SIGNATURE RECIPES

by Dinara Kasko

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL
CAKES 3x3x3

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
INDIVIDUAL CAKES 3x3x3

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES 3x3x3

SPONGE

Ingredients 12 cakes
for a frame 18x18 cm
100%
393 g

Sugar (1) 52 g 13%

Pistachio flour 65 g 17%
Pistachio paste 13 g 3%
Flour 20 g 5%
Whole eggs 98 g 25%
Butter 82% 15 g 4%
Egg whites 78 g 20%
Sugar (2) 52 g 13%

1 Heat the sugar (1) with pistachio flour and eggs to 50 °C / 122 °F on a water bath, stirring
constantly with a whisk.

2 Put the mass in a mixer bowl and whisk to fluffy condition.

3 Whisk the egg whites in another bowl, slowly pouring the sugar (2).

4 Combine the egg mixture with sifted flour, pistachio paste and whipped egg whites.

5 At the end add the butter melted to 50 °C / 122 °F.

6 Bake at 170 °C / 338 °F 15 minutes in a frame 18x18 cm.

7 For a more bright green shade of the sponge, you may add green food colorant.

8 Cut the sponge into squares 3,5 x 3,5 cm to fit to the mold size.

GELATINE MASS

Ingredients 12 cakes
for all 3х3х3 cake textures
100%
182 g

Powdered gelatine 180 Bloom 26 g 14%

Cold water 156 g 86%

1 Pour the gelatine into a bowl and add cold water. Mix gently with a whisk.

2 Put the obtained gelatine mass in the fridge for 30 minutes to set.

3 Then take the gelatine mass from the fridge and melt it, remove the foam, if any, with the help of
a strainer.

4 After that, let the mass set again in the fridge. After the mass hardened, cut it into cubes for ease
of use.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES 3x3x3

CREMEUX

Ingredients 12 cakes
for hemisphere mold 100%
4 cm in diameter 222 g

Gelatine mass with 8g 4%

180 Bloom gelatine
Sugar 15 g 7%
Rose jam 15 g 7%
Raspberry puree 50 g 22%
Blackcurrant puree 50 g 22%
Egg yolks 50 g 22%
Butter 82% 34 g 16%
Rose essence

1 Mix the puree with yolks, sugar and jam, cook until the mixture becomes thick.

2 Then add the gelatine mass.

3 Cool to 45 °C / 113 °F and add the butter.

4 Mix everything with a hand blender.

5 Put 18 g of the mass into each of 12 hemisphere molds 4 cm in diameter, then freeze.

CONFIT

Ingredients 12 cakes
for hemisphere molds 100%
4 cm in diameter 236 g

Raspberry puree 204 g 86%

Inverted sugar 15 g 7%
Sugar 15 g 7%
Pectin NH 1.8 g <1%

1 Mix the raspberry puree with inverted sugar in a saucepan and heat 40 °C / 104 °F then mix the
sugar with pectin NH and slowly pour into the puree.

2 Boil for 1 minute.

3 Put into the hemisphere mold 4 cm in diameter, freeze.

4 Then stick together frozen confit with the cremeux.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES 3x3x3

MERINGUE

12 cakes
Ingredients 100%
332 g

Dry mix of fruit tea with rose 12 g 4%

Water 80 g 24%
Egg whites 80 g 24%
Sugar 160 g 48%

1 You need a mix of fruits like a fruit tea with rose aroma or any other good aroma. Do not brew
ordinary black or green tea with fruit aroma, otherwise there will be too strong taste of tea.

2 Pour the boiling water into the mix of fruit tea and leave it up for 30 min.

3 Strain, regulate the weight with water (restore the original weight of water).

4 Put the water and sugar in a saucepan, boil up to 118 °C / 244 °F.

5 Pour it slowly on the whipping egg whites. Whip until it cools down. Use immediately to make the

MOUSSE

12 cakes
Ingredients 100%
1120 g

Raspberry puree 420 g 38%

Meringue 200 g 18%
Gelatine mass with 140 g 12%
180 Bloom gelatine
Whipping cream 33-35% 360 g 32%
Rose essence

1 Heat the puree and dissolve the gelatine mass in it, then mix it with the meringue.
Whip the whipping cream until strong peaks.

2 Mix the meringue mass with the whipped cream. Add the essence of the rose. It’s possible to use
any tea with rose aroma or use fruit tea mixes instead of the rose essence.

3 Pour the mousse into a piping bag.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES 3x3x3

ASSEMBLING

1 Pipe the mousse into the molds to fill the half of each mold.

2 Then put the confit and the cream inside, add a little bit more mousse and put the sponge at
the end.

3 Freeze.

4 When frozen fully, remove from the moulds and dip into the red glaze, heated to 35-40 °C /
95-104 °F.

NEUTRAL GLAZE

12 cakes
Ingredients 100%
471 g

Water 157 g 33%

Sugar (1) 183 g 39%
Dextrose 68 g 14%
Sugar (2) 23 g 5%
Pectin NH 5g 1%
Glucose syrup 35 g 7%
Citric acid 0.25 g <1%

1 Heat the water with sugar (1), dextrose and glucose at 40 °C / 104 °F.

2 Add the pectin NH mixed together with the sugar (2), add the citric acid and then boil for 3-4 min.

3 Cover the glaze with the cling film. Set aside to cool down.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES 3x3x3

RED GLAZE

12 cakes
Ingredients 100%
591 g

Glucose syrup 80 g 13%

Water 80 g 13%
Sugar 125 g 22%
Whipping cream 33-35% 200 g 34%
Gelatine mass with 31 g 5%
180 Bloom gelatine
Neutral glaze 75 g 13%
Red water-soluble food coloring

1 Put the glucose, water, sugar and cream into a saucepan and bring to a boil.

2 Mix all together and boil for 1 min.

3 Add neutral glaze, the gelatine mass and food coloring, then mix with a hand blender.

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 INDIVIDUAL CAKES
DULCEY

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES
DULCEY

10

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES DULCEY
for 12 pieces in hemisphere molds 6 cm in diameter

GELATINE MASS

Ingredients 12 cakes
for all Dulcey cake textures
100%
133 g

Powdered gelatine 180 Bloom 19 g 14%

Cold water 114 g 86%

1 Pour the gelatine into a bowl and add cold water. Mix gently with a whisk.

2 Put the obtained gelatine mass in the fridge for 30 minutes to set.

3 Then take the gelatine mass from the fridge and melt it, remove the foam, if any, with the help of
a strainer.

4 After that, let the mass set again in the fridge. After the mass hardened, cut it into cubes for ease
of use.

PASSION FRUIT CONFIT

Ingredients 12 cakes
for 12 hemisphere molds 100%
4 cm in diameter 133 g

Passion fruit puree 155 g 67%

Glucose syrup 40 g 17%
Pectin NH 2g <1%
Gelatine mass with 11 g 5%
180 Bloom gelatine
Sugar 25 g 11%

1 Mix passion fruit puree and glucose together, heat up to 40 °C / 104 °F. Then mix the sugar with
pectin NH and stir in them into the puree.

2 Boil for 1min and add the gelatine mass.

3 Pipe 19 g of confit in each of 12 hemisphere molds 4 cm in diameter and freeze.

11

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES DULCEY
for 12 pieces in hemisphere molds 6 cm in diameter

HAZELNUT SPONGE

Ingredients 12 cakes
100%
for a frame 30x40 cm 660 g

Egg whites 231 g 35%

Sugar 118 g 18%
Powdered sugar 113 g 17%
All-purpose flour 45 g 7%
Raw hazelnut flour 153 g 23%

1 Whisk the egg whites gradually adding sugar.

2 Sift all dry ingredients and fold them carefully into wet ingredients.

3 Bake for 15 minutes at 170 °C / 338 °F in a 30x40 cm frame.

4 Cut out circles 5 cm in diameter.

CRUNCHY LAYER

Ingredients 12 cakes
for 12 hemisphere molds 100%
6 cm in diameter 120 g

Sugar 20 g 17%
Flour 20 g 17%
Almond flour 20 g 17%
Butter 82% 20 g 17%
Praline 20 g 17%
Royaltine waffles crumbs 10 g 8%
Hazelnuts 10 g 8%
Passion fruit crisps Sosa

1 Mix together the butter, the flour and the sugar, then add chopped hazelnuts, the mixture should
form crumbs.

2 Bake for about 12 minutes at 160 °C / 320 °F until ready.

3 Add the royaltine waffles crumbs and praline and mix.

4 Add the passion fruit crisps and mix again.

5 Put 10 g of the crunchy layer inside each of 12 hemisphere molds 6 cm in diameter and freeze.

12

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES DULCEY
for 12 pieces in hemisphere molds 6 cm in diameter

CREMEUX

Ingredients 12 cakes
for hemisphere molds 100%
4 cm in diameter 179 g

Whipping cream 33-35% 60 g 33%

Passion fruit juice 40 g 22%
Egg yolks 35 g 20%
Sugar 30 g 17%
Gelatine mass with 14 g 8%
180 Bloom gelatine

1 Warm up the passion fruit juice and add the cream. Then bring them to a boil.

2 Pour the mixture on the egg yolks with sugar, bring to the temperature of 84 °C / 183 °F.

3 Add the gelatine mass.

4 Pipe in the hemisphere molds 4 cm in diameter.

MOUSSE

Ingredients 12 cakes
for 12 hemisphere molds 100%
6 cm in diameter 826 g

Whipping cream 33-35% (1) 70 g 8%

Milk 70 g 8%
Egg yolks 28 g 3%
Sugar 15 g 2%
Chocolate Valrhona Dulcey 32% 232 g 29%
Whipping cream 33-35% (2) 348 g 43%
Gelatine mass with 63 g 7%
180 Bloom gelatine

1 Bring milk and whipping cream (1) to 80 °C / 176 °F , then pour on top of the egg yolks with
sugar.

2 Heat to 84 °C / 183 °F and add the gelatine mass.

3 Pour hot mass on the chocolate and make an emulsion with a hand blender.

4 Cool the mixture to 27 °C /81 °F. Meanwhile whip the cream (2) and after add this whipped cream
(2) to the cooled down mixture.

13

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES DULCEY
for 12 pieces in hemisphere molds 6 cm in diameter

ASSEMBLING

1 Pour the mousse into 12 hemisphere moulds 6 cm in diameter on top of the crunchy layer.

2 Put the frozen cremeux into the mousse. Top with the sponge disk. Press gently to level and
freeze.

3 Fill another 12 moulds with the mousse.

4 Put the frozen passion fruit confit inside and top with the sponge. Press to level and freeze.

5 Glaze the frozen hemispheres (with the crunchy layer inside) using the gourmet glaze, melted to
35-40 °C / 95-104 °F.

6 Put the 3 cm chocolate disks on top of each glazed hemisphere immediately after glazing, so it
sticks well.

7 Turn the hemispheres upside down (with the wide part facing up). Put the 8 cm chocolate disks
on top.

8 Glaze the frozen hemispheres (with the passion fruit confit inside) using the caramel glaze.

9 Then transfer them on top of the 8 cm chocolate disks. Decorate with hazelnuts dipped in
caramel.

GLAZE

12 cakes
Ingredients 100%
532 g

Sugar 180 g 34%

Water 150 g 28%
Whipping cream 33-35% 150 g 28%
Starch 10 g 2%
Gelatine mass with 42 g 8%
180 Bloom gelatine

1 Combine the cream with the starch and bring to a boil until thickened.

2 Make dry caramel, then pour hot water and keep mixing all together.

3 Add the gelatine mass and process all together using a hand blender.

4 Put the glaze in the fridge.

5 Apply at 25-27 °C / 77-81 °F.

14

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 INDIVIDUAL CAKES DULCEY
for 12 pieces in hemisphere molds 6 cm in diameter

GLAZE GOURMET

12 cakes
Ingredients 100%
215 g

Chocolate Valrhona Dulcey 32% 150 g 70%

Grape seed oil 40 g 19%
Roasted hazelnuts without skin 25 g 11%

1 Melt the chocolate.

2 Chop the hazelnuts into small pieces.

3 Add oil and mix all together.

CARAMEL HAZELNUT FOR DECORATION

12 cakes
Ingredients 100%
329 g

Water 60 g 18%
Sugar 175 g 54%
Glucose 44 g 13%
Whole hazelnuts 50 g 15%

1 Combine water, sugar and glucose syrup in the saucepan and bring to 180 °C / 356 °F to have
golden brown caramel.

2 Remove from heat and wait until the caramel cools down and thickens a bit.

3 Insert toothpicks into whole hazelnuts and dip them into the thickened caramel.

4 Pull the nuts out of the caramel slowly, so that the caramel creates a peak on top of the hazelnut.

5 Hold the caramel coated hazelnut upside down for a while until the caramel sets. Then remove
the toothpick.

15

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 CAKE ASTI

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CAKE ASTI

SPONGE

Ingredients 1 cake 2 cakes

for a frame 18x18 cm
100%
288 g 576 g

Eggs 65 g 130 g 23%

Inverted sugar 35 g 70 g 12%
All-purpose flour 65 g 130 g 23%
Caster sugar 30 g 60 g 10%
Salt 0.5 g 1g <1%
Baking powder 2.5 g 5g 1%
Milk 20 g 40 g 7%
Melted butter 82% 50 g 100 g 17%
Frozen or fresh red 20 g 40 g 7%
currant berries

1 Mix eggs with caster sugar, inverted sugar, milk, salt.

2 Next, sift the flour and baking powder, mix them and add to the eggs mass.

3 Heat the butter up to 50 °C / 122 °F, add to the obtained mass, mix gently until homogeneous.

4 Pour the mass into 2 frames, 18x18 cm each.

5 Put the ready batter in frames in the fridge overnight.

6 Right before baking spread frozen or fresh red currant berries on top.

7 After, bake for 15 min at the oven preheated till 180 °C / 356 °F. Use convection mode if available.

8 Сut with a 16x16 cm frame.

RASPBERRY CONFIT

Ingredients 1 cake 2 cakes

100%
for a frame 16x16 cm 212 g 424 g

Raspberry puree 180 g 360 g 85%

Sugar 20 g 40 g 9%
Glucose syrup 10 g 20 g 5%
Pectin NH 2g 4g 1%

1 Heat the raspberry puree and glucose syrup in the saucepan up to 40 °C / 104 °F.

2 Add the pectin NH and sugar mixed together, then boil for 1 min.

3 Freeze in 2 frames 16x16 cm each.

17

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 CAKE ASTI

GELATINE MASS

Ingredients 1 cake 2 cakes

for all Asti cake textures
100%
119 g 238 g

Powdered gelatine 17 g 34 g 14%

180 Bloom
Cold water 102 g 204 g 86%

1 Pour the gelatine into a bowl and add cold water. Mix gently with a whisk.

2 Put the obtained gelatine mass in the fridge for 30 minutes to set.

3 Then take the gelatine mass from the fridge and melt it, remove the foam, if any, with the help of
a strainer.

4 After that, let the mass set again in the fridge. After the mass hardened, cut it into cubes for ease
of use.

JELLY

Ingredients 1 cake 2 cakes

for a frame 16x16 cm
100%
293 g 586 g

Sparkling wine Mondoro Asti 140 g 280 g 48%

Water 25 g 50 g 8%
Sugar 80 g 160 g 28%
Gelatine mass with 42 g 84 g 14%
180 Bloom gelatine
Lime juice 6g 12 g 2%

1 Heat the wine, water and sugar until sugar is dissolved.

2 Add the gelatine mass and lime juice.

3 Then pour everything into the frames on top of the raspberry confit.

4 Freeze in 2 frames 16x16 cm each.

18

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 CAKE ASTI

MOUSSE

1 cake 2 cakes
Ingredients 100%
623 g 1246 g

Sparkling wine Mondoro Asti 170 g 340 g 28%

Whipping cream 33 - 35% (1) 90 g 180 g 14%
Egg yolks 50 g 100 g 8%
Sugar 45 g 90 g 7%
Cornstarch 9g 18 g 1%
White chocolate 40 g 80 g 6%
Callebaut Velvet 33%
Gelatine mass with 49 g 98 g 8%
180 Bloom gelatine
Whipping cream 33 - 35% (2) 170 g 340 g 28%
Zest of 2 lemons
Zest of 2 tangerines
Zest of 2 oranges

1 Heat the wine with zest and let it infuse for 30 min, then strain.

2 Heat 90 g of whipping cream (1) up to 80 °C / 176 °F and gradually pour over the egg yolks that
are mixed with sugar and starch, then boil until the custard is thickened.

3 Add the gelatine mass and chocolate, make an emulsion with a hand blender.

4 Add the wine, quickly chill the mass in the freezer to 27 °C / 81 °F. Whip the cream (2) and then
add it to the chilled mousse mass.

ASSEMBLING

1 Prepare sponge cake layer, frozen raspberry confit with the jelly layer before assembling.

2 Pour some mousse into the mold, gently insert the raspberry confit with the jelly layer, then pour
the rest of the mousse and insert the sponge cake.

3 Remove the excess mousse off the assembled cake with a spatula.

4 Freeze. The temperature of the properly frozen cake should be -25 °C / -13 °F to obtain a nice
mousse texture of the surface.

5 Prepare the spraying mixture and the glaze. Check the operation of a compressor and a spray
gun.

6 Then unmold the cake very quickly and cover it with the spraying mixture using a compressor
with a spray gun. The temperature of the cake should be -25 °C / -13 °F and the temperature of
velour spraying 30-35 °C / 86-95 °F while spraying.

7 After carefully pipe the orange glaze into cake surface recesses with the help of parchment
cornet.
19

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 CAKE ASTI

SPRAYING MIXTURE FOR VELOUR

1 cake 2 cakes
Ingredients 100%
150 g 300 g

White chocolate 33% 75 g 150 g 50%

Cocoa butter
Black liposoluble food 75 g 150 g 50%
coloring to obtain light
grey color

1 Melt the white chocolate and the cocoa butter till 40 °C / 104 °F, mix them together with an
immersion blender.

2 Add the liposoluble food coloring to obtain light grey color.

GLAZE

1 cake 2 cakes
Ingredients 100%
248 g 496 g

Water 37.5 g 75 g 16%

Sugar 50 g 100 g 20%
Glucose syrup 50 g 100 g 20%
Condensed milk 33 g 66 g 13%
Gelatine mass with 28 g 56 g 11%
180 Bloom gelatine
White chocolate 33% 50 g 100 g 20%
Orange water-soluble
food coloring

1 Bring water, sugar and glucose to a boil.

2 Pour the hot syrup on the chocolate with condensed milk and the gelatine mass.

3 Mix with a hand blender, then add the food coloring and process to make an emulsion.

4 To completely unfreeze the ready cake, put it into the fridge for about 5 hours.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva