I just decided to make this cake yesterday! I was looking at my heart cake ring that I never used before. My mom found it at a yard sale a year ago, so it's just been sitting in my baking cart.
I'm so glad I decided to actually use it!
I haven't made an entremet since pastry school! I still have my old recipes and notes from class. The notes were most useful in preparing the ring and layers. I don't have acetate so I sprayed the ring with baking spray and coated it with powder sugar! That was helpful in assembling all the layers. There are a lot of good guidelines on the internet and youtube now for building the layers as well.
This is a raspberry bavarian entremet with almond sponge cake, raspberry hibiscus gel, mirror glaze, edible fruit & mint.
Heat oven to 350F. Butter and flour ring, place on a sillpat lined baking pan.
Sift almond flour, cornstarch, and baking powder in a medium size bowl. Set aside.
Whip egg yolks with 1/2 of the sugar. Whip until the yolks are pale in color, light and frothy. (visit chefiso.com for pictures of what you're looking for). After you reached this state, dump the yolks mixture in a separate bowl. Fold the almond flour mixture into the yolks. The yolks will deflate, which is fine. The mixture will be a bit thick
Whip the egg whites and 1/2 sugar in the now clean mixing bowl. Whip to stiff peaks. Fold into almond/yolk mixture.
Pour into cake ring. Use offset spatula to spread around in all corners, and even out the batter as much as you can. Bake for 20-25 mins, or until a skewer comes out clean.
Cool on baking rack. Gently remove ring after 5-10 mins. Cool completely. Cut cake into layers (I got 3 layers) from my ring. Wrap each layer in plastic wrap to prevent dryness. Place in freezer while preparing other layers...
Raspberry Hibiscus Gelee
50 g boiling water
150 g raspberries, frozen*
4 g gelatin powder + 20 g water
15 g lemon juice
5 g dried hibiscus
Infuse dried hibiscus with 50 g boiling water for 10 mins. Strain.
Bloom gelatin with 20 g water.
Combine raspberries, lemon juice, hibiscus water in saucepan. Bring to a simmer. Puree with an immersion blender or mash with a spoon. Strain raspberries in a bowl, discard the pulp.
Mix in gelatin.
Cool to room temp. Place cake ring on top of a silpat lined with plastic wrap. Make sure plastic nicely wraps around the outside of the ring, to ensure minimum spillage. Pour gelee into ring. Set in fridge until tacky. Remove ring gently, use a spatula to help if needed. Place in freezer until ready.
Let berries thaw in bags. Pour the entire bag of raspberries in a saucepan, mix in sugar. Heat to a boil, then let it simmer for 10 mins. Strain mixture. (should be about 2 cups ) Cool to room temperature.
Combine gelatin and liqueur in a microwave safe cup/bowl. Set aside for 5 mins. Then microwave mixture until gelatin turns to liquid, about 20 seconds. Whisk into the raspberry puree.
Whip heavy cream to stiff peaks. Fold into puree. Use quickly.
Combine chocolate, milk and bloomed gelatin in a bowl. Set aside
In a sauce pot, bring 150 g water, sugar, corn syrup to a boil. Cook to 217F
Pour sugar mixture over the chocolate/gelatin mixture. Allow to melt.
Use an immersion blender to blend until smooth.
Add white food coloring to balance out the color. Add additional color.
Pour over very entremet once it reaches 95F
-Spray & dust ring with powder sugar
-Place layer of almond sponge in heart ring.
-Add a layer raspberry bavarian.
-Add hibiscus raspberry gelee
-You can add an additional cake layer if you like & add mousse to fill pan.
-Level top of ring with an offset or the back of serrated knife.
Next Day: Add glaze. Add garnish. I wanted shiny berries. If you have harmony glaze, you are already ahead of the game. Otherwise you can melt some jam down. I used strawberry because that's all I have but apricot is a much better glazing jam.