Gold Cake

Recipe

Created by

Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Cake dough

ingredients	preparation
200g butter 150g sugar	Whip up together.
200g flour 200g eggs 50g cream 7g baking powder	Add. Whip up lightly.
Fill each cake pan with 40 g and bake at 175°C for 14 minutes.

ingredients

preparation

200g

butter
150g

sugar

Whip up together.

200g

flour
200g

eggs
50g

cream
7g

baking powder

Add. Whip up lightly.

Fill each cake pan with 40 g and bake at 175°C for 14 minutes.

Gold ganache

ingredients	preparation
160g CHK-R30GOLD 40g 40% cream	Heat to 45°C.
Emulsify immediately with blender to ±32°C. Let crystallise at room temperature.

Glazing

ingredients	preparation
569g sugar 285g water 569g glucose	Add. Boil to 103°C.
380g condensed milk 305g gelatin 568g CHK-R30GOLD	Put into 1 recipient. Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

ingredients

preparation

569g

sugar
285g

water
569g

glucose

Add. Boil to 103°C.

380g

condensed milk
305g

gelatin
568g

CHK-R30GOLD

Put into 1 recipient.
Pour boiling sugar syrup on top.

Emulsify immediately with blender. Let rest overnight.
Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

Finishing and presentation

Create a hollow cylinder with a knife (± 1,5 CM ⌀), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602.