Quintessence of Winter

Ingredients

Method

1. 1
   Sponge

   Mix all ingredients on medium speed for about 4 minutes (using a flat beater). Deposit the batter into a frame measuring 60 x 20 cm. Bake at 180°C for about 20 minutes. Cool. Cut out 4 discs 15 cm in diameter.

2. 2
   Fruit jelly

   Soak the gelatine in 40 g of orange juice. Bring the 300 g of orange juice, prunes, rosemary and grated zest to the boil, add the soaked gelatine. Blend everything to a smooth pulp. Spread 150 g of this mass into each of 4 rings 15 cm in diameter, then press the previously cut sponge discs on top. Freeze.

3. 3

   Chocolate shavings: temper the chocolate, pour it onto a marble slab and spread thinly. When the chocolate starts to crystallise, scrape it with a spatula to make flakes or shavings. Chill.

4. 4
   Chocolate mousse

   Soak the gelatine in the water. Bring 300 g of the cream to the boil together with the spices, add the soaked gelatine, stir and pour over the chocolate. Blend everything. Whip 750 g of cream. Combine the ganache with the whipped cream in two portions. Use about 400 g of mousse per piece to fill 4 frames to about 3/4 of their height and sprinkle the previously prepared chocolate shavings in the centre, 15 g per piece. Then sink in the previously prepared frozen discs, pressing gently to the height of the frames. Freeze.

5. 5
   Glaze

   Bring the cream, glucose syrup and sugar to the boil. Use the hot liquid to melt the gelatine and pour over the chocolate, add the colouring and Paletta Cold. Blend. Remove the cakes from the frames and turn them over. Pour the glaze over the frozen cakes at a temperature of about 35°C.

6. 6
   Decoration

   Mix all ingredients on low speed for about 3 minutes (using a flat beater). Roll out the shortcrust dough to a thickness of about 0.4 cm and cut out 4 discs 16 cm in diameter. Cut decorative stars of various sizes into them. Bake at 190°C for about 10 minutes. Cool. Place the shortcrust decorative discs on top of the cake.