Honey fantasy cake

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).

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.

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.

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.

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.

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).

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!