Puzzle cake

      ''For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!''

                                              Plain chiffon sponge cake

                                   3                                                                  egg whites

                                   3                                                                  egg yolks

                                   60ml                                                            oil

                                   90ml                                                            water

                                   150gr                                                           cake flour

                                   150gr                                                           granulated sugar

                                   6gr                                                               baking powder

                                   2gr                                                               salt

                                   as preferred                                                 vanilla

                                   Chocolate chiffon sponge cake

                                   as in plain chiffon with the substitution of 32gr flour with cocoa powder

                                   Vanilla buttercream

                                   170gr                                                            butter, room temperature

                                   50gr                                                              shortening, room temperature

                                   3                                                                   egg whites, room temperature

                                   100gr                                                            granulated sugar

                                   60gr                                                              glucose

                                   45gr                                                              water

                                   as preferred                                                  vanilla

                                   Hazelnut buttercream

                                   60gr                                                              hazelnut praline (caramelised hazelnuts)

                                   240gr                                                            buttercream

                                  Chocolate buttercream

                                  75gr                                                               dark chocolate, melted

                                  rest of the buttercream

                                  Syrup

                                  40ml                                                              hazelnut liqueur

                                  200gr                                                             simple syrup

For the chiffon sponges mix the ingredients for each flavor in separate bowls excluding the egg whites and 50gr of sugar from each recipe. Whisk the mixtures for about 3min and separately beat the egg whites and sugar to meringue. Then fold half of the meringue in each mixture and fill two 20cm-diameter rings sealed on the bottom with aluminum foil. Bake at 170C for about 45min, let cool and preferably refrigerate before cutting. Continue with the buttercream by thoroughly mixing the butter with shortening. Then combine the sugar with glucose and water in a small pot and keep watching the temperature with a candy thermometer until it reaches 100C.

At this point start whisking the egg whites at high speed . When they become foamy and the syrup reaches soft ball stage at 120C, remove from heat and pour the syrup into the whites in the form of a string dripping between the bowl and the whisk, while whisking in medium speed. Continue beating at high speed until cool. Making sure that the meringue is not warm enough to melt the butter, gradually whisk it in also adding the vanilla. If necessary soften the hazelnut praline with some liqeuer to get a foldable consistency and combine it with 240gr of the buttercream. In the rest of the buttercream fold the melted chocolate with the last quite cooled down.

Cut each sponge cake in four layers keeping three from the one and 2-3 from the other. If you choose the chocolate one as the first, place one layer on the bottom and brush with the mixture of liqeuer and simple syrup. Then spread a layer of hazelnut buttercream 3mm thick and cover with a plain sponge layer also moistened with syrup. Spread hazelnut buttercream and repeat the same process ending up with a plain chiffon on top. After refrigerating for a couple of hours, take a sharp pointy knife and insert it diagonally 2cm from the sides of the top and towards the bottom at a distance of 8cm from the periphery.

Cut all way parallel to the perimeter and remove a cone shaped piece with two bases measuring 16 and 4cm. Set aside and spread a layer of chocolate buttercream on the remaining cake, placing a chocolate sponge on top. Moisten with syrup and push the layer down to make sure it touches the sides of the hole beneath. Then turn the cake upside down and push down the sides to invert the shape of the hole. Spread another layer of chocolate buttercream and replace the cone in the hole. Optionally cover with chocolate buttercream and another sponge on top or just finish by frosting the cake with leftovers of the filling.

Chocolate roll with citrus cream

                       Sponge cake

                       3                                                         yolks

                       3                                                         egg whites

                       3                                                         eggs

                       123gr                                                   granulated sugar

                       53gr                                                     cake flour

                       20gr                                                     cocoa powder

                       40gr                                                     powdered sugar

                       as preferred                                         vanilla

                       Citrus cream

                       180gr                                                   heavy cream, whipped to soft peaks

                       100gr                                                   white chocolate

                       60gr                                                     orange juice with or without liqueur

                       2,4gr                                                   gelatin sheets, softened in cold water

                       2Tbs                                                    mandarin or orange marmalade

                       1tsp                                                     orange zest

                       Ganache

                       170gr                                                   heavy cream

                       170gr                                                   chocolate

For the citrus cream warm the orange juice until slightly hot but not boiling and stir in the softened gelatin. When it's completely dissolved  reheat if necessary to slightly warm up the mixture and pure it over the chocolate. Stir until the chocolate is melted, using microwave if needed, and add the zest and marmalade. Set aside to cool until lukewarm and finally fold in the whipped cream. Keep in fridge until set and spreadable, even overnight.

Continue with the sponge cake by shifting the flour with cocoa powder and separately combining the eggs yolks, sugar and vanilla in the bowl of a mixer fitted with the whisk attachment. Whisk the mixture at high  speed until thick ribbon stage and pale in color. In a separate bowl whisk the egg whites with powdered sugar to meringue  Add the meringue to the yolk mixture alternately with the flour and fold as few times as possible and carefully not to deflate until combined. Spread the batter on a 30x40cm lined sheet pan and bake at a preheated convection oven to190C for about 12min until it has gained a slight color and springs back when touched.

Then let it cool, turn it upside down and remove the parchment paper from the bottom. Spread the cream on that surface after giving it a little stir to soften and roll the sponge cake lengthwise  in an tight and even manner. Keep it in fridge rolled in the parchment paper and make the ganache by combining the chocolate with the heated until hot cream. Stir until completely smooth and finally pure over the sponge cake roll. Refrigerate for the cake to set and optionally serve with orange confit and and chocolate decorations.

Chocolate tart with orange caramel and hazelnut

The first recipe from missed previous challenges that I tried was Rachael's chocolate and caramel tart under the title ''Life of pie''. Even though with the addition of a hazelnut mousse my variation seems to fall out of this category, I think it was a very complementing combination.

                               Crust
                               20gr                                                          cocoa powder, shifted
                               130gr                                                        flour
                               60gr                                                          butter
                               70gr                                                          powdered sugar
                               2                                                               egg yolks
                               as preferred                                              vanilla
                               2Tbs                                                          chopped orange confit
 
                               Orange caramel
                               170gr                                                         orange juice
                               48gr                                                           glucose
                               48gr                                                           sugar
                               48gr                                                           heavy cream
                               54gr                                                           white chocolate
                               54gr                                                           butter, room temperature
                               3,3gr                                                          sheet gelatin, softened in cold water
                               1/2tsp                                                        orange zest
 
                               Chocolate filling
                               2                                                                 large eggs
                              100ml                                                           whole milk
                              200ml                                                           heavy cream
                              200gr                                                            dark chocolate
 
                              Hazelnut nougat cream
                              6,87gr                                                           sheet gelatin, soaked in the liquor
                              40gr                                                              hazelnut liquor
                              400gr                                                            heavy cream, whipped to soft peaks
                              140gr                                                            pastry cream
                              95gr                                                              hazelnuts
                              35gr                                                              simple syrup
                              as proffered                                                  vanilla

For the caramel layer heat heavy cream with the orange juice and zest and meanwhile melt the glucose in a separate pan. Gradually dissolve the sugar and cook the mixture to caramel. Pour in the cream and continue stirring until the caramel is dissolved. Remove from heat, let slightly cool and dissolve in the softened gelatin. When the mixture is not too hot incorporate the butter and melt in the chocolate. Let cool and refrigerate until use. For the sablé crust cream butter with sugar until fluffy and slowly beat in the yolks with vanilla. With the mixer on low speed, add the flour and cocoa powder and mix only until incorporated. Then wrap well in plastic and chill until firm. Meanwhile prepare the pastry cream base for the mousse and while it is still hot stir and dissolve in the softened gelatin along with the liquor. Combine the hazelnuts with simple syrup in a blender, beat them to paste and also incorporate into the pastry cream mixture. Let it cool to room temperature, then fold in the whipped cream with a spatula and fill a 20cm-diameter ring sealed with with plastic wrap on the bottom. Chill in the freezer until set.

 
When ready, soften the chilled tart dough with a rolling pin and roll it out on a floured board to a thickness of 3-6mm. Fill with the dough sheet the bottom and sides of a 20cm-diameter and 4cm tall tart ring, force the confit pieces into the bottom dough and line with foil filled with dry beans or pie weights. Bake at 180C until set, around 9 minutes. Remove pie weights and foil and bake another 8 minutes, until dry. Prepare the chocolate filling by melting the chopped chocolate in heated cream and milk and after incorporating the eggs pour the mixture in the tart shell. Continue baking at 180C for 30 minutes, until the filling has set but is still wobbly in the center. Allow to completely cool to room temperature and cover the top with as much caramel as fitting. The caramel should have a viscid consistency when poured but if it has set, it can be broken by whisking and spread. Refrigerate the tart for a couple of hours and finish by placing the molded mousse layer on top and releasing the metal ring with a blowtorch. Finally decorate with tart crust leftovers, orange confit and optionally modeling chocolate.

PRINSESSTÅRTA

 Thanks korena for this great challenge and another excuse to make cake! This variation combines white and dark chocolate with strawberry and vanilla. As for the marzipan (first time made from scratch) I used matcha powder and starwberry jam (a little bland but gives great scent). Delicious!

                                 Sponge cake
                                 4                                                                           eggs
                                 113gr                                                                     granulated sugar
                                 75gr                                                                       flour
                                 38gr                                                                       cornstarch
                                 40gr                                                                       butter, melted
                                 as preferred                                                           vanilla

                                 White chocolate mousse
                                 167gr                                                                      white chocolate
                                  40gr                                                                       water/liqueur
                                  93gr                                                                       heavy cream
                                  333gr                                                                     heavy cream, whipped to soft peaks
                                  3,33gr                                                                    gelatin sheets soaked in the water

                                  Chocolate pastry cream 

                                  280gr                                                                      milk
                                  34gr                                                                        flour
                                  60gr                                                                        granulated sugar
                                  1                                                                             egg
                                  150gr                                                                       chocolate
                                  as preferred                                                             vanilla

                                  Marzipan                                                                  (about 400gr)

                                  33gr                                                                         glucose

                                  185gr                                                                       almond flour

                                  185gr                                                                       powdered sugar

                                  about 5Tbs                                                               simple syrup

 

                                  Simple syrup

                                  150gr                                                                        water

                                  150gr                                                                        granulated sugar

 

                                   as needed                                                                 strawberry jam

                                   about 10                                                                   small strawberries

 

 

For the sponge cake shift the flours together (along with vanilla powder if using) and beat the eggs with sugar to thick ribbon stage. Then fold in the flour mixture in two portions with a spatula as not to deflate the batter and meanwhile add and incorporate the melted butter. Bake in a 20cm-diameter ring and at a preheated oven to 190C for 20min. For the simple syrup just boil water with sugar for about 2min. Continue with the pastry cream by heating milk in a saucepan. In a separate bowl whisk the egg with sugar, flour and vanilla (add some of the milk if the mixture is too thick) until smooth and temper with one third of the hot milk. Combine the mixtures and put on heat stirring constantly. As soon as the cream has thickened and starts to boil remove from heat and add the chocolate. Set aside to cool and refrigerate until needed. Meanwhile heat the heavy cream needed for the white chocolate mousse just until hot and melt in the white chocolate. With the low heat left melt the gelatin mixture, stir it in the chocolate and let cool to about 30C. Then combine with the whipped cream and keep in fridge. Meanwhile cover a hemispherical (20x10cm) metal bowl with plastic wrap and mark about 4cm from the top to the bottom (that's where the layered cake will be placed in assembling).

Fill with white chocolate mousse until quite below that point and place the strawberries in the center (the mousse may have to be chilled and set at that point so that the strawberries are more stable). With the strawberries in place keep the bowl in the freezer and continue with the sponge cake. Cut it in four layers and trim the two down to 16cm-diameter. Put the small one on the bottom, moisten with syrup and spread some chocolate pastry cream. Spread some strawberry jam on the other small piece and put it on top of the chocolate with the jam facing down. Moisten with syrup and also spread some chocolate pastry cream. Keep in fridge and as soon as the molded mousse is quite set, put the layered sponge cake on top with the chocolate facing up. Fill the gaps between that and the bowl with the rest of the white chocolate mousse (now the bowled is completely full), spread some strawberry jam on a 20cm-diameter sponge layer and place with the jam side facing down on the top of the bowl. Moisten with syrup and freeze overnight. Finish with the marzipan which -if not store-bought- can be prepared simply by blending to coarse crumbs and kneading. Color (with matcha and strawberry jam in this case) it, shape the flower and for the rest roll and cut about 25 3x18cm and 3mm thick stripes with a pointy end. Cover the cake after unmolded and still well frozen.