Polka dot cake

I propose you a fresh and delicious dessert, perfect to bring to the table both during the summer but which is also great in winter. A bit laborious cake, but you will see that the work will pay off. A delicious cocoa biscuit dough decorated with white polka dots contains two Bavarians, one with white chocolate and the other with dark chocolate. Inside then an orange jelly that gives freshness to the whole. A perfect spoon dessert to enjoy after a lunch or dinner. You will see you will fall in love ... It is an extraordinary dessert that will leave your guests speechless!

Time of realization: 2 hours + rest times
Degree of difficulty (1 to 5): 3
Die from 20 cm

Ingredients

For the cigarette paste
30 g of butter
30 g of 00 flour
30 g of icing sugar
30 g of egg whites

For the cocoa biscuit dough
45 g flour
15 g of cocoa
115 g of sugar
3 eggs
½ teaspoon of yeast

For the orange gelée 
200 ml of orange juice
20 g of sugar
4 g of gelatin (2 Paneangeli gelatine sheets)

For the white chocolate Bavarian cream
250 ml of milk 
20 g of sugar
100 g of white chocolate
250 ml cream
2 yolks
6 g of gelatin (3 Paneangeli gelatine sheets)

For the dark chocolate Bavarian cream
250 ml of milk
30 g of sugar
100 g of 50% dark chocolate
250 ml cream
2 yolks
6 g of gelatin (3 Paneangeli gelatine sheets)

Procedure for making the polka dot cake

For the cigarette paste
Whip the soft butter with the icing sugar, add the egg whites to the wire and finally the flour. Put the mixture in a pastry bag and draw some polka dots on a baking tray covered with a sheet of baking paper and place in the freezer.

For the cocoa biscuit dough
In a bowl, whip the egg yolks with the sugar until the mixture is frothy and white; add the sifted flour with cocoa and baking powder. Stir until you get a well blended and homogeneous mixture. Incorporate the beaten egg whites, mixing from top to bottom without removing the mixture. Now take the dripping pan from the freezer and pour the mixture into it, leveling it with a spatula until you get a 16 × 32 cm rectangle. Bake at 180 ° C for about 15 minutes. When cooked, turn the biscuit dough upside down on a clean cloth sprinkled with granulated sugar so that it does not stick. Let it cool then cut out strips of 6 cm high.

For the white chocolate Bavarian cream
Put the gelatine leaves in a bowl with cold water to soften it. Mix the egg yolks with the sugar in a bowl and pour in the milk, stir. Cook the cream in a bain-marie or very low heat, stirring constantly, up to a temperature of 82 ° C (the cream must not boil); then turn off and stir in the squeezed gelatin sheets and mix well. Add the white chocolate into small pieces and melt, mixing well until the mixture is homogeneous.

With the thermomix
Put milk, sugar and egg yolks in the bowl 6 min 80ºC, speed 3/4. Then add the gelatin previously soaked in cold water for 5 seconds speed 4. At the end mix the chocolate into pieces 30 seconds speed 4. Let it cool and then gently add the semi-whipped cream. Pour the white chocolate Bavarian cream into a 20 cm ring. Place in the freezer and let it harden.

For the dark chocolate Bavarian cream
Put the gelatine leaves in a bowl with cold water to soften it. Mix the egg yolks with the sugar in a bowl and pour the slightly cooled milk slowly, stir. Cook the cream in a bain-marie or very low heat, stirring constantly, up to a temperature of 82 ° C (the cream must not boil); then turn off and stir in the squeezed gelatin sheets and mix well. Add the dark chocolate into small pieces and melt, mixing well until the mixture is homogeneous.

With the thermomix
Put milk, sugar and egg yolks in the bowl 6 min 80ºC, speed 3/4. Then add the gelatin previously soaked in cold water for 5 seconds speed 4. At the end mix the chocolate into pieces 30 seconds speed 4. Let it cool and then gently add the semi-whipped cream.

For the orange jelly
Put the gelatine leaves in a bowl with cold water to soften it. Heat only 1/4 of the orange juice with the sugar in a saucepan. Add the well-squeezed gelatin, mix well, turn off and add the rest of the juice. Let it cool down. Pour the gelée into a 16 cm ring and place in the freezer so that it freezes.

Editor
Remove the ring with the white chocolate Bavarian cream from the freezer. Line the edges with the biscuit dough, pour half of the dark chocolate Bavarian cream inside. Insert the frozen orange gelée disc and then pour the remaining dark chocolate Bavarian cream. Cover everything with the remaining biscuit dough that you cut out into cubes. Put everything back in the freezer and freeze well. Then remove the cake from the ring and store in the refrigerator. Decorate as you like.
The recipe was made by Manuela Montalbano.