Marie antoinette gateau - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Advanced
Ingredients
For the meringue
For the mousse
- 400 g Milk chocolate
- 2 Gelatine leaves soaked in cold water
- 200 ml Milk (whole)
- 400 ml Cream whipping
For the velour chocolate
- 700 g Dark chocolate melted
- 250 g Cocoa butter
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1
Preheat the oven to 120°C (100°C fan, 250°F).
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2
In a large bowl mix the egg whites and sugar in a heatproof bowl over simmering water until you reach a temperature of 45°C or the sugar is completely dissolved.
For this step you'll need:
- 7 Egg white(s) (free range)
- 375g Unrefined golden caster sugar
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3
Transfer into a standup mixer or large mixing bowl and whisk until the mixture is light and fluffy, then fold in the cocoa powder.
For this step you'll need:
- 75g Cocoa powder
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4
Pipe the meringue into discs on to a lined baking tray making sure they are not too deep and bake for 2 hours in the preheated oven.
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5
To make the milk chocolate mousse, melt the chocolate in a heatproof bowl over simmering water or in a microwave. Microwave in short bursts, stirring to avoid the chocolate burning.
For this step you'll need:
- 400g Milk chocolate
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6
In a saucepan heat up the milk, add the soft gelatine and stir until dissolved. Pour gently over the melted chocolate.
For this step you'll need:
- 200ml Milk (whole)
- 2 Gelatine leaves soaked in cold water
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7
Let the mixture cool down to at least 35°C, 40°C temp. Fold the cream in gently.
For this step you'll need:
- 400ml Cream whipping
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8
To build the cake layer it alternatively with the meringue disk and mousse. Freeze the cake, ideally overnight until solid.
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9
To spray the cake with a velvet chocolate covering, melt together the chocolate and cocoa butter in a heatproof bowl or in a microwave.
For this step you'll need:
- 700g Dark chocolate melted
- 250g Cocoa butter
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10
Sift to remove any parts and insert into a spray gun that has been warmed in the oven at 40°C. Heating the gun ensures that the chocolate does not solidify inside. Spray evenly across frozen cake until coated.