Floating island cake

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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

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.

 

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.

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Floating island cake