Cake Eros 2.0

by Emmanuele Forcone

WHITE CHOCOLATE AND SPICES BAVARIAN CREAM

125 G WHOLE MILK
125 G SINGLE CREAM
½ PC TONKA BEAN
3 PCS STAR ANISE
5 GREEN CARDAMOM PODS
1 VANILLA POD
2 PCS LIME ZEST
110 G EGG YOLK
60 G SUGAR
350 G WHITE CHOCOLATE
10 G GELATINE
50 G WATER FOR GELATINE
600 G WHIPPED CREAM

MASCARPONE, SPICES AND LIME MOUSSE (TEST 2)

325 G CREAM
30 G MILK
2 PCS LIME ZEST
3 PCS STAR ANISE
½ PC TONKA BEAN
1 VANILLA POD
5 GREEN CARDAMOM PODS
120 G FINE SIFTED CASTER SUGAR
35 G WATER
80 G EGG YOLK
325 G MASCARPONE
8 G GELATINE
40 G WATER FOR GELATINE

ALMOND AND RASPBERRY BRITTLE

150 G WHITE CHOCOLATE
140 G PURE ALMOND PASTE
250 G PAILLETÉ FEULLETINE (CRUNCHY
WAFER FLAKES)
20 G MELTED BUTTER
50 G DEHYDRATED RASPBERRIES

ALMOND, VANILLA AND TONKA BEAN BISCUIT

240 G WHOLE EGGS
96 G EGG YOLK
330 G SUGAR
420 G POWDERED ALMONDS
96 G SOFT FLOUR
2 VANILLA PODS
½ TONKA BEAN
210 G BUTTER
150 G EGG WHITES
150 G SUGAR

‘MOCK’ CASSIS MOUSSE

110 G SUGAR
130 G WATER
10 G GELATINE
50 G WATER FOR GELATINE
110 G CASSIS PUREE
40 G LEMON JUICE

BLUEBERRY AND CASSIS JELLY

200 G RASPBERRY PUREE
50 G CASSIS PUREE
50 G SUGAR
6 G GELATINE
30 G WATER FOR GELATINE
1 G LEMON JUICE OR CITRIC ACID

Cake Eros 2.0

WHITE CHOCOLATE AND SPICES BAVARIAN CREAM

Infuse the single cream, milk and spices overnight, at a temperature of 4°C. The next day, heat the infusion to 60°C and leave to infuse again for 15 minutes. Make a custard by cooking everything to 83°C. Make an emulsion with the custard, gelatine and chocolate and when the mixture reaches 25°C, fold in the semi-whipped cream.

ALMOND AND RASPBERRY BRITTLE

Blend the chocolate with the melted butter, add the almond paste and the paillete feuilletine.

ALMOND, VANILLA AND TONKA BEAN BISCUIT

Mix together the eggs, egg yolk, sugar, powdered almonds and soft flour, add the melted butter and then the whipped meringue. Bake at 170°C for 12 minutes.

‘MOCK’ CASSIS MOUSSE

Make a syrup with the water and sugar, dissolve the previously soaked gelatine in it. Add the cassis puree and the lemon juice. Leave in the refrigerator for 6 hours, then whisk in a stand mixer.

BLUEBERRY AND CASSIS JELLY

Melt some of the raspberry puree with the sugar and gelatine, add the remaining puree and pour over the previously frozen cream.

The products used in this recipe

KE099