FOREST CAKE

A modern cake with rich taste and a simple form. Crumble base with cinnamon, intense chocolate sponge cake, velvety vanilla cremeux with raspberries and a light mousse based on dark chocolate is a sophisticated combination of flavours.

RecipePhoto

Used products and decorations

TAGLIATELLE MARBLE

Code 335801

CHOCOLATE DARK 72%

Code CHN72XXA3

COCOA EXTRA DARK

Code 22/24GT781

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Recipe

CINNAMON SHORT PASTRY (3 X Ø16 CM)

Ingredients:

120gButter

160gSugar

80gPlain flour

80gAlmond flour

3gCinnamon

Preparation:

Add the sugar to soft butter and mix. Sieve and add the flour, the almond flour and the cinnamon. Lay a thin layer in the 3 baking frames (16 cm diameter) and cool. Bake it at 170°C for 15 minutes.

CHOCOLATE SPONGE CAKE (6 CIRCLES Ø14 CM)

Ingredients:

150 gAlmond flour

75 gSugar

22 gExtra Dark Cocoa 22/24% - BARIMA ARTISANAL (code 22/24GT781)

15 gPlain flour

180 gEgg whites

90 gSugar

25 gButter

Preparation:

Mix the flour, the cocoa powder, the 75 g of sugar and the almond flour, then add the mixture to the egg whites (whipped with the rest of the sugar) and gently mix. At the end, add the melted butter. Pour the dough into the 6 baking frames (14 cm diameter) and bake at 180°C for 12 minutes.

VANILLA CREMEUX WITH RASPBERRIES (3 X Ø14 CM)

Ingredients:

200 gCream 30%

40 gSugar

40 gEgg yolks

7 gGelatine

6 gConcentrated vanilla paste

60 gWhipped cream 30%

100 gRaspberries (fresh or frozen)

Preparation:

Heat the cream, then add the yolks with the sugar and heat the mixture to 82°C. Sieve, add the gelatine and the vanilla paste. Once cooled to 35°C, add the whipped cream. Pour onto the 3 sponge cakes in the 14cm baking frames, arrange the raspberries and freeze.

CHOCOLATE MOUSSE (3 CIRCLES Ø16 CM)

Ingredients:

90 gSugar

10 gGlucose syrup

40 gWater

60 gEgg yolks

60 gEggs

180 gDark Chocolate 72% - BARIMA ARTISANAL (code CHN72XXA3)

400 gWhipped cream 30%

Preparation:

Make a syrup from the sugar, water and glucose (boil to 118°C). Add the syrup to the eggs while whisking. Once cooled to about 40°C, add the melted chocolate. Finally, gently blend with the whipped cream.

Decoration

Coat the frozen cake with Shine Coating – BARIMA ARTISANAL (code 2373) and finish with chocolate decorations Tagliatelle Marble – BARBARA DECOR (code 335801).