White Chocolate Mojito Naked Cake. BÄM! And my backworkshop with the confectionery world champion.
Ladies and gentlemen, dear children - I did it. The inventor of the birthday cucumber that made the important cake for the best of all men to a hard, black concrete block has baked. And how! Yes, I can say that I'm a little bit proud of it. Because it is not something that has come out of my oven well and delicious. It's a multi-tiered Naked Cake. More specifically: A White Chocolate Mojito Naked Cake. BÄM!
Anyone who may wonder at this point what all this fuss about a fancy cake is supposed to do - who can cook, will finally be able to put together some dough: No, that's a big mistake. Cooking and baking are two very different pairs of shoes. And the gram-accurate weighing of ingredients, which are then treated in complicated processes degree and minute justice - which for me so far more like a pair of very inconvenient and not suitable for everyday use 12-inch monos. So pretty, but unacceptable.
Until I recently visited the baking workshop of Weihenstephan and the confectionery world champion Andrea Schirmaier-Huber in Bavaria. That sounds a bit absurd? At first I thought so, when the Bavarian dairy invited me to this workshop. I also had to grin a bit, as I watched in my mind fighting between all the experienced cake fairies and fondant prince sweaty with a spout in his hand. Quite apart from the fact that I do not really like cream pies. Too much cream, no.
But then I did. I was just curious and - hey - maybe I could actually pick up some helpful hint as a Backlegasthenikerin. For example, how my pastries do not basically land in the bin. So in the beautiful Bavaria - more precisely in Chiemgau to Ruhpolding in the delightful chalet complex "Beim Waicher" the family Hohlweger. Small side note: Chateau and chalet should not be confused - as a northern light something can happen so easily. A chalet is not a castle but a wooden hut. I know that now too. Fortunately, the wooden cabins on the spacious property were very chic, modern and with all the comforts including kitchen, fireplace, 48-head massage shower and whirlpool. Oh yes: And pretty goats and imposing mountains were also there. Who needs a locket, no.
Achievements should be repeated. At home, I threw myself into the kitchen and made my own White Chocolate Mojito Naked Cake. For the dough, I strongly followed a recipe from Andrea and added only two or three ingredients for the "mojito-feeling". The cream filling I wanted to have light and summery. Cream, yoghurt, lime and mint give a wonderfully refreshing, yet creamy affair!
And as a small reminder to Bayern, I have used Weihenstephan's milk products for the cake. The milk for butter, yoghurt, milk and cream basically comes only from dairies in Bavaria, which manage very different farm structures from Minihof to large farms. Cooperation with these companies has often been going on for many years. The raw milk is collected fresh from the farms and then processed at Weihenstephan in Freising to the various dairy products. On multiple Pasteurisieren renounce the Bayern here, for example, especially at the Schlagrahm very much. Thanks to the gentle processing, the taste and natural components of the milk are better preserved. That's something.
Personally, I do not care so much about finished fruit yoghurts and Co. - but the natural yoghurt from Weihenstephan really did it to me. The taste reminds me very much of yogurt, which I ate as a child with my parents in Bulgaria vacation: very creamy, very fresh and wonderfully sour! That's why a lot of it has landed in my fantastic, summery, juicy, yummy White Chocolate Naked Cake. That's definitely not for the ton. And I'm still very proud.
Also bake and have it tasty!von Weihenstephan)
75 g brown raw cane sugar
2 eggs, size M
100 g white couverture
65 g milk
1/2 vial Rumaroma for baking
abrasion 1 lime
90g protein (about 3 egg whites)
75g icing sugar
3g baking powder
1 pinch of salt and 1 pinch of cinnamon
Yoghurt Mojito filling
250 g whipped cream (eg from Weihenstephan)
1-2 sachets of cream stabilizer
30 g powdered sugar
300 g natural yoghurt, 3.5% fat (eg from Weihenstephan)
Abrasion of 2 limes
Juice of 1 lime
4-5 leaves of mint, finely chopped
1/2 vial of Rumaroma for baking
1 sachet of Gelier-Fix (about 15 g)
1 lime, geachtelt
1 sprig of mint
chopped green pistachios
Preheat the oven to 180 degrees top/bottom heat.
Separate the eggs and beat the egg yolks with butter and raw cane sugar until frothy. In a small saucepan, in a mild heat, dissolve the couverture in the milk. Allow to cool slightly and stir together with limescale and roma flavor under the butter mass.
Beat the egg whites and icing sugar to stiff snow and stir well with the butter mixture.
In a separate bowl, flour, baking powder, Mix the salt and cinnamon well and then stir in the dough with a wooden spoon until no flour is visible.
Fill the dough with a coated springform (18 cm diameter) and bake for 30-35 minutes at 180 degrees Bake.
Remove from oven, allow to cool slightly. Then release from the springform pan and allow to cool on a wire rack.
To fill, cut the cake horizontally twice (see tip below).
Yogurt Mojito filling > strong>
Beat the cream until stiff, let it simmer slowly. Then add the icing sugar.
Mix the yoghurt with lime rub, lime juice, chopped mint and rum. Let the Gelier-Fix enter and stir well for about 1 minute with the whisk (or according to the package instructions).
Mix the cream and yoghurt well and let them soak in the fridge for a few minutes.
Generously rub one third of the yoghurt mojito filling onto the bottom of the cake. Place the center bottom and also coat with a third of the cream. Place the cake topper and spread the last third of the cream on top. Peel off the cream at the edge (see tip below).
Decorate the White Chocolate Mojito Cake with lime wedges, mint and chopped pistachios. Keep in the refrigerator until cut. (And be proud of how Bolle is on the result!)
Cutting the cake goes best with a large, jagged knife (bread knife, etc.). Hold the knife at the desired height parallel to the table surface and then make small saw movements - turn the cake with your free hand and let the knife slide further and further inward. (This is a lot easier than it sounds!)
To keep the cake nicely naked on the outside: Hold a pallet or spatula perpendicular to the table top and gently push along the edge of the filled cake to avoid excess Coat cream. The cake bottoms should be mostly visible under the cream. Do not worry - the whole thing does not have to be totally exact. The Naked Cake is a little bit of a nuisance.