Special Cakes For Celebrations Recipe Book

RECIPE BOOK
SPECIAL CAKES
FOR CELEBRATIONS
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
CONTENTS
Chocolate milk slice cake............................................................................................................................... 3
Red Velvet cake................................................................................................................................................. 8
Coffee and walnut cake.................................................................................................................................14
Coconut cake...................................................................................................................................................19
Lemon cake..................................................................................................................................................... 24
Carrot cake...................................................................................................................................................... 29
Blackcurrant and lavender cake.................................................................................................................. 34

CHOCOLATE MILK
SLICE CAKE
4
CHOCOLATE MILK SLICE CAKE
for 1 cake d=16 cm
CHOCOLATE SPONGE
Ingrеdients Total weight: ~ 1279 g 100%
Whole eggs 500 g 39%

Sugar 300 g 23%
Sea salt 3g <1%
All-purpose flour 160 g 13%
Baking powder 6g <1%
Cornstarch 160 g 13%
Cocoa powder 100 g 8%
Sunflower oil 50 g 4%
1 Whip the eggs with sugar and sea salt in a planetary mixer with a whisk attachment at maximum
speed until a pale and fluffy foam is obtained. Set the mixture aside.
2 Add some whipped eggs to oil, mix it with the spatula and set aside for a while.
3 Mix the sifted flour with the cocoa powder, cornstarch and baking powder and add to the
whipped egg mixture.
4 Transfer the oil mixture to the rest of the batter and mix until combined with the spatula.
5 Cover the bottom of 4 baking rings d=16 cm with aluminum foil. Divide the sponge batter into
four equal portions and spread them into the baking rings, using an offset spatula.
6 Bake the sponges for 40 minutes in the oven preheated to 165 °C / 329 °F.
7 Cool down the ready sponges at room temperature and cut off the top and bottom crust to get
4 sponge layers 2 cm high.
MILK SYRUP FOR SOAKING
Milk 3.2% 150 g 71%

Sugar 40 g 19%
Liqueur Grand Marnier 20 g 9%
1 Pour milk and sugar into a saucepan and bring to 70 °C / 158 °F.
2 Take the saucepan from the heat and add the liqueur. Cool the syrup down at room temperature.
for 1 cake d=16 cm
VANILLA CHANTILLY CREAM
Whipping cream 33-35% 250 g 62%

Mascarpone cheese 125 g 31%
Icing sugar 30 g 7%
Vanilla ½ pod <1%
1 Combine the icing sugar and the mascarpone cheese in a bowl of a stand mixer and mix with a
whisk attachment until smooth. Add vanilla seeds to the mixture.
2 Add the cold cream in several steps, stirring with a spatula after each addition.
3 Whip the mixture at medium speed using a whisk attachment until it increases in volume and
thickens.
DARK CHOCOLATE GANACHE
Dark chocolate 400 g 44%

Valrhona Guanaja 70%
Whipping cream 33-35% 400 g 44%
Butter 82% 78 g 9%
Liqueur Grand Marnier 26 g 3%
1 Warm the cream to 80 °C / 176 °F and pour it over the chocolate.
2 Process the mixture with a hand blender until smooth.
3 When the mixture is at 40 °C / 88 °F, add the soft butter and liqueur. Process with the hand
blender again, trying not to incorporate the air bubbles. Use the ganache immediately.
ASSEMBLY
Ingrеdients
Baked chocolate sponge

Stabilized vanilla Chantilly cream
Milk syrup for soaking
Dark chocolate ganache 300 g
1 Put a cake base measuring 20 cm in diameter on a turntable. Then place the first sponge cake
layer onto the cake base.
6
for 1 cake d=16 cm
ASSEMBLY
2 Place the Chantilly cream into the bowl of a stand mixer and mix with a paddle attachment until
smooth and homogenous.
3 Transfer the Chantilly cream to a piping bag and pipe 110 g of it on top of the cake layer. Spread
it using an offset spatula.
4 Place the second sponge layer on top and press lightly. Pipe another 110 g of Chantilly cream
and cover it with a third sponge. Finish with the third layer of Chantilly cream and the fourth layer
of sponge.
5 Apply some dark chocolate ganache to the cake and spread it over the surface of the cake by
rotating the turntable and using an offset spatula. Try not to touch the cake layers with the
spatula as after stabilization they may become very fragile.
6 Then smooth down the sides of the cake by rotating the turntable and using an icing scraper.
Level the edges of the cake with an offset spatula.
7 Put an acetate film around the cake. Make sure to clean the cake base and put the cake in an
adjustable cake ring.
8 Cover the assembled cake with cling film before placing it in the fridge for 12 hours to stabilize.
DECORATING THE CAKE
Ingrеdients
Chilled assembled cake

Leftover dark chocolate ganache 500 g
1 After at least 12 hours in the fridge, remove the ring and the acetate film from the cake. Transfer
the chocolate cake to a glazing rack.
2 Heat the dark chocolate ganache to 35-40 °C / 95-104 °F and pour it over the cake. Remove the
excess with an offset spatula and leave it for 30 minutes at room temperature until the ganache
sets.
3 Pipe the decoration on top of the cake, using a paper cornet filled with the leftover ganache.
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RED VELVET
CAKE
9
RED VELVET CAKE
for 1 cake d=18 cm
GELATIN MASS
Ingredients Total weight: ~ 21 g 100%
Powdered gelatin 200 Bloom 3g 14%

Cold water 18 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.
RED VELVET SPONGE

Baking soda 18 g <1%
Sea salt 2g <1%
Sugar 553 g 21%
Greek yogurt 520 g 20%
Grapeseeds oil 553 g 21%
Red water-soluble colorant 6g <1%
1 Place eggs, sugar, red colorant and sea salt into the bowl of a stand mixer and whip with a whisk
attachment on high speed into a light and fluffy foam.
2 Gradually add room temperature yogurt and grapeseed oil, constantly mixing with a paddle
attachment at low speed.
3 In a separate bowl mix sifted flour and baking soda. Then gradually add to the preparation and
mix with a spatula.
four equal parts and spread into the baking rings, using an offset spatula.
10
RED VELVET CAKE
for 1 cake d=18 cm
RED VELVET SPONGE
5 Bake the sponges in the oven, preheated to 170 °C / 338 °F, for 50 minutes. Check the doneness
of the sponge by pressing it with your hand. If the sponge bounces back, then it is completely
baked.
6 Cool down the ready sponges at room temperature. Then cut off the top and bottom crust to get
3 sponges h=2 cm. Use a cake ring d=16 cm to trim the edges. Keep the fourth sponge as it is,
without trimming it.
VELVET CRUMBS
Ingrеdients
Baked Red Velvet sponge 1 pc
1 Place the sponge into the food-processor and grind it until fine crumbs are obtained.
2 Sift through a large sieve.
3 Dry the crumbs in the oven at 100 °C / 212 °F for about 1 hour.
CREAM CHEESE FROSTING
Butter 82% 400 g 25%

Cream cheese 1040 g 65%
Icing sugar 140 g 9%
Lemon juice 20 g 1%
1 Put the room temperature butter in the mixer bowl, add the icing sugar and lemon juice. Whip the
ingredients at a low speed at first, gradually increasing it to maximum, into a smooth and fluffy
mass using a paddle attachment.
2 Lower the speed to 1-2 and gradually introduce the cold cream cheese, softened with a spatula.
Whip until smooth.
3 Leave the frosting in the fridge for 2 hours to stabilize.
11
RED VELVET CAKE
for 1 cake d=18 cm
SUGAR SYRUP FOR SOAKING
Sugar 100 g 44%

Water 100 g 44%
Gelatin mass 15 g 7%
Lemon juice 10 g 4%
1 Place sugar and water into a saucepan and bring to a boil.
2 Take the saucepan from the heat, add gelatin mass and lemon juice, and mix until combined.
3 Cool the syrup down to room temperature.
ASSEMBLY
Ingrеdients
Baked Red Velvet sponges 3 pcs

Stabilized cream cheese frosting 600 g
Sugar syrup of soaking
1 Soak the sponges well with sugar syrup using a pastry brush.
2 Put a cake board measuring 20 cm in diameter on a turntable. Place the first sponge cake layer
onto the cake board.
3 Transfer the cream cheese frosting to a piping bag and pipe 150 g on top of the cake layer.
Spread it using an offset spatula.
4 Place the second sponge layer on top and press lightly. Pipe another 150 g of the frosting and
smooth it with an offset spatula. Cover with a third sponge.
5 Cover the sides and top of the cake layer with a thin layer of frosting and put an acetate film
around the cake. Make sure to clean the cake base and put the cake in an adjustable cake ring.
6 Cover the assembled cake with cling film before placing it in the fridge to stabilize for 12 hours,
better overnight.
7 Place the rest of the frosting in the fridge before coating.
12
RED VELVET CAKE
for 1 cake d=18 cm
COATING AND DECORATING THE CAKE
Ingrеdients

Velvet crumbs
Leftover cream cheese frosting
1 Remove the ring and the acetate film from the cake that has spent a night in the fridge.
2 Place the cake on a turntable and apply some frosting to it.
3 Spread the frosting over the surface of the cake by rotating the turntable and using an offset
spatula. Try not to touch the cake layers with the spatula as after a night of stabilization they may
become very fragile.
4 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper.
Level the edges of the cake with the offset spatula.
5 Cover the edges of the cake with velvet crumbs.
6 Transfer the rest of the frosting into a piping bag, fitted with an Open Star tip d=5 mm.
7 Pipe the decoration around the bottom and top edges of the cake.
13
COFFEE AND
WALNUT CAKE
14
15
COFFEE AND WALNUT CAKE
for 1 cake d=16 cm
COFFEE SYRUP FOR SOAKING
Milk 3.2% 100 g 23%

Espresso 200 g 46%
Sugar 100 g 23%
Coffee liqueur Baileys 30 g 7%
1 Pour sugar, milk and espresso into a saucepan and bring to a boil.
2 Take the saucepan off the heat, add coffee liqueur and mix.
3 Cool down the syrup at room temperature.
COFFEE SPONGE
Butter 82% 225 g 24%

Sugar 200 g 21%
Milk 3.2% 20 g 2%
Chopped walnuts 50 g 5%
Walnut powder 30 g 3%
Instant coffee 5g 1%
Sea salt 2g <1%
1 Place butter and sugar into the bowl of a stand mixer and whip with a whisk attachment on high
speed until a light, airy and stable texture has formed.
2 Heat the eggs to 40 °C / 104 °F. Gradually add to the whipped butter, constantly mixing with a
paddle attachment.
3 Heat the milk to 40 °C / 104 °F, add instant coffee to it and mix until it has completely dissolved.
Gradually add the milk mixture to the mixing bowl, constantly mixing on low speed.
4 In a separate bowl mix sifted flour, baking powder, salt and walnut powder.
5 Add the dry ingredients to the butter mixture, and combine with a spatula.
6 Add chopped walnuts to the batter and mix one more time.
two equal parts and spread it into the baking rings, using an offset spatula.
16
for 1 cake d=16 cm
COFFEE SPONGE
8 Bake the sponges for 25-30 minutes in the oven preheated to 170 °C / 338 °F.
9 Cool down the ready sponges at room temperature and cut off the top crust to get 2 sponge
layers 5 cm high.
COFFEE BUTTERCREAM
Butter 82% 400 g 63%

Condensed milk 200 g 31%
Instant coffee 15 g 2%
Milk 3.2% 20 g 3%
1 Put the room temperature butter in the mixer bowl. Whip it using a paddle attachment at low
speed first, gradually adding room temperature condensed milk. Then increase the mixer speed
and whip everything into a smooth and fluffy mass.
2 Heat the milk to 40 °C / 104 °F, add instant coffee to it and mix until it has completely dissolved.
3 Add milk mixture to the mixing bowl and combine with whipped butter, constantly mixing with a
paddle attachment.
4 Leave the buttercream in the fridge for 3 hours to stabilize.
ASSEMBLY
Ingrеdients
Baked coffee sponge layers

Stabilized coffee buttercream
1 Put a cake base measuring 20 cm in diameter on a turntable. Place the first sponge cake layer
onto the cake base.
2 Place the buttercream into the bowl of a stand mixer and mix with a paddle attachment until
smooth and homogenous.
3 Transfer the buttercream to a piping bag and pipe 150 g of it on top of the cake layer. Spread it
using an offset spatula.
4 Place the second sponge layer on top and press lightly.
5 Cover the sides and top of the cake with a thin layer of buttercream and put an acetate film
around it. Make sure to clean the cake base and put the cake in an adjustable cake ring.
17
for 1 cake d=16 cm
ASSEMBLY
for 1 cake d=16 cm
7 Place the leftover frosting in the fridge until coating.
Ingrеdients

Leftover coffee buttercream
Chopped walnuts 500 g
Coffee beans 8 pcs
Whole walnuts 8 pcs
1 Remove the ring and the acetate film from the cake that has spent 12 hours in the fridge.
2 Take the buttercream from the fridge and place it into the bowl of a stand mixer. Whip it with a
whisk attachment until it becomes smooth and homogeneous.
3 Place the cake on a turntable and apply some buttercream to it.
4 Spread the buttercream over the surface of the cake by rotating the turntable and using an offset
spatula. Try not to touch the cake layers with the spatula as after stabilization they may become
very fragile.
5 Then smooth down the sides of the cake by rotating the turntable and using the icing scraper.
Level the edges of the cake with the offset spatula.
6 Put the cake in the fridge for 15 minutes before decorating it.
7 Cover the sides of the cake with chopped walnuts.
8 Transfer the rest of the buttercream into a piping bag, fitted with a Closed Star tip d=7 mm and
pipe decoration on top of the cake.
9 Decorate the cake with whole walnuts and coffee beans.
18
COCONUT
CAKE
19
20
COCONUT CAKE
for 1 cake d=18 cm
COCONUT SPONGE
Butter 82% 225 g 11%

Coconut oil 38 g 2%
Coconut powder 75 g 4%
Coconut flakes 75 g 4%
Baking powder 7.5 g <1%
Sugar 400 g 20%
Coconut milk 450 g 23%
Egg whites 300 g 15%
Sea salt 3g <1%
1 Add the butter, coconut oil, sugar and sea salt to the bowl of a stand mixer. Whip the ingredients
with a whisk attachment on high speed until a light, airy and stable texture is achieved.
2 Using a whisk, combine the coconut milk with the egg whites in a separate bowl. Then heat the
mixture to 30 °C / 86 °F. Gradually add this mixture to the whipped butter mixture, constantly
mixing with a paddle attachment.
3 In a separate bowl, mix together the sifted flour, baking powder and coconut powder.
4 Add the flour mixture to the butter mixture, and mix with a spatula.
5 Then add the grated coconut flakes to the batter and mix one more time.
three equal parts and pour it into the baking rings, using an offset spatula to make sure the batter
sits nice and evenly.
7 Bake the sponge in a preheated oven at 165 °C / 329 °F for 40 minutes.
8 Cool down the baked sponges at room temperature. Cut off the top and bottom crusts to obtain
3 sponge layers that is 2 cm in height. Then use a cake ring d=16 cm to cut out the sponges.
COCONUT GANACHE
White chocolate 760 g 65%

Valrhona Opalis 33%
Coconut puree 320 g 27%
Lemon juice 20 g 2%
Glucose syrup 30 g 3%
Inverted sugar 30 g 3%
Sea salt 2g <1%
1 Add the coconut puree, lemon juice, glucose syrup and inverted sugar to a saucepan, and bring 21
it to 80 °C / 176 °F.
COCONUT CAKE
for 1 cake d=18 cm
COCONUT GANACHE
2 Add the white chocolate and salt to a measuring cup, pour the hot coconut puree mixture over it,
and process with a hand blender until smooth.
3 Pour the ganache into a clean bowl and cover with cling film.
4 Set aside the ganache at room temperature for 3 hours, then place it in the fridge and let it sit
there until it becomes pliable.
ASSEMBLY
Ingrеdients
Baked coconut sponge layers

Coconut ganache
1 Place a cake board d=20 cm on a turntable. Then carefully place the first sponge layer on top of
the cake board.
2 Transfer the ganache into the bowl of a stand mixer and mix with a paddle attachment until a
smooth and homogenous mass is achieved.
3 Transfer the ganache to a piping bag and pipe 150 g of it on top of the cake layer. Spread it using
an offset spatula.
4 Place the second sponge layer on top of the ganache layer and press lightly. Pipe another 150 g
of the ganache and smooth with an offset spatula. Cover with a third sponge layer.
5 Cover the edges and top of the cake layer with a thin layer of ganache. Then place a strip of
acetate film around the cake. Make sure you clean the cake base and place the cake in an
adjustable cake ring.
6 Cover the assembled cake with cling film before placing it in the fridge to stabilize for 12 hours.
7 Set aside the rest of the ganache in the fridge and keep it until decorating the cake.
22
COCONUT CAKE
for 1 cake d=18 cm
DECORATING THE CAKE
Ingrеdients

Coconut ganache
Coconut flakes 500 g
Raffaello bonbons 12 pcs
1 Take the coconut cake out of the fridge and remove the cake ring and acetate film.
2 Also take the ganache from the fridge and place it into the bowl of a stand mixer. Whip the
ganache with a whisk attachment until it becomes smooth and homogeneous.
3 Place the cake on a turntable and apply a portion of the ganache on it.
4 Spread the ganache over the surface of the cake by rotating the turntable and using an offset
spatula. Try not to touch the cake layers with the spatula as after stabilization, they may become
very fragile.
5 Smooth down the sides of the cake by rotating the turntable and using an icing scraper. Level the
edges of the cake with the offset spatula.
6 Place the cake in the fridge and let it sit there for 15 minutes before decorating it.
7 Cover the edges of the cake with coconut flakes and decorate the top with Raffaello bonbons.
23
LEMON CAKE
24
25
LEMON CAKE
for 1 cake d=18 cm
LEMON SPONGE
Sugar 260 g 20%

Inverted sugar 26 g 2%
Sea salt 6g <1%
Egg yolks 132 g 10%
Lemon zest 10 g 1%
Olive oil 100 g 8%
Butter 82% 100 g 8%
Yellow water-soluble colorant 1g <1%
1 Combine eggs, egg yolks, sugar, inverted sugar, yellow water-soluble colorant and sea salt in a
bowl using a whisk. Place the bowl over a water bath and heat the mixture to 50 °C / 122 °F.
2 Transfer the egg mixture into the bowl of a stand mixer and whip with a whisk attachment on
high speed into a light and fluffy foam.
3 Heat the olive oil and butter to 40 °C / 104 °F, combine with lemon zest and gradually add to the
whipped egg mixture, constantly mixing with a spatula.
4 In a separate bowl mix sifted flour and baking powder. Then gradually add to the preparation and
mix with a spatula.
three equal parts and spread it into the baking rings, using an offset spatula.
6 Bake the sponges for 30-40 minutes in the oven preheated to 170 °C / 338 °F. Check the
doneness of the sponge by pressing it with your hand. If the sponge bounces back, then it is
completely baked.
7 Cool down the ready sponges at room temperature and cut off the top and bottom crust to get
3 sponge layers 3 cm high. Then use a ring d=16 cm to trim the edges of the sponge.
26
LEMON CAKE
for 1 cake d=18 cm
LEMON CREAM CHEESE FROSTING
Butter 82% 400 g 25%

Lemon juice 20 g 1%
Yellow fat-soluble colorant 1.5 g <1%
1 Put the room temperature butter in the mixer bowl, add the icing sugar, lemon juice and yellow
fat-soluble colorant. Whip the ingredients into a smooth and fluffy mass using a paddle
attachment. At low speed first, gradually increasing it to maximum.
Whip until smooth.
SUGAR SYRUP FOR SOAKING
Sugar 200 g 58%

Water 100 g 29%
Lemon juice 15 g 4%
Lemon zest 10 g 3%
Lemon liqueur Limoncello 20 g 6%
1 Place sugar and water into a saucepan and bring to a boil.
2 Take the saucepan off the heat, add lemon zest, lemon juice and Limoncello and mix until
combined.
3 Strain the syrup and cool it down to room temperature.
ASSEMBLY
Ingrеdients
Baked lemon sponges layers 3 pcs

Lemon cream cheese frosting 600 g
Sugar syrup for soaking
1 Soak the sponges well with sugar syrup. 27
LEMON CAKE
for 1 cake d=18 cm
ASSEMBLY
3 Transfer the cream cheese frosting to a piping bag and pipe 150 g of it on top of the cake layer.
smooth it with an offset spatula. Cover it with a third sponge.
5 Cover the sides and top of the cake with a thin layer of frosting and put an acetate film around
the cake. Make sure to clean the cake base and put the cake in an adjustable cake ring.
Ingrеdients

Leftover lemon cream cheese frosting
Lemon zest 10 g
very fragile.
5 Transfer the rest of the frosting into a piping bag, fitted with an Open Star tip d=12 mm.
6 Pipe the decoration on top of the cake. Sprinkle the cake with lemon zest.
28
CARROT CAKE
29
30
CARROT CAKE
for 1 cake d=18 cm
CARROT SPONGE

Sugar 400 g 23%
Cinnamon powder 10 g <1%
Ginger powder 5g <1%
Turmeric powder 5g <1%
Nutmeg powder 3g <1%
Sea salt 8g <1%
Odorless oil 180 g 11%
Chopped walnuts 125 g 7%
Orange zest 15 g <1%
Grated carrots 450 g 26%
Vanilla ½ pod
1 Place eggs, sugar, vanilla seeds, orange zest and sea salt into the bowl of a stand mixer and whip
with a whisk attachment on high speed until a light and fluffy foam is obtained.
2 In a separate bowl mix sifted flour, cinnamon powder, ginger powder, turmeric powder, nutmeg
powder and baking powder.
3 Heat the oil to 40 °C / 104 °F, add a little quantity of whipped eggs to it and mix with a whisk until
homogenous. Then add the oil mixture to the rest of the whipped eggs.
4 Add dry ingredients to the egg and oil mixture, and combine with a spatula.
5 Add grated carrots and chopped walnuts to the batter and mix one more time.
6 Cover the bottom of three baking rings d=18 cm with aluminum foil. Divide the sponge batter into
three equal parts and spread it into the baking rings, using an offset spatula.
7 Bake the sponges for 40 minutes in the oven preheated to 165 °C / 329 °F.
layers 3 cm high.
31
CARROT CAKE
for 1 cake d=18 cm
CREAM CHEESE FROSTING
Butter 82% 320 g 27%

Vanilla 1 pod <1%
Lemon juice 35 g 3%
1 Put the room temperature butter in the mixer bowl, add the icing sugar. Whip the ingredients into
a smooth and fluffy mass using a paddle attachment. At low speed first, gradually increasing it
to maximum.
Whip until smooth.
3 Add vanilla seeds and lemon juice, and whip the cream again at low speed until smooth.
CANDIED CARROTS
Sugar 150 g 50%

Water 150 g 50%
Carrots with haulm 5 pcs
1 Wash and peel the carrots. Cut the haulm, reserving about 2-3 cm of it. Trim off the carrots to
make them smaller (~10 cm long). Smooth the surface of the carrots using a clean foam rubber
sponge.
2 In a saucepan, bring the water and sugar to a boil. Reduce the heat to minimum and add the
carrots. Leave them to cook over low heat for about 30 minutes. The carrots should retain their
shape well and be soft at the same time.
3 When the carrots have cooked enough, drain them, transfer to a clean bowl and store them in the
fridge until needed.
ASSEMBLY
Ingrеdients
Baked carrot sponge layers 3 pcs

32
CARROT CAKE
for 1 cake d=18 cm
ASSEMBLY
smooth it with an offset spatula. Cover with a third sponge.
4 Cover the sides and top of the cake with a thin layer of frosting and put an acetate film around
the cake. Make sure to clean the cake base and put the cake in an adjustable cake ring.
DECORATING THE CAKE
Ingrеdients

Candied carrots
Chopped walnuts 500 g
very fragile.
5 Using a small offset spatula, create an artistic pattern on top of the cake.
6 Put the cake in the fridge for 15 minutes before decorating it.
7 Cover the sides of the cake with chopped walnuts and decorate with candied carrots on the top.
33
BLACKCURRANT AND
LAVENDER CAKE
34
35
BLACKCURRANT AND LAVENDER CAKE
for 1 cake d=18 cm
BLACKCURRANT SPONGE

Sea salt 3g <1%
Egg whites 80 g 4%
Sugar 300 g 17%
Butter 82% 420 g 23%
Milk 3.2% 226 g 12%
Lemon juice 160 g 9%
Blackcurrants (fresh or frozen) 110 g 6%
1 Place soft butter, sugar and sea salt into the bowl of a stand mixer and whip with a whisk until
light and airy texture.
2 Combine eggs and egg whites, heat to 40 °C / 104 °F and gradually add to the whipped butter,
constantly mixing with a paddle attachment.
3 In a separate bowl mix sifted flour and baking powder. Gradually add to the preparation and mix
with a spatula.
4 Add room temperature milk and lemon juice to the batter and mix once again with a spatula.
5 Cover the bottom of 3 baking rings d=18 cm with aluminum foil. Divide sponge batter into three
equal parts and spread it into the baking rings, using an offset spatula.
6 Bake the sponges in the oven, preheated to 170 °C / 338 °F, for 30 minutes. Check the doneness
of the sponge by pressing it with your hand. If the sponge bounces back, then it is completely
baked.
layers 3 cm high.
BLACKCURRANT CREAM CHEESE FROSTING
Butter 82% 400 g 25%

Blackcurrant puree 40 g 2%
1 Place blackcurrant puree into a saucepan and cook it on medium heat until reduced by 50%. Cool
down the reduced puree to room temperature.
2 Put the room temperature butter in the mixer bowl, add the icing sugar and reduced blackcurrant
puree. Whip the ingredients at low speed first, gradually increasing it to maximum, into a smooth 36
and fluffy mass using a paddle attachment.
for 1 cake d=18 cm
BLACKCURRANT CREAM CHEESE FROSTING
Whip until smooth.
LAVENDER SYRUP FOR SOAKING
Milk 3.2% 200 g 76%

Sugar 50 g 19%
Dry lavender flowers 2g <1%
Blackcurrant liqueur 10 g 4%
Crème de cassis
1 Place sugar, milk and dry lavender flowers into a saucepan and bring to a boil.
2 Take the saucepan from the heat, add the liqueur to the saucepan and mix until combined.
3 Strain the syrup and cool it down to room temperature.
ASSEMBLY
Ingrеdients
Baked blackcurrant sponge layers

Lavender syrup for soaking
1 Soak the sponges well with sugar syrup.
2 Put a cake board that is 20 cm in diameter on a turntable. Then place the first sponge cake layer
onto the cake board.
4 Place the second sponge layer on the top and press lightly. Pipe another 150 g of the frosting and
smooth with an offset spatula. Cover with a third sponge.
5 Cover the edges and top of the cake layer with a thin layer of frosting and put an acetate film
around the cake. Make sure you clean the cake base and put the cake in an adjustable cake ring.
6 Cover the assembled cake with cling film before placing it in the fridge to stabilize for 12 hours.
7 Place the rest of the frosting in the fridge and keep it until coating. 37
for 1 cake d=18 cm
Ingrеdients

Stabilized cream cheese frosting
Lavender flowers 10 g
Fresh blackcurrants 100 g
very fragile.
5 Transfer the rest of the frosting into a piping bag, fitted with a Close Star tip d=14 mm.
6 Pipe the decoration on top of the cake. Decorate the cake with blackcurrants and lavender
flowers.
38

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Available Formats

RECIPE BOOK

Chocolate milk slice cake............................................................................................................................... 3

Red Velvet cake................................................................................................................................................. 8

Coffee and walnut cake.................................................................................................................................14

Blackcurrant and lavender cake.................................................................................................................. 34

Ingrеdients Total weight: ~ 1279 g 100%

Whole eggs 500 g 39%

MILK SYRUP FOR SOAKING

Ingrеdients Total weight: ~ 210 g 100%

Milk 3.2% 150 g 71%

VANILLA CHANTILLY CREAM

Ingrеdients Total weight: ~ 405 g 100%

Whipping cream 33-35% 250 g 62%

DARK CHOCOLATE GANACHE

Ingrеdients Total weight: ~ 904 g 100%

Dark chocolate 400 g 44%

1 Warm the cream to 80 °C / 176 °F and pour it over the chocolate.

2 Process the mixture with a hand blender until smooth.

Baked chocolate sponge

DECORATING THE CAKE

Chilled assembled cake

Ingredients Total weight: ~ 21 g 100%

Powdered gelatin 200 Bloom 3g 14%

RED VELVET SPONGE

Ingrеdients Total weight: ~ 2619 g 100%

All-purpose flour 689 g 26%

RED VELVET SPONGE

Baked Red Velvet sponge 1 pc

2 Sift through a large sieve.

CREAM CHEESE FROSTING

Ingrеdients Total weight: ~ 1600 g 100%

Butter 82% 400 g 25%

3 Leave the frosting in the fridge for 2 hours to stabilize.

SUGAR SYRUP FOR SOAKING

Ingrеdients Total weight: ~ 225 g 100%

Sugar 100 g 44%

1 Place sugar and water into a saucepan and bring to a boil.

3 Cool the syrup down to room temperature.

Baked Red Velvet sponges 3 pcs

7 Place the rest of the frosting in the fridge before coating.

COATING AND DECORATING THE CAKE

Chilled assembled cake

2 Place the cake on a turntable and apply some frosting to it.

5 Cover the edges of the cake with velvet crumbs.

COFFEE SYRUP FOR SOAKING

Ingrеdients Total weight: ~ 430 g 100%

Milk 3.2% 100 g 23%

3 Cool down the syrup at room temperature.

Ingrеdients Total weight: ~ 936 g 100%

Butter 82% 225 g 24%

Ingrеdients Total weight: ~ 635 g 100%

Butter 82% 400 g 63%

4 Leave the buttercream in the fridge for 3 hours to stabilize.

Baked coffee sponge layers

4 Place the second sponge layer on top and press lightly.

7 Place the leftover frosting in the fridge until coating.

COATING AND DECORATING THE CAKE

Chilled assembled cake

3 Place the cake on a turntable and apply some buttercream to it.

7 Cover the sides of the cake with chopped walnuts.

9 Decorate the cake with whole walnuts and coffee beans.

Ingrеdients Total weight: ~ 1985 g 100%

Butter 82% 225 g 11%