Romanova
Moscow
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
Beetroot mousse dessert in a caramel capsule
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
Ingredients
(for 6 servings)
-
Chocolate truffle sponge cake
- Chocolate 72% cocoa 50 g
- Eggs 150 g
- GRANDPRO margarine (Tart, Cake or Croissant) 50 g
- Brown sugar 40 g
- Powdered sugar 40 g
- Wheat flour 50 g
- Salt 1 pinch
- Plum compote
- Plum puree 50 g
- Plums (cut into slices) 50 g
- Water 50 g
- Brown sugar 40 g
- Pectin NH 1,5 g
- Ground white pepper on the tip of a knife
- Extra
- Crushed roasted pecan 50 g
- Карамельная капсула
- Caramel capsule 100 g
- Food colorings: burgundy, dark green
- Beetroot mousse
- GRANDPRO Cream margarine (softened) 120 г
- Egg yolks 70 g
- Beetroot juice 200 g
- Powdered sugar 50 g
- Corn starch 30 g
- White chocolate 100 g
- Cream 33% fat 200 g
cooking
Chocolate truffle sponge cake
- Preheat an oven to 160˚C.
- Separate egg whites and yolks.
- Melt the chocolate.
- Whip the yolks with margarine and powdered sugar into a fluffy mass.
- Add the chocolate and mix.
- Sift the flour into the yolk mass and mix well again.
- Whisk the whites to a dense foam, add sugar and whip until stable peaks.
- Gently combine the whipped whites with the rest of the dough.
- Place the pastry ring on a baking sheet lined with parchment paper.
- Put all the dough into the ring.
- Bake at 160˚С with Top/Bottom heating setting for about 35 minutes. Check the readiness of the sponge cake with wooden stick: it must stay dry.
Plum compote
- Combine plum puree, plum slices, and water in a heavy-bottomed saucepan.
- Warm up the mixture slightly (to about 40˚C).
- Mix the NH pectin with sugar and white pepper; pour in the puree. At the same time, stir the mixture all the time. Boil the compote for 1–2 minutes.
- Cover the compote with a cling film in contact and let it cool to room temperature.
Extra
- Chop and toast pecans.
Caramel capsule
- You may serve this dessert simply as a trifle or in a caramel capsule.
- IMPORTANT: wear protective gloves working with hot isomalt!
- Melt the isomalt to a liquid state in a heavy-bottomed saucepan.
- Pour the melted isomalt into two silicone molds in equal parts.
- Color one portion of isomalt with burgundy coloring, and the other — with a green one.
- Pour the green isomalt strips on a silicone mat and make twists (these will be caramel beet leaves).
- Cool the burgundy isomalt to 80˚C and blow the beetroot out of it with a caramel pump.
- Connect the caramel beetroot with the leaves using a gas burner.
Beetroot mousse
- Combine the egg yolks, beetroot juice, sugar, and starch in a heavy-bottomed saucepan. Cook the mixture on low heat until thickened.
- Cool the mixture to 50˚C and add chocolate. Stir well to dissolve the chocolate completely.
- Add GRANDPRO Cream margarine and stir well again.
- Whip the heavy cream to a half-whipped state and combine it carefully with the custard.
Assembling the dessert
- Make a hole in the caramel beetroot using a gas burner and a round pastry nozzle.
- Put the mousse into the caramel beetroot using a pastry bag filling the beetroot to 2/3 of its volume.
- Put the compote inside the beetroot using a pastry bag (a little, about 2 tbsp. for one dessert).
- Pour 1 tsp. of pecans inside and cover the filling with mousse slightly.
- Crumble a small piece of sponge cake and place it in the beetroot.
- Chop a little biscuit into crumbs and scatter on a plate. Place the caramel beetroot on top of the crumbs, with the hole facing down.
NOTE. To perform this dessert as a trifle, just put all the components layer by layer in a serving glass.
Ingredients
(for 6 servings)
-
Chocolate truffle sponge cake
- Chocolate 72% cocoa 50 g
- Eggs 150 g
- GRANDPRO margarine (Tart, Cake or Croissant) 50 g
- Brown sugar 40 g
- Powdered sugar 40 g
- Wheat flour 50 g
- Salt 1 pinch
- Plum compote
- Plum puree 50 g
- Plums (cut into slices) 50 g
- Water 50 g
- Brown sugar 40 g
- Pectin NH 1,5 g
- Ground white pepper on the tip of a knife
- Extra
- Crushed roasted pecan 50 g
- Карамельная капсула
- Caramel capsule 100 g
- Food colorings: burgundy, dark green
- Beetroot mousse
- GRANDPRO Cream margarine (softened) 120 г
- Egg yolks 70 g
- Beetroot juice 200 g
- Powdered sugar 50 g
- Corn starch 30 g
- White chocolate 100 g
- Cream 33% fat 200 g
cooking
Chocolate truffle sponge cake
- Preheat an oven to 160˚C.
- Separate egg whites and yolks.
- Melt the chocolate.
- Whip the yolks with margarine and powdered sugar into a fluffy mass.
- Add the chocolate and mix.
- Sift the flour into the yolk mass and mix well again.
- Whisk the whites to a dense foam, add sugar and whip until stable peaks.
- Gently combine the whipped whites with the rest of the dough.
- Place the pastry ring on a baking sheet lined with parchment paper.
- Put all the dough into the ring.
- Bake at 160˚С with Top/Bottom heating setting for about 35 minutes. Check the readiness of the sponge cake with wooden stick: it must stay dry.
Plum compote
- Combine plum puree, plum slices, and water in a heavy-bottomed saucepan.
- Warm up the mixture slightly (to about 40˚C).
- Mix the NH pectin with sugar and white pepper; pour in the puree. At the same time, stir the mixture all the time. Boil the compote for 1–2 minutes.
- Cover the compote with a cling film in contact and let it cool to room temperature.
Extra
- Chop and toast pecans.
Caramel capsule
- You may serve this dessert simply as a trifle or in a caramel capsule.
- IMPORTANT: wear protective gloves working with hot isomalt!
- Melt the isomalt to a liquid state in a heavy-bottomed saucepan.
- Pour the melted isomalt into two silicone molds in equal parts.
- Color one portion of isomalt with burgundy coloring, and the other — with a green one.
- Pour the green isomalt strips on a silicone mat and make twists (these will be caramel beet leaves).
- Cool the burgundy isomalt to 80˚C and blow the beetroot out of it with a caramel pump.
- Connect the caramel beetroot with the leaves using a gas burner.
Beetroot mousse
- Combine the egg yolks, beetroot juice, sugar, and starch in a heavy-bottomed saucepan. Cook the mixture on low heat until thickened.
- Cool the mixture to 50˚C and add chocolate. Stir well to dissolve the chocolate completely.
- Add GRANDPRO Cream margarine and stir well again.
- Whip the heavy cream to a half-whipped state and combine it carefully with the custard.
Assembling the dessert
- Make a hole in the caramel beetroot using a gas burner and a round pastry nozzle.
- Put the mousse into the caramel beetroot using a pastry bag filling the beetroot to 2/3 of its volume.
- Put the compote inside the beetroot using a pastry bag (a little, about 2 tbsp. for one dessert).
- Pour 1 tsp. of pecans inside and cover the filling with mousse slightly.
- Crumble a small piece of sponge cake and place it in the beetroot.
- Chop a little biscuit into crumbs and scatter on a plate. Place the caramel beetroot on top of the crumbs, with the hole facing down.
NOTE. To perform this dessert as a trifle, just put all the components layer by layer in a serving glass.