KICA The - Marshmallow - Individual - Cake - Recipe - + - Simple - Mold PDF

MARSHMALLOW RECIPE USING THE
individual cake DINARA KASKO’S MOLD
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
2
MARSHMALLOW INDIVIDUAL CAKE
for 8 individual cakes
GELATIN MASS
Ingredients Total weight: ~ 42 g 100%
Powdered gelatin 200 Bloom 6g 14%

Cold water 36 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).
5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.
DACQUOISE SPONGE
Egg whites 95 g 31%

Sugar 60 g 20%
Flour 9-10.5% protein 35 g 11%
Almond powder 35 g 11%
Vegetable oil 45 g 14%
Peach puree 35 g 11%
Orange zest 5g 2%
1 Pour the egg whites into the mixer bowl and whip them with the whisk attachment into a white
foam on medium speed.
2 Gradually add sugar and whip the meringue until stiff but pliable.
3 Sift the almond powder and flour through a sieve onto the meringue and mix with a spatula until
almost homogeneous.
4 Incorporate the vegetable oil, peach puree and orange zest into the batter.
5 Place a baking frame measuring 20x20x4 cm onto a tray lined with a perforated silicone mat.
Pour the batter into it and spread it evenly with an offset spatula.
6 Bake the sponge at 160 °C / 320 °F for 15 minutes. The well-baked sponge should spring back 3
when pressed.
DACQUOISE SPONGE
7 Take the sponge off the mat and cut it out of the frame with a knife.
8 Cut out 8 round pieces of sponge with the help of a cutter measuring 6 cm in diameter.
9 Cover the sponge pieces with cling film and place them in the freezer until they freeze.
SHORTBREAD
Butter 82% 50 g 23%

Icing sugar 30 g 14%
Baking powder 0.6 g <1%
Egg yolks 30 g 14%
1 Put diced butter, pre-sifted flour, icing sugar, almond powder and baking powder into the mixer
bowl with a paddle attachment. Mix the dough into a crumb state.
2 Gradually add the egg yolks and mix until a sandy texture is obtained.
3 Roll the dough out between 2 guitar sheets into a layer 3 mm thick.
4 Place the dough layer in the fridge for 4 hours to stabilize.
5 Lay down a sheet of guitar film, cover it with parchment paper, flip the dough completely and peel
off the second guitar sheet. Cut out 8 round pieces using a cutter d=6 cm.
6 Place the cutouts on a perforated tray lined with a perforated silicone mat, cover them with a
second perforated mat and bake at 160 °C / 320 °F for 10-12 minutes until golden-brown.
7 Let the shortbread pieces cool down completely.
APRICOT COMPOTE
Apricot puree 60 g 36%

Fresh apricots 60 g 36%
Glucose syrup 20 g 12%
Sugar 18 g 11%
Pectin NH 2g 1%
Lemon juice 6g 4%
1 Mix together the sugar and pectin.
2 Put the puree, diced apricots, glucose syrup and lemon juice to a saucepan. Bring the mixture to
about 40 °C /104 °F.
3 Gradually sprinkle in the pectin and sugar mixture, mixing the puree with a whisk. Bring the
mixture to a boil over medium heat, let it simmer for 10-15 seconds and then turn off the heat.
4 Pour the compote into the silicone mold with round cavities d=5 cm.
5 Put the mold in the freezer until the compote freezes completely.
MOUSSE
White chocolate 33% 128 g 23%

Milk 114 g 20%
Cocoa butter 14 g 2%
Gelatin mass 42 g 7%
Whipping cream 30% 270 g 48%
1 Put the chocolate into a measuring cup. Add the cocoa butter and gelatin mass.
2 Pour hot milk on top and blend everything with a hand blender to obtain an emulsion.
3 Whip the cold cream in the mixer bowl with a whisk attachment on medium speed until it has a
fluffy and light texture.
4 When the emulsion is at 32 °C / 90 °F, pour it into the whipped cream and stir gently with a
spatula.
5 Pour a small amount of mousse into a measuring cup and melt it slightly in a microwave on low
power for 2 lots of 10 seconds.
ASSEMBLY
Ingredients
Mousse
Frozen compote layers
Baked sponge inserts
Baked shortbread bases
1 Pour a little bit of the reheated liquid mousse into the 2 Marshmallow molds by Dinara Kasko.
Spread the mousse all over the mold by shaking the mold a bit and then using a spoon. To make
sure the mousse filled all the indents, run a skewer along the curves of the mold.
2 Pour the rest of the mousse into a piping bag and fill the molds with it until about halfway.
Spread the mousse all over the mold with a spatula.
3 Unmold frozen compote layers and sink them into the mousse.
4 Add a bit more mousse to make a layer between the compote and the sponge. Spread it with a
teaspoon.
5 Place the sponge on top, and some more mousse and cover it with the shortbread.
6 Put the assembled individual cakes into the freezer overnight until completely frozen.
CHOCOLATE VELOUR

1 Separately melt the chocolate and cocoa butter in a microwave to 45 °C / 113 °F.
2 Pour the melted chocolate into a measuring cup and add the cocoa butter to it. Process it all with
a hand blender.
3 Divide the mixture into two equal portions and transfer them into separate measuring cups.
COLORING THE VELOUR
Ingredients
Hot melted velour mixture

Yellow fat-soluble coloring Sufficient quantity
Orange fat-soluble coloring Sufficient quantity
1 Add the yellow coloring to one portion of hot melted velour mixture and process it with the
blender.
2 Add the orange coloring to a second portion of hot melted velour mixture and process it with the
blender as well.
3 Before applying the velour to the individual cakes, heat it to 40-45 °C / 104-113 °F.
UNMOLDING AND COLORING THE INDIVIDUAL CAKES
Ingredients
Frozen assembled individual cakes

Yellow and orange velour mixtures
1 Take four individual cakes out of the mold.
2 Apply the yellow velour mixture to the cakes in a thin layer using a spray gun from a distance of
around 20 cm. Then spray them with the orange velour mixture from underneath.
3 Unmold the rest of the individual cakes and also spray them with the velour.
4 Transfer the individual cakes onto a presentation base and put them in the fridge to defrost for
about 2-3 hours before serving.
MARSHMALLOW RECIPE USING
individual cake THE SILIKOMART MOLD
for 8 individual cakes using Silikomart SF002 molds V=80 ml
GELATIN MASS
Powdered gelatin 200 Bloom 6g 14%

Cold water 36 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).
5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.
DACQUOISE SPONGE
Egg whites 95 g 31%

Sugar 60 g 20%
Vegetable oil 45 g 14%
Peach puree 35 g 11%
Orange zest 5g 2%
1 Pour the egg whites into the mixer bowl and whip them with the whisk attachment into a white
foam on medium speed.
2 Gradually add sugar and whip the meringue until stiff but pliable.
3 Sift the almond powder and flour through a sieve onto the meringue and mix with a spatula until
almost homogeneous.
4 Incorporate the vegetable oil, peach puree and orange zest into the batter.
5 Place a baking frame measuring 20x20x4 cm onto a tray lined with a perforated silicone mat.
Pour the batter into it and spread it evenly with an offset spatula.
6 Bake the sponge at 160 °C / 320 °F for 15 minutes. The well-baked sponge should spring back 2
when pressed.
DACQUOISE SPONGE
7 Take the sponge off the mat and cut it out of the frame with a knife.
8 Cut out 8 round pieces of sponge with the help of a cutter measuring 6 cm in diameter.
9 Cover the sponge pieces with cling film and place them in the freezer until they freeze.
SHORTBREAD
Butter 82% 50 g 23%

Icing sugar 30 g 14%
Baking powder 0.6 g <1%
Egg yolks 30 g 14%
1 Put diced butter, pre-sifted flour, icing sugar, almond powder and baking powder into the mixer
bowl with a paddle attachment. Mix the dough into a crumb state.
2 Gradually add the egg yolks and mix until a sandy texture is obtained.
3 Roll the dough out between 2 guitar sheets into a layer 3 mm thick.
4 Place the dough layer in the fridge for 4 hours to stabilize.
5 Lay down a sheet of guitar film, cover it with parchment paper, flip the dough completely and peel
off the second guitar sheet. Cut out 8 round pieces using a cutter d=6 cm.
6 Place the cutouts on a perforated tray lined with a perforated silicone mat, cover them with a
second perforated mat and bake at 160 °C / 320 °F for 10-12 minutes until golden-brown.
7 Let the shortbread pieces cool down completely.
APRICOT COMPOTE
Apricot puree 60 g 36%

Fresh apricots 60 g 36%
Glucose syrup 20 g 12%
Sugar 18 g 11%
Pectin NH 2g 1%
Lemon juice 6g 4%
1 Mix together the sugar and pectin.
2 Put the puree, diced apricots, glucose syrup and lemon juice to a saucepan. Bring the mixture to
about 40 °C /104 °F.
3 Gradually sprinkle in the pectin and sugar mixture, mixing the puree with a whisk. Bring the
mixture to a boil over medium heat, let it simmer for 10-15 seconds and then turn off the heat.
4 Pour the compote into the silicone mold with round cavities d=5 cm.
5 Put the mold in the freezer until the compote freezes completely.
MOUSSE

Milk 114 g 20%
Gelatin mass 42 g 7%
Whipping cream 30% 270 g 48%
1 Put the chocolate into a measuring cup. Add the cocoa butter and gelatin mass.
2 Pour hot milk on top and blend everything with a hand blender to obtain an emulsion.
3 Whip the cold cream in the mixer bowl with a whisk attachment on medium speed until it has a
fluffy and light texture.
4 When the emulsion is at 32 °C / 90 °F, pour it into the whipped cream and stir gently with a
spatula.
ASSEMBLY
Ingredients
Mousse
Frozen compote layers
Baked sponge inserts
Baked shortbread bases
1 Use the pastry bag to fill the Silikomart SF002 molds V=80 ml with the mousse by around 2/3.
Spread the mousse within the mold by shaking it a little, tapping it against the table, and also
distribute the mousse using a spoon.
2 Unmold frozen compote layers and sink them into the mousse.
3 Add a bit more mousse to make a layer between the compote and the sponge. Spread it with a
teaspoon.
4 Place the sponge on top, and some more mousse and cover it with the shortbread.
5 Put the assembled individual cakes into the freezer overnight until completely frozen.
CHOCOLATE VELOUR

1 Separately melt the chocolate and cocoa butter in a microwave to 45 °C / 113 °F.
2 Pour the melted chocolate into a measuring cup and add the cocoa butter to it. Process it all with
a hand blender.
3 Divide the mixture into two equal portions and transfer them into separate measuring cups.
COLORING THE VELOUR
Ingredients
Hot melted velour mixture

Yellow fat-soluble coloring Sufficient quantity
Orange fat-soluble coloring Sufficient quantity
1 Add the yellow coloring to one portion of hot melted velour mixture and process it with the
blender.
2 Add the orange coloring to a second portion of hot melted velour mixture and process it with the
blender as well.
3 Before applying the velour to the individual cakes, heat it to 40-45 °C / 104-113 °F.
UNMOLDING AND COLORING THE INDIVIDUAL CAKES
Ingredients
Frozen assembled individual cakes

Yellow and orange velour mixtures
1 Take four individual cakes out of the mold.
2 Apply the yellow velour mixture to the cakes in a thin layer using a spray gun from a distance of
around 20 cm. Then spray them with the orange velour mixture from underneath.
3 Unmold the rest of the individual cakes and also spray them with the velour.
4 Transfer the individual cakes onto a presentation base and put them in the fridge to defrost for
about 2-3 hours before serving.

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MARSHMALLOW RECIPE USING THE

individual cake DINARA KASKO’S MOLD

Ingredients Total weight: ~ 42 g 100%

Powdered gelatin 200 Bloom 6g 14%

Ingredients Total weight: ~ 310 g 100%

Egg whites 95 g 31%

Ingredients Total weight: ~ 217 g 100%

Butter 82% 50 g 23%

4 Place the dough layer in the fridge for 4 hours to stabilize.

7 Let the shortbread pieces cool down completely.

Ingredients Total weight: ~ 166 g 100%

Apricot puree 60 g 36%

1 Mix together the sugar and pectin.

Ingredients Total weight: ~ 568 g 100%

White chocolate 33% 128 g 23%

Ingredients Total weight: ~ 400 g 100%

White chocolate 33% 200 g 50%

COLORING THE VELOUR

Hot melted velour mixture

UNMOLDING AND COLORING THE INDIVIDUAL CAKES

Frozen assembled individual cakes

1 Take four individual cakes out of the mold.

Ingredients Total weight: ~ 42 g 100%

Powdered gelatin 200 Bloom 6g 14%

Ingredients Total weight: ~ 310 g 100%

Egg whites 95 g 31%

Ingredients Total weight: ~ 217 g 100%

Butter 82% 50 g 23%

4 Place the dough layer in the fridge for 4 hours to stabilize.

7 Let the shortbread pieces cool down completely.

Ingredients Total weight: ~ 166 g 100%

Apricot puree 60 g 36%

1 Mix together the sugar and pectin.

Ingredients Total weight: ~ 568 g 100%

White chocolate 33% 128 g 23%

Ingredients Total weight: ~ 400 g 100%

White chocolate 33% 200 g 50%

COLORING THE VELOUR

Hot melted velour mixture

UNMOLDING AND COLORING THE INDIVIDUAL CAKES

Frozen assembled individual cakes

1 Take four individual cakes out of the mold.

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