This Modern French Pastry preparation can be deconstructed into four components – Chocolate Almond Sponge, Vanilla Mousse, Berry Jelly & Red Glaze.

Chocolate Almond Sponge

(1 recipe for 2 nos 6” cake)

Procedure

1. Mix almond paste with paddle. Add in egg and egg yolk slowly until smooth paste.
2. Change to whisk attachment and whip mixture above until fluffy.
3. Make a medium peak meringue with egg white and sugar.
4. Fold in meringue into 2^nd
5. Fold in sifted cocoa powder and flour and then continue with melted chocolate.
6. Bake in 6” ring for approximately 25 minutes at 165-degree Celsius.

Vanilla Mousse

(1 recipe for 1.5 nos 6” cake)

Procedure

1. Dissolve gelatine with cold water.
2. Bring cream, milk and vanilla pod to boil.
3. Mix egg yolk and sugar and gradually add into hot mixture.
4. Continue to bain-marie until 83-degree Celsius with a spatula. Add in gelatine; wait until slightly cool down, strain and fold in Italian Meringue.
5. Lastly, fold in whipped cream.

Berries Jelly

(1 recipe for 1.5 nos 6” cake)

Procedure

1. Dissolve gelatine with cold water.
2. Warm all purees with sugar until sugar is just enough to dissolve.
3. Melt gelatine and mix with puree mixture.
4. Pour into mould and freeze it.

Red Glaze

(1 recipe)

Procedure

1. Bring the sugar, water and glucose to boil.
2. Add in the bloomed gelatine and condensed milk.
3. Pour the mixture over the milk chocolate and add in colouring to emulsify.

Finishing

Glaze with raspberry glaze and garnish with chocolate décor.  Also add chopped raisin with gold dust.

References

Pastry Class at Academy of Pastry Arts
https://fodyssey.com/2018/09/10/pastry-class-at-academy-of-pastry-arts/

Academy of Pastry Art
http://academyofpastryartsindia.com/