Tag Archives: pastry cream

Seven Heavens

Recipe#46: cake “sette veli”

IMG_1302

“Ogni dolce ha la sua storia” (cit.)

Ingredients

Pastry cream:

500 ml milk

4 yolks

100 g granulated white sugar

40 g potato starch

1 vanilla bean

 

Hazelnut paste:

150 g hazelnuts

150 g confectioner’s sugar

 

Pralin almonds:

60 g almonds

30 g granulated white sugar

2 tbsp water

 

Chocolate sponge cake:

220 g flour

40 g cocoa powder

200 g granulated white sugar

6 eggs

2 tsp baking powder

a pinch of salt

 

Chocolate crust:

130 g dark chocolate

60 g pralin almonds

20 g butter

 

Chocolate Bavarian cream:

130 g pastry cream

130 g dark chocolate

250 ml cream

4 g isinglass

 

Hazelnut Bavarian cream:

140 g pastry cream

80 g hazelnut paste

250 ml cream

4 g isinglass

 

Chocolate glaze:

175 ml water

150 ml cream

225 g granulated white sugar

75 g cocoa powder

8g isinglass

 

Directions

Pastry cream:

Whisk together the yolks and the sugar. Add the potato starch. Meanwhile, heat the milk in a pot with the vanilla bean. When the milk is boiling, remove the vanilla bean and pour the yolks and sugar mixture in the pot. Whisk the mixture until creamy. Remove the pastry cream from the heat and let it cool in a bowl covered with cling film.

Hazelnut paste:

Grind the hazelnuts. Add the confectioner’s sugar and grind the mixture until oily. Leave the paste in a glass container.

Pralin almonds:

Toast the almonds in a pan for few minutes. Add the sugar and the water and continue to heat until the sugar sticks to the almonds. Let the almonds cool.

Chocolate sponge cake:

In a bowl, whisk the eggs with the sugar. In another bowl, mix the flour, the cocoa and the baking powder. Fold the dry ingredients in the mixture and mix until smooth.

Cover two baking trays with baking paper. Pour half of the mixture on each tray and bake for 10 minutes at 180 °C (350 F)

Let the cakes rest. Then, carve out a 24 cm circle from each sponge cake.

Chocolate crust:

Melt the chocolate in a bain-marie. Add the butter and mix. Blend the almonds and add them to the chocolate. Pour the mixture in a 24 cm baking pan (with openable circle) covered with baking paper. Put in the fridge for half an hour.

Chocolate Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Melt the chocolate in a bain-marie. Whip the remaining cream up. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Fold the chocolate into the pastry cream mixture. Add the whipped cream and mix softly.

 

 

Hazelnut Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Whip the remaining cream up. Fold the hazelnut paste into the pastry cream mixture. Add the whipped cream and mix softly.

Chocolate glaze:

Put the isinglass in a bowl of cold water for 15 minutes. In a pan mix the sugar and the cocoa. Heat the mixture up. Slowly add cream and water. Mix until boiling. Add the isinglass and let the glaze cool.

Assemblage:

Take the chocolate crust from the fridge. Pour half of the chocolate Bavarian cream on the crust. Cover with one circle of chocolate sponge cake. Wet the cake with sugary water. Pour the hazelnut Bavarian cream and put the “half cake” in the fridge for half an hour.

 

 

 

 

Take the cake from the fridge. Cover with the second sponge cake. Wet the cake with sugary water. Pour the other half of the chocolate Bavarian cream on the cake and put the cake in fridge for two hours.

Take the cake from the fridge. Remove the openable circle. Pour homogeneously the glaze on the cake. Leave the cake in the fridge for few hours. Finally, enjoy it!

Cheers,

A&J

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