EMBASSY RECIPES
White Christmas Vanilla Cake
Recipe instruction
1. SUGAR Dough
Ingredients:
120g | Unsalted butter |
50g | Icing sugar |
1g | Salt |
45g | Eggs |
200g | Medium protein flour |
25g | Almond powder |
Preparation:
- Add in the eggs slowly, don’t forget to scrape the sides of the bowl
- Add in the flours while mixing until well combined
- Cover the dough with plastic wrap and refrigerate for 30 minutes
- Roll the sugar dough as thin as possible (2-3 mm) in between 2 parchment paper
- Cut the dough into the shape of the tart ring and chill again for 10 minutes
- Brush the tart ring with butter
- Place the dough on a tray lined with Silpat and shape the sides of the tart dough to the tart ring
- Poke the dough gently all the way through with a fork
- Bake the tart at 160°C for 10 minutes and 150°C for 2 minutes
2. Japanese vanilla sponge
Ingredients:
120g | Egg yolk |
39g | Sugar |
75g | Sunflower seed oil |
75g | Water |
150g | Cake flour |
270g | Egg white |
90g | Sugar |
1g | Vinegar |
Preparation:
- Add water, cake flour and oil and mix
- Make a meringue with egg white, sugar and vinegar. Whisk until medium peak
- Fold the meringue into the egg yolk mixture
Ingredients:
264g | Cream |
115g | Milk |
52g | Glucose |
49g | Egg yolk |
239g | Embassy Zen White Chocolate 33% |
6g | Gelatin (bloom in 30g cold water) |
1pcs | Vanilla bean |
Preparation:
- Heat the cream, milk, glucose and vanilla bean
- Pour a little bit of the mixture into the egg yolks, then pour the mixture back into the rest of the milk and cream mixture. Heat until 83°C
- Pour the mixture on top of the chocolate
- Add the bloomed gelatin
- Mix using a hand blender until emulsified
- Keep in the freezer overnight
4. LIGHT VANILLA MOUSSE
Ingredients:
100g | Milk |
5g | Glucose |
1pcs | Vanilla bean |
100g | Embassy Zen White Chocolate 33% |
7pcs | Gelatin sheet |
200g | Whipping cream |
Preparation:
- Melt the gelatin, then add to the mixture
- Fold the whipped cream into the mixture
5. vanilla white chocolate glazing
Ingredients:
150g | Sugar |
75g | Water |
150g | Glucose |
1pcs | Vanilla bean |
50g | Embassy Zen White Chocolate 33% |
100g | Condensed milk |
15g | Gelatin (bloom in 75g cold water) |
150g | Neutral gel |
Preparation:
- Pour on top of the chocolate and condensed milk
- Add the bloomed gelatin and neutral gel
- Hand blend until smooth, rest overnight
6. Assembly
Preparation:
- Pour the mousse to fill half of the mould
- Add the sponge, then layer with frozen cremeux
- Add another layer of sponge, then top with another layer of frozen cremeux
- Pour the mousse into the mould, then top with sugar dough. Let it rest in the freezer (-18°C) overnight
- The next day, unmould the cake. Glaze the frozen cake, making sure that the glaze is at 32°C




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