Cake Baloo by Carles Mampel

1. BANANA AND PECAN NUTS CAKE

INGREDIENTS

120 g Corman Clarified butter
200 g Sosa Icing Sugar
15 g Sosa Trehalose
110 g Egg
360 g Banana puree
200 g Weak flour
50 g Sosa Corn Starch
10 g Sosa Baking Powder Slow
4 g Sosa Delta del Ebro Fleur de Sel
1 u Lemon zest
1 g Sosa Nutmeg
5 g Sosa Thaití Thaitiensis Vanilla Pure Extract
10 g Ron ámbar
100 g Sosa Cantonese Pecan Nut
100 g Sosa Diced Dried Banana

ELABORATION

Mix all solids in a food processor (sugar, trehalose, flour, baking powder, salt, nutmeg and lemon zest).
Add eggs, banana puree, rum and vanilla extract.
Heat butter up to 60ºC and add to the mixture.
Fill a buttered and floured stainless steel frame with the batter up to 40% capacity.
Arrange diced banana and minced pecan nuts on the dough.
Finish filling with the batter up to 65% of the mould capacity.
Bake at 180ºC for 20 minutes.
After 8 minutes, cut the centre with the help of a knife dipped in water and bring back to the oven to finish baking.
Once the cakes are cooked, perfect the shape and set aside.

2. COCONUT GANACHE

INGREDIENTS

300 g Valrhona Ivoire 35% White Couverture
90 g Coconut pulp
40 g Sosa Cremsucre
30 g Coconut liquor
q/s Toasted Grated Dried Coconut Sosa
q/s Valrhona Ivoire 35% White Couverture*
q/s Silver spray

ELABORATION

Mix hot coconut pulp with melted couverture and Cremsucre.
Blend.
Add coconut liquor.
Mould in a mini-spheres shaped silicone mould and freeze.
Once frozen, unmould and coat with Ivoire 35% couverture.
Batter the spheres with dry grated coconut.
Paint with silver spray.
Set aside.

3. RUM BATH

INGREDIENTS

600 g 28ºBx syrup
150 g Ambar rum
1 u Sosa Tahitiensis Tahiti Vanilla Pod

ELABORATION

Mix syrup and rum.
Scrape vanilla pod and add the seeds to the mixture.
Set aside.

4. GLAÇAGE DULCEY

INGREDIENTS

1000 g Valrhona Dulcey 32% Blond Couverture
140 g Grape seed oil

ELABORATION

Melt couverture and add grape seed oil.
Blend.
Set aside.

5. ASSEMBLY AND PRESENTATION

INGREDIENTS

Sosa Grated Dry Coconut
Valrhona Ivoire 35% White Couverture
Banana-pecan nut-coconut cake (p.e.)
Rum bath (p.e.)
Dulcey glaçage (p.e.)
Coconut ganache spheres (p.e.)
Ivoire 35% chocolate decorations

ELABORATION

Dip the cakes in the rum bath and freeze.
Toast the grated dry coconut in the oven.
With the cake frozen, bathe 1/3 of the height in the Dulcey Glaçage at 33ºC.
Batter with toasted grated dry coconut.
Aside, melt white couverture and paint a stainless frame somewhat bigger with it.
Insert the cake in the bathed frame and let dry.
Unmould.
Finish the cake with the coconut ganache spheres and white chocolate decorations.

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