-high speed for about 3-4 minutes.
Assemble the trifles
- Cut the cake into 1-inch cubes and divide among eight small glass compote dishes. Spoon cooled cherry compote onto the cake cubes and top with a dollop of whipped cream.
Deconstructed Carrot Cake
This decadent dessert has different layers that consist of carrot crumble, carrot caramel sauce and cream cheese filling. It goes well for all kinds of festivals including Christmas.
Ingredients
Cream cheese filling
- ⅔ cup light cream cheese
- ½ cup plain Greek yogurt
- ¼ cup icing sugar
- ½ vanilla bean, cut lengthwise and seeded
Carrot crumble
- 1 cup oat flakes
- ½ cup carrots, cut into small dices
- ½ cup whole wheat flour
- ¼ cup canola oil
- ¼ cup maple syrup
Carrot caramel sauce
- ½ cup brown sugar
- ½ cup smooth carrot puree
- 2 tbsp milk
Method
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or with parchment paper. Mix all the filling ingredients with a fork. Refrigerate.
- Mix all the crumbled ingredients and spread onto the baking sheet. Bake in the oven for about 15 minutes, stirring halfway through.
- Put the brown sugar and carrot puree in a pan. Bring to a boil and let simmer for 5 minutes. Add the milk. Before serving, split the carrot crumble into 5 small bowls. Add the cream cheese and drizzle warm caramel on top. Enjoy.