I’ve tried some new and popular cake design. This transparent effect is not as difficult as you might think!
This is the cake with a transparent insert made from gelatin. In this post, I'm describing how to make just this trasparent part. For sponges, frosting, filling recipes I’m going to make additional posts.
Necessary baking utensils:
- cake ring or cake tin with removable bottom (same diameter as your cake)
- acetate strip
Firstly, cover your cake with a thin layer of frosting and let it chill. Then you need to make a slope (of a reasonable size) over the top layers starting approximately from the cake center, and spread this area with white chocolate ganache:
- mix melted white chocolate and melted butter in proportion 1:1, for example, 70 g of chocolate and 70 g of butter
- whisk until smooth.
Note: The ingredients should be of the same temperature.
Put the cake into fridge for 30 minutes to let the slope cool down and stabilise.
Meanwhile, prepare berries and a jelly. I took pomegranate, blueberry, cherry, mint leaves, lime, and clementine. Choose the berries you prefer.
For jelly, soak 8 g of gelatin into 48 g of cold water (usually the proportion is 6 g of water for 1 g of gelatine), leave it aside. Pour 100 g of water into the saucepan and add 25 g of sugar. Bring to the boil until sugar is completely dissolved.
Dissolve gelatin in the microwave (on high for about 25 to 40 seconds until hot, but not boiling.) While stirring continuously, pour gelatin into the water+sugar. Let it completely cool.
Take the cake out of fridge and take the rest of ganache (that we prepared before for covering the slope area). Make sure the ganache is not too cold (preheat it for 15-30 seconds in microwave until soft if needed). We will use it for sticking berries down. Spread another thin layer of ganache onto the prepared area (or spread small amount directly to berries) and place berries. Don't put berries too close to the edge. The edge of the cake should stay flat. Put acetate strip around the cake and fix everything with the cake ring. With a table spoon, carefully and slowly pour jelly in, until your berry island is fully covered. Put into the fridge for at least two hours, make sure your jelly got stable, and enjoy!
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