Ginger Spice Cake
Cream butter and sugars together. Add eggs gradually with 1/3 flour and beat until fully incprporated. Add all remaining ingredients and mix until smooth mixture if form. Pour in cake pan and bake for 35-45 mins at 155°C.
Bonfire cake
Guy Fawkes Night is celebrated more than ever, bringing communities, family members and friends together to celebrate a night of fun. The inspiration is based around the main attraction of the night. For this reason, I created this Bonfire cake that symbolizes this special night.
A spiced ginger sponge with layers of toffee apple caramel, pistachio cream and milk chocolate mousse, formed in a log wood mold and decorated with chocolate twigs and the Dobla Flame.
The Dobla Flame is the perfect decoration to bring out the spirit of the Guy Fawkes Night.
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Recipe
Download RecipeGinger Spice Cake
- Muscado Sugar 60g
- Butter 60g
- Whole Egg 60g
- Dark Molasses 60g
- Candied Ginger 60g
- Stem Gingerr Syrup 40g
- Flour T45 225g
- Baking Powder 6g
- Cinnamon 4g
- Ground Ginger 4g
- Ground Cloves 1g
- Salt 2g
- Orange Juice 20g
- Orange Zest 5g
- Lemon Zest 3g
- Total 610g
Pistachio White Chocolate Cream
- Chococream Pistachio 200g
- Chococream Bianco 200g
- Total 400g
Pistachio White Chocolate Cream
Combine all ingredients together.
Milk Chocolate Parfait
- Reno Concerto fondente 58% 300g
- 35% Cream 300g
- 35% Semi Whipped Cream 400g
- Total 1000g
Milk Chocolate Parfait
Heat cream to boil, pour onto Reno Concerto fondente 58% chocolate and emulsify until smooth consistency. When mix is at 30°C, whisk 1 part of semi whipped cream into it, followed by folding the remaining 2/3rd of cream. Pour into mold.
Toffee Apple Caramel
- Fruittidor Mela 100g
- Toffee D'or Caramel 200g
- Cinnamon 2g
- Salt 2g
- Total 304g
Toffee Apple Caramel
Heat the apple until fully broken down, add cinnamon and salt. Place in blender and puree. Return to pan and reduce by half, add Toffee D'or Caramell and mix until fully incorporated. Strain, reserve for filling.
Assembly, layout and finishing
In a 10cm silicone round cake mold, pipe a layer of parfait, follwed by a thin disc of ginger cake. Pipe another layer of pistachio cream and then a layer of caramel. Finish with another ginger cake disc. Freeze. Demold and place into a preformed apet log-end mold and pipe chcolate parfait to fill. Freeze. To serve, return carefully from mold onto plate/stand, decorate with chocolate branches/twigs and finish with the Dobla Touch 'Flame'.