Lolly Bag Cake
You will need seven 33cm square x 1cm deep silicone moulds to make this recipe.
Serves: 20 Preparation and cooking time: 3.5 hours
Mandarin ?Jaffa? Ganache
1 gold gelatine leaf
500g milk chocolate buttons
300g thickened cream
100g boiron mandarin concentrate
Spray oil, to grease
1. For the mandarin ?jaffa? ganache, place gelatine in a bowl of iced water and set aside for 5 minutes or until soft. Drain and squeeze out any excess water.
2. Meanwhile, place chocolate in a large heatproof bowl set over a saucepan of barely simmering water.
3. Place cream into a saucepan and bring to the boil. Add softened gelatine and stir to dissolve. Pour cream mixture into chocolate in three stages, stirring gently to combine, then fold in mandarin concentrate until well combined.
4. Lightly grease 1 silicone mat with spray oil, line with go-between and lightly grease go between with spray oil. Pour mixture into mat and evenly spread with palette knife. Place in freezer until firm and ready to assemble cake.
4 gold gelatine leaves
250g musk sticks
100g caster sugar
60g invert sugar
Spray oil, to grease
5. For the ?musk?-mallow, place gelatine in a bowl of iced water and set aside for 5 minutes until soft. Drain and squeeze out any excess water.
6. Place musk sticks, water and sugar in a saucepan and bring to the boil. Cook for 15-20 minutes, stirring occasionally until mixture reaches 103 degrees, when using a sugar thermometer.
7. Meanwhile, heat invert sugar in a small saucepan over low heat until warm. Add softened gelatine, stirring until dissolved. Transfer mixture to the bowl of an electric mixer fitted with a whisk attachment.
8. When musk mixture has reached 103 degrees, carefully pour mixture into bowl with gelatine mixture. Set electric mixer to high speed and whip for about 15-20 minutes until very pale, light and very fluffy.
9. Meanwhile, grease and line 1 silicone mat with go-between, then lightly grease with oil. Pour mixture into mat and smooth over surface with a long ruler or palette knife until an even layer. Refrigerate until set and ready to assemble cake.
300g spearmint leaf lollies
10. For the mint paste, place spearmint lollies and water in a saucepan over medium-high heat. Bring to the boil and cook to a thick syrup and spearmint leaves have dissolved by half.
11. Transfer mixture to a thermomix or blender and puree to a smooth paste. You will need 150g for the buttercream.
?Spearmint Leaves? Buttercream
150g mint paste
200g egg yolk
870g butter, softened
80g egg whites
120g caster sugar
Powdered green food colouring
1 teaspoon food-grade natural eucalyptus flavouring oil
Spray oil, to grease
12. For the spearmint buttercream, heat milk in a small saucepan until just below boiling point.
13. Meanwhile, using an electric mixer fitted with a whisk attachment, whisk mint paste and egg yolks until thickened. Gradually add hot milk, whisking to combine.
14. Pour mixture into a clean saucepan set over low heat. Cook, stirring regularly until the mixture coats the back of a wooden spoon and has reached 85 degrees.
15. Strain through a fine sieve into a clean bowl of an electric mixer fitted with whisk attachment, and whisk until cool. When cool, gradually add softened butter, whisking on high speed until well combined.
16. In a clean dry bowl, beat egg whites until frothy, add sugar and beat to soft peaks. Gently fold egg white mixture into butter mixture.
17. Combine food colouring powder with a few drops of water and stir to combine.
18. Mix in eucalyptus oil and food colouring as desired.
19. Grease and line 2 silicone mats with go-between, then lightly grease with oil. Evenly divide mixture between mats and evenly spread and smooth over surface with a long ruler or palette knife. Place in freezer for at least 10 minutes until firm and ready to assemble cake.
240g milk chocolate buttons
300g hazelnut paste
Spray oil, to grease
125g pailleté feuilletine
100g hundreds and thousands
50g popping candy
3g Murray River pink salt
75g vegetable oil
20. For the ?freckles? crunch, place chocolate and hazelnut paste in a large heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until melted and combined.
21. Grease and line a silicone mat with go-between, then lightly grease with oil.
22. Fold feuilletine, hundreds and thousands, popping candy and pink salt into the milk chocolate mixture until well combined.
23. Add oil and mix until well combined, then spread evenly into silicone mat. Place onto a large tray or wire rack, then using the palm of your hand, tap base of silicone mat to even out and smooth over surface of freckles mixture. Place in freezer until firm.
150g banana lollies
24. For the banana syrup, place banana lollies and water in a saucepan over medium heat. Bring to a simmer, whisking until lollies have dissolved. Set aside to cool completely.
Spray oil, for greasing
250g almond meal
200g pure icing sugar
75g plain flour
200g egg whites
50g caster sugar
120g milk chocolate
25. For the joconde, preheat oven to 220 degrees, and grease and line 2 silicone mats with baking paper, then lightly grease with oil.
26. Process almond meal, icing sugar and flour in a food processor until very finely ground, then transfer mixture to a bowl of an electric mixer fitted with a paddle attachment. Add eggs and beat until pale, thick and fluffy. 27. In a clean dry bowl, beat egg whites until frothy, add sugar and beat to soft peaks. Gradually fold egg white mixture into almond mixture until well combined.
28. Take two oven racks and place prepared silicone mat onto each. Evenly divide mixture between the 2 mats and smooth over surface with a long ruler or palette knife. Place racks in the oven and bake for 8 minutes or until evenly light golden. Remove from oven and set aside to cool slightly.
29. Meanwhile, melt chocolate in a bowl set over a saucepan of barely simmering water.
30. Using a palette knife, cover surface of one joconde layer with melted chocolate and place into freezer to set.
31. Remove remaining joconde layer from silicone mat and allow to cool completely.
32. To assemble, place a large piece of baking paper onto a chopping board.
33. Remove buttercream layers from freezer and set aside on bench until needed.
34. Invert chocolate joconde layer onto baking paper with chocolate on the bottom. Remove baking paper and brush a generous amount of banana syrup onto the joconde.
35. Using a blowtorch, gently heat surface of frozen ?freckles? crunch and place heated side down onto banana syrup layer.
36. Gently heat surface of ?freckles? crunch and carefully place a buttercream layer on top.
37. Gently heat surface of buttercream and place ganache layer on top.
38. Gently heat surface of ganache, then top with remaining layer of joconde. Brush a generous amount of banana syrup onto joconde.
39. Layer ?musk?-mallow layer onto joconde.
40. Gently heat surface of remaining layer of buttercream, invert and place heated side down onto ?musk?-mallow.
41. Set cake aside to soften slightly to be able to cut through it more easily. Cut cake to desired shape or leave whole. Return cake to freezer until very solid. Make glaze.
12 gold gelatine leaves
1.1kg valrhona opalys (white chocolate)
42. For the 'redskins? glaze, place gelatine in a bowl of iced water and set aside for 5 minutes until soft. Drain and squeeze out any excess water.
43. Meanwhile, using a Thermomix, boil and blend milk, redskins and glucose until mixture reaches 90 degrees. Alternatively, heat mixture in a saucepan over medium heat and use a stick blender to blend as the mixture heats and reaches 90 degrees, which should take about 10-15 minutes until smooth and the redskins have completely dissolved.
44. Meanwhile place chocolate in a large bowl.
45. Add softened gelatine to redskin mixture, stirring until dissolved, then pour over white chocolate, stirring until melted and well combined.
46. When ready to glaze cake, use a digital thermometer and heat mixture to 42 degrees. Place cake onto a wire rack set over a baking tray. Pour glaze over cake to cover and return to freezer. Once glaze has set, repeat process with remaining glaze to cover. Meanwhile make red sugar spirals.
Red sugar spirals
Ingredients 150g isomalt crystals ¼ teaspoon powdered red food colouring
47. For the sugar spirals, place isomalt in a small saucepan over medium heat and bring to 180 degrees. Add food colouring and 1 teaspoon of water. Stir to combine then pour onto a silicone mat.
48. Using cotton gloves and food handling gloves as a second layer, carefully start kneading the mixture, working mixture into the centre until hot and malleable. If stiffens and cools too much, place in microwave for no longer than 5 seconds for the mixture to become pliable.
49. Start to wrap sugar around a rolling pin or desired round instrument to make spirals. Very gently remove spirals and decorate cake.