Tryst With Taste.

Tryst With Taste is the brainchild of two lawyers, who decided to follow their passion of food with as many people as they could, our food is driven and created with immense love and passion, our experiments with food revolve around the concept of bringing cultures and geographical diversities of the world on a plate. Most of the recipes we share have their  own story to tell. Using  some traditional by the book methods we try to give each of our dishes a twist which reflects fusion and the change in global cuisine over the years keeping the flavours of each dish deeply rooted to its origin and culture. We believe that food creates a memory and with our dishes we aim to give your taste buds that delightful lingering experience.

I am delighted to share their recipe of the traditional yule log, and has simplified it !!!!  Merry christmas 

INGRDIENTS (serves 4-6 people)

FOR THE BASE :

100 gms Flour ( maida)

80 gms powdered sugar

3 eggs

1/2 tsp vanilla extract 

1 tbsp instant coffee 

4 tbsp hot water 

FOR THE FROSTING:

50 gms dark chocolate 

70 gms butter 

48 gms confectioner's sugar

1Tbsp cocoa powder

1 tbsp espresso or instant coffee dissolved in 1tbsp of hot water 

FOR THE FILLING:

1/2 Cup whipping cream

METHOD:

Pre-heat the oven at 180 degree celsius.

Sieve the flour and keep it aside in a mixing bowl.

Whisk the eggs, sugar and vanilla for 3-4 minutes with an electric beater.

Add the flour and coffee alternating in the above mixture do not beat anymore just mix in the flour gently with a spatula.

Pour the mixture in a lined/greased square baking tray and bake for about 10 minutes in the preheated oven.

Meanwhile for the frosting , melt the chocolate in a double boiler .

Beat the butter until light and creamy, add the confectioners sugar and cocoa powder little at a time until evenly blended. 

Add the espresso or coffee and mix well.

Once the cake is baked cool it for about 15 minutes and apply a thick and even  layer of whipping cream on the cake base and roll it with the help of a baking paper, tie it with a thread and cool it in the refrigerator for about 15-20 minutes.

Apply the espresso frosting on the log shaped base and use a knife to give the woody effect to it.

Merry Christmas:) :)