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Recipe Ingredient
- Almond Sponge:
- A:
- 50g Anchor Unsalted Butter
- 40g Anchor UHT Full Cream Milk
- 5 nos (100g) Egg yolk
- 100g Almond flour
- 40g Corn flour
- 50g Sugar
- B:
- 5 nos (100g) Egg white
- 100g Sugar
- Bavarian Cream Base:
- 250g Anchor UHT Full Cream Milk
- 150g Anchor Cream Cheese
- 100g Egg yolk
- 140g Sugar
- 10g Gelatine
- 50g Water
- Multigrain Cream:
- 100g Bavarian Cream
- 40g Multigrain powder
- 10g Purple sweet potato powder
- 200g Anchor UHT Whipping Cream
- Cream Cheese Cream:
- 100g Bavarian Cream
- 150g Anchor Cream Cheese
- 100g Anchor UHT Whipping Cream
- Fig Marmalade (prepared ahead):
- Fig marmalade, amount as needed
- Fresh fig, sliced
Instructions
- Preheat oven at 170˚C, line a 26cm X 36cm baking tray with parchment paper.
- Cream ingredient A at medium high speed for 4mins, then low speed for 1min. Set aside. (stand mixer + whisk attachment)
- Cream ingredient B at medium high speed for 4mins, then low speed for 1min. (stand mixer + whisk attachment)
- Continue creaming ingredient B at low speed, pour in ingredient A slowly. Allow to mix until even.
- Pour into baking tray, drop the baking tray on the table to tap out big bubbles. Bake for 15-20mins.
- Soak gelatine with water while preparing other ingredients.
- In a mixing bowl, whisk egg yolk and sugar until thick and fluffy.
- Heat milk, cream cheese, bloomed gelatine on medium heat, whisk gradually until cream cheese is all dissolved. (keep temperature at 80˚C-85˚C)
- Pour in egg yolk mixture into milk mixture, stir until everything is well mix.
- If needed, use a hand blender to blend custard mixture until smooth.
- Set aside to allow it to cool completely.
- Whip Anchor whipping cream for 2mins on medium high speed, or until soft peak, keep in chiller until needed.
- Mix purple sweet potato powder and half of the multigrain powder into Bavarian cream, mix together until smooth.
- Add soft whipped cream into multigrain mixture, gradually mix in the balance of the multigrain powder until everything is combine.
- Transfer to piping bag and keep chill until needed.
- Whip Anchor whipping cream for 2mins on medium high speed, or until soft peak, keep in chiller until needed.
- Mix cream cheese and Bavarian cream together until smooth.
- Add soft whipped cream into cream cheese mixture and mix well.
- Transfer to piping bag and keep chill until needed.
- If marmalade is too watery, thicken it with pectin or corn starch.
- Prepare a cylinder-shaped acetate strip using a 3 inch cutter.
- Cut out three pieces of sponge cake with the 3 inch cutter.
- Place the first layer of sponge cake at the bottom of the cylinder. Pipe multigrain cream on top of the sponge cake to match the thickness of the sponge cake. This is follow by a second layer of sponge cake.
- Arrange sliced fresh fig around the sides of the cylinder. Fill the center of the cake with a thin layer of fig marmalade and fill up the remaining with cream cheese filling. Cover with a third layer of sponge cake.
- Pipe a final layer of multigrain cream and decorate the cake to your liking.
Almond Sponge:
Bavarian Cream Base:
Multigrain Cream:
Cream Cheese Cream:
Fig Marmalade (prepared ahead):
To assemble:
