OMG it’s been ages since I’ve uploaded my blog! I’m so bad at keeping up :(
Today I want to share with you one of my latest creations. I mean, I didn’t invent anything new… It’s just my personal mix of three yummy desserts. This cake it’s made of: cocoa marquise, vanilla crème Bavaroise, French meringue and melted chocolate. Yep, that’s it! So, I’m going to write down all the steps and then, at the end, I’ll describe how to assemble it! With these amount of ingredients, you’ll get a 20 cm cake (8 inches). Have fun and… Leave a nice comment if you liked it! :) TIME: 30 minutes + 4 hours Ingredients for the cocoa Marquise 52 gr of egg yolks 52 gr of powdered sugar 112 gr of egg whites 105 gr of powdered sugar 45 gr of cocoa powder 15 gr of potato starch Ingredients for the French meringue 70 gr of egg whites (2 eggs needed) 70 gr of powdered sugar 70 gr of granulated sugar Please note that you can use as many eggs as you want. For this recipe 2 eggs will be enough. With the remaining meringue, you can bake some baby meringues ;) Ingredients for vanilla crème Bavaroise 60 gr of granulated sugar 6 gr of leaf gelatin 44 gr of egg yolks (about 3 eggs needed) 170 ml of heavy cream 145 ml of milk 1 vanilla bean Directions First of all, start with the cocoa Marquise. You can find all the directions for the cocoa Marquise here. And if you haven’t tried the Torta Africana yet… Well, I suggest you to do it :) Once you’ve done with it, you can bake the meringues. For the meringues you’ll have to preheat the oven to 110°C first. Then, whip egg whites until foamy using an electric mixer. I think the best egg yolks are the ones at room temperature: I find easier and quicker to whip them if they’re not too cold. After that, start to add the sugars (combine the powdered and the granulated ones in a bowl) a little at a time while continuing to whip. When the mixture becomes shiny and stiff (the trick is this one: turn upside down the bowl. If the mixture does not move at all, then you’re ready to go!), transfer it to a pastry bag. Then pipe a circle (18 cm diameter, about 6 inches) so that you’ll have a meringue plate. With the remaining mixture, feel free to bake baby meringues! Now put them in the preheated oven and bake for 70 minutes. After that, turn off the oven and keep the meringues inside but make sure to leave the oven half-closed by using a wooden spoon (stuck the spoon between the oven door and the fixed part). Now you’re ready for the Bavaroise. Soak the leaf gelatine for about 10 minutes in cold water. Meanwhile, whisk the egg yolks and the sugar with your electric mixer until they’re creamy. Then, pour the milk into a small pot and add the vanilla. Bring them almost to a boil. At this point, put the egg yolks mixture into the milk. Keep whisking by hand until the mixture reach 80/82°C. Now, turn off the fire and add the squeezed gelatine to the mixture. Let it cool. Now, take the heavy cream and whip it until it’s quite solid but not too much! You need a semi whipped cream. Now combine the semi whipped cream to the mixture using a spatula. Be careful not to deflate the heavy cream. How to assembly Take your cocoa Marquise and cut a circle of about 18 cm diameter (6 inches). The important thing is to cut it smaller than the 20 cm diameter of the finished cake, so that you’ll see a complete smooth cake and you’ll not see the brown cocoa layer at the bottom. Of course i didn’t pay attention to that and so you’ll see it in my cake lol. Once you cut it, put it in your serving plate. Now take your circle steel cutter (20 cm diameter) and put it around the Marquise. Now it’s time to add the vanilla Bavaroise. Add about half of your whole crème. Put it in the freezer for about 10 minutes. Now add your meringue plate in the middle of the crème so that, like we did before, you won’t see the meringue on the sides. At this point, add the other half of the crème and you’re ready to put it in the freezer for at least 4 hours. I suggest you to take it out 20 minutes before you want to serve it and keep it in the fridge meanwhile you wait. You’re done! :) Decorations I melt some dark chocolate, poured it on a parchment paper and made a strip. Then I put the melt chocolate in the fridge for 5-10 minutes so that it was hard enough to be cut. I choose to cut it in some small rectangles but you can choose any shape! Once you take the cake out of the freezer, you have to remove the steel cutter and the you’re ready to stick the chocolate to the sides of the cake.
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About meWelcome to my foodie blog! I'm Silvia, a 20 something Italian girl. I'm an architecture student who likes to bake and cook. Archives
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