Juanvi

LAYER

Your key to baking, filling

and decorating festive cakes
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academy

Photography
by Dmytro Khoroshaiev
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Looking for the ultimate birthday cake recipes or fresh

cake decorating ideas? This book has everything
you need to create show-stopping layer cakes
that are as delicious as they are beautiful. From
the bright and zesty Lemon and Poppy Seeds Cake to
the rich Chocolate Cake recipe, each one is laid out
in a step-by-step format, making the baking process
straightforward and enjoyable.

Indulge in flavors like the coffee-infused Tiramisu Cake or the luxurious

Chocolate and Raspberry Cake, layered with moist chocolate sponge,
raspberry jam and dark chocolate ganache. If you’re craving something
comforting, try the delicate Cake with Almonds featuring tender sponge
layers and creamy mousseline. These festive cake recipes are perfect
for any special occasion, offering reliable guidance whether you’re
a novice or a seasoned baker.

No need for special tools or hard-to-find ingredients – just your passion

for creating beautiful cakes. Our easy-to-follow instructions and short
assembly videos ensure you can confidently bake for clients or make
your celebrations extra special. These recipes are designed to be time-
efficient, with many three layered cakes like the classic Red Velvet Cake
ready to impress without hours of effort.

Let’s bake these incredible cakes together and create unforgettable

moments to share!

Tetyana Verbytska
Founder of KICA Academy
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Contents
• Tiramisu Cake 7
• Forest Berries Cake 15
• Berry and Vanilla Cake 23
• Almond Cake 31
• Chocolate and Raspberry Cake 38
• Chocolate Cake 45
• Lemon and Poppy Seeds Cake 52
• Mango Cake 60
• Ombre Cake 67
• Orange and Meringue Cake 73
• Spinach and Mango Cake 81
• Red Velvet Cake 89
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TIRAMISU CAKE
for 1 cake d=19 cm
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Tiramisu Cake
for 1 cake d=19 cm

GENOISE SPONGE

Ingredients Total weight: ~ 1419 g 100%

• Whole eggs 615 g 44%

• Sugar 330 g 23%
• Inverted sugar/honey 40 g 3%
• Sea salt 4g <1%
• All-purpose flour 305 g 21%
• Potato starch 70 g 5%
• Butter 82% 55 g 4%
• Vanilla ½ pod

1. Add the room-temperature eggs, sugar, inverted sugar, vanilla

seeds and sea salt into a bowl of a stand mixer. Whip at maximum
speed with a whisk attachment for about 10 minutes until the mixture
triples in volume. The whipped eggs should slowly and steadily fall
off the whisk attachment, like a ribbon.

2. In a separate mixing bowl, combine the sifted flour and potato

starch with a whisk and gradually add them into the whipped
mixture. Carefully fold in the dry ingredients with the whisk to keep
maximum volume. Try to avoid incorporating large air bubbles.

3. Melt butter in a microwave oven till it reaches 40 °C / 104 °F.

Mix it with a bit of the batter using a whisk. Gradually add the mixture
to the batter and mix with a whisk attachment until smooth.

4. Wrap the bases of two cake rings d=20 cm with aluminum foil.
Line a baking tray with a silicone mat and place lined rings on top.
Divide the batter into two equal portions and deposit it into the rings.
Tap the baking tray lightly from below to get rid of large air bubbles.

5. Bake the sponges in the oven, preheated to 165 °C / 329 °F,

for about 30–35 minutes. A well-baked sponge should spring
back when pressed on lightly.

6. Let the sponges cool down at room temperature. Peel off the foil
and remove the sponges from the rings. Using a cake ring d=18 cm,
cut out two sponge discs, trimming the golden sides of the sponge.
Use a serrated knife to trim off the top and bottom crusts, then cut
each sponge disc into six even layers 1.5 cm thick.

TIP
• It’s essential to bake the sponge layers immediately after preparing
the batter. If you are unable to bake all sponge layers at once
in your oven, you have the option to halve the recipe and bake
one layer at a time.

7. Wrap the sponges with cling film and leave them at room
temperature until assembling the cake.
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Tiramisu Cake
for 1 cake d=19 cm

COFFEE SOAKING SYRUP

Ingredients Total weight: ~ 532 g 100%

• Freshly brewed espresso 350 g 66%

• Cognac 150 g 28%
• Brown sugar 30 g 6%
• Sea salt 2g <1%

1. Pour the freshly brewed espresso into a saucepan, add sugar

and sea salt. Stir the mixture until the sugar dissolves.
Add the cognac and mix once again.

2. Let the syrup cool down at room temperature, then leave it

in the fridge until further use.

COFFEE PASTE

Ingredients Total weight: ~ 70 g 100%

• Instant coffee 30 g 43%

• Water 40 g 57%

1. In the bowl, mix the instant coffee and hot water until smooth.

2. Let the mixture cool down at room temperature, then leave it

in the fridge until use.

COCOA PASTE

Ingredients Total weight: ~ 35 g 100%

• Cocoa powder 24% 15 g 43%

• Water 20 g 57%

1. In the bowl, mix the cocoa powder and hot water until smooth.

2. Let the mixture cool down at room temperature, then leave it

in the fridge until further use.

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Tiramisu Cake
for 1 cake d=19 cm

COFFEE MASCARPONE FROSTING

Ingredients Total weight: ~ 1188 g 100%

• Mascarpone 750 g 63%

• Sea salt 3g <1%
• Icing sugar 75 g 6%
• Whipping cream 35% 350 g 29%
• Coffee paste 10 g <1%

1. Add the mascarpone, sifted icing sugar, sea salt and coffee paste
to the bowl of a stand mixer. Using a whisk attachment, mix
the ingredients at low speed until a smooth mass forms.

2. Increase the speed to medium and add the cold whipping cream.
Continue whipping the cream until smooth, voluminous and stable.
Avoid overwhipping in order to keep the finished cream stable.

3. Use the frosting straightaway.

ASSEMBLING THE CAKE

Ingredients

• Baked sponge discs

• Coffee soaking syrup
• Coffee mascarpone frosting

1. Using a pastry brush, soak the sponges with the coffee syrup.

2. Transfer the coffee mascarpone frosting into a piping bag fitted

with a round tip d=10 mm.

3. Place a cake board on the turntable. Pipe a drop of frosting in

the center of the cake board and place the first soaked sponge on top.

4. Apply 170 g of the frosting on the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Top with the next sponge disc and lightly press
down on it to attach the layers.

5. Repeat step 4 until the cake is assembled.

6. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

7. Place the assembled cake in the fridge for 12 hours to stabilize.

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Tiramisu Cake
for 1 cake d=19 cm

COFFEE CREAM CHEESE FROSTING

Ingredients Total weight: ~ 537 g 100%

• Butter 82% 140 g 26%

• Cream cheese 65% 350 g 65%
• Icing sugar 40 g 7%
• Sea salt 2g <1%
• Coffee paste 5g <1%

1. Place the butter (16–18 °C / 61–65 °F) in a bowl of the stand mixer.
Add the sifted icing sugar, sea salt and coffee paste, whip with a whisk
attachment at medium speed, until the mixture becomes light
and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese with
a paddle attachment at low speed, until it becomes soft and pliable.

3. Add the whipped butter to the softened cream cheese

and continue mixing with a paddle attachment at medium speed.
Mix until a smooth and evenly colored cream is obtained.
In order to keep the finished cream stable, avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway.

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Tiramisu Cake
for 1 cake d=19 cm

BUTTERCREAM

Ingredients Total weight: ~ 362 g 100%

• Butter 82% 250 g 69%

• Condensed milk 110 g 30%
• Sea salt 2g <1%
• Coffee paste Sufficient quantity
• Cocoa paste Sufficient quantity

1. Add the butter (16–18 °C / 61–65 °F) and sea salt in a bowl of
the stand mixer. Whip with a whisk attachment at medium speed,
until the mixture becomes light and voluminous.

2. Add the cold condensed milk and continue whipping at medium

speed, until cream becomes voluminous and pliable.

3. Divide the plain buttercream into three equal portions.

Add the coffee paste to one portion, add the cocoa paste to
the second one, and leave the third part plain. Mix each buttercream
until a smooth and evenly colored cream is obtained. In order to
keep the finished creams stable, avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the finished buttercreams straightaway. Alternatively, cover

them with cling film and store them in the fridge until it’s time to
decorate the cake. Before use, mix the buttercreams with a paddle
attachment until a smooth and soft texture.

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Tiramisu Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Coffee cream cheese frosting
• White buttercream
• Coffee buttercream
• Cocoa buttercream
• Chocolate balls Sufficient quantity
• Coffee beans Sufficient quantity
• Cocoa powder 24% Sufficient quantity

1. Take the cake out of the fridge and remove the adjustable cake ring
and acetate film. Transfer the coffee cream cheese frosting into
a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with an offset
spatula, moving from the edge to the center of the cake while
rotating the turntable.

3. Transfer the white buttercream into a piping bag fitted with an Open
Star tip d=15 mm. Transfer the coffee buttercream into a piping
bag fitted with an Open Star tip d=15 mm. Transfer the cocoa
buttercream into a piping bag fitted with a Closed Star tip d=7 mm.

4. Pipe a wavy rim of coffee buttercream along the base of the cake.
Then pipe the arches of white buttercream onto the sides of the cake.

5. Pipe the elongated drops of white buttercream onto a silicone mat

and leave them in the freezer until frozen. Using a skewer, pick up
the frozen buttercream drops, and attach them between the arches.

6. Pipe a “braid” of cocoa buttercream along the top edge of the cake.
Using a sieve, dust the top of the cake with cocoa powder.
Then pipe a wavy decoration of coffee buttercream, covering
the space between the cocoa powder and cocoa buttercream.

7. Decorate the cake with the coffee beans and chocolate balls.

8. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/Co2wGDLJnTY

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FOREST BERRIES
CAKE
for 1 cake d=20 cm
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Forest Berries Cake
for 1 cake d=20 cm

BLACKBERRY FILLING

Ingredients Total weight: ~ 581 g 100%

• Blackberries (fresh/frozen) 500 g 86%

• Glucose/corn syrup 30 g 5%
• Brown sugar 30 g 5%
• Pectin NH 8g 1%
• Potato starch 3g <1%
• Lemon juice 10 g 2%

1. Add the blackberries, glucose syrup and lemon juice

to a saucepan. Heat the mixture to 35 °C / 95 °F.

2. In a bowl, mix together the sugar, potato starch and pectin.

Then gradually sprinkle this mixture into the warm berry mixture
while stirring with a whisk.

3. Bring the mixture to a boil over medium heat, while constantly

stirring with a whisk. Then cook the filling for another 2–3 minutes.

4. Transfer the filling into a bowl and cover it with cling film touching
the surface of the filling.

5. Let it cool down at room temperature, then transfer it to the fridge.

Leave the filling in the fridge for 6 hours to stabilize.

6. Before use, stir thoroughly with a silicone spatula until smooth

and pliable.

FOREST BERRIES JAM

Ingredients Total weight: ~ 287 g 100%

• Blackberry puree 150 g 52%

• Blueberry puree 50 g 17%
• Bilberry puree 50 g 17%
• Brown sugar 25 g 9%
• Pectin NH 7.5 g 3%
• Lemon juice 5g 2%

1. Mix all the purees in a saucepan, then add the lemon juice.
Heat the mixture to 35 °C / 95 °F.

2. In a bowl, mix together the sugar and pectin. Then gradually sprinkle
the sugar and pectin mixture into the warm puree mixture while
stirring with a whisk.

↓ Continued on next page 16

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Forest Berries Cake
for 1 cake d=20 cm

FOREST BERRIES JAM

3. Bring the mixture to a boil over medium heat, while constantly

stirring with a whisk. Cook the jam for another 2–3 minutes
and remove the jam from the heat.

4. Transfer the jam into a measuring cup and cover it with cling film
touching the surface.

5. Let the jam cool down at room temperature, then transfer it

to the fridge. Leave the jam in the fridge for 6 hours to stabilize.

6. Before use, process the jam with a hand blender until smooth
and pass it through a fine-meshed strainer to remove lumps, if any.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 1879 g 100%

• Whole eggs 750 g 40%

• Brown sugar 450 g 24%
• Sea salt 5g <1%
• All-purpose flour 240 g 13%
• Baking powder 9g <1%
• Cornstarch 220 g 12%
• Cocoa powder 24% 130 g 7%
• Butter 82% 75 g 4%

1. Add the brown sugar, whole eggs and sea salt to the bowl of
a stand mixer, then whip with a whisk attachment at medium
speed until voluminous.

2. Add the butter to a separate bowl and melt it to 50 °C / 122 °F

in a microwave oven. Pour the melted butter into the whipped
eggs and mix with a silicone spatula.

3. Sift the all-purpose flour, cornstarch, cocoa powder and baking

powder into a bowl. Mix the dry ingredients with a whisk.

4. Add the dry ingredients mixture to the butter-egg mixture and mix
with a silicone spatula until a smooth batter forms.

5. Wrap the bases of three cake rings d=20 cm with aluminum foil.
Line a baking tray with a silicone mat and place lined rings on top.
Divide the batter into three equal portions and deposit it into
the rings. Smooth the batter with an offset spatula.

↓ Continued on next page

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Forest Berries Cake
for 1 cake d=20 cm

CHOCOLATE SPONGE

6. Bake the sponges in an oven preheated to 165 °C / 329 °F

for around 35 minutes. The sponges should rise and become
springy to the touch.

7. Let the sponges cool down at room temperature. Peel off the foil
and remove the sponges from the rings. Using a serrated knife,
trim off the top crusts to obtain even layers 3 cm thick.
TIP
• It’s essential to bake the sponge layers immediately after
preparing the batter. If you are unable to bake all the sponge
layers at once in your oven, you can divide the total amount of
the ingredients by three and bake one layer at a time.

8. Wrap the sponges with cling film and leave them at room
temperature until assembling the cake.

CREME DE CASSIS SOAKING SYRUP

Ingredients Total weight: ~ 552 g 100%

• Water 300 g 54%

• Brown sugar 150 g 27%
• Crème de cassis liqueur 100 g 18%
• Sea salt 2g <1%

1. Combine the water, sugar and sea salt in a saucepan.

Bring the mixture to a boil and let it simmer for 1–2 minutes
until all the sugar has dissolved.

2. Remove the saucepan from the heat and stir in the Crème
de cassis liqueur.

3. Let the syrup cool down at room temperature, then leave it

in the fridge until further use.

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Forest Berries Cake
for 1 cake d=20 cm

FOREST BERRIES CREAM CHEESE FROSTING

Ingredients Total weight: ~ 701 g 100%

• Cream cheese 65% 300 g 43%

• Whipping cream 35% 300 g 43%
• Forest berries jam 100 g 14%
• Sea salt 1g <1%

1. Add the cream cheese, sea salt and jam to the bowl of a stand mixer.
Using a whisk attachment, mix the ingredients at low speed until
a smooth mass forms.

2. Increase the speed to medium and add the cold whipping cream.
Continue whipping the cream until smooth, voluminous and stable.
In order to keep the finished cream stable, avoid overwhipping.

3. Use the frosting straightaway.

ASSEMBLING THE CAKE

Ingredients

• Baked chocolate sponge discs

• Crème de cassis soaking syrup
• Forest berries cream cheese frosting
• Stabilized blackberry filling

1. Using a pastry brush, generously soak the sponges with the syrup.

2. Transfer the frosting into a piping bag fitted with a round tip d=10
mm. Transfer the filling into another piping bag fitted with a round tip
d=10 mm.

3. Place a cake board on a turntable. Pipe a drop of frosting in the

center of the cake board and place the first soaked sponge on top.

4. Apply a thin layer of the frosting to the sponge layer, moving in

a spiral from the center to the edge. Smooth out the layer of
frosting with an offset spatula. Then pipe a border of frosting
along the edge of the sponge.

5. Apply 180 g of blackberry filling to the space inside the frosting

borders and smooth it out with an offset spatula. Coat the next
cake layer with a thin layer of frosting. Place this layer on top of
the filling, with the frosting facing the filling and lightly press down
on it to attach the layers.

↓ Continued on next page

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Forest Berries Cake
for 1 cake d=20 cm

ASSEMBLING THE CAKE

6. Repeat steps 4–5 until the cake is assembled.

7. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

8. Place the assembled cake in the fridge for 12 hours to stabilize.

FOREST BERRIES CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 711 g 100%

• Butter 82% 160 g 23%

• Cream cheese 65% 400 g 56%
• Forest berries jam 100 g 14%
• Icing sugar 50 g 7%
• Sea salt 1g <1%

1. Add the butter (16–18 °C / 61–65 °F), sifted icing sugar and sea salt
in the bowl of a stand mixer and whip with a whisk attachment at
medium speed, until the mixture becomes light and voluminous.
Transfer the whipped butter to a clean bowl.

2. Add the cold cream cheese and jam to the clean bowl of a stand
mixer, and stir with a paddle attachment at low speed until soft,
homogeneous and pliable.

3. Add the whipped butter to the cream cheese and jam mixture,
and continue mixing with a paddle attachment at medium speed.
Mix until a smooth and evenly colored cream is obtained. In order
to keep the finished cream stable, avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, cover it with cling

film and store it in the fridge until it’s time to decorate the cake.
Before use, mix the buttercream with a paddle attachment until
a smooth and soft texture.

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Forest Berries Cake
for 1 cake d=20 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Forest berries cream cheese buttercream
• Fresh blueberries 100 g
• Fresh bilberries 30 g
• Fresh basil leaves Sufficient quantity

1. Take the cake out of the fridge and remove the adjustable cake ring
and acetate film. Transfer the buttercream into a piping bag fitted
with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with an offset
spatula, moving from the edge to the center of the cake while
rotating a turntable.

3. Decorate the top and sides of the cake with fresh blueberries,
bilberries, and fresh basil leaves.

4. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/qUQxyAk-Jho

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BERRY AND VANILLA

CAKE
for 1 cake d=19 cm
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Berry and Vanilla Cake
for 1 cake d=19 cm

NEUTRAL GEL

Ingredients Total weight: ~ 100 g 100%

• Water 44 g 44%
• Sugar (1) 37 g 37%
• Sugar (2) 6g 6%
• Pectin NH 1.6 g 2%
• Glucose/corn syrup 11 g 11%
• Citric acid powder 0.075 g <1%

1. Pour the water into a saucepan, and then add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin–sugar mixture to the saucepan filled with water,

glucose and sugar.

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 0.75 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it there

for at least 6 hours.

10. The finished neutral gel can be stored in an airtight container for up
to 14 days in the fridge or up to 1 month in the freezer.

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Berry and Vanilla Cake
for 1 cake d=19 cm

VANILLA SPONGE

Ingredients Total weight: ~ 958 g 100%

• Whole eggs 375 g 39%

• Sugar 225 g 23%
• Sea salt 2g <1%
• All-purpose flour 120 g 13%
• Baking powder 4.5 g <1%
• Cornstarch 120 g 13%
• Almond powder 75 g 8%
• Butter 82% 37 g 4%
• Vanilla 1 pod

1. Add the sugar, whole eggs, vanilla seeds and sea salt to
the bowl of a stand mixer, whip with a whisk attachment
at medium speed until voluminous.

2. Add the butter to a bowl and melt it to 40 °C / 104 °F

in a microwave oven. Pour the melted butter into the whipped
eggs and mix with a silicone spatula.

3. Sift the all-purpose flour, cornstarch, almond powder and baking

powder into a bowl. Mix the dry ingredients with a whisk.

4. Add the dry ingredients mixture to the butter-egg mixture and mix
with a silicone spatula until a smooth batter forms.

5. Wrap the bases of two cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place lined
rings on top. Pour 400 g of the batter into each ring. Cover the molds
with parchment paper and place another baking tray on top.
Then place any heavy object on top, like several metal saucepans
or a baking stone. This will help maintain the sponge’s surfaces flat
during baking.

6. Bake the sponges in an oven preheated to 165 °C / 329 °F

for 30–35 minutes. To check whether the sponge is fully baked,
insert a skewer into the center of the sponge – it should come out
clean and dry.

7. Remove the sponges from the oven, take off the weights, baking
sheet and parchment paper. Let the sponges cool down at room
temperature. Peel off the foil and remove the sponges from the rings.

8. Using a serrated knife, cut the sponges to obtain four layers 2 cm thick.

↓ Continued on next page

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Berry and Vanilla Cake
for 1 cake d=19 cm

VANILLA SPONGE

9. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours. Alternatively, seal the sponges
with cling film and store them in the freezer for up to 1 month.

TIP
• Butter can be replaced with vegetable oil, though be aware
of the obvious changes in texture. The finished sponge cake
will be softer, but will also have the distinctive aroma of the oil.
In this case, it’s best to use a neutral oil, like grapeseed oil.
• The almond powder can be substituted with any nut powder
of your choice.

VANILLA FROSTING

Ingredients Total weight: ~ 731 g 100%

• Mascarpone 450 g 62%

• Whipping cream 35% 225 g 31%
• Sea salt 1g <1%
• Lemon juice 5g <1%
• Icing sugar 50 g 7%
• Vanilla 1 pod

1. In the bowl of a stand mixer combine the mascarpone, lemon juice,

sea salt, vanilla seeds and sifted icing sugar.

TIP
• You can replace the mascarpone with any type of cream cheese
you like. The chef recommends opting for a high-fat one.

2. Using a whisk attachment, stir the mixture at low speed until

smooth. Then pour in a cold whipping cream, increase the mixer
speed to medium and whip until a smooth and fluffy texture.
In order to keep the finished cream smooth and stable, avoid
overwhipping.

3. Use the frosting straightaway. Alternatively, it can be stored covered

with cling film in the fridge for up to 72 hours. Before use, whip
the frosting with the whisk attachment until smooth and airy.

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Berry and Vanilla Cake
for 1 cake d=19 cm

ASSEMBLING THE CAKE

Ingredients

• Baked vanilla sponge layers

• Vanilla frosting
• Fresh strawberries 300 g
• Fresh raspberries 200 g
• Fresh blueberries 70 g

1. Transfer the frosting into a piping bag fitted with a round tip d=10 mm.

2. Wash and drain the berries. Cut the strawberries in half.

3. Place a cake board on a turntable. Pipe a drop of frosting in the center

of the cake board and place the first sponge layer on top.

4. Apply a thin layer of the frosting on the sponge, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Then pipe a border of frosting along the edge of
the sponge.

5. Arrange the berries on the frosting layer, then fill in the gaps
between the berries with some more frosting. Smooth out using
an offset spatula, top with the next sponge layer and lightly press
down on it to attach the layers.

6. Repeat steps 4–5 until the cake is assembled. Then apply a thin
layer of leftover frosting to the top and sides of the cake and spread
it using an offset spatula.

7. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

8. Place the assembled cake in the fridge for 12 hours to stabilize.

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Berry and Vanilla Cake
for 1 cake d=19 cm

VANILLA CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 631 g 100%

• Butter 82% 180 g 29%

• Cream cheese 65% 400 g 63%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Vanilla ½ pod

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer.
Add the sifted icing sugar, vanilla seeds and sea salt, then whip with
a whisk attachment at medium speed, until the mixture becomes
light and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese using
a paddle attachment at low speed, until it becomes soft and pliable.

3. Add the whipped butter to the softened cream cheese and continue
mixing with a paddle attachment at medium speed until smooth.
In order to keep the finished cream stable, avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the buttercream with the paddle attachment until smooth and airy.

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Berry and Vanilla Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Vanilla cream cheese buttercream
• Neutral gel
• Fresh strawberries 200 g
• Fresh raspberries 100 g
• Fresh blueberries 30 g
• Fresh basil leaves Sufficient quantity

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate film. Transfer the cream cheese buttercream into
a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with an offset
spatula, moving from the edge to the center of the cake while
rotating a turntable.

3. Transfer the buttercream into a piping bag fitted with a Closed Star
tip d=16 mm. Pipe buttercream shells along the top edge of the cake.

4. Wash and drain the berries. Cut the strawberries in quarters

and some blueberries in half. Heat the neutral gel to 60 °C / 140 °F
before use. Dilute the gel with a little water if necessary.
Using a pastry brush, apply a thin layer of hot neutral gel to
the berry cuts.

5. Alternate the strawberry quarters and whole raspberries, arranging

them along the buttercream decoration. Then fill in the space
in the center with strawberry quarters. Complete the composition
with whole and halved blueberries and a whole raspberry
in the center. Garnish with fresh basil leaves.

6. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/Bd0J1Ta0-uQ

29
Juanvi
Juanvi

ALMOND CAKE
for 1 cake d=19 cm
Juanvi
Almond Cake
for 1 cake d=19 cm

ALMOND SPONGE

Ingredients Total weight: ~ 1338 g 100%

• Whole eggs 180 g 13%

• Egg yolks 75 g 6%
• Brown sugar (1) 255 g 19%
• Almond powder 160 g 12%
• Almonds 150 g 11%
• All-purpose flour 100 g 7%
• Sea salt 3g <1%
• Butter 82% 155 g 12%
• Egg whites 130 g 10%
• Brown sugar (2) 130 g 10%
• Vanilla 1 pod

1. In a bowl, mix the sugar (1) and vanilla seeds using a whisk.
Then add the whole eggs and egg yolks, and mix until smooth.

2. Add the all-purpose flour and almonds into the bowl of a food
processor and process the mixture into a fine powder.
Sift the powdered mixture into a clean bowl, add the almond
powder and mix them together with a whisk.

TIP
• The almond powder can be substituted with any nut
powder of your choice.

3. Fold the dry ingredients into the egg mixture using a silicone
spatula. Continue to mix just until incorporated.

4. Place the room-temperature egg whites into the bowl of a stand

mixer, add sea salt and sugar (2). Whip the meringue using a whisk
attachment at medium mixer speed until stiff peaks form.

5. In several lots, add the meringue to the batter, mixing thoroughly

after each addition.

6. Melt the butter to 50 °C / 122 °F in the microwave oven

and gradually add it to the batter, mixing with a spatula until
homogeneous.

7. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place
lined rings on top. Pour 440 g of the batter into each ring.

↓ Continued on next page

32
Juanvi
Almond Cake
for 1 cake d=19 cm

ALMOND SPONGE

8. Bake the sponges in an oven preheated to 165 °C / 329 °F

for 30–35 minutes. To check whether the sponge is fully baked,
insert a skewer into the center of the sponge – it should come out
clean and dry.

9. Remove the sponges from the oven and let them cool down
at room temperature. Peel off the foil and remove the sponges
from the rings.

10. Using a serrated knife, trim off the top crust to obtain three
sponges 3.5 cm thick.

11. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours. Alternatively, seal the sponges
with cling film and store them in the freezer for up to 1 month.

VANILLA MOUSSELINE CREAM

Ingredients Total weight: ~ 513 g 100%

• Milk 3.2% 240 g 47%

• Sugar 65 g 13%
• Egg yolks 37 g 7%
• Sea salt 1g <1%
• Cornstarch 20 g 4%
• Butter 82% 150 g 29%
• Vanilla 1 pod

1. Pour the milk into a saucepan, add vanilla seeds and bring it to a boil.

2. In the meantime, mix the sugar, cornstarch, sea salt and egg yolks
in a separate bowl using a whisk.

3. Add the hot milk to the egg mixture while constantly stirring
with a whisk.

4. Pour the mixture back into the saucepan, and place it over low
heat. Bring it to a boil while stirring constantly. Once the cream has
thickened, cook it for a further 1–2 minutes while stirring constantly.

5. Strain the pastry cream into a clean and shallow container.

Cover the pastry cream with cling film touching the surface,
and place it into the fridge for 3 hours to stabilize.

↓ Continued on next page

33
Juanvi
Almond Cake
for 1 cake d=19 cm

VANILLA MOUSSELINE CREAM

6. In a separate mixer bowl, whip the softened butter (20–21 °С /

68–70 °F) with a whisk attachment until it increases
in volume and gets paler.

7. Gradually, in three lots, add the pastry cream to the whipped

butter and continue whipping until the texture becomes smooth,
light and stable.

8. Use the mousseline cream straightaway. Alternatively, it can be

stored covered with cling film in the fridge for up to 72 hours.
Before use, whip the frosting with the whisk attachment until
smooth and airy.

CARAMELIZED ALMONDS

Ingredients Total weight: ~ 166 g 100%

• Water 50 g 30%
• Sugar 65 g 39%
• Sea salt 1g <1%
• Raw almonds 50 g 30%

1. Shave half of the almonds with a Microplane grater until you get
smooth halves. This method prevents the almonds from being
crushed, which might happen if you use a knife. Leave the other
half of the almonds whole.

2. Add the sugar, sea salt and water to a thick-bottomed saucepan.

Bring the mixture to a boil over medium heat, stirring with a spatula
until the sugar dissolves. Reduce the heat and cook the syrup for
a further minute without stirring. Take the syrup off the heat.

3. Add the almonds (whole and halved) to the hot syrup.

Cover the saucepan with a lid or cling film and set it aside
for 30 minutes.

4. Line a baking tray with a silicone mat and preheat your oven
to 160 °C / 320 °F.

5. Strain the syrup and arrange the almonds on the baking tray.

6. Toast the almonds in the oven for about 15 minutes until crunchy
and golden brown.

7. Take the caramelized almonds out of the oven and let them cool
down at room temperature.

8. The caramelized almonds can be stored in a closed container

at room temperature for up to 1 month.
34
Juanvi
Almond Cake
for 1 cake d=19 cm

ASSEMBLING THE CAKE

Ingredients

• Baked almond sponges

• Vanilla mousseline cream

1. Transfer the frosting into a piping bag fitted with a round tip d=10 mm.

2. Place a cake board on a turntable. Pipe a drop of frosting in

the center of the cake board and place the first sponge layer on top.

3. Apply 250 g of the frosting to the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Top with the next sponge layer and lightly press
down on it to attach the layers.

4. Repeat step 3 until the cake is assembled. Then apply a thin layer
of leftover frosting to the top and sides of the cake, and spread it
using an offset spatula.

5. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

6. Place the assembled cake in the fridge for 12 hours to stabilize.

VANILLA CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 631 g 100%

• Butter 82% 180 g 29%

• Cream cheese 65% 400 g 63%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Vanilla ½ pod

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer.
Add the sifted icing sugar, vanilla seeds and sea salt, and whip with
a whisk attachment at medium speed, until the mixture becomes
light and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream using a paddle
attachment at low speed, until it becomes soft and pliable.

↓ Continued on next page

35
Juanvi
Almond Cake
for 1 cake d=19 cm

VANILLA CREAM CHEESE BUTTERCREAM

3. Add the whipped butter to the softened cream cheese

and continue mixing with a paddle attachment at medium
speed until smooth. In order to keep the finished cream stable,
avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the buttercream with the paddle attachment until smooth
and airy.

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Vanilla cream cheese buttercream
• Caramelized almonds
• Toasted sliced almonds 300 g

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate film. Transfer the cream cheese buttercream
into a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream

to the top and sides of the cake. Smooth the surface by rotating
the turntable and using an icing scraper. Level the edges of
the cake with an offset spatula, moving from the edge to
the center of the cake while rotating a turntable.

3. Decorate the cake with toasted sliced almonds

and caramelized almonds.

4. Store the cake in the fridge for up to 72 hours. The finished cake
can be stored in an airtight container in the freezer for up
to 3 weeks. If the cake has been frozen, defrost it in the fridge
before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/4YYU_dlROpg

36
Juanvi
Juanvi

CHOCOLATE AND
RASPBERRY CAKE
for 1 cake d=19 cm
Juanvi
Chocolate and Raspberry Cake
for 1 cake d=19 cm

NEUTRAL GEL

Ingredients Total weight: ~ 100 g 100%

• Water 44 g 44%
• Sugar (1) 37 g 37%
• Sugar (2) 6g 6%
• Pectin NH 1.6 g 2%
• Glucose/corn syrup 11 g 11%
• Citric acid powder 0.075 g <1%

1. Pour the water into a saucepan, and then add the glucose syrup
and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin–sugar mixture to the saucepan filled with water,

glucose and sugar.

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 0.75 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it there

for at least 6 hours.

10. The finished neutral gel can be stored in an airtight container for up
to 14 days in the fridge or up to 1 month in the freezer.

39
Juanvi
Chocolate and Raspberry Cake
for 1 cake d=19 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 462 g 100%

• Whipping cream 35% 190 g 41%

• Inverted sugar/honey 35 g 8%
• Dark chocolate 70% 185 g 40%
• Butter 82% 35 g 8%
• Glucose/corn syrup 15 g 3%
• Sea salt 2g <1%

1. Add the whipping cream, inverted sugar, glucose syrup and sea
salt to a saucepan. Bring the mixture to a boil.

2. Add the dark chocolate to a measuring cup. Pour the hot mixture
over the chocolate and wait for a minute to give the chocolate time
to melt. Blend the mixture with a hand blender until smooth.

3. Add the room temperature diced butter, then process again until
a smooth and glossy emulsion forms. Make sure not to incorporate
any air bubbles into the ganache during blending.

4. Cover the ganache with cling film touching the surface. Set it aside
at room temperature for 12 hours to stabilize.

5. The finished ganache can be stored in the fridge for up to 72 hours.

Take it out of the fridge 4 hours before use.
TIP
• If your ganache turns out lumpy, grainy or separated after setting,
it indicates that a stable emulsion wasn’t formed. To fix this, heat
the ganache gently to 40°C / 104°F, making sure not to exceed
this temperature, and blend it with a hand blender until smooth.
Let it set at room temperature.

RASPBERRY JAM

Ingredients Total weight: ~ 610 g 100%

• Raspberry puree 350 g 57%

• Fresh/frozen raspberries 150 g 25%
• Brown sugar 70 g 11%
• Glucose/corn syrup 20 g 3%
• Pectin NH 10 g 2%
• Lemon juice 10 g 2%

1. Add the raspberries, raspberry puree, lemon juice and glucose syrup
to a saucepan. Heat the mixture to 35 °C / 95 °F over medium heat.

↓ Continued on next page

40
Juanvi
Chocolate and Raspberry Cake
for 1 cake d=19 cm

RASPBERRY JAM

1. Mix the pectin and brown sugar together in a separate bowl.

Gradually add the sugar–pectin mixture to the raspberry mixture
while whisking constantly.

2. Continue cooking the mixture over medium heat and bring it to

a boil. Then cook it for a further 2–3 minutes to activate the pectin.

3. Remove the saucepan from the heat and transfer the jam to
a clean bowl. Cover it with cling film touching the surface.
Let it cool down at room temperature, then leave it in the fridge
for 12 hours to stabilize. Before use, stir it with a silicone spatula
until smooth and pliable.

4. The finished jam can be stored in the fridge for up to 72 hours.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 2143 g 100%

• Brown sugar 285 g 13%

• Whole eggs 570 g 27%
• Light honey (linden/acacia) 175 g 8%
• Almond powder 175 g 8%
• All-purpose flour 260 g 12%
• Baking powder 15 g <1%
• Cocoa powder 24% 65 g 3%
• Butter 82% 195 g 9%
• Whipping cream 35% 280 g 13%
• Dark chocolate 70% 120 g 6%
• Sea salt 3g <1%

1. Add the brown sugar, whole eggs, honey, almond powder

and sea salt to a food processor, and process at medium speed
until a homogenous and voluminous mixture is obtained.

2. Add the butter, whipping cream and dark chocolate to a measuring

cup. Melt them in a microwave oven until they reach 40 °C / 104 °F,
then process the mixture with a hand blender until smooth.

3. Pour the chocolate mixture into the food processor and blitz briefly
together with the first mixture.

4. Sift the all-purpose flour, cocoa powder and baking powder into
a bowl. Mix the dry ingredients with a whisk.

↓ Continued on next page

41
Juanvi
Chocolate and Raspberry Cake
for 1 cake d=19 cm

CHOCOLATE SPONGE

5. Add the dry ingredients mixture to the food processor and process
until a smooth batter forms.

6. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place lined
rings on top. Pour 700 g of the batter into each ring. Cover the molds
with parchment paper and place another baking tray on top.
Then place any heavy object on top, like several metal saucepans
or a baking stone. This will help maintain the sponge’s surfaces flat
during baking.

7. Bake the sponges in an oven preheated to 165 °C / 329 °F

for 30–35 minutes. To check whether the sponge is fully baked,
insert a skewer into the center of the sponge – it should come
out clean and dry.

8. Remove the sponges from the oven, take off the weights, baking
sheet and parchment paper. Let the sponges cool down at room
temperature. Peel off the foil and remove the sponges from the rings.

9. Using a serrated knife, trim off the top crust to obtain three
sponges 3.5 cm thick.

10. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours.

TIP
• You can also use regular sugar, but this recipe calls for brown
sugar to give a richer caramel flavor.
• Almond flour can be substituted with any other nut flour.
• Instead of honey, you can use the same amount of inverted sugar.

ASSEMBLING THE CAKE

Ingredients

• Baked chocolate sponges

• Stabilized raspberry jam

1. Place a cake board on a turntable and arrange the first sponge

layer on top.

2. Apply 250 g of the jam to the sponge layer, and smooth out
the layer of frosting with an offset spatula. Top with the next
sponge layer and lightly press down on it to attach the layers.
Repeat the process to assemble the cake.

↓ Continued on next page

42
Juanvi
Chocolate and Raspberry Cake
for 1 cake d=19 cm

ASSEMBLING THE CAKE

3. Wrap the cake around with an acetate strip. Secure it with

an adjustable cake ring and gently tighten it.

4. Place the assembled cake in the fridge for 12 hours to stabilize.

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Stabilized dark chocolate ganache
• Neutral gel
• Fresh raspberries 200 g

1. Take the cake out of the fridge, then remove the adjustable cake
ring and acetate film. Transfer the ganache into a piping bag fitted
with a round tip d=10 mm.

2. Place the cake on a turntable and apply a thin layer of ganache

to the top and sides of the cake. Smooth the surface by rotating
the turntable and using an icing scraper. Level the edges of the
cake with an offset spatula, moving from the edge to the center
of the cake while rotating the turntable.

3. Pipe a voluminous bead of the ganache at the base of the cake,

then carefully smear it with a small offset spatula to create a C-shape
pattern. Then pipe another bead closely to the first one and smear
it as well. In the same way, continue to pipe beads and smear them
around the cake.

4. Smear the second row of the ganache beads in the opposite

direction. Thus, in alternating directions, you will obtain a peculiar
pattern. Coat the top of the cake in the same manner.

5. Wash and drain the raspberries, then cut them in halves.

Heat the neutral gel to 60 °C / 140 °F before use. Dilute the gel
with a little water if necessary. Using a pastry brush, apply a thin
layer of hot neutral gel to the berry cuts.

6. Arrange the coated raspberry halves in a rhythmic composition

on top of the cake.

7. Store the cake in the fridge for up to 72 hours. The finished cake
(without raspberries) can be stored in an airtight container
in the freezer for up to 3 weeks. If the cake has been frozen,
defrost it in the fridge before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/Dca294D8xPc
43
Juanvi
Juanvi

CHOCOLATE CAKE
for 1 cake d=18 cm
Juanvi
Chocolate Cake
for 1 cake d=18 cm

DARK CHOCOLATE CREMEUX

Ingredients Total weight: ~ 1464 g 100%

• Milk 3.2% 378 g 26%

• Whipping cream 35% 378 g 26%
• Brown sugar 102 g 7%
• Egg yolks 150 g 10%
• Dark chocolate 70% 450 g 31%
• Sea salt 6g <1%
• Vanilla 1 pod

1. Pour the whipping cream and the milk into a saucepan, add
the sugar, vanilla seeds, sea salt and egg yolks. Mix thoroughly
with a whisk. Cook the mixture on medium-low heat until 82–84 °C /
180–183 °F, while whisking constantly.

2. Put the chocolate in a measuring cup and pour the hot custard
over it. Let the chocolate melt for about 1 minute, and process
the mixture with a hand blender for about 2 minutes until smooth.

3. Cover the cremeux with cling film touching the surface and place it
in the fridge for 12 hours to stabilize.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 2143 g 100%

• Brown sugar 285 g 13%

• Whole eggs 570 g 27%
• Light honey (linden/acacia) 175 g 8%
• Almond powder 175 g 8%
• All-purpose flour 260 g 12%
• Baking powder 15 g <1%
• Cocoa powder 24% 65 g 3%
• Butter 82% 195 g 9%
• Whipping cream 35% 280 g 13%
• Dark chocolate 70% 120 g 6%
• Sea salt 3g <1%

1. Add the brown sugar, whole eggs, honey, almond powder

and sea salt to a food processor, then process at medium speed
until a homogenous and voluminous mixture is obtained.

↓ Continued on next page

46
Juanvi
Chocolate Cake
for 1 cake d=18 cm

CHOCOLATE SPONGE

2. Add the butter, whipping cream and dark chocolate to a measuring

cup. Melt them until they reach 40 °C / 104 °F in a microwave oven,
then process the mixture with a hand blender until smooth.

3. Pour the chocolate mixture into the food processor and blitz briefly
together with the first mixture.

4. Sift the all-purpose flour, cocoa powder and baking powder into
a bowl. Mix the dry ingredients with a whisk.

5. Add the dry ingredients mixture to the food processor and process
until a smooth batter forms.

6. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place lined
rings on top. Divide the batter into three equal portions and deposit
it into the rings.

7. Bake the sponges in an oven preheated to 160 °C / 320 °F for

40–45 minutes. The sponges should rise and become springy
to the touch.

8. Let the sponges cool down at room temperature. Peel off the foil
and remove the sponges from the rings. Using a serrated knife,
cut the sponges into 6 layers 1.5 cm thick. Keep the sponge scraps
for making crumbs.

9. Wrap the sponges with cling film and leave them at room
temperature until assembling the cake.

GRAND MARNIER SOAKING SYRUP

Ingredients Total weight: ~ 552 g 100%

• Water 300 g 54%

• Sugar 150 g 27%
• Grand Marnier liqueur 100 g 18%
• Sea salt 2g <1%

1. Combine the water, sugar and sea salt in a saucepan.

Bring the mixture to a boil and let it simmer for 1–2 minutes
until all the sugar has dissolved.

2. Remove the saucepan from the heat and stir

in the Grand Marnier liqueur.

3. Let the syrup cool down at room temperature, then leave it

in the fridge until further use. 47
Juanvi
Chocolate Cake
for 1 cake d=18 cm

ASSEMBLING THE CAKE

Ingredients

• Baked sponge discs

• Grand Marnier soaking syrup
• Stabilized dark chocolate cremeux

1. Using a pastry brush, soak the sponges with the syrup.

2. Transfer the chocolate cremeux into a piping bag fitted with

a round tip d=10 mm.

3. Place a cake board on a turntable. Pipe a drop of cremeux in the

center of the cake board and place the first soaked sponge on top.

4. Apply 200 g of the cremeux to the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of cremeux with
an offset spatula. Top with the next sponge disc and lightly press
down on it to attach the layers.

5. Repeat step 4 until the cake is assembled.

6. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

7. Place the assembled cake in the fridge for 12 hours to stabilize.

CHOCOLATE AND SPONGE CRUMBS

Ingredients

• Chocolate sponge scraps 200 g

• Dark chocolate 70% 200 g

1. Add the chocolate sponge scraps into the bowl of a food processor
and grind them into fine crumbs. Sift through a coarse-meshed
sieve first, then through a fine-meshed sieve to obtain uniform
medium-sized crumbs.

2. Spread the crumbs evenly on a baking tray lined with a silicone

mat and dry them in the oven at 100 °C / 212 °F for about
30 minutes until completely dry. Stir the crumbs with the spatula
every 10 minutes during baking to ensure an even drying.
Let the crumbs cool down at room temperature.

↓ Continued on next page 48

Juanvi
Chocolate Cake
for 1 cake d=18 cm

CHOCOLATE AND SPONGE CRUMBS

3. Add the chocolate into the bowl of a food processor and grind it
into fine crumbs. Sift through a medium-coarse sieve first, then
through a fine-meshed sieve to obtain uniform medium-sized crumbs.

4. Weigh 150 g of chocolate crumbs and 150 g of sponge crumbs.

Mix both types of crumbs in the bowl and leave the mixture
in the freezer until you are ready to decorate the cake.

CHOCOLATE BALLS

Ingredients Total weight: ~ 205 g 100%

• Chocolate sponge scraps 50 g 24%

• Dark chocolate cremeux 25 g 12%
• Dark chocolate 70% 100 g 49%
• Odorless vegetable oil 30 g 15%
• Chocolate and sponge crumbs Sufficient quantity

1. Put the chocolate sponge scraps into the bowl of a food processor
and grind them into crumbs.

2. Add the dark chocolate cremeux and process the mixture briefly
until a smooth mass forms.

3. Using a Parisienne spoon, scoop out the mixture. Tamp down

the chocolate mixture creating a neat hemisphere. Then remove
the hemisphere from the spoon and arrange it on a tray lined with
parchment paper. Repeat the process until you have 12 hemispheres.

4. Pair the chocolate hemispheres into neat balls.

Arrange the assembled balls on a tray and place them
in the freezer for 30 minutes until solidified.

5. Combine the dark chocolate and vegetable oil in a bowl.

Heat the mixture to 40 °C / 104 °F in a microwave oven or
over a water bath, stirring with a spoon until homogeneous.

6. Pour the sponge crumbs into a separate bowl. Remove the chocolate
balls from the freezer and insert skewers into each ball.

7. Dip the balls into the melted chocolate mixture one by one, then
immediately sprinkle them with the sponge crumbs. Carefully remove
the skewers, and arrange the coated balls on a tray.

8. Leave the chocolate balls in the fridge until it is time to decorate

the cake. Keep the leftover cremeux in the fridge.

49
Juanvi
Chocolate Cake
for 1 cake d=18 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Leftover dark chocolate cremeux
• Chocolate and sponge crumbs 250 g
• Chocolate balls 6 pcs

1. Take the cake out of the fridge and remove the adjustable cake ring
and acetate film. Transfer the cremeux into a piping bag fitted with
a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cremeux

to the top and sides of the cake. Smooth the surface by rotating
the turntable and using an icing scraper. Level the edges of
the cake with an offset spatula, moving from the edge to
the center of the cake while rotating a turntable.

3. Cover the cake with the chocolate and crumb mixture by gently
pressing it to the sides with your hand. Then sprinkle the mixture
on top using a sieve. Leave the cake in the freezer for 30 minutes
to stabilize.

4. Transfer the cremeux into a piping bag fitted with a Closed Star
tip d=13 mm.

5. Pipe 6 double swirls along the edge of the cake. Then top each
swirl with the chocolate ball.

6. Store the cake in the fridge for up to 72 hours or in the freezer

for up to 3 weeks.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/kEYje66KvkM

50
Juanvi
Juanvi

LEMON AND POPPY

SEEDS CAKE
for 1 cake d=18 cm
Juanvi
Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

GELATIN MASS

Ingredients Total weight: ~ 42 g 100%

• Powdered gelatin 200 Bloom 6g 14%

• Cold water 36 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you don’t have any powdered gelatin, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of water
needed. Then squeeze the leaves to remove any excess water
and use immediately.

LEMON AND POPPY SEED SPONGE

Ingredients Total weight: ~ 1795 g 100%

• Whole eggs 240 g 13%

• Egg yolks 100 g 6%
• Sugar (1) 340 g 19%
• Almond powder 412 g 23%
• All-purpose flour 100 g 6%
• Poppy seeds 30 g 2%
• Sea salt 1g <1%
• Lemon zest 20 g 1%
• Butter 82% 208 g 12%
• Egg whites 172 g 10%
• Sugar (2) 172 g 10%
• Vanilla 1 pod

1. In a bowl, mix the vanilla seeds, lemon zest and sugar (1) using a whisk.
Then add the whole eggs and egg yolks, and mix until smooth.

↓ Continued on next page

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Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

LEMON AND POPPY SEED SPONGE

2. Sift the almond powder and all-purpose flour on top of the egg
mixture, add poppy seeds, and mix thoroughly with a spatula.

3. Place the room-temperature egg whites into the bowl of a stand

mixer, add sea salt and sugar (2). Whip the meringue using a whisk
attachment at medium speed until stiff peaks form.

4. In several lots, add the meringue to the batter, mixing thoroughly

after each addition.

5. Melt the butter to 50 °C / 122 °F in the microwave oven and gradually

add it to the batter, mixing with a spatula until homogeneous.

6. Wrap the bases of three cake rings d=18 cm with aluminum foil.
Line a baking tray with a silicone mat and place lined rings on top.
Divide the batter into three equal portions and deposit it into the rings.

7. Bake the sponges in an oven preheated to 160 °C / 320 °F for

35–40 minutes. The sponges should rise and become springy
to the touch.

8. Let the sponges cool down at room temperature. Peel off the foil
and remove the sponges from the rings. Using a serrated knife, cut
the sponges into 6 layers 2 cm thick. Keep the sponge scraps for
making crumbs.

9. Wrap the sponges with cling film and leave them at room
temperature until assembling the cake.

LEMON CURD

Ingredients Total weight: ~ 1151 g 100%

• Lemon juice 330 g 29%

• Sugar 105 g 9%
• Whole eggs 375 g 33%
• White chocolate 33% 261 g 23%
• Cocoa butter 21 g 2%
• Sea salt 2g <1%
• Gelatin mass 42 g 4%
• Lemon zest 15 g 1%
• Vanilla ½ pod

1. In a bowl, mix the sugar, sea salt, vanilla seeds and lemon zest with
a whisk. Add the whole eggs and lemon juice, and mix until smooth.

↓ Continued on next page

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Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

LEMON CURD

2. Pour the mixture into a saucepan and bring it to 82 °C / 180 °F while

constantly stirring with a whisk. Remove the mixture from the heat.

3. Add the white chocolate, cocoa butter and gelatin mass to

a measuring cup. Strain the hot mixture on top and set aside for
1 minute to let the chocolate and gelatin melt. Process the mixture
with a hand blender until a smooth and glossy emulsion forms.

4. Pour the curd into a bowl, cover with cling film touching the surface
of the curd, and leave in the fridge for 12 hours to stabilize.

5. Before use, mix the curd with a whisk until a smooth

and soft texture.

LEMON AND POPPY SEED FROSTING

Ingredients Total weight: ~ 1186 g 100%

• Cream cheese 65% 600 g 51%

• Lemon curd 330 g 28%
• Sea salt 1g <1%
• Poppy seeds 5g <1%
• Whipping cream 35% 250 g 21%

1. Add the cream cheese, sea salt, poppy seeds and lemon curd
to the bowl of a stand mixer. Using a whisk attachment,
mix the ingredients at low speed until a smooth mass forms.

2. Increase the speed to medium and add the cold whipping cream.
Continue whipping the cream until smooth, voluminous and stable.
In order to keep the finished cream stable, avoid overwhipping.

3. Use the frosting straightaway.

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Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

ASSEMBLING THE CAKE

Ingredients

• Baked lemon and poppy seeds sponge discs

• Lemon and poppy seed frosting
• Stabilized lemon curd 650 g

1. Transfer the frosting into a piping bag fitted with a round tip
d=10 mm. Transfer the lemon curd into another piping bag fitted
with a round tip d=10 mm.

2. Place a cake board on a turntable. Pipe a drop of frosting in the center

of the cake board and place the first soaked sponge on top.

3. Apply a thin layer of the frosting to the sponge layer, moving

in a spiral from the center to the edge. Smooth out the layer of
frosting with an offset spatula. Then pipe a border of frosting
along the edge of the sponge.

4. Apply 120 g of lemon curd to the space inside the frosting borders
and smooth it out with an offset spatula. Coat the next cake layer
with a thin layer of frosting. Place this layer on top of the curd, with
the frosting facing the curd, and lightly press down on it to attach
the layers.

5. Repeat steps 3–4 until the cake is assembled.

6. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

7. Place the assembled cake in the fridge for 12 hours to stabilize.

Keep the leftover frosting in the fridge. Before use, whip the frosting
with a whisk attachment until a smooth and soft texture.

LEMON AND POPPY SEED SPONGE CRUMBS

Ingredients

• Lemon and poppy seed sponge scraps 300 g

1. Add the lemon and poppy seed sponge scraps into the bowl of
a food processor and grind them at medium speed into fine crumbs.

↓ Continued on next page

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Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

LEMON AND POPPY SEED SPONGE CRUMBS

2. First, sift the crumbs through a small mesh sieve to remove

the powder, then sift it through a large mesh sieve to obtain
the uniform medium-sized pieces.

3. Spread the crumbs evenly on a baking tray lined with parchment

paper and dry them in the oven at 60 °C / 140 °F for about 2 hours
until completely dry.

4. Let the crumbs cool down at room temperature.

5. The crumbs can be stored in a closed container for up to 7 days

at room temperature.

POPPY SEED CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 618 g 100%

• Butter 82% 160 g 26%

• Cream cheese 65% 400 g 65%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Poppy seeds 7g 1%

1. Add the butter (16–18 °C / 61–65 °F), sifted icing sugar, poppy
seeds and sea salt in the bowl of a stand mixer and whip with
a whisk attachment at medium speed, until the mixture becomes
light and voluminous. Transfer the whipped butter to a clean bowl.

2. Add the cold cream cheese to the clean bowl of a stand mixer,
and stir with a paddle attachment at low speed, until soft,
homogeneous and pliable.

3. Add the whipped butter to the cream cheese and continue mixing
with a paddle attachment at medium speed. Mix until a smooth
cream is obtained. In order to keep the finished cream stable,
avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, and then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, cover it with cling

film and store it in the fridge until it’s time to decorate the cake.
Before use, mix the buttercream with a paddle attachment until
a smooth and soft texture.

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Lemon and Poppy Seeds Cake
for 1 cake d=18 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Poppy seed cream cheese buttercream
• Leftover lemon and poppy seed frosting
• Lemon 1 pc
• Lemon and poppy seed sponge crumbs 200 g

1. Take the cake out of the fridge and remove the adjustable cake ring
and acetate film. Transfer the buttercream into a piping bag fitted
with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with
an offset spatula, moving from the edge to the center of the cake
while rotating a turntable.

3. Cover the cake with the sponge crumbs by gently pressing them
to the sides with your hand. Then sprinkle the crumbs on top using
a sieve. Leave the cake in the freezer for 30 minutes to stabilize.

4. Transfer the leftover lemon and poppy seed frosting into a piping
bag fitted with a Closed Star tip d=14 mm. Pipe 6 double swirls
along the edge of the cake.

5. Cut the lemon into 6 rings 2 mm each and make a cut from
the center to the edge. Bend each lemon ring into a wave shape.
Cut neat triangles out of the rest of the lemon.

6. Arrange the bent lemon rings between the frosting swirls,

then decorate each swirl with lemon triangles.

7. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/5pZKftSRrJg

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Juanvi

MANGO CAKE
for 1 cake d=19 cm
Juanvi
Mango Cake
for 1 cake d=19 cm

VANILLA SPONGE

Ingredients 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%
• Almond powder 100 g 8%
• Butter 82% 50 g 4%
• Vanilla 1 pod

1. Add the sugar, whole eggs, vanilla seeds and sea salt to the bowl of
a stand mixer, and whip with a whisk attachment at medium speed
until voluminous.

2. Add the butter to a separate bowl and melt it to 40 °C / 104 °F

in a microwave oven. Pour the melted butter into the whipped eggs
and mix with a silicone spatula.

TIP
• Butter can be replaced with vegetable oil, though be aware of
the obvious changes in texture. The finished sponge cake will be
softer, but will also have the distinct aroma of the oil. In this case,
it’s best to use a neutral oil, like grapeseed oil.

3. Sift the all-purpose flour, cornstarch, almond powder and baking

powder into a bowl. Mix the dry ingredients with a whisk.
The almond powder can be substituted with any other nut powder
of your choice.

4. Add the dry ingredients mixture to the butter-egg mixture and mix
with a silicone spatula until a smooth batter forms.

5. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place
lined rings on top. Pour 400 g of the batter into each ring. Cover
the molds with parchment paper and place another baking tray
on top. Then arrange any heavy object on top, like several metal
saucepans or a baking stone. This will help maintain the sponge’s
surfaces flat during baking.

6. Bake the sponges in an oven preheated to 165 °C / 329 °F for

30–35 minutes. To check whether the sponge is fully baked, insert
a skewer into the center of the sponge – it should come out clean
and dry.

↓ Continued on next page

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Mango Cake
for 1 cake d=19 cm

VANILLA SPONGE

7. Remove the sponges from the oven, take off the heavy objects,
baking sheet and parchment paper. Let the sponges cool down
at room temperature. Peel off the foil and remove the sponges
from the rings.

8. Using a serrated knife, trim off the top crust to obtain three sponges
3.5 cm thick.

9. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours. Alternatively, seal the sponges
with cling film and store them in the freezer for up to 1 month.

VANILLA AND MANGO FROSTING

Ingredients Total weight: ~ 646 g 100%

• Philadelphia cream cheese 200 g 31%

• Cream cheese 65% 150 g 23%
• Whipping cream 35% 150 g 23%
• Sea salt 1g <1%
• Lemon juice 5g <1%
• Icing sugar 40 g 6%
• Diced mango 100 g 15%
• Vanilla ½ pod

1. In the bowl of a stand mixer combine the cream cheese

and Philadelphia cream cheese. Add lemon juice, vanilla seeds,
sea salt and sifted icing sugar.

TIP
• You can replace the cream cheese with more Philadelphia or
mascarpone, or any type of cream cheese you like. The chef
recommends opting for a high-fat one.

2. Using a whisk attachment, stir the mixture until smooth.

Then pour in cold whipping cream, increase the mixer speed
to medium and whip until a smooth and fluffy texture.

3. Wash and peel the mango. Then dice it into cubes 5x5 mm.
Add the diced mango to the cream and carefully mix with
a silicone spatula.

4. Use the frosting straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
stir the frosting with the silicone spatula until pliable.

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Mango Cake
for 1 cake d=19 cm

LEMON SOAKING SYRUP

Ingredients Total weight: ~ 457 g 100%

• Water 280 g 61%

• Lemon juice 20 g 4%
• Lemon zest 5g 1%
• Sugar 150 g 33%
• Sea salt 2g <1%
• Vanilla ¼ pod

1. Combine the water, sugar, lemon juice, vanilla seeds, lemon zest
and sea salt in a saucepan. Bring the mixture to a boil and let it
simmer for 1–2 minutes until all the sugar has dissolved.

2. Remove the saucepan from the heat and let the syrup cool down
at room temperature, then leave it in the fridge until further use.

3. The soaking syrup can be stored in a closed container in the fridge

for up to 72 hours.

ASSEMBLING THE CAKE

Ingredients

• Baked vanilla sponge layers

• Lemon soaking syrup
• Vanilla and mango frosting

1. Using a pastry brush, generously soak the sponges with the syrup.
Transfer the frosting into a piping bag fitted with a round tip d=15 mm.

2. Place a cake board on a turntable. Pipe a drop of frosting (make

sure there are no pieces of mango) in the center of the cake board
and place the first soaked sponge on top.

3. Apply 250 g of the frosting to the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Top with the next sponge layer and lightly press
down on it to attach the layers.

4. Repeat step 3 until the cake is assembled. Then apply a thin layer
of leftover frosting to the top and sides of the cake, and spread it
using an offset spatula.

5. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

6. Place the assembled cake in the fridge for 12 hours to stabilize.

63
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Mango Cake
for 1 cake d=19 cm

VANILLA CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 636 g 100%

• Butter 82% 180 g 28%

• Cream cheese 65% 400 g 63%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Lemon juice 5g <1%
• Vanilla ½ pod

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer.
Add the sifted icing sugar, vanilla seeds and sea salt, and whip with
a whisk attachment at medium speed, until the mixture becomes
light and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese

with lemon juice using a paddle attachment at low speed, until it
becomes soft and pliable.

3. Add the whipped butter to the softened cream cheese

and continue mixing with a paddle attachment at medium
speed until smooth. In order to keep the finished cream stable,
avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the buttercream with the paddle attachment until smooth and airy.

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Mango Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Vanilla cream cheese buttercream
• Ripe mango 1 pc
• Fresh basil leaves Sufficient quantity
• White chocolate balls Sufficient quantity

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate film. Transfer the cream cheese buttercream into
a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with
an offset spatula, moving from the edge to the center of the cake
while rotating a turntable.

3. Wash and peel the mango, then cut it into slices 3 mm thick.
Using small flower-shaped cutters, cut out the decorations.
Attach the mango flowers to the top and sides of the cake.

4. Decorate the mango flowers with white chocolate balls and fresh
basil leaves.

5. Store the cake in the fridge for up to 72 hours. The finished cake
(without decorations) can be stored in an airtight container in
the freezer for up to 3 weeks. If the cake has been frozen, defrost it
in the fridge before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/MV9lrqzijzs

65
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Juanvi

OMBRE CAKE
for 1 cake d=18 cm
Juanvi
Ombre Cake
for 1 cake d=18 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 996 g 100%

• Butter 82% 225 g 23%

• Icing sugar 150 g 15%
• Whole eggs 270 g 27%
• Sea salt 3g <1%
• All-purpose flour 150 g 15%
• Almond powder 150 g 15%
• Baking powder 12 g 1%
• Black cocoa powder 10 g 1%
• Cocoa powder 24% (1) 15 g 1%
• Cocoa powder 24% (2) 7.5 g <1%
• Cocoa powder 24% (3) 3.5 g <1%

1. Add the room temperature butter, icing sugar and sea salt to
the bowl of a stand mixer. Using a whisk attachment, whip
the mixture until light and fluffy.

2. Add the room-temperature eggs and mix until fully combined.

3. Sift the all-purpose flour, almond powder and baking powder into
a separate bowl, then mix them with a whisk. Gradually fold this
mixture into the egg-butter mixture and mix with a silicone spatula
until smooth.

4. Weigh the obtained batter and divide it into four parts of 230 g
each. Mix each portion of the batter with sifted cocoa powders of
different color and sizes (black cocoa powder, cocoa powders (1),
(2) and (3)). Thus, you will get four portions of the batter colored
different shades of brown.

5. Wrap the bases of four cake rings d=16 cm with aluminum foil.
Line a baking tray with a silicone mat and place lined rings on top.
Deposit the batters into each ring (each shade into a separate ring).
Cover the molds with parchment paper and place another baking
tray on top. Then place any heavy object on top, like several metal
saucepans or a baking stone. This will help maintain the sponge’s
surfaces flat during baking.

6. Bake the sponges in an oven preheated to 165 °C / 329 °F for

20–25 minutes. To check whether the sponge is fully baked,
insert a skewer into the center of the sponge – it should come out
clean and dry.

↓ Continued on next page

68
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Ombre Cake
for 1 cake d=18 cm

CHOCOLATE SPONGE

7. Remove the sponges from the oven, take off the heavy objects, baking
sheet and parchment paper. Let the sponges cool down at room
temperature. Peel off the foil and remove the sponges from the rings.

8. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours. Alternatively, seal the sponges
with cling film and store them in the freezer for up to 1 month.

CHOCOLATE CREAM CHEESE FROSTING

Ingredients Total weight: ~ 771 g 100%

• Cream cheese 65% 400 g 52%

• Whipping cream 35% 200 g 26%
• Sea salt 1g <1%
• Icing sugar 50 g 6%
• Dark chocolate 70% 50 g 6%
• Milk chocolate 40% (1) 50 g 6%
• Milk chocolate 40% (2) 20 g 3%

1. In the bowl of a stand mixer combine the cream cheese, sea salt
and sifted icing sugar.

2. Using a whisk attachment, stir the mixture until smooth.

Then pour in cold whipping cream, increase the mixer speed
to medium and whip until a smooth and fluffy texture.

3. Divide the obtained frosting into three portions: two portions

of 150 g each, and the third one of 180 g.

4. Place the chocolates into separate bowls. Melt them until they
reach 35 °C / 95 °F in a microwave oven.

5. Mix 150 g of frosting with melted dark chocolate, mix another

150 g of frosting with milk chocolate (1), and mix 180 g of the frosting
with milk chocolate (2). Stir the frostings with a silicone spatula until
smooth and evenly colored.

6. Use the frostings straightaway. Alternatively, they can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
whip them with the whisk attachment until smooth and airy.

69
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Ombre Cake
for 1 cake d=18 cm

ASSEMBLING THE CAKE

Ingredients

• Baked chocolate sponge layers

• Dark chocolate frosting 200 g
• Milk chocolate frosting (1) 200 g
• Milk chocolate frosting (2) 200 g

1. Place a cake board on a turntable and arrange the first, the darkest
sponge layer on top.

2. Apply 200 g of the dark chocolate frosting to the sponge layer,

and smooth out the layer of frosting with an offset spatula. Top with
the next sponge layer (a bit lighter one) and lightly press down on it
to attach the layers. Then apply milk chocolate frosting (1) and top
with another sponge layer. Finally, apply the milk chocolate frosting
(2) and top with the brown sponge that is the lightest in color.

3. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

4. Place the assembled cake in the fridge for 12 hours to stabilize.

CHOCOLATE CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 756 g 100%

• Butter 82% 180 g 24%

• Cream cheese 65% 400 g 53%
• Icing sugar 50 g 7%
• Sea salt 1g <1%
• Dark chocolate 70% 50 g 7%
• Milk chocolate 40% (1) 60 g 8%
• Milk chocolate 40% (2) 15 g 2%

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer.
Add the sifted icing sugar and sea salt and whip with a whisk
attachment at medium speed, until the mixture becomes light
and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese using
a paddle attachment at low speed, until it becomes soft and pliable.

↓ Continued on next page

70
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Ombre Cake
for 1 cake d=18 cm

CHOCOLATE CREAM CHEESE BUTTERCREAM

3. Add the whipped butter to the softened cream cheese and continue
mixing with a paddle attachment at medium speed until smooth.
In order to keep the finished cream stable, avoid overwhipping.

4. Divide the obtained buttercream into three portions of 200 g each.

5. Place the chocolates into separate bowls. Melt them to 35 °C / 95 °F

in a microwave oven.

6. Mix one portion of the buttercream with melted dark chocolate, mix
another portion with milk chocolate (1), and mix the last one with
milk chocolate (2). Stir the buttercreams with a silicone spatula until
smooth and evenly colored.

7. Use the buttercreams straightaway. Alternatively, they can be

stored covered with cling film in the fridge for up to 72 hours.
Before use, mix them with the whisk attachment until smooth and airy.

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Dark chocolate cream cheese buttercream 250 g
• Milk chocolate cream cheese buttercream (1) 260 g
• Milk chocolate cream cheese buttercream (2) 215 g

1. Take the cake out of the fridge and remove the adjustable cake ring
and acetate film. Transfer the buttercreams into separate piping
bags fitted with a Closed Star tip d=6 mm.

2. Pipe swirls of buttercream to the top and sides of the cake.

Alternate the size and color of the swirls to create a dynamic
composition.

3. Store the cake in the fridge for up to 72 hours. The finished cake
can be stored in an airtight container in the freezer for up to 3 weeks.
If the cake has been frozen, defrost it in the fridge before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/WUGe6OPq2vs

71
Juanvi
Juanvi

ORANGE AND
MERINGUE CAKE
for 1 cake d=19 cm
Juanvi
Orange and Meringue Cake
for 1 cake d=19 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Add the powdered gelatin and cold water to a clean container.

Gently stir with a spoon.

2. Place the mixture in the fridge and let it sit there for 10–15 minutes
to allow the gelatin to swell and bloom. Then it’s ready for use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you don’t have any powdered gelatin, you can use gelatin
leaves instead. Simply use the same weight of gelatin leaves
as you would powdered gelatin and soak them in cold water.
Make sure the leaves are fully covered with water.
• Leave the gelatin leaves to soak for 15 minutes – during this
time, the leaves should absorb exactly the right amount of
water needed. Then squeeze the leaves to remove any excess
water and use immediately.

ORANGE JAM

Ingredients Total weight: ~ 669 g 100%

• Orange segments 400 g 60%

• Orange juice 100 g 15%
• Sugar 80 g 12%
• Glucose/corn syrup 40 g 6%
• Potato starch 15 g 2%
• Pectin NH 7.5 g 1%
• Gelatin mass 27 g 4%
• Vanilla 1 pod

1. Add the orange segments, orange juice, vanilla seeds and glucose
syrup to a saucepan. Bring the mixture to 35 °C / 95 °F over
medium heat.

2. In a separate bowl, mix together the sugar, potato starch

and pectin. Gradually add this mixture to the saucepan,
while constantly stirring with a spatula.

↓ Continued on next page

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Orange and Meringue Cake
for 1 cake d=19 cm

ORANGE JAM

3. Bring the mixture to a boil, then cook for several minutes after boiling.
Make sure the starch is fully hydrated and cooked, otherwise,
the jam will not be stable enough.

4. Take the saucepan off the heat and stir in the gelatin mass. Transfer
the jam to a bowl and cover it with cling film touching the surface.
Let the jam cool down at room temperature, then leave it in the fridge
for 12 hours to stabilize.

5. The finished jam can be covered with cling film and stored in
the fridge, for up to 72 hours.

ORANGE SPONGE

Ingredients Total weight: ~ 1626 g 100%

• Whole eggs 300 g 18%

• Brown sugar 300 g 18%
• Orange zest 30 g 2%
• Sea salt 6g <1%
• Odorless vegetable oil 198 g 12%
• Milk 3.2% 240 g 15%
• All-purpose flour 336 g 21%
• Almond powder 198 g 12%
• Baking powder 18 g 1%
• Vanilla 1 pod

1. In the mixer bowl, combine brown sugar, vanilla seeds, orange zest
and sea salt. Rub the mixture with a whisk attachment to release
the maximum flavor of the zest. Add the whole eggs and whip
the mixture until it becomes light and fluffy.

2. Add the milk and vegetable oil warmed to 40 °C / 104 °F.

Mix at low speed with the whisk attachment until just combined.

3. In a separate bowl, sift together the all-purpose flour, almond

powder and baking powder. Add the dry ingredients to the
whipped mixture and mix at low speed with the whisk attachment
just until combined.

TIP
• When adding dry ingredients to a whipped mixture, it is important
not to mix it for too long; otherwise, the finished sponge will turn
out dense, with many bubbles of varying sizes and an uneven
texture. This is because prolonged mixing will start the gluten
development process in the flour.

↓ Continued on next page

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Orange and Meringue Cake
for 1 cake d=19 cm

ORANGE SPONGE

4. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place lined
rings on top. Pour 530 g of the batter into each ring and spread it
with an offset spatula.

5. Bake the sponges in an oven preheated to 170 °C / 338 °F

for 15 minutes. Then reduce the temperature to 160 °C / 320 °F
and continue baking until the sponge rises and becomes springy
to the touch. To check whether the sponge is fully baked, insert
a skewer into the center of the sponge – it should come out clean
and dry.

6. Remove the sponges from the oven and let them cool down
at room temperature. Peel off the foil and remove the sponges
from the rings.

7. Using a serrated knife, trim off the top crust to obtain three
sponges 3.5 cm thick.

8. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours.

ORANGE SOAKING SYRUP

Ingredients Total weight: ~ 577 g 100%

• Orange juice 250 g 43%

• Lemon juice 50 g 9%
• Sugar 150 g 26%
• Cointreau liqueur 100 g 17%
• Sea salt 2g <1%
• Orange zest 15 g 3%
• Lemon zest 10 g 2%
• Vanilla ¼ pod

1. Combine the juices, sugar, citrus zest, vanilla seeds and sea salt
in a saucepan. Bring the mixture to a boil and let it simmer
for 1–2 minutes until all the sugar has dissolved.

2. Remove the saucepan from the heat and stir in the Cointreau liqueur.

3. Let the syrup cool down at room temperature, then leave it

in the fridge until further use.

4. The soaking syrup can be stored in a closed container in the fridge

for up to 72 hours.

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Orange and Meringue Cake
for 1 cake d=19 cm

ASSEMBLING THE CAKE

Ingredients

• Baked orange sponge layers

• Orange soaking syrup
• Stabilized orange jam

1. Using a pastry brush, generously soak the sponges with the syrup.
Transfer the jam into a piping bag.

2. Place a cake board on a turntable. Pipe a drop of jam in the center

of the cake board and place the first soaked sponge on top.

3. Apply 250 g of the jam to the sponge layer, moving in a spiral from
the center to the edge. Smooth out the jam with an offset spatula
and top with the second sponge layer. Repeat this step
to assemble the cake till the end.

4. Wrap the cake around with an acetate strip. Secure it with

an adjustable cake ring and gently tighten it.

5. Place the assembled cake in the fridge for 12 hours to stabilize.

ORANGE GEL

Ingredients Total weight: ~ 198 g 100%

• Water 40 g 20%
• Orange juice 115 g 58%
• Sugar 30 g 15%
• Agar-agar 3g 2%
• Orange zest 10 g 5%
• Vanilla ½ pod

1. Combine the sugar and agar-agar in a saucepan. Then pour

in the water and orange juice, add orange zest and vanilla seeds.

2. Bring the mixture to a boil and let it simmer for a minute, stirring
constantly to activate the agar-agar.

↓ Continued on next page

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Orange and Meringue Cake
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ORANGE GEL

3. Strain the gel into a clean bowl and leave it for an hour at room
temperature to cool down. Then transfer the gel to the fridge
and let it sit there for 3 hours until it sets completely. The cooled
gel should have a jellified texture.

TIP
• If the gel hasn’t set, it could be due to two main reasons: either
the mixture wasn’t cooked long enough, or the agar-agar has lost
its effectiveness due to expiration.

4. Then transfer the gel to a measuring cup and process it with

a hand blender at low speed, until you achieve a glossy
and smooth texture.

5. Store the gel in a closed container in the fridge for up to 72 hours.

ITALIAN MERINGUE

Ingredients Total weight: ~ 421 g 100%

• Sugar 250 g 59%

• Water 70 g 17%
• Egg whites 100 g 24%
• Citric acid powder 1g <1%

1. Pour the sugar and water into a saucepan and bring the mixture to
105 °C / 221 °F. Do not stir and do not remove the syrup from the heat.

2. Add the egg whites and lemon juice to the bowl of a stand mixer
fitted with a whisk attachment. As soon as the syrup reaches
105 °C / 221 °F, start whipping the mixture at medium speed
until foam appears. Try not to overwhip the egg whites.

TIP
• Make sure the whisk and mixing bowl are clean and free of
any water or grease, as this can prevent the formation of
a stable meringue.

3. Once the syrup reaches 118 °C / 244 °F, remove it from the heat
and let the bubbles cool down. With the mixer running, pour
the hot syrup into the whipped egg white mixture – let the syrup
flow in a thin steady stream along the side of the mixer bowl.
Whip the meringue at medium speed for a further 5–6 minutes
until it expands in volume and becomes shiny. The meringue
should form stiff peaks and cool down to 30 °C / 86 °F.

4. Use the meringue straightaway.

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Orange and Meringue Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Stabilized orange gel
• Italian meringue

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate film. Transfer the meringue into a piping bag fitted
with a round tip d=15 mm.

2. Place the cake on a turntable and apply a layer of meringue

to the top and sides of the cake. Smooth the surface by rotating
the turntable and using an icing scraper. Level the edges of
the cake with an offset spatula, moving from the edge to
the center of the cake while rotating a turntable.

3. Using an offset spatula, make dents of different sizes and shapes

all over the cake. Using a blow torch, toast the meringue lightly.

4. Transfer the gel into a paper cornet and fill the dents on
the meringue with the gel.

5. Store the cake in the fridge for up to 72 hours.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/7VBFvMojKKA

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Juanvi

SPINACH AND
MANGO CAKE
for 1 cake d=19 cm
Juanvi
Spinach and Mango Cake
for 1 cake d=19 cm

SPINACH SPONGE

Ingredients Total weight: ~ 1226 g 100%

• Spinach 220 g 18%

• Odorless vegetable oil 160 g 13%
• Lime zest 15 g 1%
• Whole eggs 220 g 18%
• Sugar 250 g 20%
• Sea salt 3g <1%
• Lime juice 35 g 3%
• All-purpose flour 315 g 26%
• Baking powder 8.5 g <1%

1. Add the sugar, whole eggs and sea salt to the bowl of a stand mixer,
and whip with a whisk attachment at medium speed until voluminous.

2. Add spinach, vegetable oil, lime zest and juice to the bowl of
a food processor. Blend the mixture until a smooth paste forms.
Pour the spinach paste into the whipped eggs and mix with
a whisk attachment until homogeneous.

3. Sift the all-purpose flour and baking powder into a clean bowl.
Mix the dry ingredients with a whisk.

4. Add the dry ingredients mixture to the spinach-egg mixture

and mix with a silicone spatula until a smooth batter forms.

5. Wrap the bases of two cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place
lined rings on top. Pour 600 g of the batter into each ring.
Cover the molds with parchment paper and place another baking
tray on top. Then arrange any heavy object on top, like several
metal saucepans or a baking stone. This will help maintain the
sponge’s surfaces flat during baking.

6. Bake the sponges in an oven preheated to 160 °C / 320 °F for

30–35 minutes. To check whether the sponge is fully baked, insert
a skewer into the center of the sponge – it should come out clean
and dry.

7. Remove the sponges from the oven, take off the heavy object, baking
sheet and parchment paper. Let the sponges cool down at room
temperature. Peel off the foil and remove the sponges from the rings.

8. Using a serrated knife, cut the sponges to obtain four layers

2 cm thick.

9. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours. Alternatively, seal the sponges
with cling film and store them in the freezer for up to 1 month.
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Spinach and Mango Cake
for 1 cake d=19 cm

SPINACH SPONGE CRUMBS

Ingredients

• Spinach sponge scraps 300 g

1. Place the sponge scraps into the food processor and grind them
at medium speed until fine crumbs are obtained.

2. First, sift the crumbs through a small mesh sieve to remove

the powder, then sift it through a large mesh sieve to obtain
the uniform medium-sized pieces.

3. Transfer the crumbs onto a baking tray lined with parchment paper
and spread them in an even layer.

4. Dry the crumbs in an oven at 60 °C / 140 °F for about 2 hours, until

completely dry. Let the crumbs cool down at room temperature.

5. Store the finished sponge crumbs in a closed container for up

to 1 week at room temperature or up to 1 month in a freezer. If you
store the crumbs in the freezer, dry them in the oven at 60 °C / 140 °F
for around 15 minutes.

MANGO CREAM

Ingredients Total weight: ~ 418 g 100%

• Mango puree 200 g 48%

• Passion fruit puree 100 g 24%
• Pectin NH 4g <1%
• Glucose/corn syrup 20 g 5%
• Sugar 30 g 7%
• Natur Emul Sosa 4g <1%
• Butter 82% 60 g 14%
• Vanilla ½ pod

1. Add the mango puree, passion fruit puree, glucose syrup

and vanilla seeds to a saucepan.

2. In a separate bowl, mix the pectin NH, Natur Emul and sugar.
Add this mixture to the puree mixture and stir with a whisk.

3. Bring the mixture to a boil, while constantly and thoroughly mixing

with a whisk. Then let the mixture simmer for another minute.

↓ Continued on next page

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Spinach and Mango Cake
for 1 cake d=19 cm

MANGO CREAM

4. Remove the saucepan from the heat and transfer the puree to
a high measuring cup. Let the mixture cool down to 40 °C / 104 °F.

5. Add the room temperature butter and process with a hand

blender until a smooth emulsion forms.

6. Cover the measuring cup with cling film touching the surface of
the cream, and place it in the fridge. Leave the cream in the fridge
for 6 hours to stabilize.

7. Before use, stir the cream thoroughly with a silicone spatula until
smooth and pliable.

8. The finished cream can be covered with cling film and stored
in the fridge, for up to 72 hours.

LIME, BASIL AND MINT FROSTING

Ingredients Total weight: ~ 957 g 100%

• Whipping cream 35% 300 g 31%

• Cream cheese 65% 550 g 57%
• Sea salt 2g <1%
• Lime juice 10 g 1%
• Icing sugar 70 g 7%
• Lime zest 15 g 2%
• Fresh basil leaves 5g <1%
• Fresh mint leaves 5g <1%
• Vanilla ½ pod

1. Add the whipping cream, basil, mint, lime zest and vanilla seeds
to a measuring cup. Process the mixture with a hand blender.
Cover with cling film and leave in the fridge for 12 hours to infuse.

2. In the bowl of a stand mixer mix the cream cheese, sea salt, lime
juice and sifted icing sugar at low speed using a whisk attachment.

TIP
• You can replace the cream cheese with Philadelphia or
mascarpone, or any type of cream cheese you like.
The chef recommends opting for a high-fat one.

3. Strain the cold-infused whipping cream, add to the cream cheese

and increase the mixer speed to medium. Whip the cream until
a smooth and fluffy texture. In order to keep the finished cream
smooth and stable, avoid overwhipping.

↓ Continued on next page

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Spinach and Mango Cake
for 1 cake d=19 cm

LIME, BASIL AND MINT FROSTING

4. Use the frosting straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
whip the frosting with the whisk attachment until smooth and airy.

ASSEMBLING THE CAKE

Ingredients

• Baked spinach sponge layers

• Mango cream
• Lime, basil and mint frosting

1. Transfer the frosting into a piping bag fitted with a round tip
d=10 mm. Transfer the mango cream into a piping bag fitted with
a round tip d=5 mm.

2. Place a cake board on a turntable. Pipe a drop of frosting in the center

of the cake board and place the first sponge layer on top.

3. Apply 250 g of the frosting to the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Then pipe the mango cream, inserting the piping
bag into the frosting in several points. Top with the next sponge
layer and lightly press down on it to attach the layers.

4. Repeat step 3 until the cake is assembled. Then apply a thin layer
of leftover frosting to the top and sides of the cake, and spread it
using an offset spatula.

5. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

6. Place the assembled cake in the fridge for 12 hours to stabilize.

Keep the leftover mango cream in the fridge until it’s time
to decorate the cake.

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Spinach and Mango Cake
for 1 cake d=19 cm

VANILLA CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 636 g 100%

• Butter 82% 180 g 28%

• Cream cheese 65% 400 g 63%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Lime juice 5g <1%
• Vanilla ½ pod

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand

mixer. Add the sifted icing sugar, vanilla seeds and sea salt, then
whip with a whisk attachment at medium speed, until the mixture
becomes light and voluminous. Transfer the whipped butter
to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese with
lime juice using a paddle attachment at low speed, until it becomes
soft and pliable.

3. Add the whipped butter to the softened cream cheese and continue
mixing with a paddle attachment at medium speed until smooth.
In order to keep the finished cream stable, avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, and mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the buttercream with the paddle attachment until smooth and airy.

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Spinach and Mango Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Leftover mango cream
• Vanilla cream cheese buttercream
• Spinach sponge crumbs 200 g
• Fresh basil leaves Sufficient quantity

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate film. Transfer the cream cheese buttercream into
a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with
an offset spatula, moving from the edge to the center of the cake
while rotating a turntable.

3. Cover the cake with the sponge crumbs by gently pressing them
to the sides with your hand. Then sprinkle them on top using
a sieve. Leave the cake in the freezer for 30 minutes to stabilize.

4. Transfer the mango cream to a paper cornet and pipe drops of

different sizes on top of the cake. Garnish with fresh basil leaves.

5. Store the cake in the fridge for up to 72 hours. The finished cake
can be stored in an airtight container in the freezer for up to 3 weeks.
If the cake has been frozen, defrost it in the fridge before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/HgyS3LWs828

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Juanvi

RED VELVET
CAKE
for 1 cake d=19 cm
Juanvi
Red Velvet Cake
for 1 cake d=19 cm

RED VELVET SPONGE

Ingredients Total weight: ~ 2106 g 100%

• Whole eggs 300 g 14%

• Sugar 510 g 24%
• Kefir/sour cream/Greek yogurt 450 g 21%
• Butter 82%/odorless vegetable oil 210 g 10%
• Baking soda 9g <1%
• Baking powder 9g <1%
• Cocoa powder 24% 15 g <1%
• Sea salt 3g <1%
• All-purpose flour 600 g 28%
• Raspberry red water-soluble Sufficient quantity
food colorant
• Strawberry red water-soluble Sufficient quantity
food colorant

1. In the mixer bowl, combine the eggs, sugar, sea salt and food
colorants. Using the whisk attachment, whip the mixture until it
becomes light and fluffy.

2. Add room temperature kefir and butter warmed to 40°C / 104°F.

Mix at low speed with the whisk attachment until just combined.

3. In a separate bowl, sift together the all-purpose flour, cocoa

powder, baking soda and baking powder. Add the dry ingredients
to the whipped mixture and fold with a silicone spatula until smooth
and fully incorporated.

4. Wrap the bases of three cake rings d=18 cm and h=6 cm with
aluminum foil. Line a baking tray with a silicone mat and place
lined rings on top. Pour 700 g of the batter into each ring.
Cover the molds with parchment paper and place another baking
tray on top. Then place any heavy object on top, like several metal
saucepans or a baking stone. This will help maintain the sponge’s
surfaces flat during baking.

5. Bake the sponges in an oven preheated to 165 °C / 329 °F for

30–35 minutes. To check whether the sponge is fully baked,
insert a skewer into the center of the sponge – it should come out
clean and dry.

6. Remove the sponges from the oven, take off the heavy object,
baking sheet and parchment paper. Let the sponges cool down
at room temperature. Peel off the foil and remove the sponges
from the rings.

↓ Continued on next page

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Red Velvet Cake
for 1 cake d=19 cm

RED VELVET SPONGE

7. Using a serrated knife, trim off the top crust to obtain three
sponges 3.5 cm thick.

8. Wrap the sponges with cling film and leave them at room
temperature for up to 24 hours.

TIP
• Butter can be replaced with vegetable oil, though be aware of
the obvious changes in texture. The finished sponge cake will
be softer, but will also have the distinctive aroma of the oil.
In this case, it’s best to use a neutral oil, like grapeseed oil.
• If you don’t have water-soluble food colorants, you can also use
fat-soluble ones. To do this, add the color to the warmed butter
and blend with a hand blender until fully dissolved,
then proceed as usual.

RED SPONGE CRUMBS

Ingredients

• Red sponge scraps 300 g

1. Place the sponge scraps into the food processor and grind them
at medium speed until fine crumbs are obtained.

2. First, sift the crumbs through a small mesh sieve to remove

the powder, then sift it through a large mesh sieve to obtain
the uniform medium-sized pieces.

3. Transfer the crumbs onto a baking tray lined with parchment paper
and spread them in an even layer.

4. Dry the crumbs in an oven at 60 °C / 140 °F for about 2 hours, until

completely dry. Let the crumbs cool down at room temperature.

5. Store the finished sponge crumbs in a closed container for up

to 1 week at room temperature or up to 1 month in a freezer.
If you store the crumbs in the freezer, dry them in the oven
at 60 °C / 140 °F for around 15 minutes.

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Red Velvet Cake
for 1 cake d=19 cm

PHILADELPHIA CREAM CHEESE FROSTING

Ingredients Total weight: ~ 706 g 100%

• Philadelphia cream cheese 200 g 28%

• Cream cheese 65% 250 g 35%
• Whipping cream 35% 200 g 28%
• Sea salt 1g <1%
• Lemon juice 5g <1%
• Icing sugar 50 g 8%

1. In the bowl of a stand mixer combine the cream cheese

and Philadelphia cream cheese. Add lemon juice, sea salt
and sifted icing sugar.

TIP
• You can replace the cream cheese with more Philadelphia or
mascarpone, or any type of cream cheese you like.
The chef recommends opting for a high-fat one.

2. Using a whisk attachment, stir the mixture until smooth. Then pour
in cold whipping cream, increase the mixer speed to medium
and whip until a smooth and fluffy texture.

3. Use the frosting straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the frosting with the whisk attachment until smooth and airy.

ASSEMBLING THE CAKE

Ingredients

• Baked Red Velvet sponges

• Philadelphia cream cheese frosting

1. Transfer the frosting into a piping bag fitted with a round tip d=10 mm.

2. Place a cake board on a turntable. Pipe a drop of frosting in the

center of the cake board and place the first sponge layer on top.

3. Apply 200 g of the frosting to the sponge layer, moving in a spiral

from the center to the edge. Smooth out the layer of frosting with
an offset spatula. Top with the next sponge layer and lightly press
down on it to attach the layers.

↓ Continued on next page

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Red Velvet Cake
for 1 cake d=19 cm

ASSEMBLING THE CAKE

4. Repeat step 3 until the cake is assembled. Then apply a thin layer
of leftover frosting to the top and sides of the cake, and spread it
using an offset spatula.

5. Using an icing scraper, smooth out the sides of the cake, then wrap
the cake around with an acetate strip. Secure it with an adjustable
cake ring and gently tighten it.

6. Place the assembled cake in the fridge for 12 hours to stabilize.

CREAM CHEESE BUTTERCREAM

Ingredients Total weight: ~ 636 g 100%

• Butter 82% 180 g 28%

• Cream cheese 65% 400 g 63%
• Icing sugar 50 g 8%
• Sea salt 1g <1%
• Lemon juice 5g <1%

1. Place the butter (16–18 °C / 61–65 °F) in the bowl of a stand mixer.
Add the sifted icing sugar and sea salt and whip with a whisk
attachment at medium speed, until the mixture becomes light
and voluminous. Transfer the whipped butter to a clean bowl.

2. In a clean bowl of a stand mixer, stir the cold cream cheese

with lemon juice using a paddle attachment at low speed,
until it becomes soft and pliable.

3. Add the whipped butter to the softened cream cheese

and continue mixing with a paddle attachment at medium
speed until smooth. In order to keep the finished cream stable,
avoid overwhipping.

TIP
• If your buttercream becomes slightly runny, place it in the fridge
for 1 hour, and then mix with a paddle attachment until smooth.

4. Use the buttercream straightaway. Alternatively, it can be stored

covered with cling film in the fridge for up to 72 hours. Before use,
mix the buttercream with the paddle attachment until smooth and airy.

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Red Velvet Cake
for 1 cake d=19 cm

DECORATING THE CAKE

Ingredients

• Stabilized assembled cake

• Cream cheese buttercream
• Red sponge crumbs 200 g

1. Take the cake out of the fridge and remove the adjustable cake
ring and acetate strip. Transfer the cream cheese buttercream
into a piping bag fitted with a round tip d=10 mm.

2. Place the cake on a turntable and apply a layer of cream to the top
and sides of the cake. Smooth the surface by rotating the turntable
and using an icing scraper. Level the edges of the cake with
an offset spatula, moving from the edge to the center of the cake
while rotating the turntable.

3. Cover the cake with the sponge crumbs by gently pressing them
to the sides with your hand. Then sprinkle them on top using
a sieve. Leave the cake in the freezer for 30 minutes to stabilize.

4. Transfer the buttercream into a piping bag fitted with a Closed Star
tip d=16 cm. Pipe a wavy wreath on top of the cake.

5. Store the cake in the fridge for up to 72 hours. The finished cake
can be stored in an airtight container in the freezer for up to
3 weeks. If the cake has been frozen, defrost it in the fridge
before serving.

To watch how the Chef assembles

the cake, click on the link below

https://www.youtube.com/shorts/xC3FQAzdnyc

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These festive cake recipes are designed to be both simple and stunning,
offering the perfect balance of fluffy sponges and irresistible fillings.

Experiment with creative designs like the Orange & Meringue Cake or Mango
Cake, or refine your skills with classics like the Ombre Cake. Use this e-book
as your trusted guide for creating breathtaking cakes that will impress your
clients and delight your guests.

Enjoy the beauty and simplicity of these cakes, and feel the pride
as you gather glowing reviews and compliments. Happy baking!

Tetyana Verbytska, Founder of KICA Academy

Copyright©2024 International Pastry Academy KICA, All rights reserved