Circus cake

cocoa sablé

Ingredients Preparation
  • 375g
    dairy butter
  • 90g
    eggs
  • 675g
    weak flour
  • 75g
    Cocoa powder Selection 22
  • 185g
    caster sugar

Beat the butter to a smooth cream and add the icing sugar and the egg.
Mix in the sieved flour and cocoa.
Finish mixing and store in the refrigerator. Roll out to a thickness of 3 mm.
Bake the sablé in a 14 cm ring at 160 ºC for about 15 minutes.

macerated figs

Ingredients Preparation
  • 300g
    water
  • 200g
    Saint James Rum 54% vol.
  • 300g
    sugar
  • 1000g
    dried figs

Scald the figs for 30 seconds and drain. Cut into quarters.
Heat the water with the sugar to 40 ºC and add the rum. Add the figs and leave for 24 hours.

wafer crisp

Ingredients Preparation
  • 280g
    hazelnut praliné
  • 90g
    broken wafer
  • 4g
    fine salt

Mix all the ingredients together.
Place 60 g of the crispy mixture on each disc of sablé.

fig sponge

Ingredients Preparation
  • 70g
    invert sugar
  • 200g
    figs macerated in rum
  • 130g
    flour
  • 7g
    raising agent
  • 125g
    egg yolks
  • 20g
    egg white powder
  • 175g
    fig purée
  • 100g
    35% fat liquid cream
  • 100g
    butter
  • 60g
    sugar
  • 60g
    sugar

Mix the powdered egg whites with the fig purée and leave to soak.
Mix all the ingredients together in order using a food processor.
Add the cream and the butter melted at about 50 ºC. Beat the fig purée and add the second sugar.
Mix the meringue with the first beaten mixture. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

fig and rum syrup

Ingredients Preparation
  • 200g
  • 220g
    Saint James Rum 54% vol.

Mix and set aside. Soak the fig sponge.
Beat the fig purée and add the second sugar. Place in a 14 cm silicon baking tray.
Bake at 175 ºC for 12 minutes.

fig emulsion

Ingredients Preparation
  • Q.S.
    figs macerated in rum

Place the figs in a food processor and whizz until a paste is obtained

lemon and chocolate cream

Ingredients Preparation
  • 335g
    lemon juice
  • 20g
    lemon zest
  • 8g
    gelatin leaves
  • 335g
    Opal
  • 30g
    cold Gelcrem
  • 335g
    eggs
  • 335g
    sugar

Keep a little of the sugar back for mixing with the cold Gelcrem.
In a saucepan, heat the sugar, eggs, juice and zest. Cook the mixture at 85 ºC.
Add the gelatine.
Strain and pour over the melted chocolate.
Add the cold Gelcrem and mix with a food processor. Place some chopped macerated figs on the sponge cake. Pipe out the cream to finish.

Zeylon and fig mousse

Ingredients Preparation
  • 340g
    fig purée
  • 170g
    cream
  • 85g
    egg yolks
  • 105g
    Maragda
  • 12g
    gelatin leaves
  • 845g
    soft whipped cream
  • 170g
    sugar

Heat the cream with the purée and sugar.
Scald over the egg yolks and cook the mixture at 85 ºC. Add the gelatine.
Pour over the couverture and emulsify.
When the mixture reaches 35 ºC mix with the cream in two batches.

Aracas red glaze

Ingredients Preparation
  • 350g
    mineral water
  • 600g
    glucose syrup
  • 400g
    condensed milk
  • 30g
    gelatin leaves
  • 600g
    Aracas
  • 50g
    fat soluble red colouring
  • 600g
    sugar

Boil the water, sugar, glucose and condensed milk together.
Add the gelatine.
Mix in the couverture and emulsify.
Pour in the food colouring and perfect the emulsion. Strain and set aside.

assembly

Lay the wafer crisp on top of the cocoa sablé in a 14 cm ring with 3 cm acetate.
Place the fig sponge cake with the syrup over the top and spread a thin layer of fig emulsion.
Arrange a few chopped macerated figs and pour over the lemon cream.
Freeze.
Pipe the Zeylon mousse into the inside of the cake. Freeze.
Glaze and decorate to preference.
(Note: Using a paintbrush with metallised red food colouring on dipping paper, spread the dark chocolate couverture and cut out discs. Using a template, cut out the C for circus with white chocolate couverture, make some holes and paint in velvet with yellow food paint. When the letter C has been arranged on the disc, fill the holes with cold gelatine mixed with silver powder. For the triangles, spread white chocolate couverture on PVC of the same height as the cake. Cut out the triangles and bend in a curve to fit the cake. Paint in velvet with titanium white food paint).

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