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Recipes
Hazel Cake
Serves:
16 to 20
Time:
3 hours
Difficulty:
Published on :
15 Feb. 2014
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Ingredients for 16 to 20:
- For the hazelnut marzipan: (can be prepared the day before)
- 105g castor sugar
- 50g water
- 35g invert sugar or trimoline
- 210g ground hazelnuts
- For the hazelnut Dacquoise:
- 170g castor sugar
- 120g ground hazelnuts
- 50g almond meal
- 200g egg whites
- 100g castor sugar
- 35g brown sugar
- For the hazelnut parfait:
- 50g water
- 100g castor sugar
- 1 egg
- 80g egg yolks (4 or 5)
- 340g hazelnut marzipan
- 300g hazelnut praline paste
- 120g whipping cream (35% fat)
- 7 gelatine sheets
- 480g whipped cream
- For the coffee bavarian cream:
- 50cl milk
- 12 egg yolks
- 140g castor sugar
- 50cl whipping cream (35% fat)
- 8 gelatine sheets (8g)
- Trablit coffee extract
- For the dark chocolate mousse:
- 110g castor sugar
- 50g water
- 45g whole eggs
- 90g egg yolks
- 450g whipping cream (35% fat)
- 275g Inaya™ dark chocolate couverture
- For the velvet pearl chocolate icing:
- 300g Inaya™ dark chocolate couverture
- 150g cocoa butter
- For the finish:
- Edible gold leaf (1 booklet)
- Utensils:
- Elveo Rubber Spatula
- Digital Thermometer with Probe
- Laser Infrared Thermometer
- Stackable Frame Set
- Cranked Spatula
- Electrical Spray Gun LM45
Method for Hazel Cake:
1
Before starting this Hazel Cake recipe, make sure you have organised the necessary ingredients for the hazelnut marzipan.
2
For the hazelnut marzipan: Spread the hazelnut powder on a baking sheet...
3
... and roast for a few minutes under a salamander or in the oven (grill function).
4
Roast until golden, but make sure it does not get burnt.
5
Pour the water and sugar in a small saucepan...
6
... and bring to a boil.
7
Pour the roasted hazelnut powder into the food processor recipient.
8
When the sugar has completely melted, add the syrup...
9
... and mix for 2 minutes.
10
The preparation should turn into a paste.
11
Remove the paste from the bowl and set aside.
12
For the hazelnut Dacquoise: Organise all the necessary ingredients.
13
Combine the castor sugar, ground hazelnuts and almond powder. Sift together. Set aside.
14
Place the egg whites in the stand mixer recipient, and start beating at maximum speed. Add 100 grams of castor sugar...
15
... and light brown sugar.
16
Beat the egg whites until firm.
17
Add the sifted preparation in 2 or 3 stages...
18
... and combine gently with a silicone spatula. This preparation cannot be prepared ahead: it needs to be used and baked immediately.
19
Transfer the preparation onto a baking sheet sheet lined with a sheet of greaseproof paper.
20
Spread all over the surface with a cranked spatula to create an even thickness.
21
Bake at 200°C (gas 6) in a fan assisted oven, on the middle rack, for 12 minutes.
22
When cooked, remove from the oven...
23
... and let cool.
24
For the hazelnut parfait: Organise all the necessary ingredients.
25
Pour the water in a small saucepan.
26
Add the castor sugar...
27
... and bring to a boil.
28
Cook the sugar until the temperature reaches 118°C. For this step, the use of a digital or laser thermometer est is recommended.
29
Soak the gelatine sheets in cold water.
30
Place the whole eggs and egg yolks in the stand mixer recipient. Start beating.
31
When the sugar is 118°C, pour over the beaten eggs, at medium speed. Once the sugar is fully incorporated, increase the mixing speed and beat until cooled down completely. This preparation is called 'pâte à bombe'.
32
Drain the gelatine sheets...
33
... and melt in a saucepan, over very low heat.
34
Add to the warm 'pâte à bombe'.
35
Pour the hazelnut praline in the food processor bowl.
36
Add the hazelnut marzipan, cut into chunks, and the whipping cream. Mix until the consistency is creamy, and still a little grainy.
37
Add the preparation to the cold pâte à bombe (it should not be jellified).
38
Combine well with a whisk.
39
Add the whipped cream...
40
... and fold gently, using a silicone spatula.
41
Assembling the cake: Using the stackable frame set, place the frame with black corners on the tray. Cut the Dacquoise to the inner dimensions of the frame, then place the rectangle at the bottom.
42
Pour the hazelnut parfait on top of the Dacquoise biscuit...
43
... and spread into an even layer, making sure to fill up every space to remove any air bubbles.
44
Even the surface with an Exoglass cranked spatula that is wider than the frame.
45
Slide along the edges of the frame for a perfectly even surface. Reserve in the fridge to set.
46
For the coffee bavarian cream: Organise all the necessary ingredients.
47
Heat the milk.
48
In a bowl, tip the egg yolks and the castor sugar.
49
Blanch the ingredients using a whisk.
50
Soak the gelatine sheets in cold water.
51
When the milk starts boiling...
52
... pour it over the egg and sugar preparation. Combine with a whisk.
53
Transfer the preparation into the saucepan used to boil the milk and cook the preparation 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon).
54
When cooked, pass through a sifter or fine sieve and transfer into a clean bowl.
55
Drain the gelatine sheets, squeezing hard with your hand...
56
... and add to the hot preparation.
57
Combine until the gelatine is completely dissolved. Leave to cool at room temperature. Make sure the preparation does not jellify.
58
Add some Trablit coffee extract to the cold cream. The amount of coffee extract varies according to the desired flavour intensity.
59
Combine well.
60
Beat the whipping cream until you obtain a whipped cream, using an electric whisk.
61
Add 1/3 of the whipped cream to the coffee-flavoured cream.
62
Combine vigorously with a whisk.
63
Pour the coffee preparation over the remaining whipped cream...
64
... and combine gently with a rubber spatula.
65
Assembling the cake: (continued) Remove the frame set from the fridge. Place the frame with yellow corners on top.
66
Pour the coffee bavarian cream...
67
... and start spreading with the rubber spatula.
68
Even the surface with an Exoglass cranked spatula that is wider than the frame.
69
Slide along the edges of the frame for a perfectly even surface. Reserve in the fridge to set.
70
For the dark chocolate mousse: Organise all the necessary ingredients.
71
Pour the water and sugar in a small saucepan.
72
Cook the sugar until the temperature reaches 121°C. For this step, the use of a digital or laser thermometer is recommended.
73
Place the eggs in the stand mixer recipient and start beating at medium speed. When the sugar is 121°C, add it to the beaten eggs. Increase the speed and whisk until completely cold.
74
In the meantime, melt the Inaya couverture chocolate in the microwave, in periods of 20 seconds, stirring every time to make sure the chocolate does not burn.
75
The egg and sugar preparation should now be cold. This preparation is called 'pâte à bombe'.
76
Add the melted chocolate...
77
... and combine gently.
78
Beat the whipping cream until you obtain a whipped cream...
79
... and add to the preparation. Combine gently...
80
... until smooth and creamy. Finish by whisking the preparation for a few seconds to avoid lumps and to obtain a homogeneous mixture.
81
Assembling the cake: (final) Remove the frame set from the fridge. Place the frame with red corners on top.
82
Pour the chocolate mousse...
83
... and start spreading with the spatula, filling up every space.
84
Even the surface with an Exoglass cranked spatula that is wider than the frame.
85
Slide along the edges of the frame for a perfectly even surface. Let set in the freezer. Up to this stage, this recipe can be prepared several days in advance and stored in the freezer.
86
For the velvet pearl chocolate icing: Organise all the necessary ingredients.
87
Melt the dark chocolate couverture and the cocoa butter in the microwave. Combine the two ingredients gently...
88
... using a whisk.
89
When the preparation has a temperature of 45°C...
90
... pour into the bowl of the LM25 spray gun.
91
Put the spray back on the bottle.
92
For the finish: Remove the frame from the freezer and slide a hot knife blade between the cake and the frame to release the cake.
93
Remove the frames one by one. At this stage, the cake can be divided in 3 or 4 portions, or used whole to decorate it.
94
Place the frozen cake on a rack.
95
Using the gun, spray the chocolate all over the cake to create a velvety effect. When coming into contact with the frozen cake, the chocolate turns into tiny drops that set instantly, hence the velvet effect.
96
Coat all sides of the cake with a velvet chocolate layer.
97
For the decoration: One by one, apply whole gold leaf sheets...
98
... until you cover the whole surface of the cake. I recommend using a brush for this operation.
99
The velvet layer is still visible on the sides of the cake and serves as an adhesive on the surface. Place a creased gold sheet in the centre. Let defrost slowly in the fridge before serving. Enjoy!