St Petersburg Marble cake
- Level:
-
Difficult
- Makes:
-
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
-
300 glime puree
-
130 gwater
-
130 gegg yolks
-
162 geggs
-
4 ggelatin leaves
-
40 gbutter stored at ambient temperature
-
Q.S.white colouring
-
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
-
120 gegg yolks
-
200 gsugar
-
1/2 pod(s)vanilla
-
160 gflour
-
4 graising agent
-
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
-
120 gegg yolks
-
180 gsugar
-
105 g35% cream
-
120 gflour
-
3 graising agent
-
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
-
100 glime puree
-
50 gwater
-
100 gsugar
-
3 gNH pectin
-
30 gsugar
-
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.
Comments