Dutch pride cake

made by Bart de Gans



Chantilly cream
150g Heavy cream 35% Fat
15g Inverted sugar
15g Glucose
55g Opalys 33% white chocolate
20g Cocoa butter
250g Heavy cream 35% fat

Matcha sponge
460g Granulated sugar
4 pieces Grated lemon zest
360g Whole eggs
2g Salt
200g Mascarpone
360g Flour T55
5g Baking powder
115g Clarified butter
5g Green Matcha powder

Vanilla Mango Cremeux
85g White couverture 35%
195g Cream 35%
5g Bourbon vanilla bean
1g Vanilla extract
3g Powdered gelatine
15g Water for gelatine
195g Chilled cream 35%


Download pdf (4kB)

Chantilly cream
Heat up the 200g of cream  and bring to a boil. Strain and scale the cream to get total of 150g. Heat up back to 85ºC with the glucose and inverted sugar. Pour the hot liquid gradually into the melted chocolate and cocoa butter to obtain a perfect emulsion using hand blender. Add the cold liquid cream into the ganache mixing well and let crystallize 8 hours in the refrigerator. Whip until soft consistency and pipe.

Matcha sponge
In the mixing bowl, mix the lemon zest with the sugar; add the whole eggs, salt and the mascarpone. Start mixing gently with the paddle attachment. Sift flour with baking powder and add them to the mixture. Then incorporate the clarified butter previously melted at 50ºC. Mold and bake at 150ºC.

Vanilla mango cremeux
Bloom the gelatine in the chilled water for 20 minutes. Boil the cream, infuse the vanilla, mango and add the gelatine.Pour over the white couverture and gently emulsify.Add the rest of chilled cream. Store for 24 hours before whipping in a mixer.