Passion Fruit Ginger ❤️ Cake

Passion Fruit Ginger ❤️ Shape Cake - Bruno Albouze - THE REAL DEAL

Passion Fruit Ginger ❤️ Cake Recipe
Make x2 Silikomart (≈2 Servings per Mold) Amor Heart-Shape or Any Classic Heart-Shape Pastry Ring. Make 3 days in advance.

Almond Base Crust
Sweet Dough / Pâte Sucrée
0.9 stick (100g) butter, cubed
A pinch of salt
1/2 cup (70g) powdered sugar
1 ounce (30g) almond meal
1 ea. (50g) egg
1.75 cups (210g) all-p flour.

In a food processor, cream butter, salt, sugar and almond meal. Mix in egg and the flour – blend until just combined. Wrap up and chill completely.
Roll out into a 3mm thin, 7 inch (≈18cm) disk for one cake – prick the dough with a fork and place it onto a baking tray line with a silicone mat or parchment, cut with a 6 inch (≈15cm) diameter pastry ring. Chill.

Almond Cream (use 3.3 ounces /100g per ring)
3.3 Tbsp (50g) butter, softened
0.4 cup (50g) powdered sugar
1/2 Tbsp (5g) flour or corn starch
1.7 ounces (50g) almond meal
1 ea. (50g) egg
1/4 tsp (2g) vanilla paste.

In a food processor or by hand, cream butter, add sugar, flour and almond meal. Mix well until homogenized – add the egg and vanilla; whisk well. Pipe out almond cream onto the chilled crust (Makes 2); chill.

Bake for about 25 min at 350ºF (180ºC) – cool to room temp. Use the red template-cutter that comes with the silicone mold (small side) and cut the almond-crust into heart shape and set aside.

Chocolate Shell Glaze / Enrobage
5 ounces (150g) white chocolate
5 ounces (150g) cocoa butter
Liposoluble powder (fat-base) red food coloring.

Heat up cocoa butter until completely melted (cocoa butter can boil). Disolve in the white chocolate. Microwave a few more sec if necessary and blend and add food coloring and blend again. Use at 45ºC (113ºF). Can be stored at room temp for up to 6 months.

Mirror Glaze (Make a day ahead)
0.5 cup (100g) water
1 cup (200g) sugar
6.6 ounces (200g) corn syrup or glucose
7.3 ounces (220g) white chocolate
4.4 ounces (130g) condensed milk
1/2 tsp (2g) vanilla paste or from one bean
1/2 ounce (14g) gelatin sheet, soaked in ice water and well drained
Hydrosoluble (water-base) red food coloring.

Cook water, sugar and corn syrup to 215ºF (102ºC). Pour into the chocolate, let sit for a few sec to melt and blend gently. Add condensed milk, vanilla and blend. Add gelatin and the food coloring. Blend well keeping the nozzle down to prevent from air bubbles to form. Sieve and chill overnight before using. Can be refrigerated 2 weeks or kept frozen for months. Rewarm and use at 100ºF (38ºC). Can be refrigerated for 3 weeks or kept frozen for months.

Passion Ginger Ganache Monté (Quick Mousse)
0.13 ounce (4g) gelatin sheet, soaked in ice water and well drained
1.6 cups (400g) heavy cream
3.6 ounces (110g) white chocolate, melted
3 ounces (90g) passion fruit puree
1/2 ounce (15g) fresh ginger.

Heat up half of the cream and pour in chocolate and blend gently. Add remaining chilled heavy cream, gelatin, passion fruit puree and ginger. Blend well and refrigerate overnight. Whip to soft peaks before using.

Passion Ginger Marmalade (Insert) / Make a day ahead

1/2 cup (120g) water
0.7 cup (170g) lemon juice
1/4 cup (50g) sugar
0.16 ounce (5grams) agar-agar
0.6 cup (150g) fresh squeezed passion fruit flesh or use half passion puree and half fresh passion fruit
1.3 ounces (40g) crystallized ginger, minced.

Heat up water and lemon juice. Meanwhile mix sugar and agar-agar and whisk in the hot liquid. Bring to a boil and cook for 2 min on low. Chill to set completely. Blend the lemon agar-agar mixture to smooth out and fold in the fresh passion fruits seeds along with the ginger.

Fill up the red template cutter that (smaller side – up to 0.9 inch/2.3cm high); freeze completely.

Heart Cake Assembly
This cake is built upside down. If using a regular pastry ring, reverse the steps.
Fill the silicone mold with the passion fruit ginger mousse; more than half way through. Place the frozen passion ginger insert in and press down leaving just enough space for the almond based crust to fit (crust side up) – scrape out excess mousse; freeze for at least 6 hours or until completely hardened.

Unmold the frozen cake and put it back in the freezer until ready to glaze.
Rewarm chocolate shell glaze to 45ºC (113ºF) and the mirror glaze to 100ºF (38ºC).

Place frozen cake onto a cooling rack and a baking tray lined with plastic wrap (have 2 separate tray ready). Glaze with the chocolate shell first, once set (it takes a few seconds) transfer cake onto the other tray and add a second coating using the red mirror glaze – Save leftover glaze…Let set and transfer the glazed cake onto a serving plate. Place in the refrigerator overnight to thaw completely – Decorate with rose petals and gold leaf or gold flakes. Happy Valentine’s Day ❤️

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