Today's Dessert At Home Post- Passion fruit, Cherry & Chocolate Dessert at Home
Learn Baking Online:)
Inspiration, art and passion making this dessert will surely entice your craving for a french cake. I draw inspiration from beautiful things, places, artistic genres, experiences. You may find your potential in pastry arts just by creating this dessert.
Passionfruit Puree:
2 cups of passion fruit nectare,edible seeds removed ( may be used as garnish for cheesecakes,and cakes)
2 cups sugar
1 teaspoon salt
Combine all in a pot. Simmer until reduced and thick, Cool completely. Place in an airtight container (sterilized). Use as desired.
Play with flavors however good flavor profile,texture, consistency of components are vital factors aside from appearance. French cakes is usually made of crunchy base that will hold the entire weight of the cake, the cake gives structure so it will hold, the custard filling cuts down the richness of the dense cake and adds creaminess, the cherry Gelee or jelly insert contributes a burst of berry flavor, The apple whip cream seals in and blends with the richness of the custard plus color and the passion fruit glaze seals or casts the entire dome cake. The addition of cake crumbs on the side and rim of the dome gives it a new dimension and finishing it off with gold spray for the shimmer.
Here's our take on making this dessert using tools and equipments ordinarily available in your homes. This video was filmed to encourage bakers and pastry cake lovers to make desserts at home, you may have the simple basic tools too. Happy baking!
Recipe per component: Starting from the base of the dessert:)
Crispy Base-
Melt over double boiler add in chop crispy wafers in the melted mixture), shape into a disc about 7 inches in diameter to hold the dessert. Wrap in aluminum foil or cling wrap ,even out ,chill for 10 minutes.Set aside. Ready to use.( Do not bake this component please:)
1/2 cup dark bittersweet chocolate, chopped
1/4 c white chocolate ( optional)
1 Tablespoons passion fruit puree
1 Tablespoon sugar
5 pieces of wafer sticks
Fudge Cake ( Use half quantity for this recipe)
240 grams bittersweet chocolate, cubed
1/2 cup butter
1 1/2 cups white or light brown sugar
4 whole eggs
1 teaspoon vanilla
3/4 cup cake flour /all purpose flour
1/4 t salt
You may use half quantity of the recipe if you wish and use the same pan dimension.
Pre-heat oven to 350F or about 130-150C, grease an 8 inch round or rectangular pan with shortening, line with aluminum foil with collar or overhang( it will be easy to pull baked cake from the pan), then grease surface and sides of foil lining.
Meanwhile, prepare a double boiler, Melt bittersweet chocolate. Add in soft butter and stir to melt. Turn off flame, add in sugar and eggs over warm chocolate mixture and mix. Add in vanilla and all purpose flour and salt. Mixture is naturally dense. Mix until no trace of flour. Pour over prepared pan. Even out onto. pan.
Bake until a knife or skewer inserted on the cake comes out clean. A few crumbs after inserting the stick is actually moist.
Note: For Industrial or bulk production, use Welldone Metals Oven (contact number: 253-95-35)
Type Baking Time
Industrial Oven 25-30 minutes
Home Desktop Oven (used on this video) 30-40 minutes
-being watchful of the temperature, attach an oven thermometer making sure it maintains 350F or 130-150 C, I decrease the thermostat to 130,135,140,150 C ( since this type are in Celsius reading) from time to time if the separate oven thermometer fluctuates. So when you think you are ready and have practiced well, and have orders already ,please invest on a bigger oven. This film's goal is to encourage home pastissuers or aspiring pastry bakers, cooks to still make french cakes even though you have a mini oven. It is definitely good and fun!
Cool completely on a cake rack.10-30 minutes.
Pull aluminum foil of baked cake.Cool completely. Peel of foil from cake. Invert on a chopping board or sheet pan, cut into a 7 inch round using any shape that can be used as template or even card board cutout. Wrap cake in plastic. Set aside. Grate cake off-cuts or trimmings to be used as cake crumbs for garnish. Or chop into bite size nibblers and serve with a good warm tea.
Cherry Gelee or Cherry Jelly Candy
8 pieces of maraschino Cherries,chopped)
2-3Tablespoons cold water
1 pouch or 2 1/4 teaspoons unflavored gelatin
1/3 cup reserved cherry juice
1 cup sugar
1/8 teaspoon red-red food color
powder ( Knoxx brand preferably)
Drain cherries on a paper towel ( you will need pitted ones) In a separate container, bloom gelatin over cold water. On small pot,pour in cherry juice, food color and sugar cook until thick below 200F if using a candy thermometer. Turn off heat, , cool a little about 10 minutes, add in bloom gelatin. Stir.Pour over a 4- 5 inches in diameter container. Chill to set in the fridge. Cutout with a round cutter about the size of a 1 Tablespoon measuring spoon. Wrap in plastic and set aside. You will use this as insert in the middle of this dessert.
Note: Whipped cream from Passion fruit Custard is sharing
with the Apple Green Whipped Cream
Passion fruit Custard ( kindly use 1/2 quantity for this dessert)( Actual video used full recipe)
1 1/8 cups Frosty whip ( Sweetened) or use 36% fat Whole Cream
1/2 cup cold water
if Using Whole Whipped Cream-chilled, add in 1/2 cup powdered sugar and 1 teaspoon vanilla
Whip until stiff. Split mixture into two:
2 cups yield whipped cream, set aside and cover
1 1/2 cups for the custard
1/2 cup for the apple green whipped cream
Lets continue making the custard:)
1 1/2 cup plus 1 Tablespoon milk
1/4 cup plus 1 Tablespoons cream
pinch salt
1/2 t vanilla
half of 1/3 cup or add more passion fruit puree
half of 1/3 cup cold water
1 Tablespoon unflavored gelatin ( preferrably Knoxx brand)
4 egg yolks
60 grams white sugar
15 grams cornstarch
1 1/2 cup pre-whipped cream that was made earlier.
On a pot , pour over milk, salt,half the sugar amount in the recipe,vanilla, simmer.
Bloom gelatin powder over cold water. Set aside.
Prepare the custard thickener: Crack 4 eggs, reserve egg whites, cover and keep in the fridge for your meringue ( for another recipe), use egg yolks, place in a separate bowl, add in half the sugar in the recipe,add in cornstarch, whisk until combine. When milk mixture has simmered, turn off heat and temper hot milk into the yolk mixture, put back all in the pot and cook further until thick like a custard., cool completely on ice water, add in melted(over double boiler) gelatin onto custard. Fold in reserved whipped cream.cover and set aside.
Apple Green Whipped Cream
* green food color was used to heighten cake's colorful effect
Add about a half of 1/8 teaspoon of food color to
1 cup whipped cream .
Assembly
Prepare a deep 7 inch round bowl, line with clear plastic with excess overhang ( to pull out easier later on when removing dessert from bowl after freezing ). Spread on the prepare apple green whipped cream, coming up inches to form a dome. Arrange cherry gelees, pour over passion fruit custard, cover with fudge cake, smear or spread with passion fruit puree as adhesive to the last layer-crispy base, cover withe excess plastic, freeze for 8-12 hours.
After freezing: Prepare the following.
a plate and any glass for finishing the dessert
Passion Fruit Glaze
1 gelatin sheet,soak for 5 minutes in cold water,squeeze to drain excess water
On a pot (stove)
1/4 cup whole cream ( whip)
1 Tablespoon passion fruit puree
Bring to a simmer:
Add in 1/4 cup fresh milk
1/8 teaspoon orange plus white plus apple green food color to come up with a light mustard color, over low flame .Add in 1/4 cup white chocolate, then gelatin sheet., strain. Chill for about 15 minutes to thicken or you may cover just aside until thick but not completely set.
Assembly
Unmold the cake, place a glass with plate for glazing the dessert. Pour over prepared passion fruit glaze, re use drippings and glaze again. Let it drip. Sprinkle some excess cake crumbs onto place. Place glazed dessert , sprinkle more of the crumbs around the rim up. Spray a little of the edible gold spray (optional). Slice 5-6 portions with a hot knife. Or run through a knife over a blow torch being careful or a blue flame. Cut through and enjoy! Share this with your loved ones. For business use, display on a cake chiller.
Thank you for watching:) Start practicing- Let us know your recipe request. Comment below and learn online baking. Enroll via BDO.
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