To make the perfect dessert at home, pastry chef Jeffery Koo of Vero Chocolates has provided our readers with a delectable recipe for a crème cassis cake.
Part One
Almond Dacquoise:
240g Almond Powder
150g Icing Sugar
450g Egg White
280g Sugar
80g Cake Flour
Method:
1) Combine flour, almond powder and icing together.
2) Beat egg white with sugar until stiff.
3) Fold in the rest of the ingredients completely, and spread out on a silicone non-stick baking mat.
4) Bake at 200 degrees Celsius for around 15minutes.
Part Two
Cassis Marshmallow:
500g Sugar
75g Glucose
175g Water
50g Trimoline
150g Cassis puree
20g Gelatin
80g Egg White
Method:
5) Boil the sugar and the glucose until it reaches 127 degrees Celsius.
6) Combine all the ingredients and pour into the cooked sugar.
7) Beat the egg white and add into the syrup.
8) Beat the cassis egg white for at least 10 minutes, until it becomes light and firm, with a high speed mixer.
9) Place the soft mixture, still warm, into a pipe bag.
10) Squirt the mixture onto a sheet of pre-greased grease paper placed on top of a baking tray.
11) Sprinkle some corn starch on the top with a sieve to prevent stickiness.
Part 3
Cassis White Chocolate Cream:
80g Single cream
220g Cassis puree
20g Butter
200g White chocolate
50g Sugar
15g Water
40g Egg yolks
3 pieces Gelatin
400g Whipped cream
Method:
12) Cook sugar and water to 121 degrees Celsius and pour it over the egg yolks. Beat in an electric mixer until completely cooled.
13) Melt the chocolate and butter together.
14) Mix cream and cassis puree together and pour into chocolate mixture.
15) Pour it over the cassis mixture.
16) Add dissolved gelatin to the mixture.
17) Add whipped cream.
Part 4
Putting the cake together
