All products (for purchase):cream 33-35% 650 g
cream 20% 760 g
vanilla pods 8 pcs.
vanilla extract 6 tsp
gelatin 34 g
agar-agar 1.5 g
icing sugar 320 g
fine crystalline sugar 440 g
brown sugar 80 g
egg whites 160 g
egg yolks 77 g
butter 75 g
vegetable oil 15 g
white chocolate 500 g
milk chocolate 45 g
rice flour 3g
almond flour 190 g
wheat flour 93 g
almonds nut 150 g
crispy wheat flakes Dry breakfast 35 g
sea salt 2 g
glucose syrup (already calculated by composition)
titanium dioxide 7.5 g
lemon 1/2 pc.
You can calculate the costs yourself. As for me, it turns out not so expensive. Although the V8 is considered the most expensive cake in Australia. Istanbul's Ciragon Palace Kempinski offers the Sultan's Golden Cake. It is a bar of edible gold, garnished with black truffles, apricots, pears and dates, marinated in Jamaican rum for two years. At the top are 24K gold leaves, French vanilla and caramel. It's expensive, no doubt. I can't even imagine the price.
Internet version of the recipe.The same recipe and translation with a master class from Nina niksya. The first time I did the translation. It turned out 2 cakes for this recipe: one is a copy of the V8, the second is a composite of the remaining creams, scraps, crunch.
Zumbo V8 Cake Recipe by Adriano Zumbo From the site where the Masterchef show took place.
Cooking time: 4-6 hours
Please note - you will need precision scales. The vanilla crème chantilly, vanilla glaze, brown sugar crumble, and vanilla syrup can all be made ahead of time.
2 vanilla beans
100g blanched almonds
Sugar spheres, to serve
Vanilla crème chantilly
4g gold strength gelatine leaves
590g thickened cream
1 vanilla bean, seeds scraped
175g caster sugar
24g cold water
Toasted vanilla brulee
3 egg yolks
50g dark brown sugar
250g thickened cream
1 vanilla bean
1 tsp vanilla extract
Vanilla water gel
250g water
38g caster sugar
1.5g gellan
1 vanilla bean, split, seeds scraped
Vanilla glaze
9.5g gelatine leaves
60g cold water
40g glucose liquid
35g water
250g caster sugar
400g thickened cream
1 vanilla bean, split, seeds scraped
150g miroir glaze (specialty cold-application patisserie glaze)
7.5g titanium dioxide (white colourant, powdered)
Vanilla ganache
300g white couverture chocolate
185g thickened cream
2 tsp vanilla extract
1/2 vanilla bean, split, seeds scraped
95g unsalted butter, softened
Brown sugar crumble
50g unsalted butter
50g plain flour
50g dark brown sugar
50g almond meal
1/4 scraped vanilla bean
vanilla macaron
53g egg whites
50g pure icing sugar
150g TPT (equal parts sifted almond meal and sifted pure icing sugar)
1/2 scraped vanilla bean
Vanilla dacquoise
60g egg whites
43g caster sugar
65g almond meal
40g pure icing sugar, sifted
1 vanilla bean, split, seeds scraped
1/2 tsp vanilla extract
Vanilla chiffon cake
17.5g plain flour
1 roasted and finely ground vanilla bean
1.25 (21g) egg yolks
5g dark brown sugar
17.5g water
15g canola oil
45g egg whites
22.5g caster sugar
2.5g rice flour
Vanilla almond crunch
45g milk couverture chocolate
90g almond praline paste
90g pure almond paste
18g unsalted butter
45g brown sugar crumble
45g pailette feuillitine (crunchy wheat flakes)
18g toasted diced almonds
1 roasted and finely ground vanilla bean
2g sea salt
1/4 scraped vanilla bean
Vanilla syrup
125g caster sugar
250g water
1/2 vanilla bean, split
1 tsp vanilla extract
White chocolate flower and tiles
500g white couverture chocolate, grated or finely chopped
5g titanium dioxide
1. Preheat oven to 160 C.
2. To make the roasted vanilla beans, place 2 vanilla beans in oven until burnt and charcoal in texture. Grind to a fine powder in a mortar and pestle or spice grinder. Cover and set aside.
3. To make the pure almond paste, place 100g blanched almonds on a baking tray and bake for 10 minutes or until deep golden. Grind to a coarse paste. Cover and set aside.
4. To make the vanilla crème chantilly, cut gelatine into small squares, soak in the cold water. Place cream, vanilla and sugar in a saucepan and bring to the boil. Remove from the heat and allow to cool to 70-80 C, and then stir through the gelatine and water mixture until dissolved. Place in a container, cover the surface with cling wrap and place in the fridge.
5. For the toasted vanilla brulee, mix yolks and sugar in a bowl by hand with a whisk until just combined. Add cream and vanilla bean to a small saucepan and bring to the boil, pour a little over the eggs while stirring, then add the remaining liquid including vanilla bean. Puree with a hand blender until smooth and pour into a shallow baking tray about 25 x 38cm. Place into the oven and cook until just set, about 10 minutes, then increase oven to 200 C and bake until it forms a golden brown crust, about 5 minutes. It should look slightly split when removed from the oven. Scrape mixture into a thermomix, blender, or small food processor and blend to a smooth paste. Set aside in a small bowl, covering the surface of the brulee with cling wrap so it doesn't form a skin. Reduce oven temperature to 160 C.
6. To make the vanilla water gel, place a lined 18cm square cake tin in the fridge to chill. Boil all ingredients in saucepan whilst whisking until dissolved and mixture starts to thicken. To test if set, drop about a teaspoon of liquid into a metal bowl, it should thicken slightly. It will thicken on cooling. To speed up cooling, pour into a metal bowl and set aside for 5 minutes. Pour into chilled cake tin and place in the freezer until solid, about 30 minutes. Remove from mold and keep gel in freezer.
7. For the vanilla glaze, soak the gelatine leaves in cold water until softened. Drain, squeezing out any excess water. Boil glucose, water and sugar until 165 C, brushing around the sides of the saucepan with a pastry brush dipped in cold water as you go. Do not allow caramel to take on any color. In another saucepan, bring cream and vanilla seeds to boil and then add to the sugar syrup. Mix through, then allow to cool to 70 C and add softened gelatine, stirring well. Add miroir glaze and titanium dioxide and blend well. Strain, then freeze until set. Reheat to 35 C when glazing the cake.
8. For the vanilla ganache, place all ingredients in a blender and mix until smooth and creamy. Cover closely with cling wrap and set aside until needed.
9. To make the brown sugar crumble, place all ingredients in an electric mixer and beat mix until dough forms. 'Grate' through a cooling rack with a lined baking tray sitting underneath to catch the crumble then bake in the oven for about 10 minutes until golden.
10. To make the vanilla macaron, draw an 18cm square on a piece of baking paper placed on a baking tray. Using an electric mixer or hand beaters, whisk egg whites on high speed until soft peaks form then slowly add pure icing sugar, checking it has dissolved in between additions until you have stiff glossy peaks. Stir through TPT with vanilla seeds. Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe into the pencilled frame using a continuous snaking motion to fill the entire square. Let a skin form and then bake for 10 minutes at 160 C until golden. Remove from oven, slide baking paper off tray and place on kitchen bench. Increase oven temperature to 180 C.
11. To make the vanilla dacquoise, draw an 18cm square on a piece of baking paper placed on a baking tray. In an electric fitted mixer with whisk attachment, whisk egg whites on high speed until soft peaks form then slowly add caster sugar, beating until you have stiff glossy peaks. Mix almond meal with icing sugar, vanilla seeds and extract, gently fold through egg whites. Spoon into a piping bag fitted with a 5mm nozzle. Pipe into the pencilled frame using a continuous snaking motion to fill the entire square. Dust with icing sugar, let sit 2 minutes then dust again. Bake at 180 C 10-12 minutes or until golden. Remove from oven, slide baking paper off tray and place on kitchen bench. Reduce oven temperature to 160 C.
12. To make the vanilla chiffon cake, draw an 18cm square on a piece of baking paper placed on a baking tray. Mix flour, roasted vanilla bean powder, egg yolks, brown sugar, water and oil in a bowl until combined. Whisk egg whites in an electric mixer on high speed until soft peaks form then slowly add the sugar and rice flour, beating until you have stiff, glossy peaks. Fold the meringue through the batter gently. Spoon into a piping bag fitted with a 5mm nozzle. Pipe into the pencilled frame using a continuous snaking motion to fill the entire square. Bake in the oven set at 160ýC until golden, about 15 minutes.
13. To make the vanilla almond crunch, melt milk chocolate, add almond praline and the pure almond paste and mix well. Melt butter and take to nut brown (noissette) stage. Add crumble and fueilletine flakes and mix through praline mixture, then fold through burnt butter, followed by toasted almonds, crushed vanilla beans, sea salt and scraped vanilla seeds. Smooth a 5mm layer over vanilla dacquoise and set aside.
14. To make the vanilla syrup, bring all ingredients to the boil, then allow to cool.
15. To make the white chocolate tiles and flower, bring 5cm of water in a medium saucepan to the boil, turn off the heat and sit a metal bowl with 300g of the chocolate over the water. Stir until just melted then remove bowl to the bench and add about 100g more chocolate to bring the temperature down. Stir vigorously until the chocolate has melted, if the chocolate does not feel cold to the touch, add the remaining 100g chocolate to bring down the temperature. Add titanium dioxide and mix well. Keep stirring well to remove all lumps. If the chocolate mixture feels cold to the touch, spread a small, thin layer onto a small piece of baking paper. Set aside for about 3-4 minutes, it will start to harden if it is tempered correctly. If the chocolate becomes too thick and the temperature is too low, gently reheat the mixture in the bowl set over the saucepan of steaming water, but it still needs to be cold.
16. When the chocolate is tempered, to make the flower, spread a thin layer, about 2-3mm thick on 2 pieces of acetate (30 x 40cm) using a large palette knife. Once the chocolate has almost set, on one sheet of acetate carefully mark 3 strips lengthways on the strips, about 7-9cm-wide. Mark thin triangles in each strip. These form the flower petals. Place a piece of baking paper over the top, and wrap around a rolling pin or similar cylinder and allow to completely harden.
17.On the other sheet use a ruler to mark out 4 1/2 cm squares. Place a piece of baking paper over the top and invert onto a board or clean work surface to completely harden.
18. To assemble the cake, in a 20cm acetate-lined straight-sided cake tin spread a 5-10mm layer of Chantilly crème around base and sides of tin. Chill in freezer until firm. Lay vanilla gel at the base of the tin and smear with a tiny amount of brulee so that macaron layer will stick to the gel. Lay macaron layer over brulee smear. Cover macaron layer with an even 5mm of brulee. Place chiffon cake over brulee layer. Brush chiffon cake with a little vanilla syrup. Spread a 5mm layer of ganache over chi
