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Cake Happy Birthday

EXOTIC JELLY

  • 126 G   PASSION FRUIT PULP
  • 76    G   MANGO PULP
  • 50    G   BANANA PULP
  • 0.8   G   LIME PEEL
  • 50    G   DEXTROSE
  • 1      G   SALT
  • 6       G   GELATINE
  • 30    G  WATER

BLANCMANGE

  • 150   G MILK
  • 5       G LEMON PEEL
  • 50     G  SUGAR
  • 50     G   DEXTROSE
  • 90    G  PURE ALMOND PASTE
  • 9      G  GELATINE
  • 45    G   WATER FOR GELATINE
  • 480  G   SEMI-WHIPPED FRESH CREAM

LIME PAIN DEGÊNES

  • 200  G  50% ALMOND PASTE
  • 90   G  SUGAR
  • 230 G  EGG
  • 60    G  FLOUR
  • 5      G  BAKING POWDER
  • 60    G   OIL OR MELTED BUTTER
  • 5       G MILK
  • 1       VANILLA POD
  • 5       G   LIME ZEST

VANILLA BRITTLE

  • 405  G   ROASTED ALMONDS
  • 47     G  ICING SUGAR
  • 26    G  ANHYDROUS BUTTER
  • 258  G  WHITE CHOCOLATE
  • 3       G   FLEUR DE SEL
  • 140  G  WAFER FLAKES
  • 2       G   VANILLA BEAN PASTE
  • ½      G   VANILLA POD

Cake Happy Birthday

EXOTIC JELLY

Dissolve the dextrose and gelatine in a little fruit pulp. Mix in the remaining pulp and strain.

BLANCMANGE

Leave the lemon peel to infuse with the milk in a fridge at 4°C for 12 hours. Place the gelatine in the water, strain the milk, heat it to 40 °C and stir in the sugar. Blend in a mixer with the almond paste and add the gelatine previously dissolved in the microwave. When the emulsion is at a temperature of 25°C, fold in the semi-whipped cream.

LIME PAIN DE GÊNES

Mix the milk, oil and flavourings in a small bowl. Blend the almond paste with the sugar and the eggs using an immersion blender. Pour the almond paste mixture into a bowl and whisk in the sieved flour and baking powder; then add the oil and flavourings mixture. Bake in a preheated oven at 180°C for around 12 minutes.

VANILLA BRITTLE

Roast the almonds in the oven at 150°C for around 30 minutes. Blitz the almonds in the cutter with the icing sugar and vanilla pods to a smooth paste. Add the melted white chocolate, salt, melted anhydrous butter and vanilla paste. Mix in the wafer flake by hand. Spread 700 g of the mixture on a 60x40 biscuit baking tray and cool in blast chiller; cut into rectangles using a cookie cutter.

ASSEMBLY

Assemble in the Happy Birthday KE096 mould. Pour in the blancmange and spread out over the bottom of the mould and the sides. Place in the blast chiller for 30 minutes. Take out the mould and add a middle layer of exotic jelly, blast chill for 15 minutes, and then add a second layer of blancmange. Finish with a top layer of pain de genes and the brittle. Blast chill for 40 minutes and drizzle with light brown Dolce Velluto DV6SB.

The products used in this recipe

KE096

DV6SB