Black Forest Chinese New Year Cake Recipe by chef Philippe Kotzky

INGREDIENTS (HAZELNUT SPONGE DACQUOISE)

  • 415 g hazelnut powder
  • 415 g icing sugar
  • 460 g egg whites
  • 115 g sugar
METHOD
  1. Mix and sift the hazelnut flour and the icing sugar.
  2. Whisk the egg whites and the sugar.
  3. Mix the powder with the egg whites by hand.
  4. Bake at 160°C for 40 min.

INGREDIENTS (CHOCOLATE SPONGE)

  • 15 eggs
  • 420 g sugar
  • 270 g cake flour
  • 30 g Cocoa Powder
  • 120 cornstarch
  • 85 g butter
  •  dark cherry syrup
  •  (1 tin box of 1000 g)
METHOD
  1. Whisk the eggs at room temperature and the sugar at speed 3.
  2. Sift the flour and the cornstarch.
  3. Add smoothly the flour by hand.
  4. Add the melted butter.
  5. Add in a ring with silicone paper.
  6. Bake at 180°C for 25-30 min.
  7. Soak the chocolate sponge in the dark cherry syrup.

INGREDIENTS (DARK CHOCOLATE MOUSSE)

METHOD
  1. Melt the Sensation 72 Belgian dark couverture chocolate at 50 °C.
  2. Whisk the cream soft pick.
  3. Add ¼ of the cream in the chocolate to obtain a ganache emulsion.
  4. Add the rest of the cream and use.

INGREDIENTS (AMARETTO WHIPPING CREAM)

  • 1000 g soft pick whipping cream
  • 100 g picing sugar
  • 6 g gelatin
  • 150 g Amaretto
METHOD
  1. Soften and melt your gelatin with the Amaretto.
  2. Whisk the cream soft pick.
  3. Add the gelatin in the cream and use.

INGREDIENTS (TRANSFER CAKE)

METHOD
  1. Prepare your ingredients.
  2. Melt your chocolate and Cocoa Butter at 40°C and add the soft butter.
  3. Pour your base mix on top of the Decotatoo transfer sheet.
  4. Spread a thin layer over the entire sheet.
  5. Place in the refrigerator.
  6. Spread your cream base on the roll cake.
  7. Smooth with a piece of baking paper.
  8. Roll over the cake with the Decotatoo transfer sheet and place in the freezer.
  9. After 8 hours, remove Decotatoo plastic sheet.
  10. Slice the cake, according to your preference.
  11. After defrosting, the printing will keep the same texture as your cake.
ASSEMBLING
  1. Make the Special Recipe for the transfer cake.
  2. Spread on the transfer sheet.
  3. Put in the frame.
  4. Pour a thin layer of white chocolate mousse.
  5. Add a layer of red sponge.
  6. Add the Obsession 30 Belgian white chocolate mousse.
  7. Add a layer of red sponge.
  8. Freeze and peel the transfer sheet.
  9. Glaze with neutral clear cold glazing.
  10. Cut at your preference.
  11. Add gold chocolate on the side and the chocolate logo.
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