Autumn Cake

Created by

  • Ryan Stevenson -

Recipe components

Pumpkin and mango crémeux

IngredientsPreparation
  • 68g
    sugar
  • 6g
    stabiliser
  • 18g
    NH pectin
  • 73g
    milk

Mix together.

  • 540g
    pumpkin puree
  • 225g
    mango puree
  • 101g
    egg yolks

Add sugar-milk mix. Heat to 85°C. Cool to 40°C.

  • 158g
    Butter 82% fat

Add.

Power 80 Biscuit

IngredientsPreparation

Melt together.

  • 254g
    egg yolks
  • 154g
    sugar

Whip lightly. Add ganache.

  • 299g
    egg whites
  • 154g
    sugar

Make a meringue. Add.

 Weigh 1300 g for a shape of 40 cm x 60 cm. Bake at 170°C for 12 min.

Gold Mousse

IngredientsPreparation
  • 128g
    milk
  • 128g
    cream 35% fat
  • 27g
    vanilla

Bring to a boil together.  

  • 55g
    egg yolks
  • 25g
    sugar

Mix together. Make crème anglaise.  

Pour over crème anglaise. Emulsify.

 Heat to 40°C. Mix in whipped cream. Let cool.

Gold Glaze

IngredientsPreparation
  • 142g
    water
  • 172g
    sugar
  • 172g
    isomalt

Boil to 106°C.

  • 115g
    cream
  • 138g
    dried glucose 40DE

Boil separately. Add.

Add. Mix in.

Use at 40°C.