Carolina Cake
Ingredients
Part Acabamento
Part Mousse de Chocolate
Part Mousse de Maracujá
Part Montagem
Process
01. Hydrate the unflavored gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a water bath or microwave.
03. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
PASSION FRUIT MOUSSE
01. Hydrate the unflavored gelatin powder with water. Let it sit for approximately 5 minutes.
02. Place the concentrated passion fruit juice in a saucepan and heat until boiling. Remove from heat.
03. Add the reserved hydrated gelatin and mix until dissolved.
04. Add the Chocolatier ChocoBlanc and mix until completely homogeneous. Cool down.
05. Add the Chantilly to the cream in 3 stages and mix. Set aside.
01. Divide the Ready White Sponge Cake into discs approximately 17 cm in diameter x 1 cm in thickness.
02. Place a disc of Ready White Sponge Cake at the bottom of the previously greased ring (18 cm in diameter x 4 cm in height) with oil and sugar.
03. Moisten the Ready White Sponge Cake disc with the desired cake soaking syrup.
04. Fill the ring halfway with the reserved passion fruit mousse.
05. Place another disc of Ready White Sponge Cake.
06. Moisten the Ready White Sponge Cake disc with the desired cake soaking syrup.
07. Fill the ring with part of the reserved chocolate mousse. Using a spatula, smooth the surface.
08. Refrigerate until firm. Set aside.
09. Cut the choux pastry in half and fill with the remaining reserved chocolate mousse.
10. Refrigerate. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until the desired consistency is reached.
02. Coat the choux pastry with part of the Chocolatier ChocoNut. Set aside.
03. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
04. Using a pastry bag with a smooth tip, decorate the choux pastry making stripes with the Chocolatier ChocoBlanc. Set aside.
05. Unmold the cakes and spread the remaining Chocolatier ChocoNut over the surface. Set aside.
06. Place the reserved choux pastry around the cake.
07. Decorate with chocolate scrolls and white chocolate shavings to taste.
Tips
- The Chocolatier ChocoNut should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- When preparing the cream, the mixture of Chocolatier ChocoBlanc and passion fruit juice should be completely cold before adding the chantilly, otherwise it will curdle.
- The same recipe can be used for assembling individual portions.
Yield
4 Units of 857 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spatula , Spoon , Pan , Scale , Flat Baking Sheets , Rings , Bowl , Smooth Tip , Microwave
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 317 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 18 | % VD (*) |
| Gorduras saturadas (g) | 9.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Carolina Cake
Ingredients
Part Mousse de Chocolate
Part Mousse de Maracujá
Part Montagem
How to make it
CHOCOLATE MOUSSE
01. Hydrate the unflavored gelatin powder with water. Let it sit for approximately 5 minutes.
02. Heat the Chocolatier ChocoNut in a water bath or microwave.
03. Add the Chantilly to the Chocolatier ChocoNut in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a water bath or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
PASSION FRUIT MOUSSE
01. Hydrate the unflavored gelatin powder with water. Let it sit for approximately 5 minutes.
02. Place the concentrated passion fruit juice in a saucepan and heat until boiling. Remove from heat.
03. Add the reserved hydrated gelatin and mix until dissolved.
04. Add the Chocolatier ChocoBlanc and mix until completely homogeneous. Cool down.
05. Add the Chantilly to the cream in 3 stages and mix. Set aside.
01. Divide the Ready White Sponge Cake into discs approximately 17 cm in diameter x 1 cm in thickness.
02. Place a disc of Ready White Sponge Cake at the bottom of the previously greased ring (18 cm in diameter x 4 cm in height) with oil and sugar.
03. Moisten the Ready White Sponge Cake disc with the desired cake soaking syrup.
04. Fill the ring halfway with the reserved passion fruit mousse.
05. Place another disc of Ready White Sponge Cake.
06. Moisten the Ready White Sponge Cake disc with the desired cake soaking syrup.
07. Fill the ring with part of the reserved chocolate mousse. Using a spatula, smooth the surface.
08. Refrigerate until firm. Set aside.
09. Cut the choux pastry in half and fill with the remaining reserved chocolate mousse.
10. Refrigerate. Set aside.
FINISHING
01. Heat the Chocolatier ChocoNut in a water bath or microwave until the desired consistency is reached.
02. Coat the choux pastry with part of the Chocolatier ChocoNut. Set aside.
03. Heat the Chocolatier ChocoBlanc in a water bath or microwave.
04. Using a pastry bag with a smooth tip, decorate the choux pastry making stripes with the Chocolatier ChocoBlanc. Set aside.
05. Unmold the cakes and spread the remaining Chocolatier ChocoNut over the surface. Set aside.
06. Place the reserved choux pastry around the cake.
07. Decorate with chocolate scrolls and white chocolate shavings to taste.
Tips
- The Chocolatier ChocoNut should not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the mousse.
- When preparing the cream, the mixture of Chocolatier ChocoBlanc and passion fruit juice should be completely cold before adding the chantilly, otherwise it will curdle.
- The same recipe can be used for assembling individual portions.
Yield
4 Units of 857 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spatula , Spoon , Pan , Scale , Flat Baking Sheets , Rings , Bowl , Smooth Tip , Microwave
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 317 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 18 | % VD (*) |
| Gorduras saturadas (g) | 9.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 104 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.