Recipe CUSHION CRÊPE CAKE

To prepare this dish

Ingredient list

CHIFFON CAKE

246 g grape seed oil
38 g miel
293 g egg yolks
274 g egg whites (1)
208 g strong flour (T45, approximately 14% protein)
47 g corn starch
3 g baking powder
568 g egg whites (2)
322 g sugar

RASPBERRY COMPOTE

237 g raspberry puree
34 g sugar (1)
4 g pectin NH
14 g gelatin mass
10 g sugar (2)
0.77 g xanthan gum

GELATINE MASS

2 g gelatine powder (200 Bloom)
12 g water

CRÊPE BATTER

100 g plain flour (T55, approximately 11% protein)
18 g sugar
2 g salt
91 g eggs
34 g Beer (optional)
27 g Elle & Vire gourmet butter 82% fat
227 g milk
SQ vanilla extract with seeds
1 g Orange zest

FINESSE CREAM CHEESE FILLING

841 g Finesse 25% fat
93 g Original american cream cheese 34% fat
47 g sugar
19 g vanilla extract with seeds

CLEAR GLAZE

455 g mirror glaze
45 g water

FINISHING TOUCHES

SQ cacao powder
SQ decorative icing sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Finesse 25% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   CHIFFON CAKE

   In a food processor, combine the oil, honey, egg yolks, and whites (1) at 45°C. Add the sifted-together flour, cornstarch and baking powder. Blend again. Beat the room-temperature egg whites (2) with the sugar, then fold into the first mixture.

2. 2

   RASPBERRY COMPOTE

   Heat the raspberry purée to 40°C. Add the combined pectin and sugar (1) and bring to a boil. Add the gelatine mass. Blend with an immersion blender, then add the combined xanthan gum and sugar (2). Let cool.

3. 3

   GELATINE MASS

   Rehydrate the gelatine in the cold water for at least 20 minutes. Melt in the microwave, then set aside in the refrigerator.

4. 4

   CRÊPE BATTER

   Sift the flour, then add the sugar and salt. Whisk while adding the eggs and beer. Stir in the melted butter at 40°C. Add the milk, vanilla, and orange zest. Let rest in the refrigerator for at least four hours (ideally overnight). Stir and strain before using.

5. 5

   FINESSE CREAM CHEESE FILLING

   Combine all the ingredients, then beat in a stand mixer.

6. 6

   CLEAR GLAZE

   Heat the ingredients together and bring to a boil.

7. 7

   FINISHING TOUCHES

8. 8

   ASSEMBLY

   Spread 4 x 450 g of chiffon cake batter onto 4 Silpat® mats inside 35.5x55 cm frames. Remove the frames and bake on two baking trays (with a Silpat® mat between the two trays to avoid any browning of the cake) in a 150°C convection oven for approximately 20 minutes (damper closed). Remove from the oven and place on racks to cool. Cut into 14 cm discs and freeze.

   Cook 4 thin crêpes measuring approximately 30 cm in diameter. Let cool. Cut the crêpes to 28 cm in diameter. Make 4 cm long cuts 4 cm apart all around the edge of the crêpes.

   Place the crêpes on plastic film. Pipe 30 g of the whipped cream filling in the centre and top with a disc of chiffon cake. Press down gently using a pastry pusher. Pipe out another 25 g of cream followed by 10 g of raspberry compote in a spiral using a 4 mm plain tip. Cover with 5 g of cream. Repeat 4 times, pressing down lightly on each cake disc (so that the assembly is flat and even). Finish by placing a 6th disc of cake on top. Pipe 30 g of cream on the sides, smooth and pull the crêpe up over the sides (making even pleats).

   Gather up the plastic film and tighten slightly (into a purse shape) so that it looks like a cushion. Turn over and refrigerate for 2 hours. Remove the plastic wrap and spray with a thin coating of clear mirror glaze. Place a Ø12 cm disc in the centre of the cake and sprinkle decorative snow sugar and cocoa powder around it.

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