You’ll need 37g total (a little over 5 packets). Powdered gelatin - you can use something like Knox. If you make your own, start with ~1kg frozen berries to account for loss from straining. You’ll need 703g for this recipe (including the berry mirror glaze). You can also purchase pre-made puree from some specialty baking/gourmet food stores. Raspberry puree - I make my own by defrosting frozen raspberries (don’t drain them), blending them, and straining out the seeds. You will also need more common baking items like a kitchen scale, sheet pan (big enough to fit the cake ring), small and large offset spatulas, plastic wrap, hand or stand mixer, mixing bowls, strainers, and a saucepan. Useful, but not completely necessary.Ĩ” & 10” cake boards - I place the cake on the smaller board for glazing, and once it’s glazed I move it to the larger board (or a serving plate) for transporting and serving. Immersion blender - for emulsifying the crémeux. High precision gram scale - for accurately measuring gelatin. You could use a 9”x13” pan and reduce the recipe by 25%.ĭigital probe thermometer - to monitor the temperature of the crémeux and glaze.Īcetate - to line the cake ring, ensuring smooth sides. Alternatively, you can use an 8” cake pan lined with plastic wrap.Ĩ” cake pan - to mold and hold the gelée and crémeux layers until assembly.ġ0”x15” jelly roll pan - to bake the chiffon cake. While you could technically use a springform pan lined with plastic wrap, you will definitely get the cleanest, sharpest results using a ring and acetate.Ĩ” cake ring - to cut out the chiffon cake and hold the cake + crunch layer until assembly. This is the special equipment I used to assemble this cake.ĩ”x3” cake ring - to assemble the cake. Instead of the dark chocolate mirror glaze, I used this stunning berry mirror glaze recipe from King Arthur Flour because THAT COLOR! Again, either works well, depending on the look you’re going for and what ingredients you have on hand. I would definitely use the chocolate crunch layer either way! You can make the crumbs from the original recipe if you want them for decoration or additional texture, but I decided not to use them this time around. Either works well, depending on what ingredients you have on hand. Mostly, I was just curious to try a different kind of cake in this mix, plus I wanted a thin crunchy layer inside the cake (vs. I changed the cake layer from my regular chocolate cake to a chiffon-style cake topped with a layer of chocolate crunch. The original cake was made during COVID and just for our family this time we had a coupl extra people over and I wanted to ensure there’d be plenty to go around. I recently re-made this cake for my husband’s birthday and while I love the original recipe, I made a few tweaks this time around because I can’t help myself:
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