OPERA CAKE 

BY DANIELLE MAUPERTUIS

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Danielle Maupertuis - of Belgian origin - has worked as an Executive Pastry Chef in various 5-star-hotels around the world and won several gold and silver medals in international competitions.
Vegan since 2015 and currently based in the United Kingdom, she develops a range of vegan desserts, based on excellent taste and presentation. She shares her recipes in a book ”Vegans deserve better than a fruit salad” available on Amazon.fr and on her website www.freefromdesserts.com
My passion is to share my experience through meetings, demonstrations, live and online classes ”.


Find her creations on the @dmaupertuis networks.

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Level: Difficult

Total preparation time: 3 hours

Necessary material :

A whip

A plate

A salad bowl

An electric mixer

A spatula

THE STEP BY STEP

Recipe for 8 cakes 3 x 8 cm

Preparation time: 45 minutes + 2 hours freezer setting time.

Cooking time: 18-20 minutes

1. JOCONDE PISTACHIO

 

  • YUMGO White                         55 gr

  • Unrefined caster sugar            40 gr

  • YUMGO Yolk                           50 gr

  • Rapeseed oil                            40 gr

  • Impalpable sugar                     60 gr

  • Pistachio powder                     50 gr

  • Almond powder                       25 gr

  • Flour                                        20 gr

  • Cornflour                                 20 gr

 

PREPARATION

1. Preheat the oven to 190 ° C.

2. In a blender, whip the YUMGO White to snow and gradually incorporate the caster sugar.

3. Pour the remaining ingredients into a bowl and whisk until light and lump-free. Gently incorporate the YUMGO White into the appliance using a spatula.

4. Line a 20 x 25cm baking sheet with parchment paper. Pour in the biscuit and distribute evenly - 5cm thick - using a spatula.

5. Bake the cookie at 190 ° C for about 18 minutes.

6. Insert a toothpick in the center of the cookie and check that it comes out without any trace of cookie.

7. Leave to cool.

 

2. PASSION FRUIT MUSSELINE

 

  • Passion fruit juice                  250 gr

  • Unrefined caster sugar            60 gr

  • Cornstarch                               30 gr

  • YUMGO Yolk                            50 gr

  • Vegetable margarine        30 + 90 gr

PRE REPAIR

 

1. Heat the juice in a small saucepan and bring to a boil. Reserve about 50g to add to the rest of the ingredients.

2. In a bowl, pour the sugar, cornstarch and YUMGO Yellow. Add the 50g of reserved juice, and whisk until a smooth consistency is obtained, without lumps.

3. Pour the boiling juice over the previous appliance, mix. Return everything to the saucepan and cook over moderate heat, whisking. Remove from the heat from the boil. Incorporate 30g of plant based margarine, mix and pour into a bowl.

4. Leave to cool.

5.Place the vegetable margarine in a bowl and soften with an electric mixer.

In a salad bowl, smooth the passion fruit cream. Gradually incorporate it into the vegetable margarine, expanding well.

6. Keep cool.

 

3. RASPBERRY JELLY

 

  • Raspberry puree          125 gr

  • Unrefined sugar 30 gr

  • Agar agar powder ¾ teaspoon

 

PRE REPAIR

 

1. Place all the ingredients in a small saucepan. Bring to a boil, whisking continuously.

2. Pass through a Chinese and reserve.

 

MOUNTING

 

1. To ensure perfect sharpness, this cake is assembled upside down.

2. Melt the jelly in the microwave and pour into the bottom of rectangular silicone molds 3 x 8 x 3 cm, 3 mm thick. Leave to sear in the freezer.

3. Meanwhile cut 16 rectangles 3 x 8 cm in the pistachio biscuit.

4. Using a plain pastry bag, place 3mm of passion cream on the raspberry jelly.

Place a cookie on top. Repeat the operation, ending with a biscuit.

5. Transfer to the freezer. Unmold ½ hour before tasting.