How To make Emerald Isle Cake

How to Make an ISLAND CAKE

From start to finish, I'm going to show you how to make a cake that looks like a miniature island surrounded by clear blue waters, and then I will eat it. #islandcake

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I followed Kitchen Journal by Kalpana's tutorial:

Ganache
342 g. (one bag) semi-sweet chocolate chips
342 ml. heavy cream

Gelatin water
120 g. unflavored powdered gelatin
1 1/2 C. water

600 ml. water
150 g. sugar
2 T. lemon juice

white chocolate melts
food coloring in white, black, teal and green

6 chocolate cake, 3 layers
7 push up/springform pan
4 acetate cake collar

This video is NOT sponsored. Just baking a cake that looks like a tropical island. ????

Knox gelatin (Amazon affiliate link):
4 Acetate cake collar (Amazon affiliate link):
Wilton white food coloring (Amazon affiliate link):
Wilton teal food coloring (Amazon affiliate link):
Wilton vibrant black food coloring (Amazon affiliate link):
My push pan is no longer available. Here is one very similar (Amazon affiliate link):
Ghiradelli white chocolate melts (Amazon affiliate link):
Iberia Maria biscuits (Amazon affiliate link):

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. ????????

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Watch Bill Alexander Fire it in!:

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Cacao! ∴∵ゞ(´ω`*) ♪
This time it is a jelly tart cake made of oranges as the sun.
The orange confit is a simplified version, so it remains a little soft and juicy.
The color of the video is lighter in blue, so the color is slightly different from the photo slides.

0:00 Introduction of solar orange tit
0:26 Orange onfi
3:34 Tarte Chocolat
7:22 Ganache
8:30 Arrange the oranges as the sun
9:38 Orange Tea Jelly
12:09 Completed
12:29 Tasting
13:21 Cacao notes (making orangettes with ruby chocolate and bitter chocolate)

[book]Chocolate cacao recipe book on sale！
I will teach you the most politely in the world! Chocolate Sweets Book


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[ Ingredients and recipe ]
Orange confit - (simplified version)
Orange: 5 pieces
Water: 600g
A - granulated sugar: 300g
B - granulated sugar: 300g
1. Wash the oranges well
2. Poke holes with toothpicks, etc.
3. Put the oranges from the water in a pot and bring to a boil, then simmer over low heat for 2-3 minutes
4. Expose the oranges to cold water
5.3-4 Repeat it again
6. Slice the oranges into 5mm rounds
7. Boil water in a pot or frying pan, etc., and melt A
8. Put the oranges, cover with a drop-lid, bring to a boil, and simmer over low heat for 20 minutes
9. Turn off the heat and let it cool for at least 8 hours
10. Take out the oranges and bring to a low heat, add B, bring to a boil, melt the oranges and cook over low heat for 20 minutes.
11. Turn off the heat and leave it again for about 8 hours
12. Put out the oranges and bring the syrup to a boil and reduce it slightly
13. Put the oranges, bring to a slight boil, turn off the heat and let it cool for at least 8 hours
Repeat about 14.12-13 twice
15. Place it on the net to dry for one day

[Tarts (tart shaped 20 cm) ]
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole eggs
3. put the beaten eggs in several batches into 1
4. divide the sprinkled A twice into three
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours
6. butter the mold and place it in the refrigerator
7. roll out the dough to a thickness of 3 mm, set it in a mold, picket and rest in the refrigerator for 30 minutes
8. preheat the oven over a tart stone and bake for 35 minutes at 160°C
9. coat the inside of the tart with egg yolk
10. preheat and bake for 5 minutes at 140°C

[Ganache]
Sweet 56%: 125g
Fresh cream 42%: 50 g
1. chop up the chocolate
2. boil the cream and emulsify it with chocolate

[Orange Tea Jelly - Orange Tea Jelly]
A-agar: 18g
A-granulated: 50g
Water: 600g
B - Tea Pack: 2
B - Orange slices: 5 slices
Orange Curacao: 15 ml
1. Mix A
2. Bring the water to a boil over the heat, add B and bring to a boil
3. Put A into the hot water and turn off the heat to boil again while melting
4. Mix in the orange curacao
5.Pour into the tart when it reaches about 34°C

Silicorn spatula


A small five virtues (placed on the gas stove)


Microwave Oven
Panasonic NE-BS801 (discontinued)

De Longhi Convection Oven EOB2071J-5W


Shinwa radiation thermometer No.73010 with laser pointing function


Couverture Black Chocolate
Valrhona Karak (56% cocoa)


Silicon Whipper TOMIZ


Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35


Acrylic Ruler 3mm 2 pcs.


Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203


#orange
#tart
#sun
#ChocolateCacao

星降る。夜空のゼリーケーキ。

朝と夜の対話。太陽が降り注ぐ日にも夜空を見たくて
作ったゼリーケーキ。作り方は下記より。

材料

［夜空ゼリー液］
レモングラスバタフライピーティーバッグ…2袋　水…300ml
砂糖…30g　竹炭パウダー…小さじ1　板ゼラチン6g

［夜空ゼリー液2］
水…300ml　砂糖…30g　板ゼラチン　6g
ブルーキュラソーシロップ…少量

［レモンソース］
レモン汁…大さじ1　はちみつ…大さじ3
※レモンソースはお好みで。かけてお召し上がりください。

事前準備
竹炭パウダーを少量の水で溶いておく。

1.夜空ゼリー液を作る。ゼラチンを冷水につけて1分ほどふやかす。
2.小鍋に水を300ml入れて沸騰したら火を止めてレモングラスバタフライピーティーバッグを入れて茶葉を抽出する。色が出てくるまでじっくり数分待つ。
3.茶葉をすくい、火をかけ砂糖、水で溶いた竹炭パウダーを少量入れて溶かし混ぜる。
4.ふやかした板ゼラチンを入れ溶けるまで混ぜたら、氷水であら熱をとる。
5.容器に半分量のゼリー液を入れて常温で置いておく、もう半分を型に流し込み冷蔵庫で固まるまで冷やす。
6.夜空ゼリー液2を作る。小鍋に水、砂糖を入れ火をかけ溶かす。ふやかした板ゼラチンを入れて溶けるまで混ぜたら氷水で粗熱を取る。
7.5の容器にブルーキュラソーシロップを入れて夜空ゼリー液2を100ml入れて型に流し込み、冷蔵庫で固まるまで冷やす。　
8.残りの夜空ゼリー液を型に流し込み冷蔵庫で固まるまで3時間以上冷やす。
9.型から取り外し食用の銀箔をかける。お好みでレモンソースをかけてお召し上がりください。


竹炭パウダーなどの黒の色素を入れることで、色に深みが出てくるのでおすすめです。
1,2層目のゼリーは固まりすぎると分裂してしまうため、1、2時間様子を見て冷やしてください。


竹炭パウダー


レモングラスバタフライピーティーバッグ


書籍「世界一美しい 透明スイーツレシピ」


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