Cage Cake

Garry Larduinat's Cage Cake.

Dacquoise coconut, raspberry filling, italian meringue, mango mousse, passion fruit mousse, glaze and chocolate cage by Garry Larduinat, Executive Pastry Chef of Hotel Bel Air in Los Angeles, CA.

 

Yield: 6 servings

Garry Larduinat, Executive Pastry Chef, Hotel Bel Air, Los Angeles, CA.

Special molds: One 6” half sphere mold, one 8” half sphere mold and a 2 ½” half sphere mold. 

Dacquoise Coconut:

1. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and start to whip them gently. 

2. Sift confectioners’ sugar, shredded coconut and almond flour together. 

3. Whip the egg whites to soft peaks, then add sugar and whip them to firm peaks. Gently fold in the dry ingredients in 3 additions. Spread onto a half sheet pan. Bake at 375°F for 12 to 14 minutes. Cool completely. 

Raspberry Filling:

1. Soak gelatin in ice water, set aside. 

2. Boil the water and sugar together, add the frozen raspberries, and let it stand off heat for about 15 minutes. 

3. Strain the raspberries from the syrup. Place the raspberries in a 2 ½” half sphere mold. Add the strained gelatin to the warm syrup. Fill the rest of the 2 ½” mold with the syrup. Set in the freezer for 2 hours. 

Italian Meringue:

1. Combine sugar and water in a small pot. 

2. In the bowl of a stand mixer fitted with the whisk attachment, start whipping the egg whites gently. 

3. Boil the sugar syrup to 250°F. When sugar is ready, pour over the eggs whites (which should be at soft peak stage). Continue mixing until the whites drop to 113-122°F. Set aside. 

Mango Mousse:

1. Soak gelatin in ice water; set aside.

2. Whip the heavy cream to soft peaks; set aside in the refrigerator. 

3. In a medium pot, combine mango puree, coconut milk and lemon juice and bring mixture to 131°F. Transfer this mixture into a large bowl; add the strained gelatin and mix with a whisk. Add the Italian Meringue and mix to combine. Fold in the whipped cream. Set aside.pieces, white chocolate décor and gold leaf.

Passion Fruit Mousse:

1. Soak gelatin in ice water; set aside. 

2. Whip the heavy cream to soft peaks; set aside in the refrigerator. 

3. In a medium pot, heat the passion fruit purée to 131°F. Transfer the puree to a large bowl; add the strained gelatin and mix with a whisk. Add the Italian Meringue and mix to combine. Fold in the whipped cream. Set aside.

Glaze:

1. Soak the gelatin in ice water. 

2. In the top of a double boiler, heat the cocoa butter and condensed milk to 122°F. 

3. In a pot, heat the water, sugar and glucose to 223°F. Remove from the heat and add the cocoa butter mixture. Pass through a chinois, then set in the regrigerator until the mixture reaches 122°F. Add the strained gelatin and liquid food coloring and blend. Allow to set overnight before using.

Chocolate Cage:

1. Use an 8” half sphere mold – generously dust the inside of the mold with some gold powder. Reserve in refrigerator. 

2. Melt the chocolate and bring to 97°F, then add a few drops of water and mix together. Pour into a piping bag. 

3. Remove mold from refrigerator and begin piping in a circle starting at the center of the mold and going all the way to the top. Refrigerate for about 20 minutes. 

4. Unmold.

Assembly:

1. Cut out two disks of the Coconut Dacquoise, one being 4” and the other one being 6”.

2. In your 6” mold, add 17.6 oz/500 g of the Mango Mousse and make sure to scrape it all the way up to the side of the mold, so the mousse has the same shape as the mold.  Add the unmolded Raspberry Filling, then the 4” disk of dacquoise. Add the Passion Fruit Mousse, filling it almost to the top of the mold, leaving about ¼” space. Add the 6” Coconut Dacquoise on top of the Passion Fruit Mousse. Freeze overnight. 

3. Unmold. Glaze and decorate with the Chocolate Cage. Garnish with fresh berries and edible flowers.