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A Royal Dance [Lv.Advanced]

Updated: 25 minutes ago

This is a three layers dessert invaded in white chocolate with mousse, raspberry or strawberry jelly, and a sponge cake. When I thoughts of the recipe, I was thinking of flavors that go together perfectly and fit with summer. What immediately came to mind were strawberries, raspberries, and lemons. I wanted something delicate in flavor, light, and delicious at the same time. I wanted to try something new, something I've never done before, and took a risk. I have always wanted to make beautiful desserts and to see smiles on people's faces. I think it is the perfect dish that represents everything I want.


My name is Leyah Buster, and I'm 14 years old. I've been cooking for 11years, and I started to help out in the kitchen, making breakfast and other meals at three years old. I used to be horrible at baking up until two years ago. Now I have a business, and I'm becoming a young entrepreneur. My favorite thing about what I do is to be able to see the smiles on people's faces when they taste my food.


Servings: 6 people.

Total Time : 2days 15hours.

Prep Time : 1 hour.

Cooking Time : 4 hours.

Other Time : Shelf 7 days refrigerated

Size of Container : 15.25 X 10.25 X 0.75 in pan for the cake 7.25 X 12.25 in silicone donut pan



INGREDIENTS


  • Eggs

  • Sugar

  • Milk

  • Oil

  • All-purpose Flour

  • Cornstarch

  • Cream of Tartar

  • Vanilla Extract

  • Strawberries

  • Raspberries

  • Juice of Lemon

  • Zest of Lemon

  • Tapioca Starch

  • Heavy Cream

  • Lemon Juice

  • Water

  • White Chocolate


COOKER / TOOL

  • Silicone mold

★ TIP ★

Whenever you have something citrus add a little more agar than needs because it reacts to acidity.



🥣 DIRECTION


Step 1. Sponge Cake


4 Eggs

6 Tbsp Sugar

3 Tbsp Milk

3 ½ Tbsp Oil

3 Tbsp All-purpose Flour

4 Tbsp Cornstarch

1 tsp Cream of Tartar

1/4 tsp Vanilla Extract



1)

Take out four eggs and set to room temperature and preheat your oven 325℉. Then spray a 15.25 X 10.25 X 0.75 in the pan non-stick spray.


2)

Separate the egg yolks from the whites and put them in two separate bowls.


3)

Add cream of tartar (vinegar or lemon juice) to your egg whites and whip till frothy.


4)

Once frothy slowly add 4 ½ Tbsp of sugar till it reaches stiff peaks.


5)

In the separate bowl with the egg yolks add 1 ½ Tbsp of sugar, 4 Tbsp of corn starch, 3 Tbsp of all-purpose flour, 3 Tbsp of milk, 3 ½ Tbsp of any flavorless oil, ( I use canola), and 1/4 a tsp of vanilla extract then whisk together till combined.


6)

Add a small portion of your meringue to your egg yolk mixture and whisk till combined.


7)

Then slowly fold in the rest of the meringue with the egg yolk mixture.


8)

Pour batter into the sprayed pan and make it as level as possible. Then bake for at 325℉ for 20-30 minutes.


9)

Once the cake is done, take it out of the oven and set it away to cool till needed.



Step 2. Chocolate Shell



1)

Melt 120 grams of white chocolate with 2 Tbsp of a flavorless oil. Melt in the microwave in 45-second intervals or a double boiler.


2)

Once melted pour in about a Tbsp of your chocolate in each cavity of your silicone 7.25 X 12.25 in a donut pan.


3)

Cover all on the inside with a semi-thin layer of chocolate place in the freezer for about 5 minutes then go back and fill the thinner parts.


★ TIP ★

(optional) before you add the chocolate to the mold add a little bit of edible gold paint.


Step 3. Raspberry / Strawberry Jelly


200 g Strawberries

125 g Raspberries

4 Tbsp Sugar

1 Juice of Lemon

1 Zest of Lemon

1 Tbsp Tapioca Starch




1)

Clean and chop 200 grams of strawberries and 125 grams of raspberries.


2)

Grate the zest off of one lemon and juice the lemon. Place half of the juice and zest for the other jelly.


3)

In a saucepan combine all your raspberries, lemon zest, lemon juice, and 2 Tbsp of sugar.


4)

Cook until all the raspberries are not solid anymore. Then make a slurry of 1/2 a Tbsp of tapioca starch and water then add to raspberries and turn the heat off. Transfer to a glass bowl or squeeze bottle.


5)

Before you add the tapioca starch slurry to the strawberries, place the strawberries through a sieve if you don't want the seeds. Then add back to the pan and add the slurry and turn off the heat.

★ TIP ★

Be careful not to burn your berries once you put them back on the stove.



Step 4. Lemon Mousse


1 Egg

4 Tbsp Sugar

1 cup Heavy Cream

2 Tbsp Lemon Juice

3 Tbsp Agar Agar Powder

6 Tbsp Water

100 g White Chocolate




1)

Whip one cup oh heavy whipping cream with 2 Tbsp of sugar. Once it's at the soft peak, add 1 Tbsp of lemon juice.


2)

Once the whipped cream is done, set it aside, and make a double boiler.


3)

Add one egg 1/2 a Tbsp of lemon juice and 2 Tbsp of sugar to a glass bowl on your double boiler.


4)

Whisk your egg mixture on the double boiler. It will start to get thick around 140 degrees.


5)

Melt 100 grams of white chocolate in the microwave.


6)

Add 2 ½Tbsp of Agar Agar to 6 Tbsp of water in a small pot and mix till it starts bubbling.


7)

Add the Agar Agar mixture to the chocolate and whisk till combined.


8)

Add the egg mixture to the chocolate and whisk till it cools down to about 80 degrees.


9)

Add a little bit of the whipped cream to the chocolate mixture then whisk till combined. Then fold the rest and fold in gently.


10)

Fill it in a pastry bag.


Step 4. Assembly


1)

First, you pipe a little bit of mousse in the chocolate shell.


2)

Then you pipe a then layer of the jelly of your choice.


3)

Cut out pieces of cake and place it on top of the jelly.


4)

Then melt 50 grams of white chocolate to place over the cake.


5)

Chill till ready to serve.






♥︎

ENJOY! Your "A Royal Dance"

from Leyah Buster


Click to go

@koshercook2400 / @koshercook2500

koshercook2400


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