Jelly Roll Sponge
11 oz Sugar
10 oz Eggs
2 oz Yolks
¼ oz Salt
1.5 oz Honey
1 oz Water
3/8 tsp Vanilla
4 oz Hot Water
11 oz Cake Flour
1 tsp Baking Powder
Preparing Jelly Roll Sponge
-Add honey and vanilla to the eggs.
-Have the small amount of water, sugar, and salt on the stove, bring to 110 degrees.
-Put the eggs and honey on the mixer.
-Stream in the sugar water; think of it like an emulsion.
-This cake has two leaveners- foam and baking powder.
-Beat the mixture for 3 minutes, until it reaches ribbon stage. This batter has more liquid and more sugar than a genoise, therefore it will have a less full ribbon.
-Add the flour and baking powder.
-Fold just to combine.
-Pour into sprayed and parchment lined full sheet pan.
-Bake in the convection oven at 325 degrees for around 10 minutes. You want barely any color on it.
11 oz Sugar
10 oz Eggs
2 oz Yolks
¼ oz Salt
1.5 oz Honey
1 oz Water
3/8 tsp Vanilla
4 oz Hot Water
11 oz Cake Flour
1 tsp Baking Powder
Preparing Jelly Roll Sponge
-Add honey and vanilla to the eggs.
-Have the small amount of water, sugar, and salt on the stove, bring to 110 degrees.
-Put the eggs and honey on the mixer.
-Stream in the sugar water; think of it like an emulsion.
-This cake has two leaveners- foam and baking powder.
-Beat the mixture for 3 minutes, until it reaches ribbon stage. This batter has more liquid and more sugar than a genoise, therefore it will have a less full ribbon.
-Add the flour and baking powder.
-Fold just to combine.
-Pour into sprayed and parchment lined full sheet pan.
-Bake in the convection oven at 325 degrees for around 10 minutes. You want barely any color on it.
-When still warm, unmold from sheet pan and parchment. Cut in half, sprinkle sugar on both sides of cake and roll up using another sheet of parchment. This will help the cake from cracking when filling and rolling later.
Passion Fruit Mousse
.33 oz Gelatin
1 oz Sugar
1 oz Water
10 oz Fruit Purée
.5 oz Vodka
8 oz Heavy Cream
.33 oz Gelatin
1 oz Sugar
1 oz Water
10 oz Fruit Purée
.5 oz Vodka
8 oz Heavy Cream
Preparing Passion Fruit Mousse
-Bloom the gelatin sheets in your ice bath- a way to use your space and time efficiently.
-Bring the sugar, water, and ½ of the purée, just to a boil.
-Put the bloomed gelatin strips into the juice; the heat of the mixture will melt the gelatin.
-The cream should be lightly whipped in a separate bowl.
-Add the second half of purée to the juice mixture.
-Add the alcohol.
-The cream should be lightly whipped in a separate bowl.
-Add the second half of purée to the juice mixture.
-Add the alcohol.
-The jelly roll sponge should be to the side ready for assembly
-Cool down the fruit juice mixture over the ice bath slightly so it doesn’t melt the cream.
-Cool down the fruit juice mixture over the ice bath slightly so it doesn’t melt the cream.
-Keep moving it; it will be looser than the Bavarian mousse.
-The sponge will not absorb the mousse; it will be the consistency of really soft buttercream.
-Fold the cream into the juice and stir gently until it is smooth.
-Keep stirring it over the ice bath so it thickens just enough so when you spread it on the sponge it doesn’t run off. Stirring it with the whisk keeps the cream aerated and the mousse light.
Assembling Jelly Roll Sponge with Passion Fruit Mousse
-Unroll the sponge cake.
-When the mousse has start to set, pour it onto the sponge and spread it evenly with an offset spatula.
-The sponge will not absorb the mousse; it will be the consistency of really soft buttercream.
-Fold the cream into the juice and stir gently until it is smooth.
-Keep stirring it over the ice bath so it thickens just enough so when you spread it on the sponge it doesn’t run off. Stirring it with the whisk keeps the cream aerated and the mousse light.
Assembling Jelly Roll Sponge with Passion Fruit Mousse
-Unroll the sponge cake.
-When the mousse has start to set, pour it onto the sponge and spread it evenly with an offset spatula.
-Spread it just to the edge, even in a little from the end.
-Gently roll the cake back up and put it in the cooler to set.
-When serving, dust with a little powdered sugar.
Biscuit Joconde
3.5 oz Powdered Almonds
3 oz Powdered Sugar
1 oz Cake Flour
4.75 oz Eggs
3.25 oz Egg Whites
10 g Sugar
1.25 oz Melted Butter
Preparing Joconde sponge
-Spray and parchment line a full sheet pan.
-Sift the flour and powdered sugar. Pour into mixing bowl.
-With paddle attachment, mix in the almond flour.
-The butter should be melted and cooled.
-Have a separate bowl cleaned and wiped with lemon juice, for whipping the egg whites.
-Add the whole eggs to the dry ingredients. Scrape the bowl.
-Gently roll the cake back up and put it in the cooler to set.
-When serving, dust with a little powdered sugar.
Biscuit Joconde
3.5 oz Powdered Almonds
3 oz Powdered Sugar
1 oz Cake Flour
4.75 oz Eggs
3.25 oz Egg Whites
10 g Sugar
1.25 oz Melted Butter
Preparing Joconde sponge
-Spray and parchment line a full sheet pan.
-Sift the flour and powdered sugar. Pour into mixing bowl.
-With paddle attachment, mix in the almond flour.
-The butter should be melted and cooled.
-Have a separate bowl cleaned and wiped with lemon juice, for whipping the egg whites.
-Add the whole eggs to the dry ingredients. Scrape the bowl.
-You want to lighten the batter. Turn the mixer up to speed 2 for two minutes.
-In the separate bowl, whip the egg whites and sugar to glossy, stiff peaks.
-Fold the whites into the egg batter.
-Temper the butter with a little batter and fold into the remaining mixture.
-Pour into sheet pan and spread evenly with offset spatula.
-Bake in deck oven at 400 degrees for 10-12 minutes.
Assembling J0conde for the Raspberry Bavarian
-Cut the Joconde sponge into 4 strips, short ways, about 1.5” wide.
-Spread a small amount of raspberry jam on top, just enough to be a glue for the next layer of cake.
-Cut the Joconde sponge into 4 strips, short ways, about 1.5” wide.
-Spread a small amount of raspberry jam on top, just enough to be a glue for the next layer of cake.
-Stack the strips of sponge with the jam layers between each.
-Cut off the edges and then cut the strips down to ½” pieces. Stack these pieces together like a sandwich.
-Cut off the edges and then cut the strips down to ½” pieces. Stack these pieces together like a sandwich.
-With a cake ring, cut a round of the sponge and place the cake snugly in the bottom of the cake ring (lined with acetate) on top of a cake board.
-Take the small sandwich cake pieces and line the edges of the ring, so that the jam layers are vertical. Fill the ring so they are very tightly fit; this will stop the mousse from oozing down the sides of the torte.
Raspberry Bavarian Filling
.75 oz Gelatin
5 oz Cold Water
4 oz Egg Yolks
3 oz Sugar
8 oz Milk
.25 oz Vanilla
2 cps Cream
12 oz Frozen Sweetened Raspberries
.75 oz Gelatin
5 oz Cold Water
4 oz Egg Yolks
3 oz Sugar
8 oz Milk
.25 oz Vanilla
2 cps Cream
12 oz Frozen Sweetened Raspberries
Preparing the Raspberry Bavarian Cream Filling
-The Bavarian begins with a crème Angliase, cooked just to napé.
-Bring the milk just to a boil.
-The gelatin should be bloomed.
-Add the sugar to the egg yolks and whisk.
-Temper the hot milk into the yolks, whisk, then pour the eggs back into the pot and cook to napé. This doesn’t take very long.
-Bring the milk just to a boil.
-The gelatin should be bloomed.
-Add the sugar to the egg yolks and whisk.
-Temper the hot milk into the yolks, whisk, then pour the eggs back into the pot and cook to napé. This doesn’t take very long.
-Melt the gelatin over a water bath; you don’t want it too hot- this impedes its ability to gel.
-Have an ice bath ready.
-When the mixture reaches napé, add the flavoring, fruit purée, and gelatin.
-Pour the mixture out of the pot and into a bowl over the ice bath, stirring constantly.
-The cream should be softly whipped in a separate bowl.
-You want to chill the mixture just enough to fold in the cream and pour into the mold.
-It should just get cool; the whipped cream will make it cooler.
-Put your fingers on the side of the bowl to test how cool it is.
-If you were adding any alcohol flavoring you would add it at this point.
-When the mixture is just starting to thicken, add the whipped cream.
-Fold in the cream, making sure there are no lumps.
-Pour into the cake lined mold almost to the top of the rim.
-The remaining space will be filled with the fruit glacage.
-Put mousse in freezer to set.
Fruit Glacage- ½ recipe
.25 oz Gelatin
1.5 oz Sugar
1 oz Water
.5 oz Glucose
2.5 oz Fruit Purée
.25 oz Gelatin
1.5 oz Sugar
1 oz Water
.5 oz Glucose
2.5 oz Fruit Purée
Finishing Raspberry Bavarian torte with Fruit Glacage
-Bring the corn syrup, water, and sugar to a boil.
-Add the bloomed gelatin.
-Add the fruit purée.
-Cool over an ice bath. The mixture should be smooth and still slightly runny.
-Pour over the chilled mousse just to the top of the ring.
-Put in the freezer to set.
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