ELENA CAKE

Credits: Lonati Vincenzo e Matteo di Brescia

Method

Composition:

1) Alkermes-soaked sponge cake

2) Vanilla and nougat Bavarian cream

3) Dark chocolate mousse

4) Alkermes-soaked sponge cake

5) Vanilla and nougat Bavarian cream

6) Dark chocolate mousse

7) Cocoa icing

8) Dark chocolate filled horns as decoration

Sponge cake

In a stand mixer, whisk the first three ingredients and incorporate the yolks a little at a time. Sift the flour with the starch, then combine the two mixtures gently with a spatula. Lastly, incorporate the butter, stirring gently. Bake at 180-190 °c in buttered and floured cake tins for 20-22 minutes with the valve open.

Vanilla and nougat bavarian cream

Mix the egg yolks and the sugar well. Boil the cream with the vanilla, pour it over the egg yolks and bring to 82°c. Incorporate the softened gelatine melted in a bain-marie and mix in the white chocolate melted at 29-30°c. When the mixture is homogeneous, incorporate the whipped cream. Create a smooth, uniform mixture.

Dark chocolate mousse

Mix the egg yolks and sugar well, boil the cream, pour it over the egg yolks and bring to 82°c. Incorporate the softened gelatine melted in a bain-marie and the chocolate melted at 40°c. When the mixture is homogeneous, incorporate the soft-peak whipped cream. Create a smooth mixture.          

Dark chocolate filled horns as decoration 

Mix all the ingredients together, spread them out on a sheet of parchment paper placed on a baking tray, and store in the fridge for 12 hours. Remove from the fridge then pass through the grinding mill to form thin chocolate sheets. Use a pleated pastry ring to form ‘horns’ to be filled with the ganache.

Chocolate ganache

Boil the cream and pour it over the chopped chocolate. Mix and blend with an immersion blender for one minute, then add the butter and process for one minute. When the cream begins to solidify, stir with a spoon to even out its density. Use a piping bag to fill the chocolate horns.

Alkermes infusion

Add the water and sugar to a saucepan and bring to a boil. Let cool, then add the alkermes liqueur.

Chocolate icing

Hydrate the gelatine in the 90 g of water. Boil the rest of the water, the sugar and the glucose with the food colouring. Pour the mixture over the cocoa and condensed milk, emulsifying with an immersion blender. Let rest for at least 12 hours to solidify. When ready to use, bring the icing to a temperature of 32°c.