St Petersburg Marble cake

Inspirations:

For me luxury means exceptional products. For example, the magnificent green marble of St Petersburg. The museum "Hermitage" is an exceptional place for art and Russian history, the dessert I created represents the simplicity of a green marble piece. It is made with a marble biscuit, lime jelly and coated with lime crémeux with Zéphyr white chocolate.

Recipe

Created by
  • Wielfried Hauwel - Head of the Chocolate Academy™ centre Russia
  1. Lime crémeux
  2. Vanilla cake
  3. Chocolate cake
  4. Lime jelly

Lime crémeux

ingredients preparation
  • 300g
    lime puree
  • 130g
    water
  • 130g
    egg yolks
  • 162g
    eggs
  • 4g
    gelatin leaves
  • 40g
    butter stored at ambient temperature
  • 100g
    CHW-N34ZEPH
  • Q.S.
    white colouring
  • Q.S.
    green food coloring

Make Anglaise with lime. 
Add gelatin. 
Sieve on the chocolate. 
Whet the mixture is room temperature, add butter. 
Divide into two parts. Add colors (80% green, 20% white).

Vanilla cake

ingredients preparation
  • 120g
    egg yolks
  • 200g
    sugar
  • 1/2pod(s)
    Vanilla
  • 160g
    flour
  • 4g
    raising agent
  • 60g
    melted butter

Whisk the egg yolks, sucrose and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter. 
Pour into a gastronomic leaf.
Bake at 150°C for 10 min. 
Cut into stripes that fit your mold.

Chocolate cake

ingredients preparation
  • 120g
    egg yolks
  • 180g
    sugar
  • 105g
    35% cream
  • 30g
    DCP-22EXBRU
  • 120g
    flour
  • 3g
    raising agent
  • 45g
    melted butter

Whisk the egg yolks, sucrose and cream for 7-8 min. 
Sift all dry ingredients. Slowly add them to the mixture. 
Add melted butter. 
Pour into a gastronomic leaf.
Bake at 150°C for 10 min. 
Cut into stripes that fit your mold.

Lime jelly

ingredients preparation
  • 100g
    lime puree
  • 50g
    water
  • 100g
    sugar
  • 3g
    NH pectin
  • 30g
    sugar
  • Q.S.
    lime zest

Warm puree, water, sugar to 45°C. 
Mix pectin with sugar II. Add the mixture to the syrup. 
Warm to 103C. Add lime zest.

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