Kakao-, Erdbeer- und Champagnertorten
Part 1: Strawberry and Champagne Insert
Zutaten
Methode- 300ml Champagne
- 35g Caster Sugar
- 1 Lemon (Juice Only)
- 100g Fresh Strawberries (Finely Diced)
- Ultratex (To Thicken, By Eye)
- Combine and heat the champagne, caster sugar & lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly.
- Use the ultratex by adding gradually, processing with a hand blender to incorporate, until the desired ‘gel’ consistency has been achieved.
- Fold through the diced strawberries and when happy with the consistency of the mixture, fill the desired moulds and freeze until ready to use.
Part 2: Schwammblatt Rose Blush
Zutaten
Methode- 210 g Puderzucker
- 190 g ungesalzene Butter, weich
- 4 ganze Eier
- 35 g Rose Blush Kakaopulver
- 180 g einfaches Mehl
- Prise Backpulver
- Puderzucker und Butter cremig rühren, bis eine helle Konsistenz entsteht.
- Fügen Sie nach und nach die Eier hinzu und schlagen Sie, bis alles gut vermischt ist. Sieben Sie das Kakaopulver, das Mehl und das Backpulver, bevor Sie die Eier-Zucker-Mischung vorsichtig unterheben.
- Sobald sich Ihr Kuchenteig gebildet hat, verteilen Sie ihn gleichmäßig auf einem mit Backpapier ausgelegten Backblech und backen Sie ihn dann im vorgeheizten Ofen bei 170 Grad Celsius für 20–22 Minuten, bis er sich fest anfühlt. Vor dem Portionieren auf die gewünschte Größe vollständig abkühlen lassen.
Part 3: Rich Terracotta Bavarois
Zutaten
Methode- 4 Gelatine Sheets, Softened
- 325ml Double Cream
- 45g Rich Terracotta cocoa powder
- 125g Egg Yolk
- 30g Caster Sugar
- 325ml Double Cream, Lightly Whipped
- Strain the water from the gelatine sheets & leave to one side. Combine the cream, cocoa powder, sugar & egg yolk and heat, whisking throughout, to create an anglaise.
- Once achieved, stir in the gelatine, remove from the heat and process with a hand blender until smooth.
- Once the mixture has cooled to 40 degrees Celsius, fold in the whipped cream gradually, until fully incorporated, being careful to ensure the bavarois stays aerated.
- Transfer into a piping bag ready for building this gateau when all components are ready.
Part 4: Assembly
Methode- Begin by selecting your chosen mould and piping a layer, almost half full, of the cocoa bavarois.
- Insert a frozen strawberry & champagne sphere from earlier central into each cavity before piping further mousse into each until almost full.
- Finish each cavity with a single piece of the portioned sponge, before smoothing over with a palette knife and allowing to freeze fully before attempting to demould.
- Before glazing the frozen gateaux, I chose to protect each by dipping them in a 75/25% ratio chocolate/cocoa butter mixture. This creates a ‘shell’ that will ensure the structural integrity of the creations upon defrost. This recipe and technique has been prominent in my other recipes & books throughout the years.
- I then chose to immediately glaze them in a baby pink coloured mirror glaze using my basic mirror glaze recipe before subtly displaying and finishing with a single candied rose petal and some small detailing with edible gold leaf. Allow to defrost for approximately 3 hours before serving or simply refrigerate and enjoy within 3 days.
