BLACKCURRANT CLOUD

individual cake

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BLACKCURRANT CLOUD
for 8 individual cakes

GELATIN MASS

Ingrеdients Total weight: ~ 56 g 100%

Powdered gelatin 200 Bloom 8g 14%

Cold water 48 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

COCONUT CREAM

Ingrеdients Total weight: ~ 453 g 100%

Whipping cream 35% 72 g 16%

Desiccated coconut 15 g 3%
Egg yolks 30 g 7%
Sugar 15 g 3%
Gelatin mass 6g 1%
Coconut puree 195 g 43%
Mascarpone 120 g 27%

1 Add the egg yolks, the sugar, the whipping cream and desiccated coconut to a saucepan. Cook
the custard on low to medium heat, mixing with a whisk and checking the temperature with a
probe thermometer. When the mixture reaches 80-84 °C / 176-185 °F remove it from the heat.

2 Add the gelatin mass to the custard and mix well with a silicone spatula until the gelatin has
dissolved completely.

3 Strain the finished mixture through a sieve into a measuring cup.

4 Add cold coconut puree and mascarpone, and process with a hand blender for about a minute
until smooth.

5 Transfer the cream into a clean container, cover it with cling film in contact and place it in the
fridge for at least 6 hours, better overnight.
2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BLACKCURRANT CLOUD
for 8 individual cakes

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 231 g 100%

Flour 9-10.5% protein 100 g 43%

Butter 82% 60 g 26%
Icing sugar 40 g 17%
Almond powder 15 g 7%
Sea salt 1g <1%
Whole eggs 15 g 7%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Cut the butter into
cubes and use it cold.

2 Put the sifted flour, icing sugar, almond powder, salt and cold butter cubes in the mixer bowl. Mix
it at low speed for a few minutes using a paddle attachment until the mixture resembles wet
sand.

3 Once the butter has completely mixed, add the eggs. Mix the dough until combined and pliable
texture.

4 Roll the dough between two guitar sheets to a thickness of 1.5 mm.

5 Place the rolled dough in the fridge for about 30 minutes to 1 hour to stabilize.

6 Take the dough out of the fridge, remove the top guitar film, cover it with parchment paper, flip
the dough and peel off the second guitar sheet. After that, cut out 8 pieces of shortbread using
an oval cutter l=4.5 cm and w=2.5 cm, and transfer them onto a perforated baking sheet lined
with a perforated silicone mat.

7 Cover the shortbread with a second silicone perforated mat and bake at 140 °C / 284 °F for
about 15 minutes until ready.

8 Let the shortbread bases cool down at room temperature for about 30 minutes.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BLACKCURRANT CLOUD
for 8 individual cakes

SPONGE WITH BLACKCURRANTS

Ingrеdients Total weight: ~ 463 g 100%

for 1 frame 20x20 cm

Whole eggs 100 g 22%

Inverted sugar 48 g 10%
Flour 9-10.5% protein 100 g 22%
Icing sugar 48 g 10%
Sea salt 1g <1%
Baking powder 4g <1%
Butter 82% 40 g 9%
Olive oil 40 g 9%
Milk 2.5% 32 g 7%
Blackcurrants 50 g 11%

1 Pour sifted flour, icing sugar, baking powder and sea salt into a large bowl and mix with a whisk.

2 Combine the eggs and inverted sugar with a whisk. Transfer the mixture into the bowl with dry
ingredients and mix again.

3 Separately heat the butter and olive oil to 50 °C / 122 °F, warm the milk up to
40-45 °C / 104-113 °F.

4 Add the milk to the batter and mix well with a whisk. Then pour in the melted butter, mix, and
finish by adding the olive oil.

5 Cover the bottom of the cake frame 20x20x3 cm with foil and place it onto a tray lined with a
silicone mat.

6 Spread the batter in the frame in an even layer using a silicone spatula.

7 Sprinkle the sponge batter with blackcurrants.

TIP
To prevent any browning of the bottom of the sponge, bake it on two trays placed one over the other with a silicone mat
placed between them.

8 Bake the sponge in the oven, preheated to 150 °C / 329 °F, for 20 minutes, minding the
peculiarities of your oven. The sponge should spring back when pressed lightly.

9 Let the sponge cool down at room temperature for 1 hour, then carefully remove the foil and cut
the sponge out of the frame using a knife.

10 Remove the top crust of the sponge with a serrated knife.

11 Using a round cutter d=5 cm, cut 8 discs out of the sponge and put them in the freezer for about
30 minutes.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BLACKCURRANT CLOUD
for 8 individual cakes

ASSEMBLY

Ingrеdients

Baked sponge inserts

Stabilized coconut cream
Baked almond shortcrust bases

1 Place the stabilized coconut cream into the bowl of a stand mixer. Whip it on medium speed for
a few minutes until a light, fluffy and stable texture.

2 Transfer the whipped coconut cream to a piping bag. Fill the cavities of a silicone Silikomart
Stone mold with the cream half full.

3 Place the sponge inserts in the center of the molds.

4 Add some more coconut cream and use an offset spatula to make the cream perfectly flat.

5 Put the assembled cakes in the freezer for about 4-6 hours, better overnight. Mind the fact that
the temperature in the freezer should be as low as possible, -25 °C / -13 °F or lower.

6 Remove the frozen cakes from the molds and cut 2 cm off the edge of the cake.

7 Pipe a drop of coconut cream on top of the shortcrust bases and attach them to the cakes. Put
the individual cakes in the freezer for about 5-10 minutes.

8 Insert a skewer through the shortcrust at an angle and freeze the cakes like this for at least
30 minutes more.

BLACKCURRANT MARSHMALLOW

Ingrеdients Total weight: ~ 370 g 100%

Inverted sugar 70 g 19%

Glucose syrup 60 g 16%
Gelatin mass 50 g 14%
Egg white powder 12 g 3%
Blackcurrant puree 90 g 24%
Yuzu juice 18 g 5%
Sugar 70 g 19%

1 Combine yuzu juice and blackcurrant puree in a measuring cup, add the egg white powder, mix
with a silicone spatula first and then process the mixture with a hand blender.
TIP
Start making the marshmallow only when the cakes are assembled and frozen completely.

2 Transfer the mixture into a mixer bowl and whip it with a whisk attachment on medium speed
for a few minutes, gradually adding sugar.
5

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 BLACK CURRANT CLOUD
for 8 individual cakes

BLACKCURRANT MARSHMALLOW

3 In a saucepan mix inverted sugar, glucose syrup and gelatin mass, and heat everything to
50 °C / 122 °F.

4 With the mixer running, pour the inverted sugar mixture into the puree mixture and whip for about
5 minutes more on medium speed. The marshmallow should increase in volume and become
flexible and creamy.

5 Use it immediately.

DECORATION

Ingrеdients

Frozen assembled individual cakes

Blackcurrant marshmallow
Desiccated coconut Sufficient quantity

1 Dip the frozen cake into the marshmallow so that it completely covers the sides of the cake. After
3-5 seconds take the cake out and wait for a few seconds more until the marshmallow stabilizes.

2 Sprinkle the cake with desiccated coconut on all the sides using a sieve.

3 Remove the skewer and place the cake on a tray lined with parchment paper using an offset
spatula.
TIP
Before dipping a cake into the marshmallow, be sure to stir it every time so that its texture is smooth and
homogeneous.

4 Let the cakes defrost in the fridge for at least 1 hour before serving. Store the finished individual
cakes in the fridge for up to 3 days.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva