Recipe by: Adriano Zumbo
- For the toasted coffee brûlée, preheat oven to 160°C.
- Place eggs yolks and sugar in a bowl and mix to combine but don’t whip.
- Place cream, vanilla beans and coffee beans in a saucepan over a medium heat and bring to the boil. Remove from heat and leave to infuse for 5-10 minutes, strain and reserve coffee beans. Pour a little of the custard mixture over the egg mixture to temper and stirring to combine. Add the remaining liquid.
- Return coffee beans to mixture and use a stick blender to blitz the beans with the brûlée mixture. Strain and discard beans.
- Pour into a 4cm deep large baking tray, mixture needs to be around 2-3cm thick in the dish. Bake at 160°C or until just set. Increase oven to 200°C and bake until it forms a golden brown crust. It should look somewhat split when it comes out. Allow to cool slightly.
- Spoon into a thermomix or bar blender and process to re-emulsify until a smooth paste is achieved, spoon into a bowl or storage container, cover and refrigerate to chill until required.
- Dry caramelise the caster sugar in a medium frying pan over a high heat until a dark amber colour is reached.
- Heat milk and cream until hot but not boiling. Deglaze caramel with hot milk mixture and stir until combined. Set aside to cool to 50°C.
- Lightly whisk eggs and egg yolks. Pour cooled caramel into the eggs and mix well. Cook mixture to 85°C, pour into a large metal bowl and cool to 70-80°C.
- Soak gelatine sheets in 55g cold water until softened. Add gelatine and water to cooled caramel mixture, stir until dissolved and cool mixture over ice to 40°C. Add butter and blitz with stick blender until smooth. Fold through salt. Spoon into a bowl or plastic container, cover and refrigerate to chill until required.
- Cut gelatine into small squares, soak in cold water until softened.
- Dry caramelise the sugar in a clean frying pan over a medium high heat.
- Place cream and vanilla in a saucepan and bring to boil. Deglaze the dry caramel with hot milk mixture. Take off heat, allow cool to around 70°C and add the gelatine and water mixture, stirring to combine and ensuring the gelatine has dissolved.
- Pour into a 5cm deep metal tray, touch cover with glad wrap and refrigerate to cool completely.
- When cake is assembled and ready to cover with Chantilly, whisk in an electric mixer to soft peaks with whisk attachment. Transfer to piping bags and refrigerate until required.
- Place raspberry puree in a thermomix and bring 60°C. Combine sugar and pectin NH in a bowl. Add to the raspberry puree.
- On varoma setting, puree for 3-5 minutes or until pectin has cooked out. Pour into a half gastro.
- Chill until set in the fridge. Transfer to a thermomix and blend, no heat, until smooth. Transfer to a bowl and set aside until required.
- Place lime purée, zest, sugar, eggs and coconut cream into a thermomix and cook for 4-5 minutes at 90°C on speed 2 until it reaches temperature of 90°C. Add milk chocolate, stir until smooth and cool to 50°C.
- Add butter and blitz until well emulsified. Pour into a large bowl and chill over ice. Refrigerate until required.
- Combine hazelnut meal, almond meal and icing sugar in a large bowl. Divide mixture into 3 large bowls. Note: The dacquoise mixture will need to be made in 3 batches
- Combine hazelnut meal, almond meal and icing sugar in a large bowl. Divide mixture into 3 large bowls.
- Divide egg whites and caster sugar between 3 electric mixer bowls and whisk in batches until a firm meringue forms.
- Fold a batch of dry ingredients through a batch of meringue and repeat with remaining batches. Thinly spread an even layer of meringue over a 30cmx40cm baking paper lined baking tray and sprinkle with combined ginger and nuts. Repeat so you have 4 trays of dacquoise.
- Cook at 180°C for 12-15 minutes or until slightly golden and . Remove from oven and flip 2 of the sheets so the base is facing up. Allow to cool, remove baking paper and spread with a thin layer of melted chocolate over the 2 flipped layers. You should now have 2 layers coated for the bottom layer and 2 uncoated for the middle layer.
- Cut out the layers. 2 x 16cm square, 2 x 20cm square and 2 x 24.5cm square. You should have one chocolate coated and one uncoated layer in each size.
- Melt chocolate over a bain marie until smooth, add hazelnut paste and stir to combine. Fold through remaining ingredients until well incorporated. Place a sheet of baking paper on a flat surface, spoon over 1/3 of the feuilletine and flatten. Place a second sheet on top and using a rolling pin, roll to a thin sheet. Refrigerate to chill until required. When required, cut out the layers, 1x16cm square, 1x20cm square and 1x24.5cm square.
- To temper, melt chocolate over a double boiler. Take it up to 55-58°C. Spread 2/3rds of the chocolate on a marble slab and spread around with a chocolate scraper and pallete knife until cooled to 28-29°C. Tip the chocolate from the slab back into the 1/3 left in the bowl and mix to combine. Test it has been tempered by smoothing a small amount on a piece of baking paper and allowing it to cool. Chocolate should cool quickly and when set will snap when broken.
- Spread a paper-thin layer over 3 acetate sheets. While still a little soft, cut enough squares so you have 2 layers for each size cake, 1x16cm square, 1x20cm square and 1x24.5cm square. If required place a weight on the cut sheets to stop chocolate discs from curling. Place a sheet of baking paper or acetate between the weight and the chocolate to ensure it doesn’t stick or rip.
- Take cut chocolate coated dacquoise layers and place them chocolate side down inside their respective moulds.
- Lay in a layer of feuilletine crunch and set in the fridge or freezer.
- Spread with a layer of salted toffee and set in the fridge or freezer.
- Place chocolate disk on top and spread with a layer of chilled kalamansi crème set in the fridge or freezer.
- Place a layer of uncoated dacquoise upside down on top of kalamansi crème. Spread with a thin layer of raspberry gel and set in the fridge or freezer.
- Spread with a layer of coffee brûlée and set in the fridge or freezer.
- Top with a chocolate disk. Spread with a layer of chilled kalamansi crème and set in the fridge or freezer.
- Cover set cake with baking paper and freeze for 1 hour or until frozen solid.
- Use a sharp knife dipped in hot water to remove the mould from each cake. The hot knife should easily slip between the cake and the mould. If it is sticking you can use a blow torch to gently heat the mould and it should lift away from the cake.
- Trim 0.5cm from each side of the cake so it is about 1cm smaller than the mould.
- Clean the moulds and place on baking paper lined trays. Pipe inside the base of moulds with a thick layer of Chantilly, about 3cm thick. Pipe chantilly up the sides leaving no gaps and smooth with a pallet knife.
- Flip trimmed cake upside down and place inside the mould on top of the Chantilly, gently press into the mould until level. You should see the white chocolate dacquoise at the top. Fill the gaps with extra Chantilly if required, level off with a spatula, cover with baking paper press with a second baking tray to flatten. Weight the baking tray if required and place in the freezer to set. Leave to set for a minimum of 4 hours or over night.
- White chocolate, tempered: to temper, melt chocolate over a double boiler. Take it up to 55-58°C. Spread 2/3rds of the chocolate on a marble slab and spread around with a chocolate scraper and pallete knife until cooled to 28-29°C. Tip the chocolate from the slab back into the 1/3 left in the bowl and mix to combine. Test it has been tempered.
- Prepare chocolate flowers, chocolate panels, leaves etc to decorate the cake after glazing.
- To make chocolate panels, lay a sheet of acetate on a flat surface and spread with a thin layer of chocolate, when almost set cut into 1.5cm thick panels x the length of each layer of cake, you will require 4 panels for each cake. Allow to set completely and peel away from acetate. Repeat so you have enough panels to decorate each cake.
- To make chocolate flowers, line 6 x 3cm diameter half sphere moulds with a layer for white chocolate and allow to set. Repeat process to ensure the walls of the chocolate half sphere is solid. Pop out or remove from the mould and place it on your work bench so it sits like a bubble.
- Lay a sheet of acetate over a flat surface and spread with chocolate 1-2mm thick but no thicker as the “petals” will be to heavy. When almost set, cut long thin triangles out of the sheet. Ensure you have approximately 12-18 “petals” in various lengths from 5-10cm long and between 1cm-3cm wide at the base. Peel from the acetate and curl by placing over rolling pins, thin bottles etc. Ensure your petals are curled to create the flower effect. Pipe a small amount of white chocolate over the base of each petal and attach it to the sphere working from the top to the base. You will require chocolate freeze spray to make this process move quickly otherwise you will have to wait for the chocolate to set between each petal. For smaller flowers you can pipe small half spheres with the chocolate, refrigerate to set and make the flower as instructed above.
- To make chocolate curls, spread s layer of white chocolate over the marble or a non porous bench top and allow to set. Using a long pallet knife, lightly drag along the surface to create long curls. Repeat process of attaching curls to a chocolate half sphere to make a flower.
- To make the leaves, spread a thin layer of chocolate over a sheet of acetate and when almost set cut out leaf shapes. If you choose to you can use a real leaf as a guide, ensure it is washed and clean before use. Cut small circles from the leaf and lay over a rolling pin or bottle to crate a curled effect.
- Make the glaze when ready to glaze the cake and not to soon before.
- Place cream and glucose in a saucepan and bring to the boil. Remove from heat and cool to 70°C. Add pre-soaked gelatine and condensed milk, stir until combined.
- Add melted white chocolate and stir to combine.
- Add titanium and blitz with stick blender until desired white colour is reached.
- Glaze is ready to use once cooled to 35-40°C.
- Use a blow torch to remove moulds for the cakes when ready to glaze. Take the first and second tier cakes and place the corresponding silver cake boards on top. Flip cake right side up and place on a cake rack over a large shallow metal tray. Also flip the large base cake upright and place on a cake rack. Ladle enough warm glaze over each cake to coat and spread with a large pallet knife. Ensure sides are nicely coated. Glaze should set almost instantly but wont be firm. Remove from rack and smooth excess glaze from the base of the sides if required.
- Place the largest cake on a decorative cake board. Decorate sides of all three cakes with chocolate panels.
- Insert piping, ensuring to be accurately spaced to support the cake layer placed on top and assemble cake. Gently tap in to ensure pipe is flush with the board and all sitting at the same height. Brush pipes with remaining glaze, ensuring to completely coat the pipe.
- Place the layers on top of each other and decorate with chocolate flowers as desired.
Notes: All the layers are thin, there is also 2 layers of chocolate disk for more crunch. The cake is layered from the top:
1. White glaze
2. Chantilly caramel
3. Coconut kalamansi crème
4. Tempered chocolate disk
5. Coffee brûlée
6. Raspberry gel
7. Hazelnut dacquoise
8. Coconut kalamansi crème
9. Tempered chocolate disk
10. Salted toffee
11. Hazelnut lime feuilletine
12. Hazelnut dacquoise with white choc backing
- To make the cake you will require 3 square moulds, 1x16cm square, 1x20cm square and 1x24.5cm square.
- 2 sliver cake boards, cut slightly smaller than the 16cm and 20cm square and 1 serving/decorative cake board
- Some elements of this cake require the use of a thermomix and a digital thermometer.
- If you have a blast chiller at home you can speed up the chilling processes by using the chiller in the chill/freezing stages.
Note: The dacquoise mixture will need to be made in 3 batches