Part 1: Crimson Red Genoise
Ingredients
Method- 460g Granulated Sugar
- 460g Butter
- 2g Salt
- ½ Vanilla Bean
- 400g Eggs
- 280g Flour
- 200 Almond Flour
- 2 teaspoon Baking Powder
- 80g deZaan Crimsom Red Cocoa Powder
- Preheat oven to 175ºC (Note: If baking with fan, lower the temperature to 160ºC).
- Prepare full sheet tray lined with silpat or parchement paper (lightly greased).
- Sift dry ingredients (excluding salt, sugar & espresso powder) into a bowl and set aside until ready to use.
- In a mixing bowl, add butter, sugar and salt. Mix until light and fluffy.
- Once mixture is fluffy, add vanilla and eggs gradually by beating after each addition.
- Once all wet ingredients have been well combined, fold in sifted dry ingredients.
- Fold until there is no more trace of dry ingredients.
- Transfer to sheet tray and bake for 8-10 minutes at 175ºC. Baking time depends on thickness of batter.
- Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
- Once baked, remove the cake from oven and allow it to cool for 5 minutes in the mold.
- Remove cake from mold and let it cool down completely on rack before assembling the cake.
Part 2: Crimson Red Whipped Ganache
Ingredients
Method- 404ml Cream (35% - quantity 1)
- 504ml Cream (35% - quantity 2)
- 100g Granulated Sugar
- 20g deZaan Crimson Red Cocoa Powder
- 75g Milk Powder
- 56g Cocoa Butter
- 30g Fish Gelatin (6g Pork Gelatin)
- In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
- In a saucepan, add 1st quantity of cream, sugar and deZaan Crimson Red cocoa powder. Bring to a soft boil.
- Pour over cocoa butter & milk powder in 2-3 stages.
- Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
- Add 2nd quantity of cream to mixture and blend until well combined. Strain mixture and transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent the formation of skin.
- Set in refrigerator for 24hrs for best results.
- When the ganache is ready to use, add desired quantity to a cold mixing bowl and whisk until medium/hard peaks are formed.
- Use immediately after whipping.
Part 3: 3-Ingredient Ganache
Ingredients
Method- 250g Cream (35%)
- 15g Raspberry Puree
- 75g Granulated Sugar
- 100g deZaan Crimson Red Cocoa Powder
- In a pot, add cream, puree & sugar. Bring to a boil.
- Transfer to a heat proof bowl and gradually add in deZaan Crimson red powder whilst blending with an immersion blender.
Part 4: Raspberry Gel
Ingredients
Method- 300g Raspberry Puree
- 30g Granulated Sugar
- 3g Agar Agar
- In a pot, add puree and bring to a soft boil.
- Blend sugar & agar agar until well combined.
- Once to a boil, add sugar & agar mixture. Cook for 45 seconds to 1 minute.
- Take off heat and transfer to a heat proof container.
- Allow to set completely.
- Blend in a food porcessor until smooth.
- Transfer to a piping bag and reserve until ready to use.
Part 5: Assembly
Method- Once all components have been made, flip the genoise onto a flat surface lined with parchment paper. Prepare a large off-set spatula.
- Spread an even layer of raspberry gel.
- Spread an even generous layer of whipped ganache over the top of the gel.
- At the longer side of the genoise, roll inwards gently.
- From the same side with the rolled edge, pull parchment paper over the top by rolling at the same time. Roll until you have reached the other side.
- Once the other side has been reached, roll so the lining of the edge is directly underneath the log.
- Wrap with parchment paper and freeze over-night or until set.
- Cut log into 2-3 pieces.
- Spread an even but generous layer of the 3-ingredient ganache over the top of the log. Place silikomart mold over the top, covering the entire cake.
- Press gently all around.
- Return to freezer until ganache is completely set.
- Take out of freezer, unmold and allow to come to temperature in the refrigerator.
- Decorate with Raspberry gel and gold leaf.
- Store in refrigerator.
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