2024-03-27 22:01:00
For the preparation: Preheat the oven and wrap all rings in aluminum foil. Divide the rings into 2 trays: fill the first tray with the rings for the sesame base (Ø 14 + Ø 16 + Ø 18), the second with the rings for the blueberry-coconut sponge cake (Ø 14 + Ø 16 + Ø 19).
Preparation of the sponge cake base: Separate the eggs. Place the egg yolks in a bowl. Weigh the sugar and divide it into two bowls. Beat the egg yolk and egg white in parallel with one of the sugar bowls. Put the egg whites in a mixing bowl and add about 10% of the sugar and a pinch of salt. Beat vigorously for 10 seconds, then add the sugar little by little and not too quickly. At the same time, beat the egg yolk. Add the remaining sugar (from the second bowl) completely to the egg yolk and beat until light and fluffy, about 5 minutes. There should no longer be any bubbles visible. When the egg whites are ready, briefly fold in the egg yolk with a spatula so that minimal streaks are still visible.
For the black sesame sponge cake: Grind the black sesame seeds (similar to flour, but not too fine). Mix the flour with the crushed black sesame seeds together in a bowl and set aside. Prepare the tray with the baking rings. Gradually pour the sesame-flour mix into the remaining mixture until it is as fluffy as possible and fold in carefully with a large whisk. Divide the mixture among the remaining rings. Immediately place in the upper third of the oven. Bake for about 15 minutes, then rotate the trays if necessary and switch from top to bottom. Bake for another 5-10 minutes. The bases are ready when the mixture in the middle comes up again on its own when lightly pressed and makes a foamy noise. After baking, let it air cool for about 10 minutes and then place it in the freezer.
For the coconut blueberry sponge cake: Weigh the flour and desiccated coconut together in a bowl. Weigh out 300g blueberries and set aside. Also the tray with the rings for the blueberry coconut sponge cake. Then weigh out 450 g of the egg mixture in a large bowl, gradually sprinkle in the coconut-flour mix until it is as fluffy as possible and fold in carefully and not for too long with a large whisk. Spread the finished, smooth sponge cake mixture onto the rings using an angle palette or spatula. Distribute the blueberries across all bases and immediately place in the lower third of the oven.
For the blueberry jelly: Soak the gelatin in cold water. Weigh out the blueberry puree and put 6 tablespoons of it in a small pot. Then carefully squeeze out the gelatine and add it. Dissolve over a low heat while stirring constantly, then remove from the heat. Stir in the rest of the measured puree well. Put something into the fridge.
For the Swiss Meringue base buttercream: Prepare a water bath for a large metal bowl and let it warm up. Meanwhile, separate the eggs (yolks are not needed) and weigh the whites into the bowl. Add the sugar and a pinch of salt. Stir the egg white mixture over the water bath with a whisk and heat to 58°C. Once the temperature has been reached, remove the bowl from the water bath and continue stirring for another 20 seconds. Divide the mixture into two mixing bowls of the food processor and beat at high speed until cold and fluffy (approx. 10 minutes). Meanwhile, weigh out the butter and cut it into pieces. Divide into two portions for both mixing bowls and gradually add them to the meringue mixture while the machine continues to mix slowly. As soon as the mixture is smooth and fluffy, let it rest.
For the yuzu buttercream: Weigh out 1.2 kg of the buttercream and stir in the yuzu juice and zest. Put the remaining buttercream in the fridge for spreading and decoration. Pour about 1/3 of the yuzu buttercream into a large piping bag with a 1 cm perforated nozzle. Clean the side of the mixing bowl and set aside until needed. Stir after 10 minutes to prevent hard pieces from forming.
For the yuzu potions: Place the yuzu puree and water in a squeeze bottle. Shake briefly and set aside.
For the coconut potions: Pour the coconut milk into a squeeze bottle and also set aside.
For the puffed rice mixture (Dino): Prepare a silicone mat. Coarsely grind the puffed rice in small portions. Melt the cocoa butter in a pan. Add the marshmallows and melt completely over medium heat, then add the crushed puffed rice. Put on a pair of disposable gloves and oil the palms of your hands, as well as the silicone mat. Knead the puffed rice mixture a little and then shape the head and tail out of it. Place in the refrigerator until ready to use.
Completion (Part 1): Remove the baking skin from the sesame bases with a serrated knife. For the coconut-blueberry bases, only cut off the raised edge on the outer edge, but not the baking skin. Soak the coconut-blueberry bases with plenty of coconut milk. Then soak the black sesame bases with lots of yuzu. Place a 14 piece black sesame base on a cake slice. Apply the yuzu buttercream all over the area. Using the piping bag, pipe a generous ring of the Swiss Meringue base buttercream on the outside and add a dollop of it in the middle. Fill the space with the blueberry jelly and top with 100 g of the blueberries. Press these carefully into the cream. The cream on the edge should be slightly higher than the fruit. Place the 16 blueberry base and do the same with the cream, jelly and berries. Place the 18 sesame base on top and finish with just a thin layer of cream. Now put the bottom part of the cake in the freezer. Then have a 14 piece coconut-blueberry base, 16 piece black sesame base and an 18 piece coconut-blueberry base ready. Place the 18 coconut-blueberry base on a cake slice. Apply the yuzu buttercream all over the area. Using the piping bag, pipe a generous ring of buttercream on the outside and place a dollop in the middle. Fill the space with blueberry jelly and then top with 100 g of blueberries. Gently press a little into the cream. The cream on the edge should be slightly higher than the fruit. Place the black sesame base on top. Do the same with cream, jelly and berries. Place the 14 coconut-blueberry base on top and finish with just a thin layer of cream. Now put the top part of the cake in the freezer. Place the leftover buttercream in the refrigerator until ready to use.
Decoration (dino, football): For the dinosaur head, roll out the purple fondant and cover the dinosaur head with it. Model the eyes using white, blue and black fondant. Don’t forget the light points. Then model the mouth, teeth and claws. For the football pattern, roll out black rolled fondant thinly, approx. 1-2mm with a little thickness, on the large rolling mat and cut out approx. 20 black football parts (pentagonal) and place them on a tray with baking paper.
Decoration (Isomalt: eggshell, ears, neck): Powder a 7 cm dessert ring with starch, insert a strip of a silicone mat and place it on a tray with a silicone mat. Place the plasticine mold for the ears next to it and leave room for the eggshell. To make the curved eggshell, powder a small stainless steel bowl with the opening facing down on the outside. Melt isomalt sugar over medium heat, stirring regularly. Switch off as soon as 90% has melted. Then color it white (work carefully, the isomalt gets very hot). For the neck, fill a dessert ring approx. 3 cm high with isomalt. For the ears, pour out the plasticine mold, not too thin. For the eggshell, pour a circle of approx. 7cm Ø onto the silicone mat and pull a few breaks/edges outwards. When this circle has cooled down a little, place it on the upturned, powdered metal bowl and bend it slightly round. Set everything aside and let cool. Brush the ears with gold powder.
Completion (Part 2): Take the leftover buttercream out of the fridge and the cakes out of the freezer. Glue the bottom cake onto the final presentation plate with some cream. Pierce 5 straws straight, mark with scissors and shorten. Put 1-2 teaspoons of Swiss meringue buttercream on the surface and place the small cake card on top. Put some more cream on top and then place the second cake in the middle. Press something. Then cut both cakes into egg shapes. Spread the yuzu buttercream all over and smooth it with a strip of cling film. Place briefly in the freezer and roll out the fondant at the same time.
Decoration (Final): Now roll out the white fondant with a little sifted starch on the rolling mat, not too thin (approx. 3mm). Roll the rolled out fondant onto a long tube/rolling stick and unroll it over the cake. Make sure the fondant reaches all the way to the bottom of the cake. Then press on the top and press the edges without creases if possible. Cut off the excess fondant around the base. Make an incision for the opening in the fondant at the top of the cake and fold the corners upwards as if the egg had broken open there. Put the dinosaur’s neck on. Glue the finished dinosaur head in place with ⅓ teaspoon of dissolved isomalt. Then attach the claws. Use a brush and a little water to attach the black football parts to the cake and use a modeling stick to carefully press in the lines/seams of the white football parts between them. Put the cake in the fridge. Decorate the “eggshell hat” made of isomalt with 1-3 pieces of black fondant. If necessary, remove the remaining starch from the inside with a dry brush. Remove the ears from the mold and powder them with gold using a brush. Take the cake out of the fridge again and cut two holes in the head for the ears. Then carefully insert the ears into the dinosaur head. If necessary, help with a very small amount of buttercream and ice cream spray so that they stay standing. Lightly flame the ears at the top using a Bunsen burner to soften them so that the eggshell can be placed on top. Finally, put on the tail and, if necessary, grass.
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