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Diving Cake with Raspberry and Toblerone Mousse

This diving themed cake was a birthday cake for my colleague’s son this January. You can, of course, choose to make it without divers and dangerous sharks.

I have been completely hooked on playing with mirror glaze, especially because then I don’t have to roll the marzipan out, and then find out it’s cracking and everything has to be redone. And then it is just a rush in itself to see the glaze flowing over the cake and transform it completely, and to see that it was a success. Glaze can easily be dyed in all shades, also easier than colouring marzipan. And should you have some glaze left over, it can be saved and reused another time … for slightly smaller cakes. The amount given here fits a cake of 20 cm in diameter and 5 cm high.

DIVIVNG CAKE WITH RASPBERRY AND TOBLERONE MOUSSE
10-12 SERVINGS.

VANILLA SPONGE:
2 M/L EGGS
100 G SUGAR
½ TSP. VANILLA SUGAR
75 ML WHOLE MILK
30 G MELTED BUTTER
125 G FLOUR
1 TSP. BAKING POWDER
½ TSP SALT

Preheat the oven to 160 degrees celsius.

Line the bottom of a 20 cm spring mould with baking paper, grease the mould thoroughly, sprinkle with flour, and tap off excess flour.

Whisk the eggs airy for 4 min. in a stand mixer.

Mix sugar and vanilla sugar together and add it to the eggs.

Whisk for another 4 min.

Mix flour, baking powder and salt together.

Alternately add melted butter, milk and flour mixture to the eggs.

Only mix until the ingredients have just come together.

Pour the batter into the mould and wrap the sides of the mould into coiled aluminium foil so that the sides of the cake are not burned during baking.

Bake the cake in the middle of the oven for approx. 30 min. until a toothpick comes out clean when you stick it in the middle of the cake.

Allow the sponge to cool completely before trimming the edge by ½ cm all the way around.


TOBLERONEMOUSSE:
100 G TOBLERONE CHOCOLATE
2 ½ DL. HEAVY CREAM 38%
2 PASTEURISED EGG YOLKS
30 G ICING SUGAR

Melt chopped toblerone and 1/4 dl cream together at low heat to a ganache.

Whisk egg yolk and sugar into a light and airy cream.

Whisk the rest of the heavy cream to soft peaks.

Fold 1/4 of the whipped cream into the ganache.

Mix the eggs in the ganache, a little at a time.

Carefully fold the rest of the whipped cream into the chocolate without knocking too much air out.

Distribute the mousse in an 18cm round silicone mould (place on a cutting board to easier move it around) Smooth put the surface neatly and flat. Cover with cling film to protect the mousse and place the mould in the freezer for a few hours or overnight.

RASPBERRY MOUSSE:
200 G FROZEN RASPBERRIES
100 G SUGAR
JUICE OF 1 LEMON
4 SHEETS GELATINE
20 G ICING SUGAR
30 G PASTEURISED EGG WHITE
250 G HEAVY CREAM 38%
SEEDS OF 1 VANILLA POD

Soaked the gelatine in cold water for a minimum of 10 min.

Heat raspberries, sugar and lemon juice in a pot until the berries are tender and the sugar is dissolved.

Squeeze the water out of the gelatine and melt it with the warm raspberry mixture.

Blend the mixture to a puree and pass it through a fine mesh sieve into another bowl to remove the seeds. Set it aside and let the temperature drop to 40-45 degrees celsius. If you do not have a thermometer, check with your little finger, the mixture should be slightly warmer.

Whisk egg white and icing sugar to a stiff meringue.

Folds it into the raspberry puree.

Whip the cream to soft peaks with the vanilla seeds and fold it into the puree.


ASSEMBLY:

Place the vanilla spongs in the middle of a 20 cm spring mould, the bottom lined with baking paper and the sides with cake plastic that goes a little over the sides of the mould.

Remove the toblerone mousse from the silicone mould and place it on top of the vanilla sponge.

Spread the raspberry mousse over and make sure it comes all the way down around the side of the toblerone mousse and the sponge, so that the cake will be sharp when it is glazed.

Tap the mould lightly against the table top to be sure.

Smooth out the surface of the mousse and cover with cling film place the cake in the freezer until the next day.

You can make the cake a whole week in advance and then glaze it the evening before it is served.

Relax.

 

GLAZE:
6 SHEETS GELATINE
150 G SUGAR
90 G WATER
150 G GLUCOSE SYRUP
100 G CONDENSED MILK
150 G WHITE CHOCOLATE
ROYAL BLUE AND AZURE FOOD COLOURING GEL

Soak the gelatine in ice-cold water for 10 min.

Add sugar, water and glucose syrup to a saucepan and heat it up until the sugar dissolves.

Remove the pot from the heat and stir in the gelatine and condensed milk.

Finely chop the white chocolate and put it in a bowl. Pour the hot sugar syrup over and stir very gently with a spatula while the chocolate melts. Carefully, so that no air bubbles enter the glaze.

Divide the glaze into two pouring glasses and add a little colour to each. (I used about the tip of a teaspoon of each colour)

Slowly insert an immersion blender into the glass and blend for a few minutes. Keep as much as possible the blender still, so that no air bubble enters the glaze.

Pour one coloured glaze into the other without strirring.

Let the glaze cool down until it is approx. 35 degrees celsius.

Carefully remove the skin that has formed on the top of the glaze.

Now remove the frozen cake from the freezer. Remove it from the mould and free it from plastic and baking paper.

Place it on a can with baking paper around it, preferably in a roasting pan, so that you keep the mess in one place as much as possible.

Pour the glaze over the frozen cake in calm circular movements so that the whole cake is covered.

Let the cake sit and drip for a few minutes and trim the bottom edge, so that it has a nice finish.

Gently move the cake with spatulas or knives that are long enough to carry the whole cake and place it on the serving dish.

You can now decorate it with marzipan figurines.

Place the cake in the refrigerator and let the mousse thaw, preferably until the next day.

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