Midnight Ruby Crown
Orange / almond / raspberry
Eight ivory spikes, a red heart: the crown is divided at midnight.
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10 detailed steps, from preparation to service.
Preparing the mold
Turn the oven on at 170 °C in conventional oven setting (no fan). Brush the savarin pan with 10 g of butter. Wash and dry the orange, graze only its colored zest, then press and measure 60 ml of juice.
Créate the butter
Work 180 g of soft butter and 160 g of sugar with a whisk for 2 minutes: the mixture must become creamy. Break the 3 eggs separately in a bowl, remove any shells and incorporate them one by one.
Finish the dough
Mix 150 g of flour, 70 g of ground almonds and 8 g of baking powder in another bowl. Incorporate them in the spatula, then add the zest and 60 ml of juice. Stop as soon as the dough is even.
Cook the crown
Spread the dough in the pan and smooth the top. Bake 30 to 35 minutes; a blade planted in the thick part should come out without liquid paste. Wait 15 minutes, unmold on a rack and let cool for 60 minutes.
Preparing eight tips
Draw eight triangles of 5 cm base by 5 cm high on a sheet, then flip it over. Chop the 50 g of white chocolate. Melt it gently in a dry bowl over simmering water without touching it.
Take the chocolate
Spread chocolate by spoon in the eight triangles, about 4 mm thick. Spread the chocolate, with a small margin for the bowl; the edges may remain a little irregular. Bake for 25 minutes in the refrigerator, then gently peel off the paper.
Garnish the red heart
Cut the cold crown horizontally at mid-height with a bread knife. Put it on a plate. Spread the 180 g of jam on the bottom half, leaving 1 cm free on both edges, then rests the top.
Add the ivory cream
Mix 150 g of fresh cheese with 30 g of icing sugar. Spread this cream on the top and top of the sides, with the back of a spoon. Let a golden cake strip appear at the bottom.
Set the crown
Push the bottom of the eight 2 cm chocolate triangles into the cake, spaced around the outer edge, pointed upwards. They only exceed 3 cm: no tutor. Spread the 60 g of pomegranate grains over the cream between the tips.
Firm up and cut
Place the cake in the refrigerator for 60 minutes. To serve, cut between two ends with a blade wiped between the parts; the raspberry strip appears at the cut. Take out only the quantity to be served and put the rest back in the refrigerator.
Conservation. 2 days in the refrigerator in a closed box; adds chocolate spikes on the day of service.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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