Bonfire cake

Guy Fawkes Night is celebrated more than ever, bringing communities, family members and friends together to celebrate a night of fun. The inspiration is based around the main attraction of the night. For this reason, I created this Bonfire cake that symbolizes this special night. A spiced ginger sponge with layers of toffee apple caramel, pistachio cream and milk chocolate mousse, formed in a log wood mold and decorated with chocolate twigs and the Dobla Flame. The Dobla Flame is the perfect decoration to bring out the spirit of the Guy Fawkes Night.
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Ginger Spice Cake

  • Muscado Sugar 60g
  • Butter 60g
  • Whole Egg 60g
  • Dark Molasses 60g
  • Candied Ginger 60g
  • Stem Gingerr Syrup 40g
  • Flour T 45 225g
  • Baking Powder 6g
  • Cinnamon 4g
  • Ground Ginger 4g
  • Ground Cloves 1g
  • Salt 2g
  • Orange Juice 20g
  • Orange Zest 5g
  • Lemon Zest 3g
  • Totaal 610g

Ginger Spice Cake

Cream butter and sugars together. Add eggs gradually with 1/3 flour and beat until fully incprporated. Add all remaining ingredients and mix until smooth mixture if form. Pour in cake pan and bake for 35-45 mins at 155°C.

Pistachio White Chocolate Cream

  • Chococream Pistachio 200g
  • Chococream Bianco 200g
  • Totaal 400g

Pistachio White Chocolate Cream

Combine all ingredients together.

Milk Chocolate Parfait

  • Reno concerto fondente 58% 300g
  • 35% Cream 300g
  • 35% Semi Whipped Cream 400g
  • Totaal 1000g

Milk Chocolate Parfait

Heat cream to boil, pour into Reno concerto fondente 58% chocolate and emulsify until smooth consistency. When mix is at 30°C, whisk 1 part of semi whipped cream into it, followed by folding the remaining 2/3rd of cream. Pour into mold.

Toffee Apple Caramel

  • Fruittidor Mela 100g
  • Toffee D'or Caramel 200g
  • Cinnamon 2g
  • Salt 2g
  • Totaal 304g

Toffee Apple Caramel

Heat the apple until fully broken down, add cinnamon and salt. Place in blender and Fruittidor Mela. Return to pan and reduce by half, add Toffee D'or Caramel and mix until fully incorporated. Strain, reserve for filling.

Assembly, layout and finishing

In a 10cm silicone round cake mold, pipe a layer of parfait, follwed by a thin disc of ginger cake. Pipe another layer of pistachio cream and then a layer of caramel. Finish with another ginger cake disc. Freeze. Demold and place into a preformed apet log-end mold and pipe chcolate parfait to fill. Freeze. To serve, return carefully from mold onto plate/stand, decorate with chocolate branches/twigs and finish with the Dobla Touch 'Flame'.

Enjoy this exciting recipe.

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