Gold Cake

Created by

  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
level 1

Recipe components

Callebaut® ingredients

Cake dough

IngredientsPreparation
  • 200g
    butter
  • 150g
    sugar

Whip up together.

  • 200g
    flour
  • 200g
    eggs
  • 50g
    cream
  • 7g
    baking powder

Add. Whip up lightly.

 

Fill each cake pan with 40 g and bake at 175°C for 14 minutes.  

Gold ganache

IngredientsPreparation

Heat to 45°C. 

Emulsify immediately with blender to ±32°C.
Let crystallise at room temperature.

Glazing

IngredientsPreparation
  • 569g
    sugar
  • 285g
    water
  • 569g
    glucose

Add. Boil to 103°C.  

Put into 1 recipient.
Pour boiling sugar syrup on top. 

 

Emulsify immediately with blender. Let rest overnight.
Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

 

Finishing and presentation

Create a hollow cylinder with a knife (± 1,5 CM ⌀), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.