This cake is a variation from the banana caramel and chocolate cake. You’ll need to use quality vanilla beans and to let them infuse longer than usual (20 min or more) so as to bring out all their flavor.
Ingredients for a 10x3 cake
Decoration
Nougatine
125 g sugar
50 g slivered almonds
3 drops of lemon or 50 g glucose
Dried-fruit crumble
100 g butter
100 g all-purpose flour
50 g sugar
50 g brown sugar
100 g dried fruit (almond, hazelnut, coconut… you can vary)
40 g butter
Creamy caramel
435 g boiling heavy whipping cream
60 g egg yolk
90 g egg white
30 g cornstarch
210 g sugar
100 g butter
3 gelatin sheets Dr. Oetker (6 g)
8 g orange liquor (optional)
Light vanilla cream
470 g whole milk
2 vanilla beans
110 g egg yolk
110 g sugar
47 g cornstarch
47 g butter
400 g cold heavy whipping cream
3 gelatin sheets Dr. Oetker (6 g)
Chocolate cream
125 g whole milk
30 g sugar
45 g egg yolk
170 g chocolate 48% cacao
80 g chocolate 67% cacao
180 g cold heavy whipping cream
Method
Dried-fruit crumble
- Preheat the oven to 340°F.
- With the flat mixing paddle of a stand mixer (Cuisineart or KitchenAid) on low speed, beat 100 g of butter with the flour.
- Add the sugar and dried fruits.
- Spread and bake for approximately 15 min.
- Cool the crumble and put it back into the electric mixer on low speed.
- Add 40 g of melted butter.
- Spread and press the crumble in a 10x3 ring on a cake cardboard and put it in the fridge.
Creamy caramel
- Hydrate the gelatin in cold water.
- On medium heat, caramelize the sugar.
- Once mildly brown, add the boiling whipping cream.
- Beat together the eggs and the cornstarch without whitening or frothing.
- Pour in 1/3 of caramel, blend, add the rest and blend.
- Put the caramel back in the pan over high heat and beat until it thickens.
- Remove the pan and add the butter.
- Blend with a hand blender.
- Once cooled, melt the gelatin in the microwave without boiling and add in the caramel with the orange liquor.
- Pour the caramel in a 9-inch wide ring put over the crumble and put it back in the fridge.
Light vanilla cream
- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 20 min or more.
- Hydrate the gelatin in cold water.
- Meanwhile, beat together the yolks, the sugar and the cornstarch without whitening or frothing.
- Boil the milk again and pour 1/3 into the eggs, blend, add in the rest and blend.
- Put it back into the pan by pouring it through a strainer and beat over high heat until it thickens.
- Remove the pan and add the butter.
- Cool it rapidly stirring the whole time so as to prevent the cream from drying.
- Once it is cool, whip the cream and fold it gently in the pastry cream.
- Pour the cream over the caramel in the same ring and put everything in the fridge.
Chocolate cream
- Put both chocolates in a mixing bowl.
- Boil the milk.
- Beat together the egg yolks and the sugar without whitening or frothing.
- Pour in 1/3 of boiling milk, beat, add the rest and beat.
- Put the custard back in the pan and cook over low heat to 180°F stirring constantly with a wooden spoon.
- Immediately pour over the chocolate, blend with a hand mixer and cool to 86°F.
- Whip the cream and fold it gently in the chocolate cream.
- Remove the 9-inch ring and pour the chocolate cream into the 10-inch.
- Freeze it at least for two hours.
Decorate with the nougatine and some strawberries.
Method
