Riviera Cake
Baking and Desserts | Austrian cuisine
⏳ Time
5 hours
🥕 Ingredients
11
🍽️ Servings
9
Description
Riviera Cake
Ingredients
- Cocoa Powder - 1 teaspoon
- Egg white - 6 pieces
- Citrus Zest Mix - 1½ pieces
- Meyer Lemon Juice - 2 fl oz
- Sugar - 3.9 oz
- Bittersweet Chocolate - 7.9 oz
- Water - 0 fl oz
- Butter - 8.3 oz
- Egg white - 6 pieces
- Chocolate eggs - 2 pieces
- 10% cream - 8 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F. Attach the flat beater to the mixer. At medium speed (4–6), start beating the butter (85 g) with 30 g of sugar and cocoa powder. Beat until creamy.
Step 2
Break the chocolate into small pieces and melt it in the microwave or in a water bath. Cool to 104°F. Add the yolks (2 pieces) and beat until homogeneous. Add the egg (1 piece). Then, add the melted chocolate. Beat until smooth, silky, and homogeneous.
Step 3
In a clean and dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Gently fold in 1/4 of the egg whites into the chocolate mixture. Carefully fold in the remaining egg whites. Do not overmix! On baking paper, draw circles with a diameter of 22 cm. Bake at 392°F for 15–20 minutes.
Step 4
For the lemon curd, finely chop or grate the zest. Combine it with sugar in a saucepan and rub it with your fingers until the sugar becomes moist and infused with the zest's aroma. Add the eggs (2 pieces) and lemon juice.
Step 5
Place the saucepan over a water bath. Cook, stirring constantly, until thickened, to a temperature of 176°F, about 10 minutes. Transfer the finished curd to a mixing bowl. Allow the curd to cool, stirring occasionally, to a temperature of 140°F. At high speed (8–10), beat the curd, adding the diced butter (150 g). Beat for 3–4 minutes until smooth and glossy. Transfer the curd to a 22 cm tart pan. Freeze for at least 1–2 hours.
Step 6
For the chocolate mousse, whip the cream to medium peaks, cover, and refrigerate. Combine the eggs (2 pieces) and yolks (4 pieces) in a mixing bowl. Beat at low speed (2) for a few seconds.
Step 7
Melt the chocolate in the microwave or in a water bath. Cool to 113°F. Combine the sugar and water in a saucepan. Bring to a boil, stirring. Then cook, without stirring, until it reaches a temperature of 248°F, about 8–10 minutes. When the syrup reaches about 110–239°F, continue beating the eggs and yolks in the mixer at low speed. When the syrup reaches 248°F, pour it in a thin stream into the mixing bowl, increasing the speed to high (8). Beat for about 5 minutes until light, fluffy, and thickened, increasing in volume by 2–3 times.
Step 8
Using a spatula, fold in 1/4 of the whipped cream into the chocolate. Fold in the remaining cream, then gently fold the egg mixture into the chocolate-cream mixture.
Step 9
Place one chocolate disk at the bottom of a 22 cm pan. Spread about 1/3 of the chocolate mousse over it. Place the second disk on top, gently pressing it down with your palm. Cover with a small amount of mousse.
Step 10
Remove the lemon curd from the freezer and place it on top of the mousse. Cover with the same small amount of mousse. Place the third layer on top. Cover with mousse. Place the fourth layer on top. Gently press down with your palm. Smooth the remaining mousse over the top. Refrigerate for at least 1 hour, preferably overnight.
Step 11
In the morning, remove the cake from the refrigerator, remove the frame, and smooth the cake with a hot knife. Dust with cocoa powder.
Step 12
Whip 200 g of cream with powdered sugar and 2 teaspoons of cocoa and decorate the cake.
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