DIJON CAKE

by Nicolas Boussin
 DIJON CAKE
Recipe for 24 individual cakes 3x13 cm

CIGARETTE PASTE
Recipe for two baking sheets 37cm X 57cm

Ingredients Total weight: ~790 g 100%

Unsalted butter 82% 200 25 %

Sieved icing sugar 200 25 %
Flour T55 200 25 %
Egg whites 190 25 %
Sufficient quantity of white,
blue and red food colorants

Dissolve the colorants in a small quantity of water.

Cream the butter with icing sugar. Then gradually add the room temperature egg whites and the
sifted flour. Mix well to combine. Divide the mixture in two parts. Add white food colorant to the
mass 1 and blue and red to mass 2.

Pour the purple mass on the Silpat® mat. Use a pastry comb to paint stripes along the length of the
mat. Freeze, then spread the white cigarette paste on top to cover the stripes. Freeze.

SPONGE
Recipe for two baking sheets 37cm X 57cm

Ingredients Total weight: 735 g 100%

Egg yolks 80 11 %
Eggs 205 28 %
Sugar (A) 160 22 %
Egg whites 130 18 %
Sugar (B) 55 7%
Flour T55 105 14 %

Whisk together the egg yolks, eggs and sugar (A) until they turn into a light and thick foam. In a
separate bowl of the mixer whisk the egg whites and sugar (B) on medium speed until firm peaks.
Gently fold the meringue into the egg yolk mixture using a silicone spatula. Then add the sifted flour.
Evenly spread 350 grams of the batter onto the cigarette layer and bake double panned at 230 °C /
446 °F for 6-8 minutes. Once baked, transfer on a rack and let cool at room temperature.

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 DIJON CAKE
Recipe for 24 individual cakes 3x13 cm

SYRUP FOR SOAKING

Ingredients Total weight: ~260 g 100%

Water 180 69 %
Sugar 80 31 %
1 vanilla pod
Zest and juice of 1 lime

130 g per sheet of sponge

Bring the water, sugar, vanilla, and lime zest and juice to the boil. Leave to cool at room temperature.

BLACKCURRANT CONFIT

Ingredients Total weight: 679 g 100%

Blackcurrant puree 225 33 %

Strawberry puree 225 33 %
Sugar (A) 40 6%
Pectin NH 16.5 2%
Sugar (B) 75 11 %
Glucose syrup 97.5 15 %

220 g per each sheet of sponge

Bring the fruit purees to 40 °C / 104 °F and stir in the pectin mixed with the sugar (A). Bring to the
boil and add the sugar (B) and glucose. Boil for 2 minutes more. Then transfer to a clean bowl, cover
with a plastic wrap and put in the fridge to cool.

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 DIJON CAKE
Recipe for 24 individual cakes 3x13 cm

WHIPPED ALMOND GANACHE

Ingredients Total weight: ~498 g 100%

Whipping Cream 35% (A) 115 23 %

Inverted sugar 10 2%
Glucose syrup 10 2%
White chocolate 33% 45 9%
Cocoa butter 15 3%
Almond paste 70% 43 9%
Cream Cheese 34% 30 6%
Whipping Cream 35% (B) 230 46 %

300 g per sheet of sponge

Heat the cream (A) with inverted sugar and glucose. Pour them onto the melted white chocolate and
the melted cocoa butter. Mix them well, then add the almond paste and the сream сheese. Blend with
a hand blender. Finish by adding the cold cream (B) and blend again. Cover with a plastic wrap and
refrigerate for at least 4 hours (better overnight) and whip at medium speed until increased in volume,
soft, but stable texture.

DECORATIVE MASCARPONE CREAM

Ingredients Total weight: ~270 g 100 %

Milk 20 7%
Sugar 20 7%
Gelatine mass 14 5%
Mascarpone 41 16 %
Whipping cream 35% 175 65 %

Bring the milk and sugar to a boil. Add the gelatine mass and the cream cheese. Blend with a hand
blender. Then add the cold cream and stir with a silicone spatula until homogeneous. Leave in the
fridge for 12 hours. Then whip on medium speed until increased in volume and thickening.

GLAZE

Ingredients Total weight: 275 g 100 %

Hot neutral glaze 250 91 %

Water 25 9%

Bring the ingredients to the boil, strain and spray onto the frozen entremets.

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 DIJON CAKE
Recipe for 24 individual cakes 3x13 cm

DECORATION

300 g of white chocolate 33% (Weiss Aneo/Valrhona/Callebaut/Cacao Barry)

Temper the chocolate and spread it on an acetate sheet. When it starts setting but is still soft, cut it
into thin stripes (2 mm wide and 13 cm long). Cover with a parchment paper and put a tray on top to
keep the decoration straight. Leave to set at room temperature.

ASSEMBLING

Spread 220 g of blackcurrant confit onto the undecorated side of 2 sheets of sponge. Freeze. Cut
one sponge in half and spread 150 grams of the whipped ganache on top of the confit. Put the
second half of the sponge on top of it with the striped side facing up. Press well and freeze.

Spread 300 g of the whipped ganache on top of the second sheet of sponge with a layer of confit.
Freeze in a freezer again. Then spread 220 g of confit on top of the ganache. Freeze and then cut
into two equal parts. Stack the sheets on top of one another with the confit facing up. Finish by
placing the other two sponges with a striped side facing up. Press well and freeze.

Cut into 3 x 13 cm rectangles and spray with the glaze. Using a warm teaspoon, make a quenelle
from the Decorative Mascarpone cream and place it on top of each cake. Decorate with the white
chocolate sticks.