Gold Cake
- Level:
-
Easy
Cake dough
Ingredients: Cake dough
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200 gbutter
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150 gsugar
Preparation: Cake dough
Whip up together.
Ingredients: Cake dough
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200 gflour
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200 geggs
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50 gcream
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7 gbaking powder
Preparation: Cake dough
Add. Whip up lightly.
Fill each cake pan with 40 g and bake at 175°C for 14 minutes.
Gold ganache
Ingredients: Gold ganache
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40 g40% cream
Preparation: Gold ganache
Heat to 45°C.
Emulsify immediately with blender to ±32°C.
Let crystallise at room temperature.
Glazing
Ingredients: Glazing
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569 gsugar
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285 gwater
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569 gglucose
Preparation: Glazing
Add. Boil to 103°C.
Ingredients: Glazing
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380 gcondensed milk
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305 ggelatin
Preparation: Glazing
Put into 1 recipient.
Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight.
Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.
Finishing and presentation
Create a hollow cylinder with a knife (± 1,5 CM ⌀), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.
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