Floating island cake

Description

Mix the margarine and powdered sugar until it is creamy, then add the egg yolk one by one. Whip the egg white with the granulated sugar until they form stiff peaks. Mix the whipped egg white with the creamy margarine, then add the pre-mixed dry ingredients. Bake 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 230 g, the other 180 g. Bake it at 230 °C for approximately 10-12 minutes.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
margarine	60	100	130	80	100
powdered sugar	20	30	40	25	30
yolk	6	11	15	9	11
egg white	2	3	4	3	3
granulated sugar	120	200	260	165	200
flour	65	110	145	90	110
baking powder	1.5	2	2.5	1.5	2
wheat starch	15	20	25	15	20
milk	240	400	520	320	400
butter	15	25	35	20	25
gelatine	10	17	24	15	17
Vanilla paste	58	90	119	74	90
basic Cream	290	480	630	500	480
whipped cream 33%	300	500	650	400	500
water	50	90	120	70	90
orange syrup	40	70	100	60	70
base cream	160	260	350	210	260
3.6% milk	160	260	350	210	260
whipped cream	120	200	260	160	200
dark chocolate	30	50	65	40	50
chocolate chips	30	50	65	40	50
wind foam ornament	30	50	65	40	50

Recipe

Sponge

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
margarine	g	60	100	130	80	100
powdered sugar	g	20	30	40	25	30
yolk	db	1	2	3	2	2
egg white	db	2	3	4	3	3
granulated sugar	g	40	70	90	60	70
flour	g	65	110	145	90	110
baking powder	g	1.5	2	2.5	1.5	2
wheat starch	g	15	20	25	15	20

Bake 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 230 g, the other 180 g.
Bake it at 230 °C for approximately 10-12 minutes.

Basic cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
milk	g	240	400	520	320	400
yolk	db	5	9	12	7	9
granulated sugar	g	65	110	145	90	110
butter	g	15	25	35	20	25
granulated sugar	g	15	20	25	15	20
gelatine	g	5	7	9	5	7
Vanilla paste	g	18	30	39	24	30

Boil ¾ of the milk with the sugar and butter.
Mix the egg yolk with the remaining milk, boil it down on the gas while continuously stirring.
To finish, add the sugar previously mixed with gelatine and cook for 1-2 more minutes. If overcooked, it needs to be shaken.
After it cooled down, add the vanilla paste (or housewives should cook the bourbon vanilla bean in the milk)

Cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
basic Cream	g	290	480	630	500	480
Vanilla paste	g	20	30	40	25	30
whipped cream 33%	g	300	500	650	400	500
gelatine	g	5	10	15	10	10
water	g	50	90	120	70	90

Prepare the base cream, add the hot gelatine and finally the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid.
This way it easily takes the shape of the silicon mould.

Syrup

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
orange syrup	g	40	70	100	60	70
Vanilla paste	g	20	30	40	25	30

Dressing

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
base cream	g	160	260	350	210	260
3.6% milk	g	160	260	350	210	260

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense.

Then put on the smaller sponge sheet, sprinkle both sides with the vanilla syrup. Spread onto the remaining cream on top and cover it with the larger sponge sheet.

Chill in a freezer at -18 ° C for 2 hours.
After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.

Decoration

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
whipped cream	g	120	200	260	160	200
dark chocolate	g	30	50	65	40	50
chocolate chips	g	30	50	65	40	50
wind foam ornament	g	30	50	65	40	50

Push a rose-shaped cream icing on cake slices.
Place a Windhab figure on each slice.
Decorate it with chocolate, use chocolate shavings at the side, if you like.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.