Exotic cake

Exotic Cake with Caramelized Fruits - An Unforgettable Delight

This exotic cake is more than just a simple dessert; it is a true culinary experience, a combination of flavors and textures that will take you on a taste journey. Even though it may seem complex, each step is an opportunity to enjoy the cooking process. In the end, you will have a spectacular cake, perfect for any occasion or simply to indulge yourself and your loved ones.

Preparation Time
- Preparation time: 1 hour
- Baking time: 20-25 minutes
- Cooling time: 4-8 hours (ideally overnight)
- Number of servings: 12

Ingredients

For the cake base
*First group:*
- 30 g sugar
- 30 g honey
- 1 egg white
- 60 g ground almonds (or ground walnuts)
- 3 egg yolks
- A pinch of salt

*Second group:*
- 3 egg whites
- 35 g sugar
- 45 g flour
- A pinch of salt

For the Bavarian cream:
- 100 ml milk
- 30 g sugar
- 2 egg yolks
- 5 g gelatin
- 200 g liquid cream
- Orange essence
- A pinch of salt

For the vanilla cream:
- 40-50 g sugar (for caramelizing)
- 360 g liquid cream
- Vanilla essence
- 5 g gelatin dissolved in 4 tablespoons of water
- 4 egg yolks

For the fruit jelly:
- Fruit puree (two large cups of pear and mango compote)
- 3 small pieces of glucose
- 2 tablespoons of sugar (optional)
- 10 g gelatin

Step by Step: Preparing the Exotic Cake

Step 1: Preparing the Base

1. Beat the egg white: In a clean bowl, beat the egg white with a pinch of salt until stiff peaks form. Gradually add the honey, continuing to mix until combined.

2. Add the almonds: Fold in the ground almonds into the egg white mixture, mixing gently.

3. Incorporate the yolks: Add the egg yolks and mix gently using a spatula to avoid losing air from the mixture.

4. Prepare the second group: In another bowl, beat the 3 egg whites with a pinch of salt and the sugar (35 g) until stiff peaks form.

5. Add the flour: Gently fold the flour into the egg white foam, being careful not to deflate it.

6. Combine the two mixtures: Gently combine the two mixtures using a spatula.

7. Bake the base: Pour the mixture into a buttered and floured cake pan or lined with parchment paper. Bake in a preheated oven at 180°C for 20-25 minutes. Use the toothpick test to check if it is done (if the toothpick comes out clean, it is ready).

Step 2: Bavarian Cream

1. Prepare the gelatin: Soak the gelatin in three tablespoons of water or compote, according to the package instructions.

2. Prepare the cream: In a bowl, mix the egg yolks with salt, sugar, and milk. Place the mixture over a double boiler, stirring constantly until it thickens.

3. Dissolve the gelatin: Once the cream has thickened, remove from heat and dissolve the gelatin over a double boiler, mixing it with the egg yolk cream. Let it cool.

4. Incorporate the cream: Whip the liquid cream and, once the egg yolk cream has cooled, gently fold in the whipped cream.

Step 3: Vanilla Cream

1. Caramelize the sugar: In a saucepan, caramelize the sugar until golden.

2. Add the cream: Pour the hot liquid cream over the caramelized sugar and stir constantly.

3. Incorporate the yolks: Once the mixture is homogeneous, add the vanilla essence and the beaten yolks.

4. Dissolve the gelatin: Add the dissolved gelatin, mixing well.

Step 4: Fruit Jelly

1. Prepare the puree: Use the fruit puree from the pear and mango compote.

2. Dissolve the gelatin: Dissolve the gelatin in a little fruit juice and melt it over a double boiler with the glucose.

3. Mix: Combine the gelatin with the fruit puree.

Step 5: Assembling the Cake

1. Prepare the molds: Use three detachable cake molds of different sizes. Place a deep plate in the center of the smallest mold.

2. Dress the cake: Wrap the bottom of the small mold in plastic wrap and secure the ring. Place parchment paper around the edges of the ring.

3. Add the Bavarian cream: Pour the Bavarian cream into the mold and refrigerate to set (approximately 2-3 hours).

4. Add the vanilla cream: After it has set, pour the vanilla cream over the Bavarian cream. Add the cake base and refrigerate for a few hours or ideally overnight.

5. Finalizing the cake: The next day, carefully turn the cake out. Place the fruit puree on top and let it set. Decoration can be done with fresh fruits or melted chocolate, depending on preferences.

Serving and Suggestions

To add a personal touch, you can decorate the cake with fresh mint leaves or sprinkle toasted almond flakes on top. Additionally, serving the cake alongside a scoop of vanilla ice cream or a drizzle of caramel sauce can transform the dessert into a true masterpiece.

Frequently Asked Questions

- Can I replace the cream with a lactose-free option?
Yes, you can use plant-based cream, but make sure to choose one that whips well.

- What type of fruits can I use for the puree?
You can experiment with any favorite fruits, such as strawberries, peaches, or raspberries.

- How can I adapt the recipe to be less sweet?
You can reduce the amount of sugar in the creams and use more tart fruits to balance the sweetness.

Nutritional Benefits

This exotic cake is not only delicious but also packed with nutrients from the fruits. Fresh fruits provide essential vitamins and fiber, aiding in healthy digestion. Additionally, almonds offer healthy fats and proteins, making it an excellent option for a balanced diet.

Conclusion

Making this exotic cake is an opportunity to experiment in the kitchen, to develop your cooking skills, and, above all, to enjoy a spectacular dessert. Even though the process may seem meticulous, each step brings satisfaction and joy. With a little effort and a lot of patience, the result will surely be a cake that impresses everyone. So, prepare your ingredients, invite your friends for a cooking session, and enjoy this culinary experience!

 Ingredients: The base consists of two groups. First: 30g sugar, 30g honey, 1 egg white, 60g ground almonds or we can use ground walnuts, 3 egg yolks, a pinch of salt. Second: 3 egg whites, 35g sugar, 45g flour, a pinch of salt. Bavarian cream: 100ml milk, 30g sugar, 2 egg yolks, 5g gelatin, 200g liquid cream, orange essence, a pinch of salt. Vanilla cream: 40-50g sugar for caramelizing (if using sweet cream, without sugar we can use even 60g sugar), 360g liquid cream, vanilla essence, 5g gelatin dissolved in 4 tablespoons of water or compote, 4 egg yolks. Fruit jelly: I made a puree from the fruits of a pear and mango compote, I got about two cups of puree, two large cups. Three small pieces (squares, like chocolate) of glucose, two tablespoons of sugar only if I want it sweeter, for me the glucose was enough, 10g gelatin.

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