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Maria
Shadrina
Shadrina
The owner and manager of CAFÉ NEGRO coffee shop
Omsk
Omsk
I have dared many professions: worked as a history teacher, theater critic, marketer, barista, and now I manage my own coffee shop. Participation in the «GRANDPRO Lights the Stars» competition became the first contest experience for me, a new step in my professional self-development.
WHITE ZACHER MINI CAKE
Ingredients
-
Sponge cake
- Sugar (1) 150 g
- Egg yolks (large) 5 pcs
- Eggs 2 pcs
- Egg whites 5 pcs
- Sugar (2) 150 g
- Almond flour 250 g
- Wheat flour 120 g
- White chocolate 100 g
- GRANDPRO Cake margarine 60 g
- Baking powder 10 g
- Peach rhubarb layer
- Pureed peach 250 g
- Pureed rhubarb 100 g
- Sugar 200 g
- Agar agar 10 g
- Chocolate ganache
- Cream 35% fat 200 g
- White chocolate 300 g
- Inverted sugar 50 g
- GRANDPRO Cream margarine 100 g
- Soaking syrup
- Water 150 g
- Sugar 50 g
- Almond liqueur 30 g
- Lemon juice a few drops
- White icing
- Gelatin 6 g
- Cream 200 g
- Sugar 200 g
- Inverted sugar 50 g
- White chocolate 100 g
- Decoration
- White chocolate capsules with ganache filling
- Rhubarb shavings
- Violets
cooking
Sponge cake
- Whisk sugar (1), eggs, and yolks.
- Melt chocolate with GRANDPRO Cake margarine.
- Mix wheat and almond flours.
- Whisk egg whites with sugar (2).
- Add the margarine mixed with chocolate to the yolk and sugar mixture.
- Mix the dry ingredients with the whisked egg whites.
- Combine both mixtures.
- Spread on 2 baking sheets 30×40 cm; bake at 180˚C.
Peach rhubarb layer
- Combine peach and rhubarb purees with 2/3 sugar and put on fire.
- Mix agar agar with the remaining sugar.
- Bring the fruit mixture to a boil; add agar agar with sugar.
- Boil the mixture for 5 minutes stirring with a whisk.
Chocolate ganache
- Warm up cream with inverted sugar.
- Melt chocolate in the cream.
- Add soft GRANDPRO Cream margarine.
- Whisk the ganache.
Soaking syrup
- Boil water, add sugar and make simple syrup.
- Cool, add liqueur and lemon juice.
White icing
- Soak gelatin.
- Mix cream and two types of sugar. Warm up to 103˚C.
- Add gelatin and chocolate.
- Blend.
Assembling the mini cakes
- Use a 30×20 cm frame for assembling.
- The sequence: sponge cake + soaking syrup; chocolate ganache; sponge cake + soaking syrup; peach rhubarb layer; sponge cake + soaking syrup; chocolate ganache.
- Freeze.
- Cover with the icing.
- Cut into slices.
- Decorate.