St Petersburg Marble cake
- Level:
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Difficult
- Makes:
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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.
Lime crémeux
Used products: Lime crémeux
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300 gLime puree
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130 gWater
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130 gEgg yolks
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162 gEggs
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4 gGelatin leaves
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40 gButter stored at ambient temperature
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Q.S.White colouring
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Q.S.Green food coloring
Preparation: Lime crémeux
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
Used products: Vanilla cake
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120 gEgg yolks
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200 gSugar
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1/2 pod(s)Vanilla
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160 gFlour
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4 gRaising agent
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60 gMelted butter
Preparation: Vanilla cake
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
Used products: Chocolate cake
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120 gEgg yolks
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180 gSugar
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105 g35% cream
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30 gDcp-22exbru
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120 gFlour
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3 gRaising agent
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45 gMelted butter
Preparation: Chocolate cake
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
Used products: Lime jelly
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100 gLime puree
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50 gWater
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100 gSugar
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3 gNh pectin
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30 gSugar
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Q.S.Lime zest
Preparation: Lime jelly
Warm puree, water, sugar to 45°C.
Mix pectin with sugar II. Add the mixture to the syrup.
Warm to 103C. Add lime zest.
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