White Chocolate & Macadamia Cake

White Chocolate & Macadamia Cake
Easy
Makes: 3 yield
  • Long shelflife
This beautiful cake has a very surprising look and texture thanks to an easy-to-accomplish chocolate snow garnish on top. This cake also contains no eggs, which contributes to its long shelf life.
This beautiful cake has a very surprising look and texture thanks to an easy-to-accomplish chocolate snow garnish on top. This cake also contains no eggs, which contributes to its long shelf life.
Shelf life:
5 Days
Conservation:
Between 8°C - 16°C
Containing: 4 Components
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White Chocolate & Macadamia Nut Batter

Ingredients

  • Q.S.
    butter (melted)
  • Q.S.
    All purpose flour
  • 6.3 oz
    butter
  • 6.3 oz
    sugar
  • 9.5 oz
    cake flour
  • 15.4 gr
    baking powder
  • 6.3 oz
    Full fat Greek yogurt
  • 7.9 oz
    Macadamia nuts, chopped & slightly roasted
  • 6.3 oz
    Callebaut W2 White Chocolate

Preparation

  1. Grind the macadamia nuts until obtaining a flour.
  2. Grease the molds with melted butter and flour them as well. This will ensure a clean release of the cake after the baking.
  3. Mix the butter and the sugar on high speed to incorporate some air.
  4. In the meantime, sift the cake flour and the baking powder together.
  5. Turn to low speed and add the yogurt, followed by the sifted ingredients, the melted chocolate and the ground macadamia nuts.
  6. Transfer into a piping bag.
  7. Pipe 360 g (12.7 oz) of batter in the molds and tap them on the table to make sure they are evenly filled. The quantity of batter depends on the size of the cake mold.
  8. Cover with a silicone mat and a metal tray.
  9. Bake at 150°C (302°F) for 32 minutes.
  10. Turn the molds upside down but leave the molds on the cakes.
  11. Let the cakes slightly cool down.
  12. Unmold and wrap them with plastic film and place them in the freezer.

View tools

  • Piping Bag
  • Scissors
  • Bowl(s)
  • Parchment paper
  • Gloves
  • Plastic film
  • Spoon
  • Brush
  • Silicone mat
  • Metal Tray (s)
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Thermomix® or food processor
  • 15.5 cm (6.1”) x 7.5 cm (2.95”) x 5 cm (2”) molds
  • Cooling rack
  • Spatula(s)
  • Sifter

Yogurt Snow

Ingredients

  • 0.9 oz
    couverture 33.1%
  • 1.8 oz
    Yogurt powder Maltosec
  • 8.8 oz
    Callebaut W2 White Chocolate

Preparation

  1. Melt the white chocolate in the microwave.
  2. Mix the maltosec, the yogurt powder and the white chocolate together using gloved hands.
  3. Transfer onto a metal tray lined with parchment paper and let crystallize at 16°C (61°F).

View tools

  • Metal Tray
  • Microwave
  • Bowl(s)
  • Parchment paper
  • Gloves
  • Mixing bowl (s)
  • Spatula(s)

Velvet Coating

Ingredients

  • 0.3 oz
    titanium dioxide
  • 1.3 lb
    Callebaut W2 White Chocolate
  • 7.1 oz
    Callebaut Cocoa Butter

Preparation

  1. Melt the cocoa butter in a saucepan.
  2. Once melted, pour onto the melted chocolate and emulsify with an immersion blender.
  3. Add the titanium dioxide and continue mixing.
  4. Set aside until the assembly.

View tools

  • Cooktop
  • Saucepan
  • Immersion blender
  • Microwave
  • Bowl(s)
  • Spatula(s)

ASSEMBLY

Ingredients

  • Q.S.
    Freeze-dried flowers

Preparation

  1. Unwrap the cakes and, using a knife, dip them in the coating that should be at 32°C (90°F).
  2. Scrape the excess off the bottom of the cake and immediately place the cakes on top of the snow to ensure that it sticks well.
  3. Decorate with some freeze-dried flowers.

View tools

  • Knife
  • Bowl(s)
  • Gloves
  • Infrared Thermometer
  • Tweezers
  • Dessert tray

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Comments

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Submitted by Luke Vicite on Sat, 01/27/2024 - 05:17

I am new to baking and this is my stress reliever. I enjoy baking cakes though I'm not an expert but I admit that my pastries are good lol because I strictly follow the ingredients and cooking process. Hope to read more of your tips because this is informative. Thanks, by the way. <a href="https://citationvault.com">Local Citations</a>