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Celebration Cake
For: Serves 8
Time: 3 hours (+12 hours)
Difficulty:
Published on :
26 May 2020
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Ingredients for Serves 8:
- For the hazelnut streusel crumble (steps 1 to 25):
- 50g ground hazelnuts
- 50g flour T55
- 50g soft brown sugar (cassonade)
- 50g unsalted butter, softened
- For the honey and tonka biscuit (steps 26 to 41):
- 60g whole eggs
- 42g castor sugar
- 18g honey
- 8g flour T55
- 2g baking powder
- 40g unsalted butter, melted
- Grated tonka bean
- For the mango and cherry confit (steps 42 à 56):
- 3g powder gelatine 200 bloom
- 18g water (for the gelatine)
- 110g Ravifruit mango purée
- 40g castor sugar
- 5g pectin NH coating
- 65g frozen cherries
- For the strawberry and cherry confit (steps 59 to 67):
- 20g glucose syrup
- 10g invert sugar
- 50g Ravifruit strawberry purée
- 100g Ravifruit morello cherry purée
- 3g pectin NH coating
- 20g castor sugar
- For the cardamom light cream (steps 68 to 92):
- 7g powder gelatine 200 bloom
- 34g water (for the gelatine)
- 1.5g green cardamom pods
- 90g whipping cream (35% fat)
- 65g egg yolks
- 55g castor sugar
- 200g whipping cream (35% fat)
- For the cherry Chantilly cream (steps 110 to 126):
- 4g powder gelatine 200 bloom
- 20g water (for the gelatine)
- 60g Ravifruit morello cherry purée
- 28g castor sugar
- 150g whipping cream (35% fat)
- For the glossy pink icing (steps 127 to 143): (make the day before)
- 16g powder gelatine 200 bloom
- 72g water (for the gelatine)
- 200g glucose syrup
- 100g water
- 200g castor sugar
- 130g condensed milk, unsweetened
- 200g Zéphyr white chocolate couverture
- Water-soluble pink colouring
- Water-soluble blue colouring
- Water-soluble strawberry red colouring powder
- For the finish (steps 152 and 153):
- 1 white pearl velvet spray
- For the decoration (steps 156 to 160):
- 50g pink sugar paste
- White chocolate crispy pearls
- Bronze iridescent colouring powder
- Utensils:
- Kitchenaid K45 stand mixer - Whole set
- Rolling Pin Guides 35 cm - th 3, 5, 10mm
- Stainless Steel Mousse Ring - Ø 16cm x ht 4.5cm
- Stainless Steel Mousse Ring - Ø 6cm x ht 4cm
- Graduated Pastry Ruler 64 x 5cm
- Silichef® XL Non-Stick Perforated Baking Sheet - 42 x 32cm
- Microplane® Classic Zester Grater - Black
- Small granite kitchen mortar
- Chocolate Laser Thermometer -50°C to +420°C
- Comfort Disposable Piping Bags - 59cm (x 100)
- Corolla Silicone Mould Kit - 2 Pieces
- Small Cranked Spatula
- Unbreakable Graduated Pitcher 1L
- Bamix® Pop M120 Hand Blender - White
- Plunger Cutter - Daisy - x 4
- Plating Tweezers 16cm
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Method for Celebration Cake:
1
Before starting this Celebration Cake recipe, organise the necessary ingredients for the hazelnut streusel crumble.
2
For the hazelnut streusel crumble: Place the ground hazelnuts in the stand mixer bowl.
3
Add the flour...
4
... the soft brown sugar...
5
... the softened butter...
6
... and combine using the flat beater.
7
You should obtain a crumble consistency within a few minutes. Mix until you get a crumble with big chunks.
8
Pour the crumble on your kitchen workbench...
9
... and finish mixing with your hands until homogeneous.
10
Flatten the crumble with your hand on a sheet of greaseproof paper...
11
... and cover with another sheet of greaseproof paper. Place rolling pin guides on each side of the paper and start rolling out to a thickness of 3mm.
12
Spread with a rolling pin...
13
... until regular. Roll out in every direction to give the crumble a round shape.
14
Take a stainless steel mousse ring...
15
... and cut the streusel crumble into a disc.
16
Take a stainless steel mousse ring...
17
... and cut a smaller disc in the centre of the large disc. I recommend using a graduated ruler to make sure the central disc is centred.
18
Press on the stainless steel ring to cut the small disc...
19
... as shown in the photo. Place in the freezer for about 10 minutes.
20
Line a Silichef® perforated baking sheet with a sheet of greaseproof paper.
21
Take the streusel crumble out of the freezer and flip it over the baking sheet. Gently detach the baking parchment on top.
22
Use the tip of a knife to remove the crumble excess and the central hole.
23
Place the mousse ring around the crumble base...
24
... and the smaller mousse ring in the centre, as shown in the photo. This will allow the biscuit to maintain its shape while baking.
25
Bake in a fan-assisted oven preheated to 160°C (gas 3) for about 10 to 15 minutes.
26
For the honey and tonka biscuit: Organise the necessary ingredients.
27
Crack the whole eggs into a processor recipient.
28
Add the castor sugar and honey. Place the honey in the microwave for a few seconds until liquid.
29
Mix the ingredients together.
30
Add the flour and baking powder...
31
... and the melted butter (cooled down beforehand).
32
Mix again for about one minute.
33
Grate the tonka bean with a Microplane Classic grater)...
34
... over the preparation in the food processor. Tonka beans have a powerful flavour so you won't need much at all.
35
Mix the ingredients until homogeneous.
36
When the streusel crumble is cooked, remove from the oven...
37
... and place on your kitchen worktop. Leave the rings around the biscuit.
38
Pour the honey and tonka preparation over the streusel crumble to a thickness of 1cm...
39
... and bake in a fan-assisted oven preheated to 160°C (gas 3) for about 15 to 20 minutes.
40
When cooked, remove from the oven (the surface of the biscuit should be golden).
41
Leave to cool on your workbench at room temperature.
42
For the mango and cherry confit: Organise all the necessary ingredients.
43
Pour 18 grams of water over the gelatine powder...
44
... and combine with a spoon. Set aside for at least 15 minutes.
45
Pour the mango purée and 3/4 of the castor sugar in a saucepan. Place on the stove.
46
Combine the rest of the sugar with the pectin NH (this will avoid lumps).
47
Stretch a sheet of cling film over one side of the mousse ring to create a flat base.
48
Place the mousse ring on a baking sheet lined with greaseproof paper (side with cling film facing down).
49
When the mango purée starts boiling...
50
... add the frozen cherries...
51
... and bring to a boil.
52
When the preparation starts boiling again, add the pectin and sugar mix while whisking.
53
Maintain the boil for about one minute, whisking constantly, to activate the pectin.
54
Add the rehydrated gelatine...
55
... and whisk vigorously.
56
Pour the mango and cherry confit in the mousse ring. Store in the freezer.
57
Carefully remove the rings from the biscuit when it has cooled down. Slide a knife between the biscuit and the stainless steel rings.
58
This is what the result should look like at this stage. Set aside.
59
For the strawberry and cherry confit: Organise all the necessary ingredients.
60
Pour the glucose syrup and invert sugar into a saucepan...
61
... and add the strawberry purée. Place over medium heat.
62
Add the cherry purée (I used a frozen cherry purée but this is not essential).
63
In a separate recipient, combine the castor sugar and the pectin NH coating.
64
When the preparation starts boiling...
65
... add the pectin and sugar mix while whisking to avoid lumps. Maintain a boil for one minute to activate the pectin.
66
Pour the strawberry and cherry confit in the mousse ring, over the frozen mango confit. Make sure the mango confit is frozen before pouring the hot strawberry confit on top.
67
The result should be as shown in the photo. Store in the freezer. This preparation can be made in advance in two stages.
68
For the light cardamom cream:Organise all the necessary ingredients.
69
Hydrate the gelatine with 34 grams of water...
70
... and combine together. Set aside for at least 15 minutes.
71
Place the cardamom pods in a small mortar. Make sure you're using a scale to measure the cardamom accurately, otherwise it will be too dominant in the preparation.
72
Grind the cardamom pods with the pestle until they are all crushed.
73
Pour 90 grams of whipping cream and the cardamom pods in a saucepan. Bring to a boil...
74
... then take the pan away from the heat. Stretch a sheet of cling film over the saucepan...
75
... and leave to infuse for 5 minutes.
76
In the meantime, place the egg yolks and castor sugar in a mixing bowl...
77
... and blanch with a whisk.
78
When the cardamom has infused, return the saucepan on the hob and bring to a boil.
79
Pour the cream over the blanched egg yolks and combine with a whisk.
80
Transfer the preparation into the saucepan used to boil the cream...
81
... and cook 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon).
82
Cook the preparation over low heat until the temperature reaches 82°C maximum (otherwise the eggs will start to coagulate). I recommend using a laser thermometer.
83
When the cream is cooked, take the pan away from the heat and add the hydrated gelatine. Combine vigorously.
84
Pour the cream into a fine sieve to discard the cardamom pod pieces.
85
Spread the cream to a thin layer so it cools down faster. Leave to cool at room temperature (do not refrigerate).
86
Beat the whipping cream until you obtain a whipped cream, using an electric whisk. I recommend using a whipping cream with a minimum of 35% fat.
87
When the cream has cooled down to about 30°C, transfer into a bowl.
88
Pour 1/3 of the whipped cream into a bowl...
89
... and combine with a whisk.
90
Add the rest of the whipped cream...
91
... and fold gently with a rubber spatula.
92
Transfer the cardamom cream into a piping bag. The use of a nozzle is not necessary.
93
Place the base of the Corolla silicone mould kit on a baking sheet. This will allow you to handle the mould easily.
94
Fill the bottom of the mould with the cardamom cream.
95
With a small cranked spatula, create a volcano shape so that the cream goes all the way up the rim. This will get rid of any air bubbles.
96
Pipe another lace of the cardamom cream.
97
Take the confit out of the freezer. Remove the cling film...
98
... and the mousse ring. Reheat the ring with your hands a little beforehand.
99
Reheat the small mousse ring (Ø 6cm) with your hands then cut a hole in the centre of the frozen insert...
100
... pressing down on the ring. Make sure not to overheat the stainless steel ring.
101
The result should be as shown in the photo.
102
The insert should have a thickness of about 1cm, with the layers clearly visible.
103
Place the frozen insert inside the mould, over the cardamom cream (with the dark layer facing down). Bury slightly in the cream.
104
Cover the insert with laces of cardamom cream.
105
Place the biscuit inside the mould, with the honey and tonka side in contact with the cardamom cream.
106
Bury the biscuit with your fingers so it gets right to the rim of the mould.
107
Scrape the excess cream off with the small cranked spatula.
108
Cover the surface of the mould with cling film...
109
... and place in the freezer. Up to this stage, the cake can be prepared several days in advance and stored in the freezer.
110
For the morello cherry Chantilly cream: Organise all the necessary ingredients.
111
Hydrate the gelatine with 20 grams of water...
112
... and combine together. Set aside for at least 15 minutes.
113
Melt the cherry purée in a saucepan (if you're using a frozen purée). If you're using a fresh purée, heat into a saucepan.
114
Add the castor sugar...
115
... and bring to a boil. Add the hydrated gelatine and combine carefully.
116
Pour the preparation to a thin layer in a food tray and leave to cool at room temperature (do not refrigerate).
117
Beat the whipping cream until you obtain a whipped cream, using an electric whisk.
118
When the cherry purée is between 30 and 32°C...
119
... pour it into a separate bowl.
120
Add the whipped cream and incorporate gently with a maryse spatula until smooth and homogeneous.
121
Transfer the cherry Chantilly cream into a piping bag. The use of a nozzle is not necessary.
122
Place the top part of the mould on a baking sheet.
123
Pipe the cherry Chantilly cream inside the mould...
124
... and create a volcano shape with the small cranked spatula to fill all the cavities. This will get rid of air bubbles.
125
Fill the mould with the rest of Chantilly cream and even the surface with a large cranked spatula.
126
Cover with cling film and store in the freezer. Up to this stage, this recipe can be made several days in advance.
127
For the glossy pink icing (make the day before): Prepare all the necessary ingredients.
128
Hydrate the gelatine with 72 grams of water.
129
Pour the glucose syrup and water into a saucepan.
130
Add the castor sugar...
131
... and bring to a boil, then cook for a few more seconds until the temperature reaches 103°C.
132
In the meantime, pour the condensed milk and hydrated gelatine into a pouring jug.
133
Add the white chocolate pistoles...
134
... and pour the boiling syrup inside the jug.
135
Mix with a Bamix hand blender until the icing is perfectly smooth.
136
Add the colour powder. Start with the pink colouring powder.
137
Mix with a hand blender to activate the colour pigments.
138
To get a pink colour with a purplish shade, add a very small amount of blue colour with the tip of a knife. Start with a small amount of colouring, then add more if necessary until you get the desired colour. Mix again.
139
Add red colouring powder and mix again until homogeneous. The red colour will enhance the shade intensity. Needless to say, you can use any colour of your choice according to the desired shade you would like.
140
Cover the surface of the icing with cling film...
141
... and refrigerate overnight.
142
The next day, take the icing out of the fridge and remove the cling film.
143
Reheat the icing in the microwave at maximum power for about 30 seconds, then mix with the hand blender. Melt in the microwave for a further 15 or 20 seconds until the icing has the right consistency and the temperature reaches 35°C maximum. Mix until smooth and homogeneous and no air bubbles remain.
144
Take the cake out of the freezer. It should be completely thoroughly frozen through. Remove the cling film...
145
... and flip the cake onto a cooling rack placed on a deep tray. Detach the silicone mould immediately.
146
Pour the pink icing over the whole surface of the cake.
147
Gently tap the rack on your worktop to let the excess icing drip off.
148
Carefully lift the cake with two cranked spatulas and rotate the cake on the rack to get rid of any drops of icing.
149
When the icing has set, transfer the cake onto a serving plate.
150
Take the top part of the mould out of the freezer.
151
Remove the cling film then flip the cake top over a cold baking sheet. Detach the silicone mould immediately.
152
Spray the velvet coating over the surface of the cake top, from a distance of 20 or 30 cm.
153
Make sure the whole surface is coated with the velvet icing.
154
Carefully lift the cake top with two cranked spatulas and arrange it over the pink entremets. It should be perfectly centred.
155
The result should be as shown in the photo. Leave to defrost slowly in the fridge.
156
For the decorations: Roll out the pink sugar paste on a floured surface (using corn starch or potato starch). Spread to a thin thickness.
157
Using daisy plunger cutters, cut the pink sugar paste into small daisies and place them in the cavities of a sphere silicone mould to give them a curved shape. I recommend preparing these flower decorations in advance to leave them enough time to dry.
158
Pour some leftover pink icing into a decorating cone and pipe small drops over the surface of the cake.
159
Using decorating tweezers, arrange the sugar paste flowers over the drops of icing, which will serve as a glue.
160
Finish the decoration by arranging a few white chocolate crispy pearls over the surface of the cake. I coated with white chocolate pearls with bronze iridescent colouring powder beforehand. This gorgeous celebration cake is now ready. Leave to defrost in the fridge for at least 4 hours before serving. Enjoy this delicious dessert!
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