Jerez, Palo Cortado

A cask transformed into a cake. Rafa Delgado combines the vanilla and toffee hints of Palo Cortado sherry with these same ingredients. Seen from above, the cake looks like a Palo Cortado cask with the characteristic X symbol of Jerez casks. 

Palo Cortado toffee

Ingredients Preparation
  • 100g
    sugar
  • 90g
    cream
  • 45g
    liquid glucose
  • 10g
    Ocumare
  • 25g
    butter
  • 25g
    palo cortado sherry

Caramelise the sugar at 180ºC, add the warmed cream and allow to deglaze. Remove from the heat, add the liquid glucose and the chocolate. Mix and add the butter and the Palo Cortado when the mixture reaches 50ºC. Leave to cool.

vanilla mousse

Ingredients Preparation
  • 500g
    milk
  • 1pod(s)
    vanilla
  • 100g
    egg yolks
  • 100g
    sugar
  • 20g
    cornflour
  • 5g
    gelatin leaves
  • 400g
    semi-whipped cream 45%
  • 200g
    meringue buttercream

Infuse the milk with the vanilla for 15 minutes. Make a cream with the infused milk, egg yolks, sugar and cornflour. Strain. Add the previously soaked gelatin, mix with the meringue buttercream and the semi-whipped cream

meringue buttercream

Ingredients Preparation
  • 60g
    egg white
  • 60g
    powdered glucose
  • 60g
    dextrose
  • 3g
    albumin
  • 1g
    cream of tartar

Mix all the solids together, add the egg whites and mix in bain marie at 65ºC. Whip.

toffee

Ingredients Preparation
  • 160g
    sugar
  • 300g
    cream
  • 20g
    milk
  • 1pod(s)
    vanilla
  • 100g
    butter
  • 25g
    clarified butter
  • 2g
    salt
  • 2g
    gelatin leaves
  • 10g
    peach liqueur

Cook the sugar at 165ºC, deglaze with the cream and the milk previously infused with the vanilla and the salt. Cook to a temperature of 104ºC and add the butter and the gelatin. Blend in the Thermomix at low speed until a smooth, shiny cream is obtained. Add the liqueur and continue blending until everything is well mixed in. Spoon out. 

chocolate sponge

Ingredients Preparation
  • 270g
    egg yolks
  • 270g
    sugar
  • 36g
    invert sugar
  • 270g
    egg white
  • 135g
    weak flour
  • 54g
    Cocoa powder Selection 22
  • 81g
    butter
  • 36g
    Ocumare

Beat the egg yolks together with 198g sugar and the invert sugar. Whisk the egg whites and gradually add 72g sugar while whisking. Combine the two mixtures. Sieve the flour with the cocoa and add the beaten mixtures. Melt the butter and the chocolate separately. Combine and mix together. Spoon out to a thickness of 5 millimetres and cook at 200ºC for 5 minutes.

Palo Cortado mousse

Ingredients Preparation
  • 120g
    cream
  • 30g
    egg yolks
  • 30g
    sugar
  • 2g
    gelatin leaves
  • 185g
    Jade
  • 20g
    palo cortado toffee
  • 360g
    semi-whipped cream 45%

Make a crème anglaise at 82ºC with the cream, sugar and egg yolks. Add the gelatin leaves. Scald the chocolate with the crème anglaise, add the toffee and Palo Cortado. Mix with the semi-whipped cream and spoon out.

milk chocolate glaze

Ingredients Preparation
  • 270g
    water
  • 300g
    sugar
  • 300g
    glucose
  • 10g
    gelatin leaves
  • 300g
    condensed milk
  • 250g
    Jade
  • 60g
    cocoa paste

Make a syrup with the water, glucose and sugar at 103ºC. Add the gelatin leaves and mix. Add the condensed milk, chocolate and the paste. Smooth with the food processor with no air and glaze at around 25/30ºC.

decoration

Make a chocolate strip to wrap round the cake using a strip of acetate.

assembly

Assemble the cake in reverse. Place some Palo Cortado mousse in a cake ring, followed by a disc of vanilla and toffee mousse. Finish off with mousse and chocolate sponge. Freeze and coat with the milk chocolate glaze. 

Get in Touch