VANILLA CREMEUX TORTE

An exquisite cake with a dacquoise base, enveloped in brulée cream and white chocolate-based vanilla cream, contrasted with bold black currants – a uniquely flavoured surprise.

RecipePhoto

Used products and decorations

CHOCOLATE WHITE 29%

Code CHB28XXB3

MIMOSA LEAF MARBLE

Code 3395

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Recipe

DACQUOISE

Ingredients:

150 gEgg whites

50 gBrown sugar

40 gAlmond flour

140 gIcing sugar

30 gFlour (T500)

50 gDesiccated coconut

50 gAlmond flakes (roasted)

Preparation:

Whisk the egg whites with the brown sugar. Then add all the other ingredients and gently blend. Put the mass into 2 baking frames 20 cm in diameter. Bake for 15 - 18 minutes at 170°C. Cool down after baking.

BLACKCURRANT JELLY

Ingredients:

200 gFrozen blackcurrant

8 gGelatine

30 gMuscovado sugar

Preparation:

Bring to the boil blackcurrants with the sugar. Then add dissolved gelatine. Pour it into 2 round moulds 14 - 16 cm in diameter and freeze.

VANILLA CREMEUX

Ingredients:

50 gMilk (3.2% fat)

100 gCream (32% fat)

65 gEgg yolks

25 gSugar

15 gWater

1 g Concentrated vanilla paste

4 gGelatine

Preparation:

Soak the gelatine in the water. Put the milk, cream, egg yolks in a bowl over a pot with boiling water. Stir until the mixture reaches about 82°C and then add the soaked gelatine and the vanilla paste. Mix it all together, pour into silicon mould and freeze.

VANILLA MOUSSE

Ingredients:

154 gCream 1 (32% fat)

309 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

154 gWater

15 gGelatine

741 gCream 2 (32% fat)

15 gConcentrated vanilla paste

Preparation:

Bring the water and cream (1) to boil, add dissolved gelatine, then the white chocolate and paste. Blend it all together until the chocolate is melted and cool down to about 25°C. Blend it with cream (2) – semi-whipped. Put the mousse into a mould.

WHITE COATING

Ingredients:

500 gShine coating white Barima Artisanal (code 2379)

125 gWater

10 gTitanium dioxide

Preparation:

Combine all the ingredients at 45°C using hand blender.

CARAMEL CREAM

Ingredients:

100 gCream 1 (32% fat)

100 gMascarpone

6 gGelatine

160 gCream 2 (32% fat)

24 gSugar

3 gConcentrated caramel paste

Preparation:

Bring the cream (1), water and sugar to boil, add dissolved gelatine and blend. Add the Mascarpo- ne and mix until combined. Add cold cream (2) and the concentrated caramel paste. Cover with cling film and leave in a fridge for 12 h. When cool, whip the cream and apply using a piping bag.

ASSEMBLY

Pour the vanilla mousse onto the baked dacquoise and place a disc cut out of the frozen vanilla cremeux on it. Next place a donut-shaped ring of blackcurrant jelly on the vanilla cremeux and pour the rest of the vanilla mousse on it. Freeze. When frozen, cover the cake with the white shine coating Barima Artisanal (code 2379). Decorate with portions of frozen caramel cream and the pearly colouring powder Barima Artisanal (code AP0001OR).

DECORATION

Ring of white chocolate 29% Barima Artisanal (code CHB28XXB3)
Mimosa leaves marble Barbara Decor (code 3395)
Fresh fruits