Yolks - 28 g
Sugar – 30+30 g
Eggs – 75 g
Proteins - 48 g
Trimoline – 15 g
Flour - 35 g
Baking powder - 2 g
Cocoa – 15 g
Apple-caramel jelly
Gelatin – 4 g
Apple juice – 180 g
Whiskey – 20 g
Sugar - 50 g
Crispy layer
Almonds – 15 g
Sugar - 25 g
Waffles – 30 g
Chocolate – 25 g
Cane sugar - 5 g
Tonka bean mousse
Gelatin – 7 g
Yolks - 60 g
Sugar - 30 g
Tonka bob – 1 piece
Cream 35% – 150 + 450 g
Milk 2% – 150 g
Chocolate – 490 g
Velours
White chocolate – 30 g
Cocoa butter - 30 g
Dye
Chocolate sponge cake
In this cake we will make another version of the sponge cake. There is practically no flour in it, but it is very airy and, most importantly, obedient.
1. First, separate the whites from the yolks.
2. Combine the yolks (28 g) and sugar (30 g) in a bowl.
3. Beat well with a mixer until a fluffy white foam is obtained. And add whole eggs (75 g). How to get 75 grams of eggs? Break a couple of eggs into a bowl (this is about 100), shake it like an omelette and add this mass in a stream to our main bowl; as soon as the weight shows 75, we stop.
4. In another bowl, combine sugar (30 g) and whites (48 g).
5. Beat the meringue well and add trimolin (15 g). You can replace trimolin with honey, but it will give its own taste and aroma, while trimolin is more neutral in this regard.
6. Combine both masses, yolk and protein.
7. Add flour (35 g), baking powder (2 g) and good cocoa (15 g).
8. Pour onto a baking sheet. The height of the dough should be 1 cm, no more. For a cake 5-6 mm.
9. Bake at 200 degrees for 3-4 minutes. Check with a skewer, as soon as it comes out dry, it’s ready. Remove to a wire rack and let cool.
Apple-caramel jelly
Instead of the already familiar berry confit, we’ll add jelly to the cake. And at the same time we will learn how to make dry caramel, it will also be useful in this cake and in general will be useful for general development. We decided to make apple-caramel jelly and, moreover, make it more serious with the help of whiskey.
1. As usual, we start with gelatin. Soak leaf gelatin (4 g) in water. If you use powder, take the same mass, but add 24 grams of water (that is, one part gelatin, six parts water).
2. Pour apple juice (180 g) into a saucepan and bring to a boil. You can do without whiskey by taking a total of 200 grams of any clear juice.
3. While the juice is heating up, pour sugar (50 g) into a dry saucepan. Now we will learn how to make dry caramel.
4. Distribute sugar over the bottom and put on fire. Pay attention here, we do not stir the sugar, otherwise it will immediately begin to crystallize.
5. Gradually, the sugar will begin to darken and turn into caramel.
6. When all the sugar has dissolved (you can shake the saucepan a little so that the sugar dissolves faster) and darkens, pour in the boiling juice and add whiskey (20 g). At this stage, experiments are permissible; the caramel darkens and acquires different shades of taste. Some people like a more burnt taste, others a lighter one.
7. Immediately introduce gelatin. If it’s sheet, then squeeze it out; if it’s powder, then squeeze out the whole mass. Mix well. You should have no lumps, just a homogeneous transparent mass.
8. You noticed that in the diagram we have jelly in the form of balls. Agree, this looks unusual, and for inexperienced eaters it will generally seem like something fantastic. In fact, everything is simple, we use the form of mini truffles from Silikomart (they are also available in the store).
9. Place it on a baking sheet and pour in the jelly. That's why I poured the mixture into a glass with a spout. If there is no such form, you can actually make it as a single piece in the cake, then pour it into a flat round mold with a diameter of 14 cm, the height of the jelly is no more than 1 cm (for the cake). If you are making portioned cakes, you can pour the jelly into a coin mold, it is ideal for this. Put it in the freezer. Leave a couple of empty cells in this form, we will pour the mousse into it (and make decor from them).
Crispy layer
We need this layer in order to make a pleasant accent among all the soft ingredients (jelly, mousse, biscuit).
1. First, let's prepare dry praline - another new word for us. These are nuts in caramel, most often ground into dust. To do this, chop the almonds (15 g) into small pieces. There is industrial praline in jars - the mass is liquid (something like a sauce), then take 50 grams of it and don’t cook anything.
2. Prepare dry caramel from 25 grams of sugar.
3. When the caramel is ready, pour the finished mixture immediately onto the mat with nuts. Silicone fits perfectly. If you don't have one, lightly grease a flat surface (like a plate) with butter.
4. After 5 minutes, the mass will harden. The advantage of a silicone mat is that anything comes off easily (biscuits, caramel, chocolate).
5. Break the pieces and put them in a blender bowl.
6. Grind into dust. This will be dry praline.
7. Add waffle crumbs here. It is often sold ready-made, as a confectionery decoration. Or just buy something like breakfast cereal. Add 30-40 grams to the praline. And mix in the blender again. Add another 5-10 grams of cane sugar. You don’t have to add it, but it will add more crunch.
8. Melt dark chocolate (milk or white, 25 g). I just pour the callets into a pastry bag and put them in boiling water. Brush the biscuit with chocolate. Of course, we cover the part that will be in the cake. I have a circle with a diameter of 14 cm, so I don’t grease the entire biscuit.
9. Spread the chocolate with a spatula or the wide side of a knife to form an even film. Sprinkle our Praline Waffle Dust on top. Without fanaticism, the layer is no more than 1 mm.
If you took liquid praline, then everything is simpler: grind the waffles, combine them in a bowl with praline (50 g) and melted chocolate. And then apply this mixture onto the biscuit.
10. The chocolate will harden and you can cut out the cake we need. I used a 14cm diameter ring because my cake shape tapers towards the bottom. Let's say you took an even 18 cm ring, then cut out the cake with a 16 cm ring. For cakes, everything is the same as in Eurasia - we cut out round washers using die cutters.
Tonka bean mousse
This layer will also be more interesting than usual. First we will prepare the pastry cream, then combine it with chocolate and cream. The texture of the mousse is quite delicate and rich in taste. Plus we're getting tonka beans.
1. And again we start with sheet gelatin (7 g), which we soak in water.
2. Combine the yolks (60 g) with sugar (30 g) and mix well with a whisk to form foam.
3. Finely chop (or grate) the tonka bean. I don't know how to describe its taste and aroma. Some say it's vanilla and almond, others it reminds them of the smell of expensive clothing boutiques. In any case, you simply must try it. The taste is amazing. If you want a substitute, use a vanilla bean. But it won’t be as tasty, especially as part of this cake. There is nothing similar and charismatic like them.
4. Pour cream (35%, 150 g) and milk (2%, 150 g) into a saucepan. Add tonka bean.
5. Place the milk mixture on the stove and heat it up. Add the yolks and, stirring very well, bring to 82-84 degrees. The cream will thicken a little.
6. Remove from heat and add gelatin. Mix well.
7. Pour finely chopped chocolate (490 g) into the bowl. I used white in callets, you can use milk.
8. Pour the hot cream over the chocolate. Use a sieve to remove any tonka bean particles.
9. The chocolate will begin to melt and combine with the cream. You may not be able to achieve a homogeneous mass, then use a blender. I did it with a silicone spatula.
10. While the chocolate mass cools to 35-40 degrees, we whip the cream (35%, 450 g) until half-whipped.
11. When the chocolate mass has cooled down. Pour it over the cream and mix immediately.
As I already said, we use the Eclipse form for assembly. Cakes look very impressive due to its oval geometry.
We take our jelly out of the freezer. Be careful, it must be icy (hard like an ice cube), this is the only way they will come out of the mold well and not become deformed. A little trick. We pass the open contour (neck) of the cells with a toothpick. And then we simply turn each cell inside out, thereby pushing out the jelly. Fill the free cells that we did not fill with juice with mousse. We need 2-3 mousse balls for decoration.
Pour the mousse into the bottom of the mold. It's quite runny, so I poured about 1 cm of mousse into the mold and put it in the freezer for 10 minutes. We always place silicone molds on something hard (like a small baking sheet) and then transfer them to the freezer and back. When the mousse has thickened, take out the mold. Pour in a couple more cm of mousse and arrange the balls. Everything is very simple, we put one in the center and 8 in a circle, like cutoffs on a clock. Instead of balls, many will place a flat round pancake on top of the mousse.
Add more mousse so that it covers the balls (or pancake with jelly) and place the sponge cake on top, crispy layer down (towards the jelly). Place in the freezer overnight (at least 10 hours, preferably 14). Why is this important? The icier the product, the easier and smoother it will come out of the mold, and it will be easier to manipulate; it will not begin to melt when touched.
Velor coating
Now comes the fun part. I learned about velor quite a long time ago when I was just looking at beautiful desserts on the Internet. But I didn’t even try to understand how it’s done, believing that only super professional confectioners could do it. Today we will become like this!!
Velor coating is popular for its velvety matte nobility. Cakes and pastries covered with velor look very expensive and beautiful. And if you get carried away with gradients, you can generally achieve amazing results. But, as it turns out, it’s much easier to make than colored glazes; you simply can’t fail, because we only use two ingredients.
I used a Wagner W550 spray gun; I consider it one of my best purchases for the confectionery industry. It has a 2.5 mm nozzle and very low material consumption; you can pour velor onto just one cake (about 40-50 g). For a detailed review with many photos and videos, see here. You can buy it in various online and construction stores. I bought it on Sledgehammer. Here I will tell you about the recipe itself.
It only requires two ingredients: cocoa butter and white chocolate.
The proportions start from 50/50 to 70/30 in favor of white chocolate. What does this affect? For the density of the mass. Depending on your spray gun, it may require a more or less liquid mass of velor. Also, the texture of the finished coating may differ slightly; it’s worth experimenting here.
I took 30 grams of butter and chocolate. Melt each component in a water bath. Why don't we melt them together? They have different melting temperatures. The chocolate may curdle while the butter is still melting. Here again a small mistake, use a silicone spatula instead of a fork.
We pour them into the spray gun tank. I weighed it on a scale to get exactly 30+30g.
Add dye. My favorite AmeriColor gels (available in stores) work great. Moreover, even problematic black gave a pure color.
You can mix everything with a blender (the neck of the tank is quite wide). But I just covered the tank and gave it a good shake - the good old way of making emulsions. We wait until the mass reaches operating temperature (30-35 degrees).
Now comes the most important part. Prepare your work area. Regardless of which technology you use, protect surfaces from paint spraying (velor). Usually at home they use a cardboard box, place it with the open side to the side, place cakes or pies inside and line it with velor. I just covered the table and a couple of cardboards with film.
Look how beautiful it is. Perfect and uniform coverage. And how much you can experiment with colors... Imagine white velor (where we will add titanium dioxide to the mixture)
Remember, we poured a couple of mousse balls into the mini truffle molds. So, we pierce each one with a thick skewer. And then we carefully remove it from the mold (do not pull the skewer, but turn the cells inside out).
When the excess glaze has drained, simply place the balls on the cake. Any small shape will work well. There are several ways to decorate.
1. If you poured glaze (or velor) on a wire rack, then simply pry it from below with a thin spatula and transfer it to the surface of the cake.
2. If the ball was on a skewer, you can use a fork from below to pry it up (the skewer is between the tips of the fork) and remove it. And then transfer it to the cake.
3. Often the products are pierced with another skewer and placed on the cake; the “puncture” site is masked with nuts, coffee beans, gold paper, and so on.
And now the most interesting and beautiful thing - the cut. You can see how using an additional mold radically changes the appearance of the cake. Many will ask how you did it, how the balls ended up inside the mousse, and so on. I think sometimes it pays to try a little harder and get a cut that's not boring.
“Feyetine” (from the French feuilletine) is also “royaltyne,” or, more simply, flakes made from the finest wafers. Of course, professional confectioners prefer to buy ready-made, in bulk 5-10 kg. Well, those who bake at home, who are worried about the composition of the products, will prefer to cook it themselves. And we offer you recipes) What’s convenient? It is easy to prepare, can be stored for a long time in a cool, dry place, and has a very wide range of uses. Let's get started?I suggest making a very interesting crispy layer for cakes. Such a layer between the sponge cake layers will make your cake much more interesting, transform it from a banal sponge-cream cake, which many are already tired of, into something completely different, more interesting and tasty.
In order for the crispy layer to hold its shape well, it should be compacted into the mold and placed in the refrigerator for at least 1 hour.
A very simple recipe for a crispy layer for a European cuisine cake, step by step with photos. Easy to prepare at home in 25 minutes. Contains only 139 kilocalories.
- Type of dish: Desserts and baked goods
- Preparation time: 5 min
- Cooking time: 25 min
- Calorie Amount: 139 kilocalories
- Number of servings: 8 servings
- Occasion: Dessert
- Complexity: Very simple recipe
- National cuisine: European cuisine
- Cooking technology: Baking
Ingredients for eight servings
- Waffle cakes 50 g
- Refined sunflower oil 1 tbsp. l.
- Honey 3 tbsp. l.
- Walnuts 0.3 tbsp.
- White chocolate 150 g
Step-by-step preparation
- For work we will need wafer cakes, white chocolate, honey, walnuts.
- Grind the waffle cakes (50 g) to fine crumbs. It is convenient to use a food processor with a metal blade attachment.
- Fry nuts (0.3 cups) in a hot frying pan along with 3 tbsp. l. honey (2 minutes).
- Then spread on a dish greased with sunflower oil (0.5 tbsp) in one layer until completely cooled.
- Grind the caramelized nuts to fine crumbs (metal knife attachment).
- Finely chop chocolate (150 g) and place in a bowl. Place the bowl in water heated to 45°C. Stir with a spatula. The chocolate will melt quickly.
- Combine wafer crumbs, nut crumbs, chocolate. Mix.
- Line the pan with cooking paper and grease with sunflower oil (0.5 tbsp). Press the mixture into the mold in which the sponge cake will be baked. Place in the refrigerator for 1 hour.
- The crispy layer for cakes is ready.
RECIPE 1
- 60 g melted butter
- 110 g sugar
- 1 egg white
- 60 g flour
- 35-40 ml water
RECIPE 2
- 35 g butter (softened)
- 35 g powdered sugar
- 35 g egg white
- 35 g flour
2. crispy layer in cakes and pastries 
Crispy layer
100 g milk chocolate 100 g hazelnut praline paste (caramelized hazelnut paste) 100 g Feyetin crispy wafers Melt the chocolate () and mix everything - Feyetin, chocolate and praline paste 
3. ingredient or filling for delicious candies 
4. crispy tubes that can be served with cream and berries. Either baked on metal or wooden sticks, or rolled while hot. 
5. topping for ice cream, cottage cheese, and even porridge 
Cook with pleasure! And don’t forget to show us your results by tagging photos on social networks with the hashtag #I'm a superbaker
Let's prepare a chocolate sponge cake. Preheat the oven well to 180 degrees. Combine all the dry ingredients together: sugar, flour, cocoa, baking powder and mix well with a whisk. Add butter, eggs and mix with a mixer at high speed for about 5 minutes. Pour in milk and beat well again. Pour the dough onto a baking sheet or a wide rectangular mold (preferably silicone so that the biscuit does not stick), the height of the dough layer is about 5 mm. Bake for about 12 minutes. Don't dry it out. Cool the finished biscuit on a wire rack. Next, you need to cut out a biscuit blank with a ring 1-2 cm smaller in diameter than the diameter of the future cake.
Let's prepare the chocolate crustilant. This is the so-called crispy layer. It’s easy and simple to make, but personally, I really love adding it to mousse cakes because it has a different texture from all the layers in the cake, it’s crunchy and firm, which really “sounds” interesting in the finished cake. To prepare it, you need to melt white chocolate, add nut butter (you can use any of the nuts and their combinations, the main thing is naturalness), I used urbech made from cashew nuts, it has a very soft and delicate taste. Mix chocolate and paste until smooth. Grind the chocolate balls in a mortar until coarse crumbs form. Add these crumbs to the chocolate-nut mixture and stir. Next, take our chocolate sponge cake, spread crustilant on it (it’s better to do this in a ring) and put this piece in the freezer
Let's prepare the berry layers. Let's start with the passion fruit coulis. Kuli is a homogeneous berry layer, pureed, without pieces of fruit or berries. It is most often prepared using agar. It's very simple - you need to mix a measured amount of agar-agar with sugar. Bring the puree to a boil, add the sugar-agar mixture and cook, stirring, for 2 minutes. Berry layers prepared using agar harden at room temperature. Let's take another metal ring with a diameter of 16 cm, cover the bottom with cling film (tighten it well, so that there are no folds on the surface of the film), and pour our coolie into this mold. After about an hour, this layer should harden. We put it in the freezer.
Let's prepare the second berry layer - blackcurrant marmalade, or it is also called confit (short for “confiture”). Confit can be either pureed or with pieces of berries; most often they are prepared using pectin. Combine pectin and sugar together. Heat the blackcurrant puree to 40 degrees, add the sugar-pectin mixture, and, stirring with a whisk, bring to a boil. Boil over medium heat for 3 minutes, stirring constantly. Add citric acid, stir and cool slightly. In order to make the cut of the cake beautiful and unusual, I used a silicone mold from Silicomart (circles of different diameters) to freeze the confit. You can simply put it in a ring with a diameter of 16 cm. Put the mold in the freezer
Preparing chocolate mousse. Let me draw your attention to the fact that you need to make the mousse when all your layers are ready, properly frozen and you are ready for the final assembly of the cake for freezing it. The prepared mousse cannot be stored. Gelatin (powder) is soaked in 60 g of water for 10-15 minutes. Boil the milk in a saucepan, add the swollen gelatin, mix. Pour milk with gelatin dissolved in it into the chocolate broken into small pieces and mix with a whisk until a chocolate shiny homogeneous mass is formed - a chocolate emulsion. Whip the cream to soft peaks (do not over-beat - as soon as the cream begins to thicken, turn off the mixer). When the chocolate emulsion has cooled (40 degrees), add it in parts to the whipped cream and mix with a spatula until smooth. Mousse is ready
Assembling the cake. If you don’t have an Eclipse silicone mold (that’s what I used for this cake), then you can again use a metal ring with a diameter of 18 cm. If you use a ring, then its walls need to be covered with acetate film (to make it easier for the frozen cake to come out of rings), and cover the bottom with cling film. Place the form or ring on a board or something hard (this is done in order to carefully place the filled form in the freezer). Pour some of the mousse onto the very bottom of the mold, not a lot, the thickness of the layer is no more than 1 cm. Next, lay out a completely icy layer of passion fruit coulis. There is no need to press anything. Another layer of mousse. Lay out the blackcurrant confit rings. Fill the mold with mousse on top of the confit almost to the brim. We take out the frozen chocolate sponge cake with a crispy layer and place it on top, crusty side down. The chocolate sponge cake should protrude 3-4 mm beyond the upper boundaries of the mold. We transfer the board with the mold filled with the future cake to the freezer. Leave to freeze for at least 8-12 hours. It's better to leave it for a day. The better the cake is frozen, the more beautiful and neat the cut will be.
Mirror glaze. It needs to be prepared in advance - noticeably a day before pouring the cake. It should sit in the refrigerator for at least 5-8 hours. Pour gelatin with cold water (72 g) and leave for 10-15 minutes to swell. In one saucepan, combine water and sugar, boil the syrup to a temperature of 110 degrees. In another saucepan, combine the cream, trimoline, glucose and cocoa - bring the mixture to a boil, stirring with a whisk. Pour sugar syrup into the boiling mixture and cook for another 2 minutes. Add swollen gelatin and vegetable oil. Pour the glaze into a mixing glass and beat with an immersion blender until smooth. The working temperature of this glaze is 34 degrees.
Covering the cake with icing and decoration. You need to cover the cake with glaze 5-6 hours before serving the cake. Let me remind you that initially our cake is frozen, we cover the frozen cake with glaze, and it gradually defrosts in our refrigerator. Therefore, there is no need to rush to fill the cake with glaze, because the finished filled cake can no longer be re-frozen; it will “live” in your refrigerator without losing its shape for about a day. Then the layers will begin to weaken and the mousse itself will also lose stability. In order for our cake to turn out and look neat, we need all the excess glaze to drain from it without forming a “puddle” under it. To do this, take a tall glass with a flat bottom and place it on a wire rack placed on a baking sheet. The baking sheet should be covered with cling film - after all, we can collect all the excess glaze and use it next time. So, the wire rack stands above the baking sheet, and the glass is on the wire rack. Nearby is a cardboard base or plate onto which we will transfer the cake. You also need to prepare special spatulas that can be used to easily “brighten” the edges of the cake with icing. We bring our glaze to working temperature: to do this, heat it in bursts of 10 seconds in the microwave. After each heating, stir the glaze with a spoon and measure the temperature. To ensure that the glaze is homogeneous, you can beat it with a blender again before pouring the cake. The glaze is ready! We take the cake out of the freezer, remove it from the mold (or ring), place it on a glass, stroke the surface of the cake with your hand for 5 seconds (to get rid of any frost) and immediately pour glaze over the cake. All excess glaze will drain off, everything you need will remain on the cake. Then, using a small spatula, we kind of “bend” the drops of dripping glaze under the bottom of the cake, take a large spatula and, protecting ourselves with a small one, transfer the cake to the base. Ready! Place the cake in the refrigerator to defrost slowly
Quite a long time ago, as part of Modern Desserts, I wanted to talk about how cakes are assembled. We can say that cakes have their pros and cons, for example, pouring glaze is more accurate, but laying out the filling evenly is more difficult than in small cakes. It’s time to figure it all out and “GRACE” will help us - a delicate romantic cake with a bright and passionate character. This lady has a lot of temperament! On a recent trip to the VIP Masters school in Krasnodar, blueberry mousse without gelatin was a discovery for me. It's an amazingly soft, airy texture that melts in your mouth and has a bright, distinct blueberry flavor, like sitting with a basket of berries on your lap and not being able to stop. Next will be the bright taste of cremeux with white chocolate and olive oil, don’t be alarmed, it will be very good! While it lacks a bright accent with sourness that will dilute the sweetness of the mousse and cremeux, Grace has a raspberry layer that is delicate, special and very appropriate. When we enjoy the taste, we will feel the aroma of dark chocolate enveloping all receptors - this is an airy, porous sponge cake. And now you have decided that there is nothing tastier and more balanced, when a crispy component appears - crustilant with nut butter and wafer crumbs. It is in this sequence that your receptors will enjoy the filling and it is this combination of melting mousse, dense fillings and crispy layer that will make you happy!!!
We assemble the cake in an 18 cm mold. During assembly, we will talk about how to assemble it in silicone and metal rings.
Andrey Rudkov
If you need any ingredient, confectionery equipment and equipment, come to my store - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. An up-to-date showcase, many payment and delivery methods (all over the world), I have my own store in Moscow and products that I select myself and ingredients that I use on the blog. Come in!
New: mousse without gelatin on Italian meringue, crustillant, mirror glaze without condensed milk, features of cake assembly, Japanese custard sponge cake, cremeux with olive oil.
The “” project is growing and today we have a new dessert!
As always, I want to tell you new techniques that you can use and combine with other desserts. I add something a little more challenging to each piece so that we can evolve together.
This dessert belongs to the medium category of complexity, and requires strict adherence to technology: grams, degrees, processing methods and their order. And to make it easier for you, you can order many ingredients and equipment from. If the ingredients are replaceable, I say so, in other situations we strictly follow the recipe.
Japanese custard sponge cake
- Butter 82.5% – 50 g
- Milk – 45 g
- Eggs – 50 g
- Yolks – 85 g
- Flour – 70 g
- Proteins – 125 g
- Sugar – 60 g
For a long time I wanted to tell you about this miracle. The biscuit is very quick and easy to prepare, but it has dozens of uses. Its strengths are its rubberiness and neutral taste. Thus, we can make any rolls out of it, or, as in our dessert today, use it as decoration.
Place butter (50 g) in a saucepan and pour milk (45 g).
Prepare eggs (50 g, approximately 1 piece) and yolks (85 g).
Melt butter and milk over medium heat. And sift flour (70 g) into a saucepan.
Stirring with a whisk, cook the dough like choux. The whole mass should come together into a lump.
Remove from heat and add yolks and eggs.
Stir until smooth.
Add the desired dye, ideally gel.
In a separate bowl, make a meringue from egg whites (125 g) and sugar (60 g).
Fold some of the whipped egg whites into the choux pastry and mix.
Add the rest.
Gently spread the dough onto the baking sheet. You need a dough thickness of about 5-6 mm.
Bake in an oven preheated to 170 degrees for 12-16 minutes. Until ready. Be careful not to overdry the dough, otherwise it will become brittle. Place the finished cake on a board (or something flat) and wrap it with film.
Cream with olive oil
- Cream 33% – 75 g
- Trimoline – 17 g
- White chocolate – 150 g
- Olive oil – 100 g
We have already made this type of filling, but just in case, I’ll remind you. This is something similar to ganache - that is, a rather dense mass, which is usually loaded with chocolate or butter. We will have cream with olive oil. Don't worry, it will be delicious!
Beat with a blender and gradually add olive oil (100 g).
Blend again with a blender until completely smooth (emulsion).
Pour the finished filling into the mold. Since I was assembling the cake, I poured the filling into a 13 cm mold. I used a silicone one, but you can also use a metal ring (I’ll tell you below how to work with them). You should get a layer of 8-10 mm.
Place in the freezer for 2-3 hours.
Raspberry confit
- Raspberry puree – 250 g
- Sugar – 110 g
- Pectin – 5 g
In a saucepan over medium heat, bring berry puree (250 g) to a boil. I had frozen puree, which I melted in the same saucepan.
In a small cup, mix sugar (110 g) and (5 g) well. You can take absolutely any one, I used from . Remember, pectin is ALWAYS mixed with sugar and only then added to the masses. Otherwise, it will come out in lumps and may not work.
Now gently pour the sugar mixture onto the hot puree. It will quickly begin to thicken. If necessary, you can return the saucepan to the heat.
Pour the already solidified mass onto our cream. Also in a layer of 8-10 mm.
Return the pan to the freezer.
Chocolate sponge cake
- Eggs – 60 g
- Yolks – 25 g
- Sugar – 50 g
- Proteins – 65 g
- Sugar – 20 g
- Flour – 15 g
- Cocoa – 15 g
In one bowl, combine eggs (60 g) and yolks (25 g), sugar (50 g). Beat with a mixer until fluffy foam forms.
In a second bowl, beat the whites (65 g) and sugar (20 g).
Combine until smooth.
Pour the finished dough into the mold to the depth of 8 mm. I have a mold with a diameter of 20 cm. If you have a smaller one, then do not fill all the dough, otherwise the sponge cake will be too thick.
Bake in an oven preheated to 180 degrees for about 8 minutes. When the cake has cooled, cut out a piece with a diameter of 14 cm.
Look how juicy and porous it is.
Crustilant with white chocolate
- White chocolate – 60 g
- Nut butter – 60 g
- Waffles – 60 g
Here all the ingredients are in equal parts - 60 g each. Melt the chocolate and peanut butter in the microwave. Usually, pralines (caramelized nuts that are ground into a paste) are used instead of paste, but for greater accessibility, I use nut butter. You can use any one here. It is important to understand that you cannot do without pasta. Otherwise, the chocolate will harden and be hard inside the cake.
Mix the melted ingredients.
Add waffle crumbs or breakfast balls.
Place in the freezer for 2-3 hours.
Blueberry mousse without gelatin
- Blueberry puree – 205 g
- Sugar – 5 g
- Starch – 20 g
- Cocoa butter – 50 g
- White chocolate – 50 g
- Proteins – 65 g
- Sugar – 130 g
- Water – 40 g
- Cream 33% – 425 g
This mousse is good because it does not contain gelatin, but it holds its shape perfectly. And besides, it is unsweetened. You can make any flavor by changing the puree. In addition, it uses Italian meringue, and mousses made with it are always a little more tender and airy than just with cream.
First, make the cream from the puree. Heat blueberry puree (205 g) in a saucepan.
In a separate bowl, mix sugar (5 g) and starch (20 g, preferably corn).
Pour the mixture into the puree, a little at a time, with rain.
Cook over medium heat until the mixture thickens a little. It resembles custard. There should be a clear mark on the shoulder blade if you run your finger.
Punch the mixture with a blender for greater homogeneity.
On the stove, cook syrup from sugar (130 g) and water (40 g). Up to 121 degrees.
Start beating the egg whites when the syrup reaches 110 degrees. When it reaches 121 degrees, you should already have egg whites whipped to soft peaks. Pour the syrup in a thin stream down the side of the bowl, continuing to whisk the mixture. Don't slow down.
Beat until smooth and stiff peaks form.
In another bowl, half-whip the cream (33%, 425 g).
So you have berry cream, Italian meringue and half-whipped cream.
When the cream has cooled to 40 degrees, you can add cream and meringue gradually.
Add 1/3 of each mass.
Mix until smooth with a spatula, you can help yourself a little with a hand whisk.
Assembly
There are two main ways to assemble a mousse cake: in a ring and in a silicone mold. Of course, the silicone mold is more convenient to use. But due to lower availability (in terms of availability and price in the store), you can use a ring. The difference in preparation will be as follows - we must create the bottom from cling film. To do this, the rings are slightly heated with a hairdryer (if you have a gas stove, use an open flame). And then stretch the cling film. It is important for us that the surface of the film is perfectly smooth - after all, this is the future top of our cake.
I’ll use a silicone mold, diameter 18 cm, height 5 cm. The mousse is quite thick, so it’s wise to pipe it out of the bag. Pay special attention to the corners; the mousse must penetrate well into them, otherwise there will be voids.
Now insert the cremeux and confit filling. When you put the disk on the mousse, gently turn it a little with your fingers, as if sinking it into the mousse.
And a sponge cake with crustilant. We also recess it by turning it.
We fill the voids with mousse.
The biscuit should protrude at least 2-3 mm above the edge of the mold. This is needed for several purposes.
- When the mousse thaws, it will sag a little. If the sponge cake had been level, most likely the mousse would have puffed up towards the bottom.
- It is more convenient to wrap the icing under this cake.
- It is convenient to carry the cake and place it on the table (we do not deform the icing and mousse when we pry the cake from below with a spatula).
Place the finished cake in the freezer. For a minimum of 6-8 hours, but to be safe, keep it there for at least 10.
Decor made of cocoa powder and butter
- Cocoa butter – 100 g
- Cocoa powder – 200 g
Today I’ll tell you about the decor from Stefan Leroux’s book about chocolate. It is most suitable for simulating wood, branches and twigs.
Final assembly
So, once the cake is well frozen, you can start assembling. Unlike cakes, mass-produced cakes are more loyal to the method of filling with icing. And in addition to the usual wire rack (on which we place the cakes and pour icing), we can use cylindrical stands. For example, I have this 14 cm ring. You can take a jar, a blender bowl, and so on. Anything that will raise the cake by 10-15 cm and be smaller than its diameter.
And then, not too generously, pour the mirror glaze over the cake. This one has an operating temperature of 27 degrees. When you take the glass out of the refrigerator, heat the glaze in bursts of 20-30 seconds. You can use a water bath. The main thing is not to overdo it. Usually, only the outer contour (next to the walls) begins to melt, and the center floats as a solid block. But this may be enough. Because in any case, we punch the glaze with a blender a second time. To get rid of lumps. And after that we check the temperature of the glaze. She should be around 26-28. The glaze should be fairly runny. If you cooked the syrup correctly and followed other technological processes, it will lie well and evenly. Even on such a complex cake shape as a cylinder (and this is often one of the problematic geometries), the icing will remain an even layer even on the vertical walls.
Usually, if your cake has a straight surface on top, you need to remove some of the glaze (otherwise the layer on the side will be twice as thin, this is ugly and incorrect). Therefore, we either run the spatula carefully along the top (driving the icing to one side), or carefully tilt the cake base so that the icing naturally flows off. For round and other shapes this is not so important, where the geometry itself helps the excess glaze to drain off.
You can see that the finished cake has no bubbles on the surface. And the excess flows onto a baking sheet lined with film. This glaze can then be returned to the glass and reused.
Next is the Japanese sponge cake. We will cut it with a pizza cutter into the strips we need. My stripe is 3.5 cm wide. I collected the branches separately. I planted the twigs on the board. Then I placed small dots of melted chocolate in the right places on the branches. I glued mastic flowers onto them (by the way, the buds in them are also melted chocolate). I put the blanks in the refrigerator so that the chocolate hardened and glued the flowers to the branches. And only then I transferred such a solid structure to the cake. It's safer than putting flowers on the cake. Good luck
Don’t forget that despite their apparent simplicity, these desserts are still considered to be of medium complexity, which means there may be some minor difficulties. Don't despair and try again. When in doubt, do a little at a time. The main thing is to strictly follow the technology, grams and ingredients. Any substitution may affect the result, consistency, quality and taste of the intended dessert. I would also like to draw your attention to the fact that the category is suitable for those who are already well versed in the confectionery business, so I would not like to see very basic questions here, I hope you understand me!
In any case, anyone can make such a dessert.
Volume recalculation
I want to quickly tell you how to count grams for your shape. On the manufacturer's website and on the back of the silicone mold box there is always information about the volume of one cell. Therefore, you just need to understand what the difference (coefficient) is between your forms and those indicated in the recipe. For example, let's take two different sets of shapes (filling and the cake itself).
The first set is Silikomart Cupido hearts (filling, 30 ml per cell) and Silikomart Amorini (large cake heart, 96 ml per cell).
The second set is truffles Silikomart Mini Truffle (filling, 20 ml per cell) and Silikomart Truffle (large truffle cake, 117 ml each).
This means that for the first set of filling you need 8 * 30 = 240 ml. And mousse 8*(96-30) = 528 ml. We don’t take the biscuit share into account for now. For the second set you need 8*20 = 160 ml of filling and 8*(117-20) = 776 ml. Now you understand that if the recipe contains 240 ml of filling, and we need 160 ml, then all ingredients need to be multiplied by (160/240) = 0.67. It’s the same story with mousses, our coefficient will be (528/776) = 0.68.
You may come across sets where you need more filling and less mousse than in the recipe and vice versa. The same will apply to the cake. At the same time, the sponge cake is usually prepared according to the recipe and given (it is not worth the hassle of calculations). The only, perhaps, important point is that in cakes, biscuits have a thickness of 3-5 mm, cakes 8-12 mm.
If you are using metal molds, also calculate their cubic volume. Just keep this in mind. This is just a mathematical miscalculation. But, taste balances are always important. If I intended sourness in my cake, it may be lost in yours (if the size of the filling mold itself has a smaller share in the entire cake than mine).
Loading...