Blackcurrant Cake [PDF]

Zitiervorschau

BLACKCURRANT CAKE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

2 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

BLACKCURRANT CAKE for 1 cake d=18 cm and h=6 cm

GELATIN MASS Ingredients

Total weight: ~ 84 g

100%

Powdered gelatin 200 Bloom

12 g

14%

Cold water

72 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

STRAWBERRY JUICE Ingrеdients Sugar Strawberries

Total weight: ~ 330 g

100%

30 g

9%

300 g

91%

1 Put fresh or frozen strawberries in a metal bowl and sprinkle the sugar on top to make strawberries release the juices faster. 2 Place the mixing bowl over a pan with boiling water and cover it with plastic wrap to keep the steam inside. Reduce the heat to minimum and cook the strawberries for about 30-45 minutes. TIP Make sure the metal bowl does not come in contact with the boiling water.

3 Turn off the heat, remove the plastic wrap and use a fine sieve to strain the strawberry juice for about 10 minutes into a clean bowl. Do not press the strawberries to obtain clear juice.

3 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

BLACKCURRANT CAKE for 1 cake d=18 cm and h=6 cm

SPONGE CAKE Ingredients

Total weight: ~ 340 g

100%

Egg yolks

45 g

13%

Sugar (1)

60 g

18%

Sugar (2)

52 g

15%

Egg whites

90 g

26%

Flour 9-10.5% protein

75 g

21%

Potato starch

18 g

5%

for 1 cake ring d=18 cm

1 Whip the egg yolks with sugar (1) in a planetary mixer with a whisk attachment at maximum speed into a pale and fluffy foam. Set the mixture aside. 2 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium speed into stiff peaks. 3 Mix a bit of the meringue into the egg yolk mixture with a spatula to make the yolk mixture lighter and then carefully fold the rest of the meringue into it. 4 Mix the sifted flour with the potato starch using a whisk and sift these ingredients once again directly over the meringue and egg yolk mixture. Fold the dry ingredients into the batter with the whisk to ensure there are no lumps. 5 Spread the batter in a cake ring d=18 cm in an even layer using an offset spatula. 6 Bake the sponge in the oven, preheated to 165 °C / 329 °F, for 10-15 minutes, minding the peculiarities of your oven. The sponge should spring back when pressed lightly. 7 Cool the sponge down in the freezer or at room temperature and then trim it off with a knife. 8 Cut off the top crust of the sponge so that you get a sponge 2 cm in height.

BLACKCURRANT MOUSSE Ingrеdients Blackcurrant puree

Total weight: ~ 565 g 225 g

100% 40%

Sugar

15 g

3%

Gelatin mass

54 g

10%

Egg whites

45 g

8%

Glucose syrup

45 g

8%

Inverted sugar Whipping cream 35% Xanthan gum

20 g

4%

160 g

28%

1g