Heart Dinara Kasko

HEART RECIPE USING THE DINARA
CAKE KASKO’S MOLD
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
HEART
mousse cake
GRAPEFRUIT MOUSSE
1 cake 2 cakes 3 cakes

Ingredients 100%
165 g 330 g 494 g
Lime juice 8g 16 g 24 g 5%
Grapefruit juice (1) 13 g 26 g 39 g 8%
Inverted sugar 20 g 40 g 60 g 12%
Sugar 55 g 110 g 165 g 33%
Egg whites 35 g 70 g 105 g 21%
Powdered gelatin 180 Bloom 4g 8g 11 g 2%
Grapefruit zest 0.5 g 1g 1.5 g <1%
1 Bloom the gelatin in cold water.
2 Pour grapefruit juice (2), sugar, inverted sugar and lime juice into a saucepan. Heat the syrup up
to 117 °C / 243 °F.
3 Meanwhile, start whipping the egg whites in a mixer with a whisk attachment.
4 Pour the finished syrup into the meringue.
5 Melt the gelatine mass. Pour it onto the whipped egg whites and whip until it’s room temperature.
6 Use a fine zester to grate the grapefruit zest into a separate bowl. Add it to the whipped egg
whites.
7 Then add grapefruit juice (1) and mix all the ingredients with a spatula.
8 Put cling film into the “Heart” mold and pour the mousse into it, filling the mold by 1/3. Hit the
mold slightly against the table to spread mousse. Put it in the blast freezer for 1 hour.
GRAPEFRUIT CONFIT

Ingredients 100%
175 g 349 g 524 g
Grapefruit pulp 140 g 280 g 420 g 80%

Inverted sugar 9g 18 g 27 g 5%
Sugar 7g 14 g 21 g 4%
Pectin NH 2g 4g 6g 1%
Powdered gelatin 180 Bloom 3g 5g 8g 1%
Limoncello liqueur 7g 14 g 21 g 4%
Frozen grapefruit mousse
2 Mix sugar with pectin NH.

3
3 Put all the other ingredients into a saucepan and heat them up to 40 °C / 104 °F.
HEART
mousse cake
GRAPEFRUIT CONFIT
TIP
You can substitute Limoncello liqueur with grapefruit juice.
4 Add sugar with pectin NH. Bring the mixture to a boil and take it off the heat.
5 Add melted gelatin to the mixture.
6 Cool the grapefruit confit down to room temperature.
7 Then apply a thin layer on top of the frozen grapefruit mousse. Spread it with an offset spatula
and put it in the blast freezer for 2 hours.
8 After the mousse and confit layers have frozen, unmold them and remove the cling film.
9 Cut the edges of the layers so that they fit into the “Heart” mold later on.
10 Put the layers into the blast freezer until assembly.
CANDIED GRAPEFRUIT
1-3 cakes
Ingredients 100%
1800 g
Sugar 800 g 44%

Water 1000 g 56%
Grapefruits 3 pcs
1 Remove the thin layer of grapefruit skin with a sharp knife. Cut the skin into strips and do the
same with other grapefruits.
2 Put strips of grapefruit into a saucepan with boiling water and bring it to a boil.
3 Drain the grapefruit stripes. Then pour water into the saucepan again and make the same
procedure twice.
4 Put grapefruit stripes into the saucepan, add water and 200 g of sugar.
5 Then bring it to a boil and cook for 15 minutes over a low heat.
TIP
To avoid strong evaporation, cover water with parchment paper with a hole in the middle.
6 After, add the second portion of sugar, cover it again with parchment paper and cook everything
for 15 more minutes.
7 Then, repeat this procedure twice to incorporate all the sugar into the water with grapefruit. Each
time adding the sugar, cook it for 15 minutes. The total cooking time should take 1 hour.
8 Drain the candied grapefruit.
9 Leave the strips to dry for 2-3 hours and then put them into a hermetic box. Keep them in the
4
fridge.
HEART
mousse cake
JAPANESE SPONGE CAKE

25х35 cm 30х40 сm 40х60 см 100%
Ingredients
620 g 850 g 1700 g
Milk 2.5% 77 g 106 g 211 g 12%

Butter 82% 55 g 75 g 151 g 9%
All-purpose flour 77 g 106 g 211 g 12%
Whole eggs 55 g 75 g 151 g 9%
Egg yolks 90 g 123 g 247 g 14%
Egg whites 140 g 192 g 384 g 23%
Sugar 66 g 90 g 181 g 11%
Candied grapefruit 60 g 82 g 165 g 10%
1 Pour milk into the saucepan and add butter. Bring this mixture to a boil.
2 Put flour into the mixing bowl and pour hot liquids into it, mixing the mixture with a whisk
attachment.
3 Mix egg yolks and whole egg together. Gradually pour the mixture into the batter in two stages.
4 Meanwhile, in a separate mixing bowl whip egg whites with sugar until soft peaks.
5 Combine the liquid egg yolk mixture with the meringue.

TIP
If you have one mixer, first make the choux paste and add the egg yolks mixture to it. Set this mass aside. Next, make
the meringue.
6 Pour the batter onto a silicone mat. Spread it with an offset spatula and sprinkle it with chopped
candied grapefruit pieces.
7 Bake the sponge at 170 °C / 338 °F for 15 minutes.
8 When the sponge is ready, cool it down at room temperature and then remove it from the mat.
9 Cut out the shape of a heart from the sponge using a stencil. Then, place it in the freezer to make
assembly easier.
HEART
mousse cake
WHITE CHOCOLATE MOUSSE

Ingredients 100%
331 g 662 g 993 g
Grapefruit juice 90 g 180 g 270 g 27%

White chocolate 80 g 160 g 240 g 24%
Cacao Barry Zephyr 34%
Whipping cream 35% 150 g 300 g 450 g 45%
2 Heat grapefruit juice in a microwave until it is almost boiling.
3 Add hot grapefruit juice, gelatin mass and limoncello liqueur to white chocolate in a measuring
cup.
4 Combine the ingredients with a hand blender, trying to avoid making bubbles. Cool down the
mixture to 30 °C / 86 °F.
5 Then whip cold cream till soft peaks.
6 Incorporate the emulsion into the whipped cream and mix with a spatula.
ASSEMBLING
Ingredients
Frozen grapefruit mousse and confit layers

Frozen Japanese sponge cake
White chocolate mousse
1 Pour mousse into the “Heart” silicone mold and spread it evenly with a spatula.
2 Put frozen grapefruit mousse and confit layers into the mold and slightly press on them.
3 Cover the layers with the mousse using an offset spatula.
4 Insert the frozen sponge into the mold and gently press on it.
5 Scrape extra mousse with the offset spatula to make the edges even.
6 Freeze the assembled cake for 4 hours or overnight in a blast freezer.
HEART
mousse cake
CHOCOLATE SPRAYING MIXTURE FOR VELOUR COATING
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 g 50%

White chocolate 34% 100 g 50%
Liposoluble red food colorant
1 Add chocolate to melted cocoa butter. Heat the mixture up to 40 °C / 104 °F. Mix it in the
measuring cup.
2 Add red liposoluble powder colorant into the mixture and mix it with a hand blender.
3 Use the finished chocolate spray for velour coating at around 40 °C / 104 °F.
TIP
Let the chocolate mixture leftovers crystallize and take them out of the cup, cover with cling film and keep at room
temperature as regular chocolate.
UNMOLDING AND COATING THE CAKE
Ingredients
Frozen assembled cake

Chocolate spraying mixture
1 Quickly unmold the cake and even the cake’s edges with a knife.
2 Fill the spray gun with the spraying mixture and coat the well frozen cake evenly.
3 Leave the cake in the fridge for at least 5 hours to defrost.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
7
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com
HEART CAKE
RECIPE USING AN INOX RING
HEART
mousse cake
GRAPEFRUIT MOUSSE

Ingredients 100%
165 g 330 g 494 g
Inverted sugar 20 g 40 g 60 g 12%
Sugar 55 g 110 g 165 g 33%
Egg whites 35 g 70 g 105 g 21%
Grapefruit zest 0.5 g 1g 1.5 g <1%
1 Prepare a baking sheet with parchment paper or a silicone mat. Wrap one side of a 14 cm cake
ring in cling film, place it cling-side down on the baking sheet, and line the ring with acetate tape.
3 Pour grapefruit juice (2), sugar, inverted sugar and lime juice into a saucepan. Heat the syrup up
to 117 °C / 243 °F.
4 Meanwhile, start whipping the egg whites in a mixer with a whisk attachment.
5 Pour the finished syrup into the meringue.
6 Melt the gelatine mass. Pour it onto the whipped egg whites and whip until it’s room temperature.
7 Use a fine zester to grate the grapefruit zest into a separate bowl. Add it to the whipped egg
whites.
8 Then add grapefruit juice (1) and mix all the ingredients with a spatula.
9 Pour the mousse into the cake ring and place it in the freezer.
HEART
mousse cake
GRAPEFRUIT CONFIT

Ingredients 100%
175 g 349 g 524 g
Grapefruit pulp 140 g 280 g 420 g 80%

Inverted sugar 9g 18 g 27 g 5%
Sugar 7g 14 g 21 g 4%
Pectin NH 2g 4g 6g 1%
Powdered gelatin 180 Bloom 3g 5g 8g 1%
Frozen grapefruit mousse
2 Mix sugar with pectin NH.
3 Put all the other ingredients into a saucepan and heat them up to 40 °C / 104 °F.
TIP
You can substitute Limoncello liqueur with grapefruit juice.
4 Add sugar with pectin NH. Bring the mixture to a boil and take it off the heat.
5 Add melted gelatin to the mixture.
6 Cool the grapefruit confit down to room temperature.
7 Then apply a thin layer on top of the frozen grapefruit mousse. Spread it with an offset spatula
and put it in the blast freezer for 2 hours until assembly.
CANDIED GRAPEFRUIT
1-3 cakes
Ingredients 100%
1800 g
Sugar 800 g 44%

Water 1000 g 56%
Grapefruits 3 pcs
1 Remove the thin layer of grapefruit skin with a sharp knife. Cut the skin into strips and do the
same with other grapefruits.
2 Put strips of grapefruit into a saucepan with boiling water and bring it to a boil.
3 Drain the grapefruit strips. Then pour water into the saucepan again and make the same
procedure twice.
4 Put grapefruit strips into the saucepan, add water and 200 g of sugar.
5 Then bring it to a boil and cook for 15 minutes over a low heat.
3
TIP
To avoid strong evaporation, cover water with parchment paper with a hole in the middle.
HEART
mousse cake
CANDIED GRAPEFRUIT
6 After, add the second portion of sugar, cover it again with parchment paper and cook everything
for 15 more minutes.
7 Then, repeat this procedure twice to incorporate all the sugar into the water with grapefruit. Each
time adding the sugar, cook it for 15 minutes. The total cooking time should take 1 hour.
8 Drain the candied grapefruit.
9 Leave the strips to dry for 2-3 hours and then put them into a hermetic box. Keep them in the
fridge.
JAPANESE SPONGE CAKE

Ingredients 100%
for 1 frame 21x21 cm 310 g 620 g 930 g
Milk 2.5% 38 g 76 g 114 g 12%

Butter 82% 28 g 56 g 84 g 9%
All-purpose flour 38 g 76 g 114 g 12%
Whole eggs 28 g 56 g 84 g 9%
Egg yolks 45 g 90 g 135 g 14%
Egg whites 70 g 140 g 210 g 23%
Sugar 33 g 66 g 99 g 11%
Candied grapefruit 30 g 60 g 90 g 10%
1 Pour milk into the saucepan and add butter. Bring this mixture to a boil.
2 Put flour into the mixing bowl and pour hot liquids into it, mixing the mixture with a whisk
attachment.
3 Mix egg yolks and whole eggs together. Gradually pour the mixture into the batter in two stages.
4 Meanwhile, in a separate mixing bowl whip egg whites with sugar until soft peaks.
5 Combine the liquid egg yolk mixture with the meringue.

TIP
If you have one mixer, first make the choux paste and add the egg yolks mixture to it. Set this mass aside. Next, make
the meringue.
6 Pour the batter into a 21x21 cm baking frame. Spread it with an offset spatula and sprinkle it with
chopped candied grapefruit pieces.
7 Bake the sponge at 170 °C / 338 °F for 15 minutes.
8 When the sponge is ready, cool it down at room temperature and then remove it from the mat.
9 Cut out the sponge using a cake ring d=14 cm.
10 Then, place it in the freezer to make assembly easier.

4
HEART
mousse cake
WHITE CHOCOLATE MOUSSE

Ingredients 100%
331 g 662 g 993 g
Grapefruit juice 90 g 180 g 270 g 27%

White chocolate 80 g 160 g 240 g 24%
Cacao Barry Zephyr 34%
Whipping cream 35% 150 g 300 g 450 g 45%
2 Heat grapefruit juice in a microwave until it is almost boiling.
3 Add hot grapefruit juice, gelatin mass and limoncello liqueur to white chocolate in a measuring
cup.
4 Combine the ingredients with a hand blender, trying to avoid making bubbles. Cool down the
mixture to 30 °C / 86 °F.
5 Then whip cold cream till soft peaks.
6 Incorporate the emulsion into the whipped cream and mix with a spatula.
ASSEMBLING
Ingredients
Frozen grapefruit mousse and confit layers

Frozen Japanese sponge cake
White chocolate mousse
1 Prepare a baking sheet with parchment paper or a silicone mat. Wrap a 16 cm ring on one side
with cling film, place it cling-side down on the baking sheet and line the ring with 6 cm wide
acetate tape.
2 Pour the mousse into the mold and spread evenly with a spatula.
3 Put frozen grapefruit mousse and confit layers into the mold and slightly press on them.
4 Cover the layers with the mousse using an offset spatula.
5 Insert the frozen sponge into the mold and gently press on it.
6 Scrape extra mousse with the offset spatula to make the edges even.
7 Freeze the assembled cake for 4 hours or overnight in a blast freezer.

5
HEART
mousse cake
CHOCOLATE SPRAYING MIXTURE FOR VELOUR COATING
1-3 cakes
Ingredients 100%
200 g
Cocoa butter 100 g 50%

White chocolate 34% 100 g 50%
Liposoluble red food colorant
1 Add chocolate to melted cocoa butter. Heat the mixture up to 40 °C / 104 °F. Mix it in the
measuring cup.
2 Add red liposoluble powder colorant into the mixture and mix it with a hand blender.
3 Use the finished chocolate spray for velour coating at around 40 °C / 104 °F.
TIP
Let the chocolate mixture leftovers crystallize and take them out of the cup, cover with cling film and keep at room
temperature as regular chocolate.
UNMOLDING AND COATING THE CAKE
Ingredients
Frozen assembled cake

Chocolate spraying mixture
1 Quickly unmold the cake and even the cake’s edges with a knife.
2 Fill the spray gun with the spraying mixture and coat the well frozen cake evenly.
3 Leave the cake in the fridge for at least 5 hours to defrost.
https://www.fac https://www.in https://www.
www.kica-academy.com
ebook.com/Inte stagram.com/ youtube.com
rnationalCulinar kica_academy /channel/UC
yAcademyKICA / eHq3KJQLH
g59-MGHpm
6
www.kica-academy.com +380 (68) 863 15 86 info@kica-online.com

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HEART RECIPE USING THE DINARA

CAKE KASKO’S MOLD

1 cake 2 cakes 3 cakes

1 Bloom the gelatin in cold water.

4 Pour the finished syrup into the meringue.

1 cake 2 cakes 3 cakes

Grapefruit pulp 140 g 280 g 420 g 80%

1 Bloom the gelatin in cold water.

2 Mix sugar with pectin NH.

5 Add melted gelatin to the mixture.

6 Cool the grapefruit confit down to room temperature.

10 Put the layers into the blast freezer until assembly.

Sugar 800 g 44%

8 Drain the candied grapefruit.

JAPANESE SPONGE CAKE

1 cake 2 cakes 3 cakes

Milk 2.5% 77 g 106 g 211 g 12%

5 Combine the liquid egg yolk mixture with the meringue.

7 Bake the sponge at 170 °C / 338 °F for 15 minutes.

WHITE CHOCOLATE MOUSSE

1 cake 2 cakes 3 cakes

Grapefruit juice 90 g 180 g 270 g 27%

1 Bloom the gelatin in cold water.

2 Heat grapefruit juice in a microwave until it is almost boiling.

5 Then whip cold cream till soft peaks.

Frozen grapefruit mousse and confit layers

3 Cover the layers with the mousse using an offset spatula.

6 Freeze the assembled cake for 4 hours or overnight in a blast freezer.

CHOCOLATE SPRAYING MIXTURE FOR VELOUR COATING

Cocoa butter 100 g 50%

UNMOLDING AND COATING THE CAKE

Frozen assembled cake

3 Leave the cake in the fridge for at least 5 hours to defrost.

https://www.fac https://www.in https://www.

1 cake 2 cakes 3 cakes

2 Bloom the gelatin in cold water.

5 Pour the finished syrup into the meringue.

1 cake 2 cakes 3 cakes

Grapefruit pulp 140 g 280 g 420 g 80%

1 Bloom the gelatin in cold water.

2 Mix sugar with pectin NH.

5 Add melted gelatin to the mixture.

6 Cool the grapefruit confit down to room temperature.

Sugar 800 g 44%

8 Drain the candied grapefruit.

JAPANESE SPONGE CAKE

1 cake 2 cakes 3 cakes

Milk 2.5% 38 g 76 g 114 g 12%

5 Combine the liquid egg yolk mixture with the meringue.

7 Bake the sponge at 170 °C / 338 °F for 15 minutes.

9 Cut out the sponge using a cake ring d=14 cm.

10 Then, place it in the freezer to make assembly easier.

WHITE CHOCOLATE MOUSSE

1 cake 2 cakes 3 cakes

Grapefruit juice 90 g 180 g 270 g 27%

1 Bloom the gelatin in cold water.

2 Heat grapefruit juice in a microwave until it is almost boiling.

5 Then whip cold cream till soft peaks.

Frozen grapefruit mousse and confit layers

4 Cover the layers with the mousse using an offset spatula.

7 Freeze the assembled cake for 4 hours or overnight in a blast freezer.

CHOCOLATE SPRAYING MIXTURE FOR VELOUR COATING