Fantastic Cakes With Liqueurpdf - 240301 - 080327

academy
academy
Photography
by Dmytro Khoroshaiev
I’ve always been fascinated by the endless possibilities of
combining different ingredients to create unique, delicious
desserts. And one of my favorite ingredients in modern
pastry is most certainly liqueur. Introducing the new KICA
recipe book – Fantastic Cakes with Liqueur.
Liqueurs can add depth and complexity to desserts, evoking

nuanced flavors and aromas. This recipe book features
a compilation of cake recipes that celebrate a variety of
liqueurs, from classic favorites to fun, modern tipples.
All five recipes in this book will show you how to prepare tall, magnificent cakes,
composed of layers of fluffy sponge and luxuriously thick frosting. Boasting coffee
flavors and a heavenly praline, the Baileys Cake makes for a fine centerpiece at any
dinner party. And so does the Malibu Cake, complete with a moist coconut sponge
and sweet caramelized pineapple filling.
In the mood for more fruity recipes? This book has two you’ll love – have a go at
making the Crème de Cassis Cake and Soho Lychee Cake, both of which stun in
bright shades of pink. And this book wouldn’t be complete without including an
indulgent chocolate recipe – enter the Kirschwasser Cake, filled with poached sour
cherries and coated in a to-die-for dark chocolate glaze.
These cakes are not your ordinary desserts. They are rich, decadent, and perfect
for a variety of special occasions. Each recipe comes with clear step-by-step
instructions, allowing you to acquire new pastry skills and techniques that will stay
with you for a lifetime. I hope you enjoy them!
Tetyana Verbytska
Founder of KICA Academy
Baileys Cake 7
Crème de Cassis Cake 14
Kirschwasser Cake 20
Malibu Cake 26
Soho Lychee Cake 33
BAILEYS CAKE
for 1 cake d=18 cm
Baileys Cake
for 1 cake d=18 cm
COFFEE SPONGE
Ingredients Total weight: ~ 924 g 100%
• Whole eggs 370 g 40%

• Brown sugar 224 g 24%
• Sea salt 2g <1%
• All-purpose flour 146 g 16%
• Baking powder 4g <1%
• Cornstarch 92 g 10%
• Grapeseed oil 40 g 4%
• Milk 2.5% 20 g 2%
• Instant coffee 20 g 2%
• Cinnamon powder 6g <1%
1. Preheat the oven to 160 °C / 320 °F and prepare a baking tray with
three 18-cm cake rings covered with foil from one side.
2. Put the whole eggs, sea salt and sugar in a metal bowl and place
it over a water bath. Heat the mixture to 45 °C / 113 °F. If you have a
mixer with an induction heating, you can proceed to the next step
without making a water bath.
3. Transfer the egg mixture into the bowl of a stand mixer and whip
with a whisk attachment until light and voluminous.
4. Heat the milk with instant coffee to 60 °C / 140 °F.
5. Gradually add the grapeseed oil to the eggs, then pour in the hot
milk-coffee mixture while mixing at low speed. Mix until the mixture
becomes homogeneous.
6. Sift the all-purpose flour, cornstarch, baking powder and cinnamon

powder to a clean bowl. Mix the ingredients well with a whisk.
7. Gradually fold the dry ingredients into the egg mixture. Gently mix
everything with а silicone spatula until smooth.
8. Deposit the sponge batter into three cake rings and even the
surface with an offset spatula.
9. Bake the sponges for 25–30 minutes. When pressed lightly, the
well-baked sponge should spring back.
10. Cool down the baked sponges at room temperature, then peel off
the foil and cut the sponges out of the rings using a knife.
11. Using a serrated knife, trim off the top crust of each sponge to get
the layers that are 3 cm high.
8
Baileys Cake
for 1 cake d=18 cm
COFFEE CREAM CHEESE FROSTING
• Butter 82% 300 g 22%

• Icing sugar 100 g 7%
• Cream cheese 65% 900 g 65%
• Milk 2.5 % 20 g 1%
• Instant coffee 15 g 1%
• Baileys Irish cream liqueur 50 g 4%
1. Heat the milk with instant coffee to 60–70 °C / 140–158 °F, then
cool it down to 20 °C / 68 °F.
2. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer
and whip it with a whisk attachment at medium speed — this
should take around 1–2 minutes. Add the icing sugar and continue
whipping, gradually increasing the speed to maximum, until the
mixture becomes light and voluminous.
3. Switch to a paddle attachment, reduce the mixer speed to medium

and gradually add the cream cheese (16–18 °C / 61–65 °F) in small
portions. In order to keep the finished cream stable, avoid over
whipping.
4. Add the coffee-flavored milk and liqueur, mix until homogeneous.
5. Use the frosting straight away.
COFFEE PASTE
• Coffee beans 125 g 60%

• Grape seed oil 60 g 28%
Add the coffee beans, icing sugar and grapeseed oil in a food
processor and blend into a smooth paste.
9
Baileys Cake
for 1 cake d=18 cm
COFFEE PRALINE
• Blanched almonds 250 g 48%

• Sugar 125 g 24%
• Water 40 g 8%
• Sea salt 5g 1%
• Coffee paste 100 g 19%
• Dry vanilla 1 pod <1%
1. Pour the water and sugar in a thick-bottomed saucepan. Place it

over medium heat and bring the mixture to 110 °C / 230 °F so that
all sugar crystals have dissolved.
2. Add the almonds and cook until they are covered with golden-
brown caramel, stirring occasionally.
3. Transfer the caramelized almonds on the baking tray lined with a

silicone mat and let them cool completely.
4. Break the praline into pieces and put it into the blender bowl. Add
the dried vanilla pod and salt, process into a homogeneous paste.
5. Put the mixture into a clean bowl, add the coffee paste and mix
everything well.
6. Transfer the praline into a piping bag and keep it at room

temperature until use.
COFFEE SOAKING SYRUP
• Milk 2.5% 150 g 71%

• Sugar 10 g 5%
• Sea salt 1g <1%
• Baileys Irish cream liqueur 50 g 24%
1. Pour the milk into a saucepan, add sugar and salt. Bring the mixture
almost to a boil, stirring occasionally, until the sugar dissolves.
2. Remove from the heat and add the liqueur, mix well with a whisk.
3. Let the syrup cool down at room temperature.
10
Baileys Cake
for 1 cake d=18 cm
CHOCOLATE GLAZE

• Caramelized white chocolate/ 200 g 87%
blonde chocolate
1. Melt the chocolate to 40 °C / 104 °F over a water bath or in a

microwave oven.
TIP
• If you are using a water bath method, make sure that the
water in a pan does not come in contact with the bowl filled
with chocolate. If you are using a microwave oven, heat the
chocolate in pulses (around 30 sec) and stir each time with a
silicone spatula.
2. Add the grapeseed oil to the melted chocolate and mix well with a
silicone spatula.
3. Cover the bowl with the glaze with plastic wrap and leave it at room
temperature.
ASSEMBLY
Ingredients
• Baked coffee sponges

• Coffee praline
• Coffee soaking syrup
• Coffee cream cheese frosting 500 g
1. Transfer the cream cheese frosting into a piping bag fitted with a
round tip 10 mm in diameter.
2. Brush both sides of the sponge layers well with the soaking syrup.
3. Place a cake board on a turntable. Pipe a drop of frosting in the

center of the cake board and place a first cake layer on top.
4. Apply 150 g of the cream cheese frosting to the cake layer moving
in a spiral from the center to the edge. Smooth out the layer of the
frosting with an offset spatula.
5. Pipe a border of frosting along the edge of the cake layer.
6. Pipe the praline on top of the frosting and cover it with another
sponge layer.
11
Baileys Cake
for 1 cake d=18 cm
ASSEMBLY
7. Repeat steps 4–6 until the cake is assembled. Top it with the last
sponge layer.
8. Apply a thin layer of the cream cheese frosting all over the cake
using an offset spatula to create a crumb coat.
9. Place an acetate film around the cake and secure it with an

adjustable cake ring, gently tighten it. Place the cake in the fridge
for 12 hours to stabilize.
TIP
• Keep the leftover frosting in the fridge until coating and
decoration.
COATING AND DECORATING THE CAKE
Ingredients
• Assembled stabilized cake

• Leftover coffee cream cheese frosting
• Chocolate glaze
• Coffee beans Sufficient quantity
1. Take the cake out of the fridge and remove the adjustable cake ring
and the acetate film.
2. Place the cake on a turntable and apply a layer of the frosting on

the top and sides of the cake. Smooth the surface by rotating the
turntable and using an icing scraper. Level the edges of the cake
with an offset spatula. Place the cake back in the fridge to stabilize
for 3 hours more.
3. Heat the chocolate glaze to 35 °C / 95 °F and pour it on top of the

chilled cake. Quickly spread the glaze with an offset spatula. Let it
drip off the sides of the cake.
4. Transfer the leftover frosting into a piping bag fitted with a 10-mm
closed star tip. Pipe swirls along the edge of the cake.
5. Decorate the creamy swirls with coffee beans.
6. Store the cake in the fridge for up to 72 hours.
To watch how the Chef assembles

the cake, click on the link below
https://youtube.com/shorts/SRem2gqZm-Q?feature=share
12
CRÈME DE
CASSIS CAKE
for 1 cake d=18 cm
Crème de Cassis Cake
for 1 cake d=18 cm
VANILLA SPONGE

• Sugar 224 g 25%
• Sea salt 2g <1%
• All-purpose flour 146 g 17 %
• Butter 82% 40 g 5%
• Vanilla ½ pod <1%
a 40x60 cm silicone mat.
2. Melt the butter to 40 °C / 104 °F. Cut the vanilla pod in half and
scrape off the seeds.
3. Put the whole eggs, sea salt, sugar and vanilla seeds in a metal
bowl and place it over a water bath. Heat the mixture up to a
temperature of 40 °C / 104 °F. If you have a stand mixer with an
induction heating, you can proceed to the next step without making
a water bath.
4. Transfer the egg mixture into the bowl of a stand mixer and whip it
5. With the mixer running on low speed, gradually add the melted
butter to the egg mixture and continue mixing until the mass
becomes homogeneous.
6. In a separate bowl, sift together the all-purpose flour, cornstarch

and baking powder. Mix the dry ingredients with a whisk.
7. Gradually fold the dry ingredients into the egg mixture with a
silicone spatula. Mix until homogeneous.
8. Pour the sponge batter onto a silicone mat and smooth it with an
offset spatula.
9. Bake for about 20 minutes. When pressed lightly, the well-baked

sponge should spring back.
10. Let the sponge cool down at room temperature for about 1 hour.
11. Using a serrated knife, trim off the top crust and cut out 6 discs with
a 16-cm cake ring.
15
for 1 cake d=18 cm
STEWED BLACKCURRANTS
• Blackcurrants (fresh or frozen) 300 g 80%

• Sugar 50 g 13%
• Pectin NH 5g 1%
• Lemon juice 10 g 3%
• Crème de cassis liqueur 10 g 3%
1. Place the blackcurrants into a saucepan and heat to 35 °C / 95 °F.
2. In a bowl, mix the sugar and the pectin NH, then gradually add the
mixture to the berries, constantly stirring.
3. Continue cooking the mixture on medium heat, bring it to a boil and

cook for about 30 seconds to activate the pectin. Add the lemon
juice, mix and remove the mixture from the heat.
4. Add the Créme de cassis liqueur and mix with a whisk.
5. Transfer the stewed berries into a clean bowl, cover it with plastic
wrap in contact and let the blackcurrants cool down to 20 °C /
68 °F at room temperature.
BLACKCURRANT CREAM CHEESE FROSTING
• Butter 82% 400 g 21%

• Crème de cassis liqueur 50 g 2%
• Reduced blackcurrant puree 200 g 11%

and gradually add the cream cheese (16–18 °C / 61–65 °F). In order
to keep the finished cream stable, avoid over whipping.
16
for 1 cake d=18 cm
BLACKCURRANT CREAM CHEESE FROSTING
3. Gradually add the blackcurrant puree and the liqueur, mix until
homogeneous.
TIP
• To make the reduced blackcurrant puree, place 400 g of the
blackcurrant puree into a saucepan and cook it on medium
heat until reduced by 50%. Cool down to room temperature
and then use as described above.
ASSEMBLY
Ingredients
• Baked vanilla sponges

• Stewed blackcurrants
• Stabilized blackcurrant cream cheese frosting 1300 g

in a spiral from the center to the edge. Smooth out the layer of
4. Arrange the stewed blackcurrants on the frosting and cover with

another sponge layer.
5. Repeat steps 3–4 until the cake is assembled. Top with the last
sponge layer.

TIP
decoration.
17
for 1 cake d=18 cm
Ingredients

• Leftover blackcurrant cream cheese frosting
• Fresh blackcurrants 200 g
• Microgreens Sufficient quantity
2. Place the cake on a turntable and apply a layer of frosting on the

top and sides of the cake. Smooth the surface by rotating the
for 3 hours more.
3. Transfer the leftover cream cheese frosting into a piping bag fitted
with a round tip 20 mm in diameter.
4. Pipe a ring of frosting on top of the cake, not reaching the edge by
around 2 cm.
5. Arrange fresh blackcurrants on the ring of frosting, covering it

completely. Garnish with the microgreens.

https://youtube.com/shorts/NL3dl1vmDpg?feature=share
18
KIRSCHWASSER CAKE
for 1 cake d=18 cm
Kirschwasser Cake
for 1 cake d=18 cm
CHOCOLATE SPONGE

• Sugar 300 g 23%
• Sea salt 3g <1%
• Cocoa powder 24% 100 g 8%
• Vegetable oil 50 g 4%
1. Preheat an oven to 165 °C / 329 °F. Prepare a baking tray lined with
a silicone mat or parchment paper and five 16-cm cake rings (wrap
their bottom with foil in advance).
2. Put the whole eggs, sea salt and sugar in a metal bowl and place
it over a water bath. Heat the mixture to 45 °C / 113 °F. If you have a
3. Transfer the egg mixture into the bowl of a stand mixer and whip
4. In a bowl combine the all-purpose flour, cornstarch, cocoa powder

and baking powder (all sifted) using a whisk. Set the mixture aside.
5. Heat the vegetable oil to 50 °C / 122 °F and with the mixer running,
gradually pour it into the egg mixture in a thin stream.
7. Divide the sponge batter into 5 equal portions and pour it into the
prepared baking rings. Even the surface with an offset spatula.
8. Bake the sponges in the oven for about 30 minutes. When pressed
lightly, the well-baked sponge should spring back.
9. Cool down the baked sponges at room temperature, then peel off
the foil and cut the sponges out of the rings using a knife.
10. Using a serrated knife, trim off the top crust of each sponge to get
the layers that are 2 cm high.
21
Kirschwasser Cake
for 1 cake d=18 cm
KIRSCH-SOAKED SOUR CHERRIES
• Frozen sour cherries 400 g 61%

• Sugar 200 g 31%
• Kirschwasser liqueur 50 g 8%
1. Put the sour cherries and sugar in a saucepan and bring them to
a boil, stirring occasionally with a spatula.
2. Reduce the heat to low and let the berries simmer for about
20 minutes.
3. Remove the saucepan from the heat and add the Kirschwasser
liqueur, mix well.
4. Transfer the sour cherries along with the syrup in a clean bowl,
cover with plastic wrap and place in a fridge for 6 hours.
5. Using a sieve, drain the cherries from the syrup, reserving the
syrup for further use.
SOUR CHERRY CREAM CHEESE FROSTING
• Butter 82% 400 g 23%

• Sour cherry syrup 100 g 6%
• Kirschwasser liqueur 50 g 3%

and gradually add the cream cheese (16–18 °C / 61–65 °F). In order
to keep the finished cream stable, avoid over whipping.
3. Finally, add the syrup drained from kirsch-soaked sour cherries

and the Kirschwasser liqueur, mix until homogeneous.
22
Kirschwasser Cake
for 1 cake d=18 cm
DARK CHOCOLATE GLAZE
• Dark chocolate 70% 200 g 87%

1. Melt the chocolate to 40 °C / 104 °F over a water bath or in a

microwave oven.
TIP
• If you are using a water bath method, make sure that the
water in a pan does not come in contact with the bowl filled
with chocolate. If you are using a microwave oven, heat the
chocolate in pulses (around 30 sec) and stir each time with a
silicone spatula.
2. Add the grapeseed oil to the melted chocolate and mix with a
spatula until combined.
3. Cover the bowl with the glaze with plastic wrap and leave it at room
temperature until use.
ASSEMBLY
Ingredients
• Baked chocolate sponges

• Kirsch-soaked sour cherries
• Sour cherry syrup
• Sour cherry cream cheese frosting 1100 g
2. Soak one side of the sponge layers well with the syrup drained
from kirsch-soaked sour cherries using a pastry brush.

5. Arrange the kirsch-soaked cherries on top, slightly pushing them

into the frosting. Cover with another sponge layer.
23
Kirschwasser Cake
for 1 cake d=18 cm
ASSEMBLY
6. Repeat steps 4–5 until the cake is assembled. Top with the last sponge
layer.
7. Apply a thin layer of the cream cheese frosting all over the cake using
an offset spatula to create a crumb coat.
8. Place an acetate film around the cake and secure it with an adjustable
cake ring, gently tighten it. Place the cake in the fridge for 12 hours to
stabilize.
TIP
• Keep the leftover frosting in the fridge until coating and decoration.
Ingredients

• Dark chocolate glaze
• Leftover sour cherry cream cheese frosting
• Fresh cherries Sufficient quantity

for 3 hours more.
3. Heat the chocolate glaze to 35 °C / 95 °F and pour it on top of the

chilled cake. Quickly spread the glaze with an offset spatula. Let it
drip off the sides of the cake.
4. Transfer the leftover frosting into a piping bag fitted with a 16-mm
open star tip. Pipe swirls along the edge of the cake.
5. Decorate the creamy swirls with fresh cherries.

https://youtube.com/shorts/CyrvvST1I14?feature=share
24
MALIBU CAKE
for 1 cake d=18 cm
Malibu Cake
for 1 cake d=18 cm
COCONUT SPONGE
• Butter 82% 200 g 15%

• Virgin coconut oil 100 g 7%
• Sea salt 4g <1%
• Desiccated coconut 60 g 5%
• Almond powder 200 g 15%
• Baking powder 16 g 1%
a 40x60 cm silicone mat.
2. Put the soft butter and softened coconut oil to the bowl of a stand
mixer, mix well using a whisk attachment. Add the icing sugar
and sea salt. Whip the butter mixture until it becomes light and
voluminous.
3. Gradually add the whole eggs, heated to 25 °C / 77 °F (in order

to heat the eggs you can place them in a bowl with warm water –
30 °C / 86 °F – for 20 minutes or you can gently warm them in a
microwave). Mix the ingredients until you achieve a nice, smooth
and glossy texture.
TIP
• It is important to have the eggs, the butter and the coconut oil
at the same temperature.
4. In a bowl, sift the flour, baking powder and almond powder, add the
desiccated coconut. Mix the dry ingredients with a whisk.
5. Gradually introduce the dry ingredients into the butter-egg mixture,

gently mixing with а silicone spatula until it is homogeneous.
6. Pour the sponge batter onto the silicone mat and smooth with аn
offset spatula.
7. Bake the sponge for about 25 minutes. A well-baked sponge

should bounce back when lightly pressed.
8. Cool the sponge down at room temperature for about one hour.
9. Remove the top crust with a serrated knife and cut out 6 cake
layers using a 16 cm cake ring.
27
Malibu Cake
for 1 cake d=18 cm
CARAMELIZED PINEAPPLE
• Diced pineapple 400 g 80%

• Glucose/corn syrup 30 g 6%
• Sugar (1) 40 g 8%
• Sugar (2) 10 g 2%
• Pectin NH 3g <1%
• Lime juice 20 g 4%
• Vanilla ½ pod <1%
1. Cut the vanilla pod in half and scrape off the seeds.
2. In a bowl, mix the sugar (2) and the pectin NH.
3. Add the sugar (1), glucose syrup and lime juice into a thick-
bottomed saucepan. Place it over medium heat and bring the
mixture to 110 °C / 230 °F so that all sugar crystals have dissolved.
4. Add the 5x5 mm pineapple cubes and vanilla seeds to the hot
syrup. Gently stir to cover the pineapple pieces with the syrup.
5. Sprinkle in the sugar-pectin mixture while stirring constantly.
6. Stirring constantly, let the pineapple cubes simmer for about

10 minutes, until the mixture thickens.
7. Transfer the caramelized pineapple cubes into a clean bowl and

cover with cling film in contact.
8. Allow to cool down at room temperature.
28
Malibu Cake
for 1 cake d=18 cm
MALIBU CREAM CHEESE FROSTING
• Butter 82% 300 g 18%

• Virgin coconut oil 100 g 6%
• Malibu liqueur 50 g 3%
1. Place the butter (16–18 °C / 61–65 °F) and coconut oil in the bowl
of a stand mixer and whip with a whisk attachment at medium
speed for 1–2 minutes. Add the icing sugar and continue whipping,
gradually increasing the speed to maximum, until the mixture
becomes light and voluminous.

whipping.
TIP
• If your frosting becomes slightly runny, place it in the fridge for
20–30 minutes. Alternatively, you can put a whisk attachment in
the freezer for 20 minutes and then use it for further whipping.
3. Gradually add the liqueur and mix until homogeneous.
COCONUT SLICES
Ingredients
• Coconut 3 pcs
• Sugar 260 g
• Water 200 g
1. Remove the shell of the coconut. Peel the brown skin with a peeler
and make the thin slices using a mandoline slicer.
2. Pour the sugar and water in a thick-bottomed saucepan, heat over

medium heat until the syrup starts boiling. Stir the syrup until the
sugar dissolves. Reduce the heat and boil the syrup for another
minute without stirring.
29
Malibu Cake
for 1 cake d=18 cm
COCONUT SLICES
3. Place the coconut slices in a bowl and pour the hot syrup over
them. Cover the bowl whith cling film and set it aside. Let the
coconut slices soak for 30 minutes.
4. Prepare a baking tray lined with a silicone mat and preheat your
oven to 60 °C / 140 °F.
5. Drain the syrup and arrange the coconut slices on the baking tray.
6. Dry the coconut slices in the oven for about 2 hours. When ready,
they should be dry and crunchy.
7. Place 50 g of dry coconut slices back in the oven and toast them at
150 °C / 302 °F for a few minutes more until golden brown.
8. Let the coconut slices cool down at room temperature.
ASSEMBLY
Ingredients
• Baked coconut sponges

• Caramelized pineapple
• Stabilized Malibu cream cheese frosting 1080 g

3. Apply 180 g of the cream cheese frosting to the cake layer in a

spiral motion, moving from the center to the edge. Smooth out the
layer of frosting with an offset spatula.
4. Arrange the caramelized pineapple cubes on top using a spoon

and cover with the next sponge cake layer. Repeat steps 3–4 until
the cake is assembled. Top with the last sponge layer.

TIP
• Keep the leftover frosting in the fridge until coating.
30
Malibu Cake
for 1 cake d=18 cm
Ingredients

• Leftover Malibu cream cheese frosting
• Dry coconut slices 250 g
• Toasted coconut slices 50 g

with an offset spatula.
3. Apply the dry coconut slices to the surface of the cake to cover it
completely. Add the toasted coconut slices to create color accents.

https://youtube.com/shorts/ioqVlIrN3bk?feature=share
31
SOHO LYCHEE CAKE
for 1 cake d=18 cm
Soho Lychee Cake
for 1 cake d=18 cm
SPONGE CAKE

• Sweetened condensed milk 500 g 53%
• Butter 82% 80 g 8%
• Baking powder 15 g 2%
• Sea salt 1g <1%
1. Preheat the oven to 170 °C / 338 °F and prepare a baking tray

with a 40x60 cm silicone mat.
2. Melt the butter to 40 °C / 104 °F on the stove or in the microwave.
3. Put whole eggs and sea salt in a metal bowl and place it over
a water bath. Heat the mixture to 40 °C / 104 °F. If you have a
4. Transfer the egg mixture into the bowl of a stand mixer and whip it
5. With the mixer running on low speed, gradually, in a thin stream,

add the room-temperature (20 °C / 68 °F) condensed milk. Mix
until incorporated.
6. Gradually introduce the melted butter and continue mixing until

the mass becomes homogeneous.
7. Gradually add the melted butter to the mixture and continue

mixing at low speed until mass becomes homogeneous.
8. In a separate bowl, sift together the all-purpose flour and baking

powder. Mix the dry ingredients with a whisk.
10. Pour the sponge batter onto a silicone mat, smooth it with an
offset spatula.
11. Bake for about 10 minutes. When pressed lightly, the well-baked
sponge should spring back.
12. Let the sponge cool down at room temperature for about 1 hour.
13. Using a serrated knife, trim off the top crust and cut out 6 discs
using a 16-cm cake ring.
34
Soho Lychee Cake
for 1 cake d=18 cm
CREAM CHEESE FROSTING
• Butter 82% 400 g 23%

• Soho lychee liqueur 50 g 3%
• Raspberry red water-soluble Sufficient quantity
food coloring

whipping.
3. Add the liqueur and mix until homogeneous.
4. Transfer 200 g of the cream cheese frosting into a bowl, cover it

with cling film touching the surface and place it in the fridge until
decoration.
5. Color the remaining cream cheese frosting with the food coloring
to make it light pink.
6. Use the colored frosting straight away.
35
Soho Lychee Cake
for 1 cake d=18 cm
ASSEMBLY
Ingredients
• Baked sponges
• Fresh raspberries 500 g
• Colored cream cheese frosting 1080 g
round tip 10 mm in diameter. Wash and pat dry the raspberries, cut
them in halves.

4. Arrange the raspberry halves on top of the frosting and cover with
the next sponge layer.
5. Repeat steps 3–4 until the cake is assembled. Top with the last
sponge layer.

TIP
decoration.
36
Soho Lychee Cake
for 1 cake d=18 cm
Ingredients

• Fresh raspberries Sufficient quantity
• Leftover pink cream cheese frosting
• White cream cheese frosting 200 g
• White chocolate rice balls 30 g
• Freeze dried raspberry pieces Sufficient quantity

with an offset spatula.
3. Using an offset spatula, create a spiral pattern on the sides and on

top of the cake. Place the cake back in the fridge for 3 hours more.
4. Transfer the white cream cheese frosting to a piping bag fitted with
a 12-mm open star tip. Pipe domes of frosting along the edge of the
cake. Garnish them with the raspberry halves.
5. Decorate the sides and the top of the cake with white chocolate
rice balls. Sprinkle freeze dried raspberry pieces on top.

https://youtube.com/shorts/EMgzuI-dG7k?feature=share
37
www.kica-academy.com +38 (096) 002 38 98 info@kica-online.com
Copyright©2024 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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academy

Liqueurs can add depth and complexity to desserts, evoking

Ingredients Total weight: ~ 924 g 100%

• Whole eggs 370 g 40%

4. Heat the milk with instant coffee to 60 °C / 140 °F.

6. Sift the all-purpose flour, cornstarch, baking powder and cinnamon

COFFEE CREAM CHEESE FROSTING

Ingredients Total weight: ~ 1385 g 100%

• Butter 82% 300 g 22%

3. Switch to a paddle attachment, reduce the mixer speed to medium

4. Add the coffee-flavored milk and liqueur, mix until homogeneous.

5. Use the frosting straight away.

Ingredients Total weight: ~ 210 g 100%

• Coffee beans 125 g 60%

Ingredients Total weight: ~ 522 g 100%

• Blanched almonds 250 g 48%

1. Pour the water and sugar in a thick-bottomed saucepan. Place it

3. Transfer the caramelized almonds on the baking tray lined with a

6. Transfer the praline into a piping bag and keep it at room

COFFEE SOAKING SYRUP

Ingredients Total weight: ~ 211 g 100%

• Milk 2.5% 150 g 71%

3. Let the syrup cool down at room temperature.

Ingredients Total weight: ~ 230 g 100%

• Grapeseed oil 30 g 13%

1. Melt the chocolate to 40 °C / 104 °F over a water bath or in a

• Baked coffee sponges

3. Place a cake board on a turntable. Pipe a drop of frosting in the

5. Pipe a border of frosting along the edge of the cake layer.

9. Place an acetate film around the cake and secure it with an

COATING AND DECORATING THE CAKE

• Assembled stabilized cake

2. Place the cake on a turntable and apply a layer of the frosting on

3. Heat the chocolate glaze to 35 °C / 95 °F and pour it on top of the

5. Decorate the creamy swirls with coffee beans.

6. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

Ingredients Total weight: ~ 882 g 100%

• Whole eggs 370 g 42%

6. In a separate bowl, sift together the all-purpose flour, cornstarch

9. Bake for about 20 minutes. When pressed lightly, the well-baked

Ingredients Total weight: ~ 375 g 100%

• Blackcurrants (fresh or frozen) 300 g 80%

1. Place the blackcurrants into a saucepan and heat to 35 °C / 95 °F.

3. Continue cooking the mixture on medium heat, bring it to a boil and

4. Add the Créme de cassis liqueur and mix with a whisk.

BLACKCURRANT CREAM CHEESE FROSTING

Ingredients Total weight: ~ 1900 g 100%

• Butter 82% 400 g 21%

2. Switch to a paddle attachment, reduce the mixer speed to medium

BLACKCURRANT CREAM CHEESE FROSTING

4. Use the frosting straight away.

• Baked vanilla sponges

2. Place a cake board on a turntable. Pipe a drop of frosting in the

4. Arrange the stewed blackcurrants on the frosting and cover with

7. Place an acetate film around the cake and secure it with an

COATING AND DECORATING THE CAKE

• Assembled stabilized cake

2. Place the cake on a turntable and apply a layer of frosting on the

5. Arrange fresh blackcurrants on the ring of frosting, covering it

6. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

Ingredients Total weight: ~ 1279 g 100%