B-52 Cake
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
22
🍽️ Servings
12
Description
B-52 Cake
Ingredients
- Butter - 2 tablespoons
- Farm fresh eggs - 6 pieces
- Sugar - 14.8 oz
- Wheat Flour - 5.1 oz
- Vanilla extract - 1½ teaspoons
- Instant coffee - 2 teaspoons
- Water - 6 fl oz
- Cocoa Powder - 0.5 oz
- Orange zest - 1 tablespoon
- Kahlúa Liqueur - 5 tablespoons
- Baileys Liqueur - 5 tablespoons
- Orange juice concentrate - 2 tablespoons
- Liquid dark chocolate - 3.5 oz
- Liquid dark chocolate - 3.5 oz
- White Chocolate - 3.5 oz
- Gelatin - 1.4 oz
- Whole egg - 5.6 oz
- Milk - 22 fl oz
- 10% cream - 22 fl oz
- Egg white - 2 pieces
- Cointreau - 3 tablespoons
- Blue Curacao liqueur - 1 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Prepare three square baking pans with sides of 20 cm: line them with parchment paper and brush with a thin layer of melted butter.
Step 2
For the coffee sponge, beat 2 eggs with 50 g of sugar until creamy, add half a teaspoon of vanilla extract and coffee dissolved in 1 tablespoon of hot water. Gently fold in 55 g of sifted flour using a silicone spatula. Transfer the batter to the pan and bake until done, about 15 minutes. Allow the sponge to cool in the pans for 5 minutes, then remove from the pan.
Step 3
For the chocolate sponge, beat 2 eggs with 50 g of sugar until creamy, add half a teaspoon of vanilla extract. Gently fold in 40 g of sifted flour and cocoa powder using a silicone spatula. Transfer the batter to the pan and bake until done, about 15 minutes. Allow the sponge to cool in the pans for 5 minutes, then remove from the pan.
Step 4
For the orange sponge, beat 2 eggs with 50 g of sugar until creamy, add orange zest and half a teaspoon of vanilla extract. Gently fold in 50 g of sifted flour using a silicone spatula. Transfer the batter to the pan and bake until done, about 15 minutes. Allow the sponge to cool in the pan for 5 minutes, then remove from the pan.
Step 5
For the Bavarian cream, place the dark, milk, and white chocolate in separate bowls. Soak the gelatin in 150 ml of cold water. Heat the milk over medium heat until just about to boil. Whisk the egg yolks with 160 g of sugar, then slowly pour in the hot milk while continuing to stir. Transfer the mixture to a clean saucepan, place it over low heat, and cook, stirring constantly, until slightly thickened. Dissolve the gelatin and stir it into the prepared custard. Divide the hot custard into three parts and pour it into the bowls with the chocolate. Wait 10 seconds, then stir until the chocolate is completely melted. Cover each bowl with plastic wrap and cool to room temperature. Add 1 tablespoon of Kahlúa to the dark chocolate cream, 1 tablespoon of Baileys to the milk chocolate cream, and 1 tablespoon of Cointreau to the white chocolate cream. Whip the cream, divide it into three parts, and gently fold it into the creams using a silicone spatula.
Step 6
Set a metal frame for assembling the cake on a board covered with acetate film, forming a square with sides of 20 cm. Place the coffee sponge at the bottom. Soak it with the remaining Kahlúa liqueur. Spread the dark chocolate mousse on top. Cover with the chocolate sponge soaked in Baileys. Spread the milk chocolate mousse. Place the orange sponge in the mold, soak it with the liqueur mixed with juice. Cover the sponge with a layer of white chocolate mousse. Refrigerate until fully set.
Step 7
For the Italian meringue, whip the egg whites to stiff peaks. In a saucepan, combine the remaining sugar with 1 tablespoon of water and Blue Curaçao syrup, bring to a temperature of 248°F. While continuing to beat the egg whites, slowly pour in the sugar syrup. Beat until completely cool.
Step 8
To serve, remove the metal frame from the cake and cut it into twenty-five pastries. Transfer the Italian meringue to a piping bag and pipe it onto the surface of each pastry.
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