Method
Start with the cream. In a bowl weigh the cane sugar (Demerara) and corn starch. In a small bowl the lecithin, separately the hazelnut paste and margarine and finally the milk in a small saucepan.
Add the lecithin to the sugar and starch and mix with a whisk.
Pour the powders into the milk and mix with a whisk. If there are lumps, for example if the lecithin does not dissolve well, blend with an immersion blender.
Cook the pastry cream over low heat, or at a low power on an induction hob.
During cooking stir continuously with a whisk and bring to about 85ยฐC; you will notice the consistency change as the cream begins to thicken.
Remove the saucepan from the heat, transfer the cream to a jug, add the hazelnut paste and margarine and blend with an immersion blender, occasionally scraping the sides and bottom of the jug with a spatula to incorporate all the mixture.
Transfer to a bowl, cover with cling film in contact with the surface so it does not form any skin, and let rest in the refrigerator for at least two hours.
Prepare the sponge.
Preheat the oven to 170ยฐC, conventional.
Prepare a pan with baking paper. Take a ring (or classic mold) 18 cm in diameter, grease with margarine so that the strips of baking paper adhere well to the sides.
Seal the bottom of the ring with a sheet of aluminum foil so the batter does not leak out (this step is not necessary if using a pan with a bottom).
Mix the milk and oil with a whisk for a couple of minutes to create an emulsion between the liquid and the fat.
Add the cane sugar (Demerara) and salt and mix.
Sift the flour (rice or all-purpose), potato starch and baking powder and add to the bowl.
Mix with the whisk until you obtain a smooth batter without lumps.
Pour the batter into the mold and level.
Bake at 170ยฐC for about 35 minutes. Insert a long toothpick into the center of the cake; if it comes out dry the cake is cooked.
Cool at room temperature for at least 1 hour, then remove the ring and take off the baking paper (and any aluminum foil if you used a ring and not a pan). Cool completely in the refrigerator.
Cut the cake in half using a serrated knife to obtain 2 layers of equal thickness.
When the pastry cream has cooled weigh the plant-based cream in another bowl.
Whip the cream with electric beaters or a planetary mixer until stable and airy.
Now combine the hazelnut pastry cream with the whipped cream.
Lightly soften the pastry cream with a spatula and gradually fold in the whipped plant-based cream using a spatula and making bottom-to-top movements to avoid deflating the cream.
At this point the diplomat cream is ready; transfer it to a piping bag and keep in the fridge at least 1 hour before using.
Prepare the crumble. Preheat the oven to 170ห conventional.
In a bowl weigh the cold block margarine cut into cubes, the all-purpose or rice flour, salt, hazelnut flour and cane sugar (Demerara).
Mix by hand, or in a planetary mixer with the paddle, until you obtain a compact, combined but sandy mixture; there is no need to form a dough.
Crumble roughly 2/3 of the mixture onto a baking sheet lined with baking paper and with the remaining mixture form larger crumble pieces, pebble-like, and place them on another baking sheet with baking paper.
Bake at 170หC for 15 minutes the crumbled portion and 18 minutes the larger pieces. Cool completely at room temperature before assembling the cake, at least half an hour.
Assembly.
Take the serving plate. Make a dollop of cream and place the first cake layer, soak the layer with a brush and about 30 g of plant-based milk.
Cover with about 250 g of cream using the piping bag with the tip cut and create a uniform spiral.
Place the second cake layer and press lightly. Soak again with the plant-based milk.
Make another layer with about 250 g of cream creating again a spiral.
Then use a small spatula to cover the entire cake with this cream, including the sides.
There will be some cream left for the final decoration. The coverage does not need to be perfect as it will be covered with crumble.
Take the crumbled crumble and cover the whole cake, both the sides and the surface.
Clean the plate from fallen crumble.
Decorate the top of the cake with dollops of cream, some large crumble pieces, some toasted hazelnuts and edible gold leaves.
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Place in the fridge for at least an hour before slicing.
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