May 21, 2019 - Recipes

Pathway

by Silvia Federica Boldetti

The elegance of this cake is derived from the velvet effect of the “hilly” surface, whose delicate colours recall the nuances of flower petals that bloom in the spring. White chocolate flowers embellish the sweet that conceals a creamy heart with overwhelming flavours

COMPOSITION

• cocoa sponge cake
• simple syrup
• pastry cream
• chantilly
• mascarpone mousse

COCOA SPONGE CAKE

• butter 170 g
• powdered sugar 60 g
• inverted sugar 15 g
• egg yolk 110 g
• weak flour 160 g
• cocoa 22-24 20 g
• dark chocolate 90 g
• baking powder 8 g
• sugar 75 g
• egg white 190 g
Beat the butter with the sugars. Drip in the egg yolks and the melted chocolate. Lighten with a bit of beaten egg whites. Add the sifted flour with the cocoa and baking powder and complete with the remaining egg whites.

SIMPLE SYRUP

• candied sour cherry syrup 200 g
• water 80 g
Heat the syrup slightly and then dilute it with the water. Use it as a simple syrup to soak the sponge cake.

PASTRY CREAM

• milk 400 g
• fresh cream 35% 100 g
• sugar 130 g
• egg yolk 150 g
• rice starch 35 g
• lemon peel 1
Mix all the ingredients in a bowl with an immersion mixer and cook in the microwave at 84°C. Transfer the mixture into a container and cover with film. Place in blast freezer to lower the temperature.

CHANTILLY

• pastry cream 300 g
• semi-whipped cream 200 g
• candied sour cherries 70 g
Whip the cream, add it to the pastry cream, and then add the candied sour cherries cut into small pieces.

MASCARPONE MOUSSE

• mascarpone 410 g
• pasteurized egg white 80 g
• powdered sugar fondant 160 g
• fresh cream 35% 350 g
• powdered gelatin 10 g
• water for gelatin 50 g
Beat the cream and mascarpone until it has a semi-whipped consistency. Mix the dissolved gelatin with a part of the semiwhipped mixture. Add the meringue and finish with the cream and mascarpone mixture.

PREPARATION AND ASSEMBLY

For the interior of the cake use rings with a 16 cm diameter. On the bottom place a layer of sponge cake soaked with the simple syrup. Spread a 1.5 cm layer of chantilly on the sponge cake. Top the insert with another soaked sponge cake. Place in blast freezer to lower the temperature and then remove it from the mould.

Prepare the mascarpone mousse and fill the mould two-thirds full.
Place the frozen interior. Use a spatula to level the excess mousse. Place in a blast freezer.
For the velvet effect spray first with white and then with pink.
Decorate the edge with the band with silkscreened white chocolate and with chocolate flowers.

Silvia Federica Boldetti