Lemon-White Chocolate Sponge Cake

PASTRY

Feb 15

White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote

Pastry Chef Diane Apostolacus of Capitale | New York
Yield: Twenty 2-ounce cakes

INGREDIENTS:

Cake:
300 grams eggs
100 grams yolks
100 grams sugar
120 grams all-purpose flour, sifted
2 grams salt, sifted
128 grams butter, melted
312 grams white chocolate, melted
195 grams lemon juice
10 grams lemon zest

White Chocolate-Coconut Tuile:
8 ounces white chocolate, melted, held at 113°F
1 gram coconut emulsion
20 grams feuilletine, toasted
75 grams desiccated coconut, toasted

Raspberry-White Chocolate Glaze:
25 grams glucose syrup
113 grams 40 percent crea
171 grams white chocolate, coarsely chopped
140 grams raspberry purée

Dulce de Leche Sauce:
100 grams 40 percent cream
50 grams dulce de leche

Raspberry Compote:
500 grams raspberry purée
90 grams sugar
150 grams corn syrup

METHOD:

For the Cake:
Heat oven to 325°F. To the bowl of a KitchenAid stand mixer fitted with a whisk, add eggs, yolks, and sugar. Whip until combined and thick. Continue to mix while slowly adding flour and salt. Remove bowl from mixer, add butter and chocolate, and quickly fold into batter followed by lemon juice and zest. Pipe into 2-ounce square cake molds, leaving ⅛-inch room at top. Bake 18 minutes. Cool.

For the White Chocolate-Coconut Tuile:
In a bowl with white chocolate, stir in remaining ingredients. On a sheet of parchment or acetate, spread mixture in a thin, even layer. When set and cooled, cut into desired shapes.

For the Raspberry-White Chocolate Glaze:
In a saucepot, bring glucose and cream to a boil. Stir in chocolate to melt. When combined, stir in raspberry. Cool.

For the Dulce de Leche Sauce:
In a saucepot over medium-low heat, stir to combine cream and dulce de leche. Cool.

For the Raspberry Compote:
In a saucepot, combine all ingredients, bring to boil, and strain through a chinois. Cool.

To Assemble and Serve:
Unmold Cake and coat in Raspberry-White Chocolate Glaze. Sauce a plate with Dulce de Leche Sauce. Place Cake on top in center of plate. Spoon Raspberry Compote over Cake. letting compote run down sides the sides into the Dulce de Leche Sauce. Top Cake with Chocolate-Coconut Tuile.

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