I can't remember the last time I made a post here. With all of the things that happens to a typical college students, homeworks, projects, and other scholarly works, I simply can't find a way for me to find time for baking. Well, not until now. And the savior comes in the form of the humble Lemon Square Inipit.
These delectable little cake snacks comes in 6 different flavors, namely Chocolate, Custard, Lemon, Pandan, and Ube Pastillas. As young as I am now, I remember these were quite popular in my high school days as go-to snacks during those short breaks. I even steal some from my younger sister's "baon", makes me wish I was still a kid. Truly, sarap maging kid with Inipit. Now I am given quite an opportunity to reminisce those memories, and somehow even take them to another level.
When it comes to food, one of the most important chef lesson I learned from the cooking books I had read is to not mess with a great ingredient. Do as little to the that great ingredient as you can, to showcase it's flavors. With Nuffnang hosting a dessert contest using Inipit as the main ingredient, I almost instantly thought of a dessert which showcases Inipit without doing much to the actual bread, I focused more on accentuating its flavors with several simple additions.
After a few days of brainstorming with my little sister as my "Inipit Expert", I came up with this elegant dessert, an Inipit 4-Layer Mini Cake. Aside from the cream layer between the cake, I added a chocolate ganache layer to add some creaminess. It is topped with toasted nuts to add crunch, and an orange-infused whipped cream to contrast the sweetness with some acidity. This is really bringing the humble Inipit to a whole new level. What's more is that it is quite simple to make with little work required.
Inipit 4-Layer Chocolate Mini Cake
Notes [ HEAD: Chocolate, Almond, HEART: Whipped Cream, Orange ]
Ingredients
Inipit Cake [serves 2, if you could share it :P]
6 Lemon Square Inipit [Chocolate, or whichever you prefer]
Chocolate Ganache [below]
Orange Whipped Cream [below]
2 tbsp. powdered sugar
Chopped almonds, or any nuts that you prefer
Chocolate decorations, optional
Chocolate Ganache
1/4 c. chopped dark chocolate
Chocolate Ganache
2 tbsp. cream
Orange Whipped Cream
1/2 c. whipping cream
1/4 tsp. orange extract, or same amount of orange zest
2 tbsp. sugar
1. Prepare the dish that you will use. Since this is one quite simple dish, you can easily prepare this on the serving plate itself.
2. Lay 3 pieces of Inipit on the plate side by side to make a square base.
Directions
1. Prepare the dish that you will use. Since this is one quite simple dish, you can easily prepare this on the serving plate itself.
2. Lay 3 pieces of Inipit on the plate side by side to make a square base.
3. Make chocolate ganache by microwaving the cream until hot and pouring them into the chocolate in a bowl. Mixed until well combine. Frost the top of the first layer of Inipit cakes.
4. Lay the remaining Inipit cakes in the opposite direction as the first layer, using the some ganache as glue for the sides. Make sure the first layer is correctly aligned with the second layer. Trim the pieces if neccessary.
5. Using a strainer, gently cover the cake with powdered sugar.
5. Using a strainer, gently cover the cake with powdered sugar.
6. Make the orange whipped cream by combining cold whipping cream with the sugar and orange extract/zest. Whip with a wire whisk or an electric mixer until the mixture holds its shape and is double in volume. Pipe some of the orange whipped cream on top of the cake.
7. Messily sprinkle the chopped almonds like how you imagine a chef would do. Release the Gordon Ramsay in you.
8. Dot some of the remaining ganache all over the plate ala high-end restaurant, alternating between small and large dots.
9. Top with the chocolate decoration [make them by melting chocolate and placing it a plastic bag, cutting the tip of the bag and drawing patterns on a piece of aluminum foil over a tray, then refrigerate until set] and you're done.
What I love with this dessert is that it can easily be modified to suite every flavor of Inipit. You could make lemon custard and lemon whipped cream in place of the chocolate ganache and orange whipped cream for the Lemon and Custard Inipit, or maybe you could use cashews and caramel buttercream for a delicious Ube variation. As their current slogan go, there is truly #NoLimitWithInipit.
8. Dot some of the remaining ganache all over the plate ala high-end restaurant, alternating between small and large dots.
9. Top with the chocolate decoration [make them by melting chocolate and placing it a plastic bag, cutting the tip of the bag and drawing patterns on a piece of aluminum foil over a tray, then refrigerate until set] and you're done.
What I love with this dessert is that it can easily be modified to suite every flavor of Inipit. You could make lemon custard and lemon whipped cream in place of the chocolate ganache and orange whipped cream for the Lemon and Custard Inipit, or maybe you could use cashews and caramel buttercream for a delicious Ube variation. As their current slogan go, there is truly #NoLimitWithInipit.
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