Dancing on Fire Depp Baking Laboratory

Overview

Dancing Youth sponge cake: 44g powdered sugar, 55g almond flour, 16.5g cake flour, 92g whole eggs, 71g egg whites, 35g caster sugar, 11g butter, raspberry cream filling: 140g raspberry puree, 3 egg yolks, 1 whole egg, 53g caster sugar, 50g butter, 5g gelatin sheets, Mango passion fruit mousse: 152g mango puree, 20g passion fruit puree, 5g gelatin, 52g milk, 64g sugar, 4 egg yolks, 100g light cream Mango passion fruit mirror: 40g mango puree, 20g passion fruit puree, 30g transparent mirror pectin, 2g gelatin sheets

Tags

• baking
• little fresh
• good looks
• afternoon tea
• almond flour
• butter
• cake flour
• egg yolk
• mango puree
• passion fruit puree
• raspberry puree
• sugar
• transparent mirror pectin
• whipping cream
• whole eggs
• fine sugar
• gelatin tablets
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 First make a sponge cake base. 1. Sift low-gluten flour and mix with almond flour and set aside.

   

2. 2 Beat the whole eggs with powdered sugar until the figure 8 is drawn when you lift the egg beater and it does not disappear immediately.

   

3. 3 Add liquid butter, whisk with eggs and mix evenly, sift in the powder twice, and mix evenly without any particles.

   

4. 4 Whip the egg whites and sugar until there is a small curved hook when you lift the egg beater. Fold 1/3 with the egg batter until it is not completely uniform. Add the remaining meringue and mix evenly. Line a baking sheet with oiled paper, pour in the mixed batter, and smooth it out with a scraper.

   

5. 5 Preheat the oven to 180°C and bake for 20 minutes. Remove from the oven and cover with parchment paper. Let cool and set aside

   

6. 6 While the sponge cake is cooling, make the raspberry cream filling. 6. Take the butter out of the refrigerator in advance and soften it at room temperature. Soak the gelatin sheets in cold water until soft. Set aside.

   

7. 7 Add the whole eggs, egg yolks and sugar and mix evenly. Heat the raspberry puree until it begins to boil at the edge. While stirring the egg liquid, pour in the raspberry puree in small amounts one at a time and mix well. Then pour the whole egg back into the pot and cook to 83°C. Add the gelatine, melt and mix well, and cool to 20°C.

   

8. 8 Beat the softened butter until fluffy, pour the raspberry egg liquid into the whipped butter in batches, and continue to stir evenly.

   

9. 9 Take the square mousse and cut two pieces of sponge cake. Spread a layer of cake base on the bottom of the mousse circle, pour in the raspberry cream filling, cover with a piece of sponge cake and put it in the refrigerator to freeze and set.

   

10. 10 #Mango Passion Fruit Mousse# 10. Soak the gelatine slices in cold water until soft, mix the mango puree and passion fruit puree and prepare

    

11. 11 Mix the egg yolks and sugar evenly. Boil the milk until it boils slightly. Pour the milk into the egg yolk liquid in a thin line while stirring continuously. Pour everything back into the milk pot, cook to 83°C, turn off the heat, add gelatine while hot, stir to melt, sift, and cool to room temperature.

    

12. 12 Mix the mixed fruit puree and cooled custard sauce and set aside

    

13. 13 Whip the light cream until 7 points, mix 1/3 with the pureed egg yolk paste evenly, pour into the remaining light cream and mix evenly, pour into the frozen mousse ring, freeze to set

    

14. 14 #Mango Passion Fruit Mirror# 14. Soak the gelatine in cold water until soft, mix the fruit puree, add transparent pectin, melt with diluted water and mix well

    

15. 15 Add the soaked gelatine, melt and mix well, then cool down over ice water until thick

    

16. 16 Unmold the frozen cake, pour it over the mirror surface, refrigerate until the mirror surface is set, and finally decorate.