Romanova
Novokuznetsk
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!
Chocolate pie with smoked lingonberries
Ingredients
(for 5 servings)
-
Assembling the dessert
- Chocolate sponge cake 500 g
- Dark chocolate 250 g
- Food coloring optionally
- Isomalt 100 g
- Lingonberry sauce 250 g
- Chocolate sponge cake
- All-purpose gluten-free flour blend* 75 g
- Corn starch 40 g
- Cocoa powder 30 g
- Baking powder 5 g
- Cocoa butter 40 g
- Eggs 280 g
- Polydextrose 75 g
- Erythritol 75 g
- PrebioSweet Fitness concentrated sweetener 5 g
- GRANDPRO Cake margarine 50 g
cooking
Chocolate sponge cake
- Preheat an oven to 160°C.
- Mix gluten-free flour blend, corn starch, cocoa powder, and baking powder in a bowl.
- Melt cocoa butter.
- Separate egg whites and yolks. Whip the whites with polydextrose in a dense meringue.
- Beat the yolks with erythritol and sweetener until fluffy, add GRANDPRO Cake margarine and beat again until fluffy (the total whipping time should be about 10 minutes).
- Line the bottom of the baking sheet with parchment, set a steel mold of the desired size and transfer the dough into it.**
- Bake at 160°C with convection mode for about 30 minutes. Check the cake for doneness with a dry skewer.
- Cool the sponge cake in the mold on the grind, and then carefully cut it out of the mold. Wrap the cake with cling film while still warm and stabilize in a refrigerator for 3–4 hours.
Assembling the dessert
- To make the pie, cut the chocolate sponge cake into cubes and break it unevenly.
- Melt the chocolate; using a brush, spread it in a thin layer over sponge cake pieces. (You may add to the melted chocolate grey and brown colorings plus a little bit of red one to imitate the color of burnt wood.)
- Melt isomalt and, using a pump, blow it out in a shape of pepper. Make a hole in it.
- Pin the isomalt pepper on the log-like pie and fill it with lingonberry sauce syrup through the upper hole.*** Put the berries near the pie. Serve immediately.
*You may buy a ready-made gluten-free flour blend or make it yourself: combine and mix well 500 g of rice flour, 80 g of tapioca starch, 170 g of corn starch, and 8 g of xanthan gum.
**I do not recommend baking gluten-free sponge in a thick layer. Spread the dough in a layer 2–3 cm high. After baking, you will get 3–4 cm sponge cake.
***To make the lingonberry sauce smoked, use a smoking gun to put a small amount of smoke from burnt juniper branches into the jar. Close the lid and shake the jar with the sauce slightly. After 2–3 minutes, a light smoked note will appear; it will give the dessert a more interesting taste.