Chocolate Muscovy cake from Adriano Zumbo

Description

Then, finally, ended our festival, and then, finally, I came to the works of Australian pastry chef Adriano Zumbo. Information taken from the website of Nina Nixie, because more in the Russian language Internet information about this cake was nowhere to be found. And Nina thank you so much for Russification of these masterpieces! About the taste of this cake too, especially I will not say, simply quote: "Dessert is unusual and original, tender and very tasty. The cake consists of a soft, almost airy mousse without gelatin, sweet Apple layer and thick layer of salted caramel. This caramel and apples combined with a rich chocolate taste, a delicate sponge cake and crunchy base sand spicy cake, have an amazing ability to capture your attention so much that you lose track of time while you enjoy every bite"... no More running! Meet Muscovy Chocolate cake!

Ingredients

Butter

359 g
Sugar

554 g
Flour

248 g
Chicken egg

7 piece
Cinnamon

2 g
Vanilla
Apple

3.5 piece
Orange

0.5 piece
Ginger

3 g
Calvados

15 ml
Glucose

30 g
Water

170 ml
Cream

560 ml
Gelatin

10 g
Salt

1 g
Powdered sugar

281 g
Cocoa powder

70 g
Flour almond

100 g
BlackBerry

63 g
Pectin

3 g
Chocolate milk

180 g
Black tea

60 ml
Sour cream

75 g
White chocolate

100 g

Cooking

Cake is calculated at a diameter of 24-28 see I did in the form of 26 cm, all perfectly fit, if the form is less, it is better to build the bumpers. The cake composition: - dough with cinnamon - Apple insertion "Tatin" - Salted caramel - Cake "La Gioconda" - Chocolate-BlackBerry mousse "Zabaione" - Chocolate decoration - cake decorated with chocolate macarons halves, but to me it was not necessary, was not up to it, and the capabilities of my plates just don't make macarons. Salted caramel: Soak 3 g of gelatin 2 tbsp cold water and let it swell. Heat 110 g cream. Add 150 g of sugar, glucose (my honey) and 30 g water 60 g.

Cook over medium heat, stirring constantly with a spatula or whisk, until caramelized. About 40-60 minutes ( it took me exactly 45 minutes).

Remove from heat. Cool slightly. Gelatin dissolve in a water bath or the fire, add the gelatine into the caramel. Stir until it dissolves.

Allow caramel to cool to 50*C, then add the chopped pieces, 63 g of butter and 1 g of salt. Stir to fully dispersed.

Cover the form with cling film. I took a pre-form that is smaller than the one in which you made the cake (not to cut the layer of caramel). Pour in the form of caramel and leave in the freezer until fully cured. It is necessary for those who came from and is only concerned with the cake. I cooked the caramel in the morning and the evening began to collect the cake. So I just decided to try a caramel layer on freezing in the cold. Everything well froze after 1 h And in the evening, when assembling the cake, even well-separated from the film. In General, do not have any problems! So the caramel can just put them in the fridge.

Shortcrust pastry with cinnamon In a deep bowl, combine sliced into cubes butter 143 g, 93 g of sugar, cinnamon, vanilla seeds. And grind everything into crumbs.

Add 1 yolk and continue to knead...

... until the dough becomes homogeneous.

Roll out the dough with a thickness of 5-7 mm. Cut out a circle of desired diameter. Transfer the dough on the baking tray lined with parchment paper, and remove an hour in the refrigerator. I just divided the dough in the form d=26 cm Preheat the oven to 160°C. Bake until Golden brown 15-20 minutes.

Biscuit Mona Lisa decor: Cigarette batter: Mix 50 ml of cream 50 g of egg whites (around 1.5 pieces of protein).

In a separate bowl sift together 50 g icing sugar 30 g flour 20 g cocoa. Connect with the liquid components.

Cover a baking sheet with parchment paper. You will need to cut 2 layers with a diameter less than the diameter of the ring, where a lot of the cake, 2-3 cm, and the strip in height with a rim shape. I don't have such a large pan so that most of the dough I spread on a baking sheet, and rest of carved in a circle with the diameter of the shape (edges then cut off).

Put an even layer all the dough and make finger patterns. They should be deep, well-paper to Shine through, otherwise the finished cake pattern is not pronounced. Leave it in the fridge until firm.

Biscuit "Mona Lisa": Melt 20 g of butter and let it cool. 100 g icing sugar 100 g almond flour sift into the bowl. Add 3 eggs and whisk for 8-10 minutes.

Separately, beat 90 grams (2.5 protein) egg whites until soft peaks form, then gradually add 30 g sugar and continue whisking until stable peaks.

Add the mixture of eggs, powdered sugar, almond flour, alternately with the cooled butter and 30 g flour. Mix gently.

Then add the beaten egg whites...

... and spoon the batter evenly on top of frozen "cigarette" biscuit. Bake 8-10 minutes until Golden brown.

The finished cake turn on the prepared surface and remove top sheet of parchment. Allow to cool completely.

Apple "Tatin" - Part And 2 apples clear from the skin and cut into cubes.

Heat well dry the pan with a thick bottom on fire. Pour 175 g of sugar and shake the pan so everything is evenly distributed along the bottom. Without disturbing anything, start melting the sugar. When the first caramel color, again shake the pan. All the sugar should dissolve. The mixture should become homogeneous caramel, beautiful yellow-amber color. In any case it is impossible to overdo and bring to darker shades, otherwise the filling will taste bitter.

Add chopped pieces 88 grams of butter, allow it to fully disperse in caramel.

Then add the apples. Mix gently with a wooden spatula.

Keep them on fire until then, until the apples become translucent and acquires a caramel taste. Drain them in a colander, letting all excess fluid to drain. Cool.

Part B: Clean and dice the remaining 1.5 Apple. In a small saucepan you will add 5 g of butter, orange zest, finely chopped ginger. Simmer several minutes, stirring constantly so that nothing is stuck and not burnt.

Add 25 g sugar and apples. Keep on high heat for 1 minute.

Then add the Calvados (I had brandy) and flamberge. Remove from heat and let cool. First mix with Apple mixture; chill.

Chocolate mousse with blackberries "Zabaione": Ganache with blackberries: Smash in a bowl 100g of chocolate. There was needed a chocolate with 64% cocoa, but I used 75% (I like it). Preroute BlackBerry. I used frozen, so thawed it, poured the excess liquid, then purerave.

According to the recipe in the mash is pectin, but I, in the absence of this, replaced it on the agar. Now I will write what to do with the pectin, and then with agar. Mix 6 grams of sugar and pectin. In a small saucepan, heat the berry puree, add 25 g sugar and 6 g of powdered sugar. Bring the mixture to a boil and add the sugar with pectin. Remove from heat. And now the variant with agar: agar pour 2-3 tbsp of the juice from the blackberries. Allow it to swell throughout 10-15 minutes. Mix mashed potatoes, 6 g sugar, 31 g of sugar and the agar, bring to boil and sure boil for 1-2минут. Next is the same for both options.

Immediately pour the hot puree into the chocolate. Wait 30 seconds, then start slowly stirring. Stir to dissolve the chocolate, until the mixture becomes homogeneous.

Cool to 40*C, then add the butter. Mix it well again.

Mousse "Zabaione": Whip 400g cream until stable peaks and refrigerate until ready to use.

In a water bath, place the tea, 50 grams of sugar and 50 g (one large) egg. Whisking constantly, heat until the point when you start up steam.

Then remove and immediately begin to whisk for 10 minutes until the air condition.

Melt the chocolate in a water bath or in a microwave oven. Gently connect it to the Sabayon.

Then mix the ganache with blackberries and whipped cream.

Build: From Zumbo cake is collected in the form of "upside down". I collected because of the rush at once on a platter. First describe the original version of the Assembly: the sides of the form, cover with cling film. Assemble the chocolate mousse in a pastry bag and fill the bottom, the height of the mousse should be about 1-1,5 cm biscuit cut 2 circles, diameter 2-3 cm shorter than your shape. From the remaining cake cut a strip in height it should be equal to the height of the shape (measured start from the bottom of the form and surface of mousse), length — how much is enough remaining biscuit. You will not be able to make the sidewall even longer half-form, but it will be enough. This insert acts as a decor. Put it in a form that pattern to the sides. For the mousse, place the frozen disc of salted caramel. If necessary, slightly trim it. For the caramel place the first disk of sponge cake. Then a thin layer of mousse, and it put Apple filling. None of the layers (except the mousse), must not touch the walls of the mold. Apples again, place a disc of sponge cake "Mona Lisa". And close all the remaining chocolate mousse. For the mousse place the cake dough. It should not be less uniform, as all the previous layers, it needs to be flush with the diameter. Remove the cake overnight in the refrigerator. Now, as I collected: on a platter put the shortbread crust and put him in the ring. Biscuit cut 2 circles, diameter 2-3 cm less uniform. From the remaining cake cut a strip. Put it in a form that pattern to the sides.

On top of the cookie crust put some mousse and leveled. Then came the one round sponge cake. The biscuit – apples. Apples - some mousse. The space between the layers and the edge of the shape to fill with mousse. None of the layers (except the mousse), must not touch the walls of the mold! Then again the circle of the biscuit. And on it – a circle of salted caramel.

All fill with the remaining mousse. Even out the surface and in the fridge overnight.

In the morning I realized why the cake is going the opposite. The mousse settles a bit, filling the space. I have on the surface of the cake formed cracks, which, however, then I successfully masked by the glaze.

Decoration - I tried to stick to the author's as possible. Glaze. Soak 7 g of gelatin 3 tbsp of cold water and allow it to swell.

For the icing sift together 125 g icing sugar and 50 g cocoa.

Pair it with 75 g of sour cream and 75 ml of water in a small saucepan and, stirring, bring to a boil. In the glaze there should be no lumps.

Remove from heat. Gelatin dissolve in a water bath or heat, add glaze and mix thoroughly.

Cool the mixture to 40*C, then add the butter. Mix it well again.

The decor of the white chocolate: melt the chocolate in the microwave or in a water bath. Make on parchment paper stencil — half the circumference of the cake. Apply the melted chocolate, flatten, cover with a clean sheet of parchment paper and refrigerate for 30-60 minutes.

After a while I pulled out the white semi-circle from the fridge. 20 grams of chocolate I put in disposable pastry bag and melted it in the microwave. The inscription on the white chocolate and...

... a pre-made stencil – patterns.

If you were doing the cake, as the author, "upside down", then pull it out of the fridge, turn on the grid, under which put a deep dish (which will drain the glaze). Remove the bumpers. I just cleared the cake from the sides. Through a fine strainer pour the cake surface with icing. It should go smoothly, with drips down on the outside leaving room with translucent mousse. On the biscuit, it is advisable that no stains were not, otherwise it will spoil the picture.

One side of this place a white chocolate disc in the form of a month, on top of a little sprinkle of edible gold. The sides I decorated with chocolate shapes instead of the author's macarons. Remove before serving in the refrigerator.

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