Ingredients

Madeleine sponge biscuit
flour
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
vanilla sugar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
cornstarch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
baking powder
1 g
0.04 oz
0.03 fl oz
egg
1 pc
frozen raspberries
1 tbsp
15 g
0.52 oz
0.50 fl oz
Crispy layer
white chocolate
2 tbsp
30 g
1.05 oz
0.99 fl oz
olive oil
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
freeze-dried raspberries
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
wafer crumbs
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
Almond cream
almond milk
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
egg yolks
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
vanilla sugar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
cream 35%
2 tbsp
28 g
0.98 oz
0.92 fl oz
leaf gelatin
1 g
0.04 oz
0.03 fl oz
bitter chocolate
1 tbsp
15 g
0.52 oz
0.50 fl oz
whipped cream 35%
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Raspberry confit
frozen raspberries
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
pectin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
Hazelnut praline mousse
whipped cream 35%
0.50 cup
125 g
4.38 oz
4.12 fl oz
hazelnut praline
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
leaf gelatin
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
custard
to taste
Custard
milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vanilla sugar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
egg yolks
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
eggs
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
starch
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
Mirror glaze
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
glucose syrup
0.50 cup
150 g
5.25 oz
4.95 fl oz
water
0.75 cup
175 g
6.12 oz
5.78 fl oz
leaf gelatin
1 tbsp
14 g
0.49 oz
0.46 fl oz
white chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
milk chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
dye, edible powder

Method

The calculation in the recipe is for a 16cm (6.30 inch) assembling mold.

All the fillings should be 14cm (5.50 inch) in diameter.

Madeleine biscuit

  1. Whip the butter with sugar (regular and vanilla); add an egg, and whip for about 2 minutes.
  2. Sift the flour with starch and baking powder, and add it to the butter mixture. Stir with a spatula.
  3. Place the dough in a baking ring (14cm | 5.50 inch).
  4. Sprinkle it with raspberries on top.
  5. Bake the biscuit in the oven preheated to 170С (338F) for 15-20 minutes.
  6. Cool the finished biscuit upside down.

Crispy layer

  1. Melt white chocolate; add the butter, raspberries and crumbs.
  2. Cool it slightly, and place on the biscuit.

Almond cream

  1. Combine the cream and almond milk in a saucepan, and heat.
  2. Pour a little into the yolk, ground with sugar; pour it all back into the saucepan. Warm up to 85С (185F), stirring.
  3. Pour that mix into chocolate.
  4. Add the squeezed gelatin (pre-soaked in cold water). Refrigerate.
  5. Stir in the whipped cream.
  6. Pour the mass into prepared ring mold (14cm | 5.50 inch). Freeze.

Raspberry confit

  1. Mix the sugar with pectin.
  2. Heat the raspberries to 40С (104F), and add sugar. Heat it to 103C (217F). Refrigerate.
  3. Pour the confit over frozen ALMOND CREAM. Freeze.

Custard & praline mousse

  1. Heat the milk in a saucepan.
  2. Grind the egg and yolk with sugars and starch, and pour the hot milk into it
  3. Pour it back into the saucepan, and cook until thick.
  4. Add the praline and pre-soaked gelatin to the hot cream. Cool to 35-40C (95-104F).
  5. Add the the whipped cream.

Assembling

Assemble the cake in a 16cm (6.30 inch) ring, covered with acetate foil.

Follow the next assembling order:

  • Praline mousse
  • Filling of almond cream and confit
  • Praline mousse
  • Sponge cake layer

Tighten the cake in foil, and freeze it for 8-12 hours.

Mirror glaze

  1. Let's start with gelatin. Soak the gelatin sheets in ice water.
  2. First, pour the water into a saucepan, then add sugar and glucose syrup, put on fire and gradually heat the mixture until the sugar dissolves. At the same time, while you do not need to stir the sugar with a spoon, move the saucepan slightly on the stove, thereby helping the sugar to dissolve faster.
  3. The sugar has dissolved and the mixture boils. Bring the syrup to a temperature of 103C (217F).
  4. Pour the hot syrup into a glass with chocolate, the temperature of the syrup gradually decreases to 85C (185F), the chocolate melts, add the squeezed gelatin. Mix everything.
  5. Add a few drops of dye and start punching the frosting with a blender. Add dye if you want a richer color. Hold the blender at an angle, at an angle of about 45C (113F), turning only the glass, and you will see how bubbles go into the formed funnel (if the blender is used incorrectly, their number will increase). The blender is running at minimum speed.
  6. Pour it into a bowl, immediately cover the glaze with cling film in contact.
  7. Place the glaze in the fridge for 12 hours or overnight to stabilize.
  8. Heat the finished glaze in the microwave or in a water bath, and mash it again with a blender (I didn't), the operating temperature should be 30-35 degrees.
  9. You can take the frozen cake out of the freezer and start pouring right away.
  10. If your cake stands for at least 5 minutes on the table while you are away somewhere and are looking for something, the temperature of the frosting will change, and condensation will form on the surface of the cake and the frosting will simply drain from the cake.