Recipes 2004 - 05

Assembling

Take a 17 cm moulleux slice and cover both sides in a layer of dark chocolate. Sprinkle a layer of baked crumble dough on one side and then another layer of dark chocolate on top. Place the slice in a round form of Ø18 cm.
Use a piping bag to place a thin layer of the white chocolate cream on top. Add the frozen red fruit filling and press softly onto the layers. Fill the rest of the form with white chocolate cream. Freeze the cake. Then finish the frozen cake off with the warmed up vanilla finish. Add other decorations to your liking.

Moelleux mixture (12 slices of Ø 17 cm)

Ingredients:

• 170 g almond powder
• 75 g flour
• 170 g icing sugar
• 110 g egg white
• 7 g whipped cream (sugar free)
• 675 g egg white
• 375 g white caster sugar
  

Method

Whisk the 675 g egg white and the caster sugar lightly. Mix the other ingredients in a different bowl by hand. Then mix the whisked egg white mixture with the other mixture, small portions at the time.
Squirt the mixture in circles of 17 cm onto a baking tray. Bake for about 14 minutes at 220ºC.

Crumble dough

Ingredients:

• 300 g butter
• 275 g sugar
• 475 g flour
• 4 g salt
• 20 g Callebaut cocoa powder CP
• 75 g almond shavings
• 40 g cocoa core Callebaut NIBS

Method

Mix all ingredients until crumble. Divide the crumbles on a baking tray. Bake them during 15 minutes at 180ºC.

Red fruit filling (approx. 280 g per cake)

Ingredients:

• 1 large can of morello
• 1200 g sugar
• 220 g thickening agent
• 700 g raspberries
• gelatine

Method

Let the morello leak out and save 1400 g of the moisture. Mix the sugar and the thickening agent, add the morello juice until a smooth mass develops.
Then add the morello and raspberries. Mix the red fruit filling until fine so the cake will be easy to cut.
Bind the mixture with softened gelatine (7 g to 1 kg mass). This is done by dissolving the gelatine in a small portion warmed red fruit filling. Then mix this with the rest of the red fruit filling. Divide the filling in a Ø17 cm form. Freeze it.

White chocolate cream (12 cakes of Ø 18 cm)

Ingredients:

• 6000 g cream (sugar free)
• 1500 g white chocolate Callebaut W2
• 48 g gelatine
• 6 sticks of liquorice

Method

Break the sticks of liquorice in small pieces. Mix them with the cream and bring to mixture to a boil. As soon as it boils remove it from the heat. Soak the gelatine.
Pour the cream mixture through a sieve and then mix it with the gelatine.
When the gelatine has dissolved into the cream, add the white chocolate and melt it. Leave the whole mixture in the fridge for 1 day. Before using it in a cake first whisk lightly.

Vanilla finish

Ingredients:

• 400 g cream (sugar free)
• 600 g sugar
• 480 g water
• 2 vanilla pods
• 15 g gelatine

Method

Mix all ingredients and bring to a boil. Let the mixture cook on a low heat till about 65ºB. When this is reached, take it of the heat and add the soaked gelatine. Place the whole mixture in the fridge.
Directly processing is possible at a temperature of approx. 50ºC, otherwise it needs to be warmed up first.