Whisky Chilled Cake

Instructions

FIRST DAY

Make genoise sponge cake.

1. Sift the flour and mix with the cornstarch and salt. Set aside.
2. Separate the egg yolks from the egg whites. Incorporate the yolks in a bowl that supports the heat, along with half of the sugar.
3. Place the bowl on a saucepan in the water-bath without boiling at medium low heat.
4. Whisk them with the electric whisk until they are whitened. We will observe that they acquire a whitish color.
5. Remove from heat and set aside.
6. Assemble the egg whites with the other half of sugar until a firm and shiny meringue is obtained.
7. Incorporate the whitened yolks with the meringue and mix with soft and enveloping movements.
8. Begin to add the flour little by little and integrating in the mixture with enveloping movements. We must never beat or stir the mixture, otherwise we will lower the meringue.
9. Transfer the mixture to a piping bag.

Bake.

1. Preheat oven to 390ºF (200ºC).
2. Line a perforated tray with baking paper. To prevent the ends of the paper from rising or moving when you put the batter, place small points of batter in the corners. In this way the paper will remain fixed.
3. Cut the tip of the pipping bag and place the batter in the tray as I show you in the video. Make a rectangle and then fill the inside trying to exert the same pressure at all times.
   
4. If we have more batter in the piping bag, we will create lines around the rectangle.
5. Bake for 8-10 minutes. We will see that it acquires a light golden color on the surface. In addition, if we press the surface of the cake, it will return to its initial state.
6. Remove from the oven and let it cool completely on a rack.

Make the syrup.

1. Pour the water  with the sugar in a saucepan. Place at medium heat and let it boil. The sugar should be completely dissolved.
2. Once it comes to the boil, turn off the heat and let it cool completely.
3. Place the syrup in a bottle with the help of a funnel, add Whisky to taste, close and shake to mix well. We can also pour the syrup in a bowl, add the whiskey and mix. To soak the cake, in this case, we will help ourselves with a kitchen brush.
4. Set aside at room temperature

Make whipped cream for the filling.

• Before we get ready to whip the cream we must make sure of two things:
• Cream must be cold 24 hours before used it.
• The bowl in which we are going to make whipped cream must be cold. I recommend to use one aluminium bowl and freeze 20 minutes before beat it.
• If you want to know how to make whipped cream, you can do it in this video.

1. Pour heavy cream into freeze bowl and beat with an electric mixer into low speed.
2. Once cream is becoming to form stiff peaks, add sugar little by little stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed.
3. Before finish to beat the cream, add vanilla extract along  and beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.
4. Cover with plastic wrap and refrigerate until used it.

Make the filling for Whisky cake.

1. Fill a bowl with very cold water and put the gelatin sheets inside. Let it hydrate for 15-20 minutes.
2. Separate yolks from egg whites.
3. Add the egg yolks in a small saucepan along with 20 g sugar and milk. Place at medium heat and stir constantly with a whisk.
4. We will do it until the mixture reaches 75º-77ºC, for it we will have to help ourselves of a digital thermometer.
5. Remove from heat, continue stirring for 1 minute and let it reduce the temperature to 50º- 55º C.
6. Add the gelatine, previously drained, together with the whisky and mix with the help of a whisk until a homogeneous mixture is obtained. Set aside.
7. Whip egg whites with 80 g of sugar.
   
8. In the bowl of the KA or with the help of an electric hand-mixer, whip the egg whites.
   We will do it starting with a softer speed and increasing progressively.
9. Once we have the egg whites lightly whipped, add half of the sugar and continue whipping.
   You will notice that the egg whites begin to be firmer, add the rest of the sugar and continue whipping until you get a meringue that forms soft peaks and is shiny. But don't dry, watch out, don't overmix the egg whites.

Integrate all elements for the filling.

1. In a large bowl add the whisky cream together with the meringue.
2. Integrate both elements with the help of a silicone spatula. We will do it making soft and enveloping movements. In this way we favor that the meringue is not lowered.
3. Add the whipped cream little by little. We will do it in the same way that with the meringue, soft and enveloping movements until homogenizing completely.
4. Set aside.
   

Cut genoise sponge cake.

1. Separate the sponge cake from the baking paper, we will do it carefully so as not to break it.
2. Turn it over so that the toasted side is facing down.
3. Using a 20 cm diameter plate, cut a circle of sponge cake. The rest can be eaten (which is very good) or covered with film and refrigerated or frozen for other recipes.

Assemble Whisky chilled cake.

1. Place an anti-slip disk on the base of the Push-Pan mould 8 inch/20 cm to fix the cake disc.
2. Put the disc and a small amount of filling on it, this will help us fix the cake.
3. Place a sheet of acetate inside the mould. This will help us to remove the cake in a cleaner way.
4. Place genoise sponge cake and press lightly.
5. Soak with some syrup gently.
   
6. Pour the filling inside the mould and smooth the surface.
7. Cover with film and freeze until the next day. Minimum 12 hours.

SECOND DAY

Make egg yolk pastry cream.

1. In a small bowl mix the sugar with the cornstarch. Set aside.
2. In a medium bowl, add the eggs together with the water and mix well with a whisk.
3. Pour into a medium saucepan through a strainer to remove strands from the eggs.
4. Add the mixture of sugar and cornstarch, place at low heat (in a range of 1-6, put heat 2), and cook non-stop stirring with the whisk until the mixture thickens. It will take 7-10 minutes.
5. Once the mixture begins to thicken, it will do it very quickly. To guide you, the mixture will be ready in density when it has a temperature between 199º-204ºF/93º-96ºC. In the video you can see the consistency of the cream.
6. Remove from the heat and pour it into a large container. The bigger it is, the less time it will take to cool down.
7. Cover with film and let it cool completely at room temperature.

Cover the cake with the egg yolk pastry.

1. Let's pour the yolk on the chilled cake, as we take it out of the freezer.
2. Gently tap the mould against a working surface (with a cloth underneath) to set the yolk.
3. Cover again with film and place in the freezer for a minimum of 3 hours.
   

Decorate the cake.

1. Take the cake out of the freezer, remove the mould, remove the acetate and put it back into the mould. To do this, place the cake on a wide container/cup, lower the mould, remove the acetate and lift the mould up again.
2. Sprinkle the surface with sugar.
3. Burn with a torch until caramelized.
   
4. Decorate the edges with whipped cream (we proceed to whip the cream in the same way as we did before for the filling), sprinkle with almond crushed and return to keep in the freezer until the time to serve.
5. The ideal is to temper the cake 15 minutes before consuming it. If it is very hot, you may need less time.
   

Notes

• If we make well the sponge cake batter, that is to say we do not over-beat the mixture, we will obtain 2 sheets of Genoise sponge cake. In my case I like to make this quantity because that way I can freeze the other one for another cake.
• I recommend that you moisten the cake well so that when you eat the cake, it has a very juicy texture, almost disappearing when you eat it.
• Respect all the temperatures specified in the elaboration, as well as the steps, to obtain a good result.
• Gelatine sheets can be replaced by powdered gelatine. In the ingredients is specified the amount in grams that you must use in that case.
• If you do not have acetate you can use baking paper instead. The good thing about acetate is that it helps to unmold cakes very well, as well as being very clean when it comes to working.
• The cake can be kept frozen for 30 days, but you can't break the cold cycle. That is to say, the portions that you temper, must be consumed and not frozen again.
  

Archivado en

• Almonds
• Meringue
• Whipped Cream
• Whiskey
• Yolk pastry cream