Ingredients

Sponge biscuit with gorgonzola
almond flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
eggs
0.75 cup
160 g
5.60 oz
5.28 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
gorgonzola
0.25 cup
90 g
3.15 oz
2.97 fl oz
Honey risotto
arborio rice
0.50 cup
100 g
3.50 oz
3.30 fl oz
milk
2.25 cup
550 g
19.25 oz
18.15 fl oz
honey
0.50 cup
120 g
4.20 oz
3.96 fl oz
cream
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Cheese mousse
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
glucose
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
water
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
egg yolks
0.50 cup
120 g
4.20 oz
3.96 fl oz
mascarpone
1.25 cup
300 g
10.50 oz
9.90 fl oz
ricotta
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cream
1.50 cup
400 g
14 oz
13.20 fl oz
Pear compote
peeled pears
2 cup
500 g
17.50 oz
16.50 fl oz
water
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
pectin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
honey
30 kg
66 lb
Mirror glaze
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
glucose syrup
0.75 cup
200 g
7 oz
6.60 fl oz
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
white chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
condensed milk
0.50 cup
130 g
4.55 oz
4.29 fl oz
gelatin
1 tbsp
16 g
0.56 oz
0.53 fl oz

Method

Let’s give the floor to Masha: “Hello, everyone! Do you want to get a truly Italian taste? Then try the recipe for a "Fantasia di miele" cake. In English it will be the “Honey Fantasy” cake.”

The calculation is for 2 cakes with a diameter of 20 cm (8 inch).

Sponge biscuit with gorgonzola

For the sponge biscuit with gorgonzola:

  • 100g almond flour | 3.55 oz
  • 60 g sugar | 2.10 oz
  • 160 g eggs | 5.65 oz
  • 50 g butter | 1.75 oz
  • 30 g flour | 1.05 oz
  • 5 g baking powder | 0.20 oz
  • 90 g gorgonzola | 3.15 oz

Whip the eggs with sugar; stir in the sifted dry ingredients, and add the melted butter. Pour the dough into two 18 cm (7 inch) ring molds; sprinkle the dough with cheese cube. Bake them at 170C (338F) for 10 to 12 minutes.

Honey risotto

For the honey risotto:

  • 100 g arborio rice | 3.55 oz
  • 550 g milk | 19.40 oz
  • 120 g honey | 4.25 oz
  • 60 g cream | 2.10 oz

Rinse the rice. Heat the milk with 40 g (1.40 oz) of honey. Blanch the rice in a saucepan, adding the honey milk in 5 steps. Finally, add the honey and the whipped cream. Freeze the filling.

Cheese mousse

For the cheese mousse:

  • 150 g sugar | 5.30 oz
  • 50 g glucose | 1.75 oz
  • 60 g water | 2.10 oz
  • 120 g yolks | 4.25 oz
  • 300 g mascarpone | 10.60 oz
  • 100 g ricotta | 3.55 oz
  • 10 g gelatin | 0.35 oz
  • 400 g cream | 14.10 oz

Soak the gelatin in the ice water (1:6). Mush the cheeses before combining. Whip the yolks with a mixer, then boil the sugar and water syrup up to 118C (244F), and pour it into the whipping yolks. Add the melted gelatin, and stir. Combine that mass with the cheeses. Whisk in the cream and add the mixture to the cheese mass.

Pear compote

For the pear compote:

  • 500 g peeled pears | 17.65 oz
  • 90 g water | 3.15 oz
  • 40 g sugar | 1.40 oz
  • 6 g pectin | 0.20 oz
  • 30 g honey | 1.05 oz

Cut the pears into cubes, and simmer them with water until softened. Throw the cubes into a colander, and cool the liquid to 40C (104F); add the sugar mixed with pectin into it; boil until thickened. Add the pear cubes and the honey, stir and pour over the filling. Place the compote in the freezer.

Mirror glaze

For the mirror glaze:

  • 200 g sugar | 7.05 oz
  • 200 g glucose syrup | 7.05 oz
  • 100 g water | 3.55 oz
  • 200 g white chocolate | 7.05 oz
  • 130 g condensed milk | 4.60 oz
  • 16 g gelatin | 0.55 oz

Soak the gelatin in the cold water (1:6). Bring water with the sugar and the glucose syrup to a boil; pour it over the chocolate with the condensed milk; add the gelatin, and mush the mass with a blender. The perfect temperature for glazing is 32C (90F).

Cake assembling

Use a ring mold with a diameter of 20 cm (8 inch).

The assembling order is the following: mousse-compote-mousse-risotto-biscuit. 

Freeze the cake, and then glaze it.

Bon Appetit!