Recipe Almond Milk Wedding Cake

To prepare this dish

Ingredient list

Biscuit roll cake

180 g egg yolks
560 g egg whites
470 g sugar
230 g flour
60 g starch
110 g Elle & Vire gourmet butter 82% fat
180 g whole milk
60 g invert sugar

Biscuit sponge syrup

110 g water
55 g fine sugar
100 g white peach purée
50 g Monin® white peach syrup

Peach cubes

50 g Monin® white peach syrup
200 g peach purée
8 g gelatine powder (200 Bloom)
40 g water for dissolving the gelatine

Almond milk mousse

1350 g Sublime, Cream with Mascarpone
270 g almond paste 50%
220 g Monin® orgeat syrup
27 g gelatine powder (200 Bloom)
135 g water for dissolving the gelatine

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Biscuit roll cake

   For 2 sheets of biscuit sponge: 900g per sheet.
   Blanch the egg yolks in a mixer. At the same time, whisk the egg whites with the sugar. In a plastic bowl, combine the butter, milk and inverted sugar and melt in the microwave at 40° C (104°F). Sift the flour and starch. Fold the blanched egg yolks into the egg whites using a spatula. Fold in the flour/starch mixture and finally, the liquids. Mix gently.<
   Spread out onto a baking sheet and bake in a fan-assisted oven at 210°C (410°F) then lower the oven to 180°C (356°F) for approximately 20 mins. Remove from the oven and transfer to a cooling rack.
   Cutting: 3 discs x 250mm diameter, 3 discs x 180mm diameter and 3 discs x 110mm.

2. 2

   Biscuit sponge syrup

   Soak the 250mm biscuit sponges with 70g of soaking syrup per biscuit sponge, the 180mm biscuit sponges with 30g of soaking syrup per biscuit sponge and the 110mm biscuit sponges with 15g of soaking syrup per biscuit sponge.  

3. 3

   Peach cubes

   Dissolve the gelatine in the water. Heat the purée and white peach syrup. Add the dissolved gelatine. Pour into a 2cm deep frame. Freeze then cut into cubes.

4. 4

   Almond milk mousse

   Total weight 2000g
   Thin the almond paste with the Sublime cream then whip in a mixer. Add the dissolved gelatine and the orgeat syrup. Immediately pour into ring moulds (that have been lined with an oiled clear acetate cake collar), making sure the fruit does not come over the sides of the moulds. Refrigerate then remove from the moulds and take off the acetate cake collars.
   Mousse weight per 25cm entremets: 1100g  
   Mousse weight per 18cm entremets: 500g  
   Mousse weight per 12cm entremets: 250g  

5. 5

   Assembly

   Cutting the entremets                       25x6cm     18x6cm     12x6cm
   Cutting the biscuit sponges              25cm         18 cm        11cm
   Quantity per entremets                       3                 3                3
   Soaking syrup per biscuit sponge      70g            30g            15g 
   Cubes of peach jelly per layer           85g             40g            20g
   Strawberries per layer                      130g            70g            30g
   Raspberries per layer                         70g            30g            10g
   Blueberries                                         30g            15g            10g 
   Mousse per entremets                    1100g          500g          250g 

6. 6

   Decoration

   Place a strip of plastic chocolate, which has been coloured with a little titanium dioxide, around each entremets. Print out a pattern and add a silver powder sheen. Decorate the entremets with sweetened whipped Sublime cream. Add the fruit and white chocolate decoration. 

Do you need help?

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A few words about the author…

Nicolas Boussin