St Petersburg Marble cake

Used Cacao Barry products

Couverture - Zéphyr™ 34% - pistoles - 5kg bag 34%

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

Couverture - Zéphyr™ 34% - pistoles - 5kg bag 34%

Lime crémeux

Ingredients	Preparation
300g lime puree 130g water 130g egg yolks 162g eggs 4g gelatin leaves 40g butter stored at ambient temperature 100g Couverture - Zéphyr™ 34% - pistoles - 5kg bag 34% 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

Ingredients	Preparation
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

Ingredients	Preparation
120g egg yolks 180g sugar 105g 35% cream 30g DCP-22SP 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

Ingredients	Preparation
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.

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