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Deconstructed prague cake
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
Pink grapefruit puree 160 g
Bourbon or cognac 50 ml
Honey 50 ml
Pectin 3 g
Salt 1 g
Chocolate tuiles
Egg white 63 g
Al-purpose flour 45 g
Alkalized cocoa powder 22–24% fat 5 g
Powdered sugar 75 g
GRANDPRO Tart margarine 30 g
Cocoa sponge cake
GRANDPRO Cake margarine 120 g
Beer 120 ml
Sugar 200 g
Alkalized cocoa powder 22–24% fat 30 g
Egg 60 g
Sour cream 15% fat 65 g
Al-purpose flour 130 g
Baking soda 2 g
Salt 1 g
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
Pink grapefruit puree 160 g
Bourbon or cognac 50 ml
Honey 50 ml
Pectin 3 g
Salt 1 g
Chocolate tuiles
Egg white 63 g
Al-purpose flour 45 g
Alkalized cocoa powder 22–24% fat 5 g
Powdered sugar 75 g
GRANDPRO Tart margarine 30 g
Cocoa sponge cake
GRANDPRO Cake margarine 120 g
Beer 120 ml
Sugar 200 g
Alkalized cocoa powder 22–24% fat 30 g
Egg 60 g
Sour cream 15% fat 65 g
Al-purpose flour 130 g
Baking soda 2 g
Salt 1 g
COOKING
Ganache
Sea buckthorn confit
Chocolate tuiles
Cocoa sponge cake
Plating and garnish
Ganache
- In a saucepan, combine 200 ml of heavy cream, glucose syrup, and milk; bring to a boil.
- Pour the hot mixture over the chocolate and cocoa powder. Beat with a blender until smooth, cool to room temperature.
- Add the remaining chilled heavy cream (400 ml). Beat with a blender and refrigerate overnight to crystallize.
Sea buckthorn confit
- Mix buckthorn with grapefruit puree, bourbon, and honey; heat to 30 °C.
- Add a mixture of pectin and salt, bring to a boil, and cook for 2–3 minutes. Cool and pour into a piping bag.
Chocolate tuiles
- Mix egg whites with powdered sugar.
- Sift flour with cocoa powder.
- Combine all the dry ingredients with the egg white mixture, add melted GRANDPRO Tart margarine, and beat with a blender.
- Spread the tuile batter over textured silicone mold; bake at 180 °C for about 3–4 minutes.
Cocoa sponge cake
- Heat GRANDPRO Cake margarine and beer in a saucepan until the margarine completely dissolves.
- Add sugar and cocoa powder; stir.
- Add an egg and sour cream; stir.
- Add flour, baking soda, and salt; mix until smooth.
- Pour the batter into the molds and bake at 180 °C for 15 minutes. Cool.
Plating and garnish
- Cut the cocoa sponge cake into parts and place it on a plate in a checkerboard pattern.
- Beat the ganache to steady peaks (not too dense). Put it in a piping bag.
- Pipe the ganache in a zigzag pattern on the sponge cake; pipe dots of the sea buckthorn confit.
- Garnish with chocolate tuiles.
INGREDIENTS
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
Pink grapefruit puree 160 g
Bourbon or cognac 50 ml
Honey 50 ml
Pectin 3 g
Salt 1 g
Chocolate tuiles
Egg white 63 g
Al-purpose flour 45 g
Alkalized cocoa powder 22–24% fat 5 g
Powdered sugar 75 g
GRANDPRO Tart margarine 30 g
Cocoa sponge cake
GRANDPRO Cake margarine 120 g
Beer 120 ml
Sugar 200 g
Alkalized cocoa powder 22–24% fat 30 g
Egg 60 g
Sour cream 15% fat 65 g
Al-purpose flour 130 g
Baking soda 2 g
Salt 1 g
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
Pink grapefruit puree 160 g
Bourbon or cognac 50 ml
Honey 50 ml
Pectin 3 g
Salt 1 g
Chocolate tuiles
Egg white 63 g
Al-purpose flour 45 g
Alkalized cocoa powder 22–24% fat 5 g
Powdered sugar 75 g
GRANDPRO Tart margarine 30 g
Cocoa sponge cake
GRANDPRO Cake margarine 120 g
Beer 120 ml
Sugar 200 g
Alkalized cocoa powder 22–24% fat 30 g
Egg 60 g
Sour cream 15% fat 65 g
Al-purpose flour 130 g
Baking soda 2 g
Salt 1 g
COOKING
Ganache
Sea buckthorn confit
Chocolate tuiles
Cocoa sponge cake
Plating and garnish
Ganache
- In a saucepan, combine 200 ml of heavy cream, glucose syrup, and milk; bring to a boil.
- Pour the hot mixture over the chocolate and cocoa powder. Beat with a blender until smooth, cool to room temperature.
- Add the remaining chilled heavy cream (400 ml). Beat with a blender and refrigerate overnight to crystallize.
Sea buckthorn confit
- Mix buckthorn with grapefruit puree, bourbon, and honey; heat to 30 °C.
- Add a mixture of pectin and salt, bring to a boil, and cook for 2–3 minutes. Cool and pour into a piping bag.
Chocolate tuiles
- Mix egg whites with powdered sugar.
- Sift flour with cocoa powder.
- Combine all the dry ingredients with the egg white mixture, add melted GRANDPRO Tart margarine, and beat with a blender.
- Spread the tuile batter over textured silicone mold; bake at 180 °C for about 3–4 minutes.
Cocoa sponge cake
- Heat GRANDPRO Cake margarine and beer in a saucepan until the margarine completely dissolves.
- Add sugar and cocoa powder; stir.
- Add an egg and sour cream; stir.
- Add flour, baking soda, and salt; mix until smooth.
- Pour the batter into the molds and bake at 180 °C for 15 minutes. Cool.
Plating and garnish
- Cut the cocoa sponge cake into parts and place it on a plate in a checkerboard pattern.
- Beat the ganache to steady peaks (not too dense). Put it in a piping bag.
- Pipe the ganache in a zigzag pattern on the sponge cake; pipe dots of the sea buckthorn confit.
- Garnish with chocolate tuiles.
RUSAGRO maslo
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