Festival Drum

SILIKOMART Samurai Mold - 36.210.87.0065 is used in this recipe.

Japanese Sponge

Ingredients Preparation
  • 140g
    milk
  • 85g
    butter

Boil them up.

  • 85g
    cake flour
  • 35g
    starch

Mix them with water and boil the mixture until it becomes quite thick and no long sticks to the pan.

  • 155g
    egg yolks
  • 110g
    eggs

Put the boiled paste into a mixer, mix and cool it down. Then add the egg and yolk.

  • 215g
    egg white
  • 36g
    sugar

Whip them into meringue and mix it with the paste smooth. 

Bake at 180°C to golden brown color.

Raspberry & Strawberry Cream

Ingredients Preparation
  • 6g
    pectin
  • 85g
    sugar

Mix them smooth.

  • 300g
    raspberry puree
  • 300g
    strawberry puree
  • 12g
    starch

Boil up the purees, and add starch and the mixture of pectin and sugar.

  • 120g
    RB1
  • 120g
    butter
  • 90g
    gelatin

Melt the chocolate granules and butter, and add gelatin blocks. 

Ruby Crumbs

Ingredients Preparation
  • 100g
    RB1
  • 10g
    Cocoa butter

Melt them to 35°C.

  • 100g
    RB1

(Callebaut ® Ruby RB1 Crumbs)
Add and mix.

Vanilla Chantilly Cream

Ingredients Preparation
  • 85g
    cream
  • 1piece(s)
    vanilla
  • 13g
    gelatin

Boil up the cream and vanilla, and then add gelatin blocks.

  • 85g
    CW2
  • 180g
    cream

Add them, mix smooth to 35°C and then fold the cream in.

Lead it over night in a chiller before use.

Ruby Glaze

Ingredients Preparation
  • 75g
    water
  • 150g
    Sugar
  • 150g
    glucose

Boil them to 103°C.

  • 85g
    Gelatin powder (fish)
  • 35g
    water
  • 199g
    condensed milk

Pour in the mixture of gelatin powder and water and then the condensed milk. 

  • 150g
    CW2

Add it and mix smooth.

Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.

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