St Petersburg Marble cake

Used Cacao Barry products
Entremets

St Petersburg Marble cake

Created by
  • Wielfried Hauwel
    Head of the Chocolate Academy™ centre Russia
Level
level 3
Dosage
Recipe for 3 cakes

Inspirations:

For me luxury means exceptional products. For example, the magnificent green marble of St Petersburg. The museum "Hermitage" is an exceptional place for art and Russian history, the dessert I created represents the simplicity of a green marble piece. It is made with a marble biscuit, lime jelly and coated with lime crémeux with Zéphyr white chocolate.

Used Cacao Barry products
Recipe components

Lime crémeux

IngredientsPreparation
  • 300g
    lime puree
  • 130g
    water
  • 130g
    egg yolks
  • 162g
    eggs
  • 4g
    gelatin leaves
  • 40g
    butter stored at ambient temperature
  • Q.S.
    white colouring
  • Q.S.
    green food coloring

Make Anglaise with lime. 
Add gelatin. 
Sieve on the chocolate. 
Whet the mixture is room temperature, add butter. 
Divide into two parts. Add colors (80% green, 20% white).

Vanilla cake

IngredientsPreparation
  • 120g
    egg yolks
  • 200g
    sugar
  • 1pod(s)
    vanilla
  • 160g
    flour
  • 4g
    raising agent
  • 60g
    melted butter

Whisk the egg yolks, sucrose and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter. 
Pour into a gastronomic leaf.
Bake at 150°C for 10 min. 
Cut into stripes that fit your mold.

Chocolate cake

IngredientsPreparation
  • 120g
    egg yolks
  • 180g
    sugar
  • 105g
    35% cream
  • 120g
    flour
  • 3g
    raising agent
  • 45g
    melted butter

Whisk the egg yolks, sucrose and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter. 
Pour into a gastronomic leaf.
Bake at 150°C for 10 min. 
Cut into stripes that fit your mold.

Lime jelly

IngredientsPreparation
  • 100g
    lime puree
  • 50g
    water
  • 100g
    sugar
  • 3g
    NH pectin
  • 30g
    sugar
  • Q.S.
    lime zest

Warm puree, water, sugar to 45°C. 
Mix pectin with sugar II. Add the mixture to the syrup. 
Warm to 103C. Add lime zest.

Assembly

Cut the cakes 12x12. 
Lay vanilla cake, lime gelee, chocolate cake, lime gelee, vanilla cake, lime glee, chocolate cake. 
Pipe lime cremeux on the top using the frame 16x16. 
Freeze. 
Glaze with hot neutral nappage.