Before starting this Easter Bell Cake recipe, make sure you have organised all the necessary ingredients.
For the génoise sponge cake: Break 4 whole eggs into the stand mixer recipient.
Add the castor sugar.
Whip over a bain-marie until the preparation is warm.
Finish beating with the stand mixer, until cooled down completely. The preparation should be pale and fluffy.
Sift the flour...
... and incorporate gently with a rubber spatula.
Place a bell-shaped pastry ring on a baking sheet. Slightly grease the ring and baking sheet.
Pour the génoise preparation inside the ring...
... and cook for about 20 minutes in the oven...
... at 180°C (gas 4).
... gently slide the blade of a knife between the cake and the ring.
Gently lift the ring...
... and leave to cool.
Cut the sponge cake into three parts, crosswise. I recommend using a serrated knife for this operation.
Place the bottom part on a baking sheet.
Melt 80 grams of chocolate in a bain-marie. Using a brush, spread on the surface of the bottom biscuit. This will create a hard shell on the biscuit to prevent it from breaking. Reserve in the fridge to set.
For the chocolate mousse: Heat the whipping cream...
... and pour over the chocolate pistoles.
Combine well until smooth. Leave to cool at room temperature...
... then whisk in the stand mixer...
... until light and airy. Reserve in the fridge.
Remove the bottom biscuit from the fridge.
Flip it to have the chocolate side facing down on the baking sheet.
Place the bell-shaped ring around the biscuit, then spread the apricot jam on the biscuit.
Add some chocolate mousse to fill the ring halfway up.
Spread to cover the whole surface.
Arrange fresh raspberries all along the edge.
In the centre, arrange caramelized almonds...
... which have been ground in a mortar beforehand.
Add the remaining chocolate mousse.
Even the surface.
Cover with another sponge biscuit. (We don't need the third slice of sponge cake, it can be used for another recipe. For example: pudding, tiramisu...)
Press gently to flatten. Reserve in the fridge.
Take the white marzipan and add a few drops of red colouring.
Work with your fingers until the colour is uniform.
Roll out the marzipan into a thin sheet. I recommend using icing sugar on the kitchen worktop to prevent the marzipan from sticking.
Cut the marzipan to the shape of a bell. Use the ring as a pastry cutter.
Remove the cake ring...
... gently sliding it upwards. For an easier operation, you can use a blow torch to heat up the sides of the ring a little.
Place the bell-shaped pink marzipan on top of the cake.
Using a brush, apply some metallic pink colouring on the surface for a shiny effect.
Arrange fresh raspberries in a row, at the base of the bell. At this stage, the cake can be served.
Further possible decorations: Out of a sheet of acetate film, cut several strips to the same height as the cake. Adjust to the same dimensions as the cake. We will need 4 strips.
Spread some tempered chocolate into a thin layer...
... on the strips of acetate sheet...
... and gently place them on the edges of the cake.
Press gently to make them stick.
Repeat the operation for all edges. Leave in the fridge to set.
When the chocolate is set, remove the acetate film.
Proceed gently so as not to break the chocolate. The chocolate rim should be shiny.
Finish the decoration by spraying some gold colouring on the chocolate edges. You may also add a few dark and white chocolate Crispearls, , write a message with melted chocolate and a decorating bag or even make a marzipan flower.
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