Shavings cake

SHAVINGS cakes

The flavour of a spring = garden enclosed in a cake. Meringue dacquoise base, hazelnut puff pastry filling, peach jelly and velvet mousse based on white chocolate with elderflower flavour is a unique combination that will guide you to an enchanted garden.

RecipePhoto

Used products and decorations

SHAVINGS DARK
SHAVINGS DARK
Code 3345503
SHAVINGS MILK
SHAVINGS MILK
Code 3325613
SHAVINGS WHITE
SHAVINGS WHITE
Code 3325603
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
Download recipe

Recipe

ALMOND DACQUOISE
Ingredients:
160 gAlmond flour
125 gIcing sugar
30 gPlain flour
130 gEgg whites
80 gSugar
Preparation:

Whisk egg whites with sugar until white foam is obtained. Add icing sugar, almond flour and plain flour. Mix well all together. Spread a thin layer on a baking tray lined with baking paper. Bake at 165°C for 20-25 minutes. After baking, cut out the desired shape.

CHOCOLATE CRUNCHY BOTTOM
Ingredients:
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
100 gButter
100 gRoasted Hazelnut Paste 100% Barima Artisanal (code 3310)
150 gRoyal crispy flakes Barima Artisanal (cod 332451)
Preparation:

Melt the chocolate and butter, add the hazelnut paste and royal crispy flakes and mix. Put the mass on top of the almond dacquoise and leave in the fridge.

PEACH JELLY
Ingredients:
250 gFresh peaches (dice)
80 gSugar
4 gPectin
40 g Sugar
5 gCitric acid
Preparation:

Warm up the peaches with sugar (80 g) to 40°C. Add pectin with sugar(40 g). Keep it boiling for 5 minutes and then add the citric acid. Put the peach mass into rings lined with previously prepared almond dacquoise and chocolate crunchy bottom. Freeze.

Elderflower concentrated paste
Ingredients:
250 gCream 32% fat
35 gGelatine
175 gWater
300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
50 gElderflower concentrated paste
750 gWhipped cream 32%
Preparation:

Soak the gelatine in water. Bring the cream to boil, add the dissolved gelatine and pour over the white chocolate, add the "elderberry" concentrated paste and mix it well. Gently combine with the whipped cream. Put the mousse into a silicone mold, put a sponge cake with peach jelly, and a crispy bottom. Freeze everything. Coat the frozen cake with Velly Spray.

Decorations:

To decorate, use Barbara Decor chocolate decorations:

Shavings Slim White (code 334556)
Shavings Slim Milk (code 334555)
Shavings Slim Dark (code 334554)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

Nut Luxury
Nut luxury
Photo Recipe
Caramel Coffee Cake
Caramel Coffee cake
Photo Recipe
Strawberry & mint dessert
STRAWBERRY & MINT DESSERT
Photo Recipe Recipe Photo
Garden of roses
Garden of Roses
Photo Recipe Video
Brzoskwiniowa celebracja_
White Flower
Photo Recipe Video
Kratka Grillage monoporcja _Grillage square monoportion
Grillage Square
Photo Recipe

Sign up for a course

TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS