Mini cakes inspired by the famous Chinese red lantern. The logo on the front is the symbol of the Year of the Rat: 2020. The mini cakes are made with lime financier, milk chocolate mousse, almond biscuit, raspberry-rose anglaise and red glaze.
- Emotion 58 Belgian dark chocolate couverture
- Intense 35 Belgian milk chocolate couverture
- Obsession 30 Belgian white chocolate
- Silicon mat SF 233 (Silikomart)
- Cutter rings, Ø 4.5 cm and Ø 2 cm (interior)
- Cutter ring Ø 4 cm
- PVC tube, Ø 4 cm
Recipe makes ca. 12 cakes
II. INTENSE 35 MILK CHOCOLATE MOUSSE
- 5 g Gelatine
- 25 g Water (1)
- 55 g Egg yolk
- 55 g Sugar
- 18 g Water (2)
- 315 g Cream
- 106 g Milk
- 35 g Emotion 58 Belgian dark chocolate couverture
- 160 g Intense 35 Belgian milk chocolate couverture
- Dissolve the gelatine in cold water (1) and leave to soak.
- Whip the cream until you get soft peaks and then place it in the fridge.
- Heat the sugar in water (2) to 120°C.
- Whisk the egg yolk until light and add the sugar syrup (pâte à bombe).
- Heat the milk and dissolve the gelatine in the warm milk.
- Pour the warm milk over the chocolates and whisk until smooth.
- When the mixture has cooled to 35°C, fold in the pâte à bombe with a spatula.
- Finally, fold the whipped cream into the mixture with a spatula.
III. ALMOND BISCUIT
- 180 g Fresh egg white
- 174 g Sugar (1)
- 258 g Whole egg
- Sugar (2) 36 g
- 180 g Almond powder
- 54 g Flour
- 3 g Salt
- 34 g Butter
- Whisk the egg white and sugar (1) until light.
- Whisk the almond powder, sugar (2), salt and whole egg until light.
- Melt the butter and add it to the almond powder mixture.
- Using a spatula, fold the light almond mixture into the egg foam.
- Fold the flour into the batter.
- Mix briefly and cut out at 0.75 cm thickness.
- Bake at 220°C.
IV. RASPBERRY-ROSE ANGLAISE
- 140 g Raspberry puree
- 25 g Rose water/liqueur
- 159 g Cream
- 30 g Milk
- 29 g Sugar
- 55 g Egg yolk
- 6 g Gelatine powder
- 30 g Water
- 140 g Obsession 30 Belgian white chocolate
- Dissolve the gelatine powder in cold water.
- Bring the cream, milk and raspberry puree to the boil.
- Mix the egg yolk with the sugar.
- Mix the hot cream with the egg yolks and heat the mixture to 82°C.
- Once heated, add the soaked gelatine.
- When the gelatine has dissolved, pour the warm anglaise over the white chocolate.
- Add the rose water.
- Whisk well and cool before use.
(Optional: add a drop of red colouring)
V. RED GLAZE
- 112 g Water (1)
- 225 g Glucose
- 225 g Sugar
- 150 g Condensed milk
- 15 g Gelatine powder
- 75 g Water (2)
- 150 g Obsession 30 Belgian white chocolate
- 75 g Emotion 58 Belgian dark chocolate couverture
- 5 g Red food colouring powder
- Mix the gelatine with cold water (2) and leave to soak.
- Boil the water (1), glucose and sugar.
- Once it has boiled, add the gelatine.
- When the gelatine has dissolved, stir the condensed milk into the mixture.
- Lastly, add the chocolates and the food colouring powder and whisk the glaze until smooth using a stick blender.
- Cool before use.
- Heat and glaze at 40°C.
VI. KAFFIR LIME FINANCIER
- 80 g Almond powder
- 120 g Sugar
- 100 g Egg white
- 72 g Butter
- 28 g Flour
- 2 g Salt
- 4 g Kaffir lime zest
- Mix the flour, almond powder sugar, salt and the kaffir lime zest.
- Stir the egg white into the mixture at room temperature.
- Melt the butter and stir it through the mixture.
- Pour the mixture in a mould up to 2 cm in height.
- Bake the financier at 190°C.
- After baking, cut out 4 cm slices.
VII. CONSTRUCTING THE DESSERT
- Prepare the raspberry-rose anglaise as described in the method.
- Bake the almond biscuits as described in the method.
- Cut two square slices measuring 18 x 18 cm out of the biscuit to fit a square mould (or other size if mould is available).
- Place one slice of biscuit in the mould, spread the anglaise over it and top it off with the other biscuit slice. The final height is about 2.5-3 cm.
- Freeze the raspberry-rose anglaise interior and then cut out Ø 4.5 cm with a round cutter. From the middle, you then cut out a Ø 2 cm hole to create a ‘doughnut’.
- Prepare the Intense 35 milk chocolate mousse as described in the method.
- Pipe the chocolate mousse into the silicon mould and press the frozen interior in the mousse.
- Place the silicon mould in the freezer.
- Prepare the red glaze according to the recipe and method.
- Prepare the lime financier according to the method.
- Make the white chocolate rings around a PVC tube measuring Ø 4 cm and 2 cm high (2 per dessert).
- Use one chocolate ring for the bottom of the dessert (around the financier biscuit).
- Make chocolate strings on a frozen marble stone and fix these to the inside of the chocolate ring with chocolate.
- Spray both chocolate rings with gold glitter sparkle.
- After freezing the chocolate mousse, remove the desserts for the mould and glaze straight away with the red glaze.
- Then place the dessert on the financier biscuit with a band of chocolate around it.
- Place the other chocolate ring with slithers on top of the cake (see photo).
- Lastly, stick the chocolate Year of the Rat logo on the front.