Part 1: For the Terra Rossa Genoise
Ingredients
Method- 250g Whole eggs
- 160g Sugar
- 110g Low protein flour (cake flour) - sifted
- 20g Terra Rossa Cocoa Powder
- 30g Whole milk
- 30g Unsalted butter
- In a bowl put in the whole eggs and sugar, and heat over a bain-marie until it reaches 35'C -40'C
- Whisk the eggs at high speed for about 10 mins or until pale
- Reduce to medium speed and whisk for another 3 minutes.
- Reduce to low speed and mix for another 1 minute.
- Mix the milk and butter, heat to 60'C.
- Incoporate the flour and deZaan Terra Rossa into the egg mixture gradually while folding the batter.
- Add in the melted butter and milk and fold until well combined. (*don’t overmix the batter because it might collapse)
8. Pour into the cake pan and tap to remove air bubbles. 9. Bake at 165'C for 30minutes. 10. After the cake have cooled down, slice into 1.5cm thick layers.
Part 2: For the Deep Russet Genoise
Ingredients
Method- 250g Whole eggs
- 160g Sugar
- 100g Low protein flour (cake flour)
- 30g Deep Russet Cocoa Powder
- 30g Whole milk
- 30g Unsalted butter
- In a bowl put in the whole eggs and sugar,and heat over a bain-marie until it reaches 35'C -40'C
- Whisk the eggs at high speed for about 10 mins or until pale
- Reduce to medium speed and whisk for another 3 minutes.
- Reduce to low speed and mix for another 1 minute.
- Mix the milk and butter, heat to 60'C.
- Incoporate the flour and Deep Russet into the egg mixture gradually while folding the batter.
- Add in the melted butter and milk and fold until well combined. (*don’t overmix the batter because it might collapse)
- Pour into the cake pan and tap to remove air bubbles.
- Bake at 165'C for 30minutes.
- After the cake have cooled down, slice into 1.5cm thick layers.
Part 3: For the Artisan Black Genoise
Ingredients
Method- 250g Whole eggs
- 160g Sugar
- 100g Low Protein flour (cake flour) - sifted
- 20g Artisan Black Cocoa Powder
- 30g Whole milk
- 30g Unsalted butter
- In a bowl put in the whole eggs and sugar,and heat over a bain-marie until it reaches 35'C-40'C
- Whisk the eggs at high speed for about 10 mins or until pale
- Reduce to medium speed and whisk for another 3 minutes.
- Reduce to low speed and mix for another 1 minute.
- Mix the milk and butter, heat to 60'C.
- Incoporate the flour and deZaan Artisan Black into the egg mixture gradually while folding the batter.
- Add in the melted butter and milk and fold until well combined. (*don’t overmix the batter because it might collapse)
- Pour into the cake pan and tap to remove air bubbles.
- Bake at 165'C for 30minutes.
- After the cake have cooled down, slice into 1.5cm thick layers.
Part 4: For the Terra Rossa Whipped Cream
Ingredients
Method- 400g Whipping cream
- 32g Sugar
- 4g Terra Rossa Cocoa Powder
1. In a cold bowl,put in the whipping cream and sugar,and whisk at medium speed. 2. Gradually add in the sifted cocoa powder and mix until medium peaks.
Part 5: For the Deep Russet Mirror Glaze
Ingredients
Method- 100g Water
- 250g Sugar
- 270g Whipping cream
- 100g Deep Russet Cocoa Powder
- 100g Neutral mirror glaze
- 10g Fish or beef gélatine sheet
- In a bowl of cool water bloom your gélatine sheet, once bloom, squeeze out excess water and set aside until ready for use.
- In a sauce pan, mix all ingredients except gélatine and bring to full boil then take off from heat.
- Add in the bloomed gelatine and mix until gélatine is dissolved.
- Use hand blender to mix well until mirror glaze is smooth and silky.
- Rest overnight before use.
- (To apply on a frozen mousse cake, the temperature of mirror glaze is 33-35'c).
Part 6: To Assemble
Ingredients
Method- 60g Dried dates (diced)
- Place the sliced Artisan Black genoise on the center of a turning table.
- Add around 100g-150g of Terra Rossa whipped cream, sprinkle on diced dried dates all over the surface and cover with deep russet genoise on the center, press gently.
- Add around 100g-150g of Terra Rossa whipped cream, sprinkle on diced dried dates all over the surface and cover with Terra Rossa genoise on the center, press gently.
- Coat and decorate the cake in a ring shape with no gap in between to prevent mirror glaze from leaking with the remaining whipped cream. Set in the freezer.
- Re-heat the mirror glaze to 33'C and blend until smooth and ready to use.
- Pour the mirror glaze on the centre of the ring shape decoration until all the surface is covered.
- Add mosque chocolate decoration on the centre of the cake.
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