Recipes

Green forest Cake

Green Forest Cake 🇺🇸🇫🇷 - Bruno Albouze

Green Forest Cake
Serves 10. / Use a 3’’x8’’/8x20cm diameter greased cake pan, or a saucepan with edges lined with greased parchment. Make a day ahead.

Green Ladyfingers Biscuit
180g Egg whites (6), at room temp
200g Sugar
120g Egg yolks (6)
185g Pastry flour, sifted
15g Tea matcha powder.

Beat egg whites with one third of the sugar on medium speed – Keep on foamy stage. Sift flour with matcha together, and set aside. When ready, increase speed and add remaining sugar gradually; beat until firm peaks. Lower speed, and pour in yolks – mix until just combined. Fold in sifted powders. Fill up greased mold and bake at 350ºF/180ºC for about 45 minutes. Cool for 10 minutes, un-mold and chill overnight prior slicing.

Tea Matcha Diplomate Cream
330g Milk
80g Sugar
80g Egg yolks (4)
15g Flour
5g Corn starch
10g Tea matcha powder
6g Gelatin sheets
80g White chocolate
225g Mascarpone
250g Heavy cream
5g Tea matcha powder.

Soak gelatin in cold water to soften, and drain. In a saucepan, bring to a boil milk, and a third of the sugar. In a separate bowl, combine remaining sugar with flour, starch, and matcha. Temper yolk-mixture with hot milk – Back to the saucepan, bring to a boil and cook custard for 2 minutes whisking swiftly. Remove from the heat, and mix in gelatin. Add white chocolate and mascarpone; blend using an immersion blender. Transfer custard on frozen baking tray lined with plastic wrap. Cover with plastic wrap in contact; cool and chill overnight. In a chilled mixing bowl, whip heavy cream with matcha to medium-firm stage. Transfer whipped cream in a separate container. In the same mixing bowl (no need to clean it), beat the chilled matcha custard until smooth and fold in the matcha whipped cream.

Green Chocolate Block / Quick Tempering
400g White chocolate couverture
2g Liposoluble green food coloring.

In a food processor, break down chocolate into small pieces. Melt chocolate slowly over a water bath – stirring every so often. The temperature of the chocolate must not go over 92ºF/33ºC. In a small tray lined with an opened up freezer bag, mold in chocolate, and chill to set. Leave it out an hour before making chocolate shavings; chill shavings. Save chocolate block for later use.

Cherry Marmalade Insert
250g Fresh cherries, rinsed and pitted
50g Cherries in brandy, drained (Griottissimo / Griottes)
50g Sugar
6g Pectin
10g Lemon juice.
Mix sugar and pectin; set aside. Halve pitted cherries making sure no pits are left behind. In a saucepan, heat up pitted cherries along with the griottes. When it begins to cook, blend the mixture using an immersion blender; do not pureed it though. Bring to boil and cook on low for about 5 min. Remove from the heat and stir in lemon juice. Mold the cherry marmalade inside a pastry ring, or mold lined with plastic wrap that should be about an inch/2.5cm smaller in diameter than the sponge. Freeze to harden.

Cherry Punch
180g Water
120g Sugar
30g Cherry liquor or Kirschwasser
40g Brandy from cherries jar.
Bring to a boil water and sugar. Remove from the heat and swirl in the rest of the liquids (to taste). Use at room temperature.

Topping
50g Cherries, pitted
80g Green chocolate shavings.
Matcha Chantilly
250g Heavy cream
15g Powdered sugar
8g Tea matcha powder.
In a chilled mixing bowl, whip all ingredients to medium peaks.

Montage
Trim off sponge top and slice into 7; keeping slices in order. Place the first bottom sponge slice onto a large and flat plate. Do not moisturize the bottom sponge with the syrup. Pipe out a layer of matcha diplomate cream ≈ 0.40’’/1cm thickness. Top with a second layer of sponge and with a pastry brush moisturize it with the cherry punch. Add a layer of diplomate cream. Repeat this step once, and then add the frozen cherry marmalade disk. Pipe out a ring of cream surrounding the marmalade. Repeat until done, coat the cake and freeze for 30 min to set. Add another layer of matcha Chantilly. Cover the cake with the chilled chocolate shavings and dot with rosettes. Plant some pitted fresh cherries. Thanks to the gelatin, this cake can be kept frozen for up to 3 weeks; in this case, leave it to thaw overnight in the refrigerator, add cherries and serve. The green forest cake can be refrigerated for up to 3 days. Enjoy!

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