Scarlett WL’Exotique
October 17th 2007 13:39
L’Exotique
INGREDIENTS
Makes one 6½-inches gâteau
Ribbon sponge
2 Hazelnut Coconut Sponge layers 6-inch in diameter
4 gm gelatin
125 gm / 4 oz mango pulp
12 gm / 2¾ teaspoons sugar
175 gm / 6 oz Passion Fruit Ganache, warm
For decoration
chocolate for spraying as needed
mango wedges as needed
passion fruit seeds and pulp as needed
For the ribbon sponge
Stencil paste
200 gm / 7 oz butter
200 gm / 7 oz confectioners’ sugar
200 gm / 7 oz egg whites
220 gm / 7 .75 oz cake flour
Powdered “Red” food colouring as needed
Joconde Sponge batter 850 gm / 2 lb
85 gm / 3.5 oz powdered almonds
750gm / 3 oz confectioners’ sugar
25 gm / 1 oz cake flour
120 gm / 4.75 oz whole eggs
80 gm / 3.28 oz egg whites
10 gm / 2½ teaspoons sugar
30 gm / 1.25 oz butter, melted
For the simple syrup
5 dL / 1 pt water
For the hazelnut coconut sponge layers
150gm / 5 oz powdered hazelnuts
120 gm / 4 oz confectioners’ sugar
30 gm / 1 oz cake flour
35 gm / 1.16 oz coconut, grated
180 gm / 6 oz egg whites
90 gm / 3 oz granulated sugar
For the coconut mousse with tropical fruit
60 gm / 2 oz water
60 gm / 2 oz coconut milk, unsweetened
115 gm sugar
75 gm / 2.5 oz mango, diced
75 gm / 2.5 oz pineapple, diced
3 gm gelatin
25 gm milk
15 gm coconut, grated
70 gm coconut milk, unsweetened, chilled
10 gm / 2 teaspoons coconut-flavoured liqueur
125 gm / 4 oz heavy cream
For the passion fruit ganache
120 gm / 4 oz heavy cream
120 gm / 4 oz passion fruit juice
60 gm / 2 oz butter
50gm / 1.67 oz egg yolks
60 gm / 2 oz sugar
215 gm / 7 oz dark chocolate, chopped
1. For the simple dessert syrup. Combine the sugar and syrup in a saucepan, stir and bring to boil over moderate heat. Cook and stir until the sugar is dissolved.
2. To prepare the coconut mousse with tropical fruit. For the fruit, heat the fruit, heat together the water, coconut milk, and 100 gm of sugar to make a syrup. Add the diced mango and pineapple. Cover the surface with a round of parchment and poach the fruit for about 15 minutes until it is tender but still holding its shape. Do not overcook. Allow the fruit to cool in the syrup and then drain.
3. Softened the gelatin in cold water. It absorbs 5 times its weight in water.
4. Heat the milk, the remaining of sugar, and coconut in a saucepan to about 80ºC. Let stand a few minutes to allow the coconut to infuse.
5. Remove from the heat and add the gelatin, stirring to dissolve.
6. Add the second quantity of coconut milk. When the temperature has cooled to about 25ºC, stir in the liqueur.
7. Whip the cream to soft peaks and fold in.
8. Fold in the drained fruit.
9. To make Hazelnut Coconut Sponge, preheat the oven to 180ºC. Sift together the hazelnuts, confectioners’ sugar, and cake flour in a bowl. Stir in the coconut.
10. Whip the egg whites and granulated sugar to firm peaks.
11. Gently fold the egg mixture into the whipped egg whites.
12. Fold in the dry ingredients.
13. Using a medium plain tip, pipe the mixture onto parchment-lined pans into disks of 6½-inch in diameter.
14. Bake at 180 ºC for 10-12 minutes. Set aside.
15. For the Ribbon sponge, make the Joconde Sponge batter first. Mix together the almonds, confectioners’ sugar and flour in a bowl.
16. Add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
17. Whip the egg whites with the sugar until they form firm, glossy peaks.
18. Gently fold the egg mixture into the whipped egg whites.
19. Fold in the melted butter. Set aside.
20. To make the stencil paste. Preheat the oven to 250ºC. Line a 6½-inch charlotte ring with a strip of acetate.
21. Beat the butter until soft. Add the sugar and mix well.
22. Add the egg whites, beating continuously.
23. Sift the flour into the mixture. Mix until smooth.
24. Colour the paste with “Red” food colouring.
25. Spread a thin layer of the paste onto the strip of acetate. An abstract “finger-painted” design applied by depositing dabs of colored stencil paste, and spreading them thin with a palette knife.
26. Place the strip in the freezer until the paste is firm.
27. Cover the stencil paste with joconde cake batter, spreading it to an even layer ¼-inch thick.
28. Bake in a 250ºC oven for about 15 minutes.
29. Transfer to a baking rack to cool.
30. Cut a strip and line the charlotte ring – use the ring as a guide to measure the length of the strip of sponge to be cut. The strip may be cut slightly narrower than the ring so that some of the filling can show above it. It should be slightly longer than the circumference of the ring so that it will fit snugly against it.
31. Brush the sponge with simple dessert syrup before placing it in the mold.
32. Place the ring on a cake card and fit with the strip of sponge into the ring.
33. Trim the end of the strip with a small knife.
34. Put one of the sponge layers in the bottom.
35. Fill about one-third full with the coconut mousse into the coconut mousse. Smooth the top and chill until set.
36. Soften the gelatin in cold water. It absorbs 5 times its weight in water.
37. Heat about one quarter of the mango pulp to 60ºC, then stir in the gelatin and sugar until they are dissolved. Add the remaining mango pulp and stir.
38. Spread the jellied mango pulp on top of the Coconut Mousse once the mousse has set. Place in the freezer to set.
39. Spread a thin layer of the Coconut Mousse (about ½-inch thick) on top of the mango.
40. Cover with the second layer of the sponge.
41. Finish with a third layer of the mousse, filling the mold to the top and leveling it. Place in the freezer to set.
42. To prepare Passion Fruit Ganache, combine the cream, juice, and butter in a saucepan and bring to a boil.
43. Whip the egg yolks with the sugar until light.
44. Gradually beat the hot liquid into the egg mixture.
45. Return this mixture to the heat and bring quickly to a boil, then remove from heat.
46. Strain the liquid over the chopped chocolate in a bowl. Stir until all the chocolate is melted and the mixture is evenly blended.
47. When the cake has set, spread a ½-inch thick layer of the warm ganache over the frozen cake. (This depth is necessary because so much ganache is removed by the cake comb.) Before the ganache sets, quickly pass a cake comb over the top to make a design.
48. Return to the freezer for 15 minutes to set.
49. Spray the top with a chocolate sprayer to leave a velvety finish.
50. Remove the ring. Decorate the top of a few wedges of mango and a few passion fruit seeds
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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Comment by Lydia 1
Food Sense
This cake looks delicious. I hope to make this one day.
Lydia
Comment by Anonymous