Festival Drum

level 2

SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.

Recipe components

Japanese Sponge

IngredientsPreparation
  • 140g
    milk
  • 85g
    butter

Boil them up.

  • 85g
    cake flour
  • 35g
    starch

Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan.

  • 155g
    egg yolks
  • 110g
    eggs

Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk.

  • 215g
    egg white
  • 36g
    sugar

Whip them into meringue and mix it with the paste smooth. 

Bake at 180°C to golden brown color.

Raspberry & Strawberry Cream

IngredientsPreparation
  • 6g
    pectin
  • 85g
    sugar

Mix them smooth.

  • 300g
    raspberry puree
  • 300g
    strawberry puree
  • 12g
    starch

Boil up the purees, and add starch and the mixture of pectin and sugar.

Melt the chocolate granules and butter, and add gelatin blocks. 

Ruby Crumbs

IngredientsPreparation

Melt them to 35°C.

(Callebaut ® Ruby RB1 Crumbs)
Add and mix.

Vanilla Chantilly Cream

IngredientsPreparation
  • 85g
    cream
  • 1piece(s)
    vanilla
  • 13g
    gelatin

Boil up the cream and vanilla, and then add gelatin blocks.

Add them, mix smooth to 35°C and then fold the cream in.

Lead it over night in a chiller before use.

Ruby Glaze

IngredientsPreparation
  • 75g
    water
  • 150g
    Sugar
  • 150g
    glucose

Boil them to 103°C.

  • 85g
    Gelatin powder (fish)
  • 35g
    water
  • 199g
    condensed milk

Pour in the mixture of gelatin powder and water and then the condensed milk. 

Add it and mix smooth.

Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.