Foipera Cake

by C&RB Staff (editor@clubandresortbusiness.com)
December 2007
 

Amt                  Ingredient
3 Tbsps.           cake flour
2                      eggs (room temperature)          
1 cup                almond flour
1/2 cup             powder sugar
2                      egg whites (room temperature)
1/8 tsp.             cream of tartar
1/8 tsp.             salt
1 Tbsp.            sugar
2 Tbsps.           clarified butter 
20 g.                corn flakes
36 g.                white chocolate
42 g.                praline 
12 oz.               foie gras
8 oz.                 cream
1 oz.                 bitter chocolate
100 g.              white bread
1 1/4 tsp.          Maltodextrin
1/2 tsp.             cocoa powder
25 g.                maderia
64 g.                heavy cram
1 Tbsps.           minced truffles 
448 .                dark chocolate
84 oz.               unsalted butter
224 oz.             cream 
28 oz.               simple syrup
28 oz.               maderia

Procedure:

• For Almond Cake: Preheat the oven to 425°F. Butter baking pan, then line bottom of the pan with a sheet of parchment paper, leaving a 1-inch overhang on the sides. Generously butter the parchment paper.
• Dust pan with flour, shaking out excess.
• Beat whole eggs in a mixer on high until eggs have tripled in volume. Reduce speed to low, then add almond flour and powder sugar and mix until just combined. Sift cake flour over batter and gently fold in to the batter.
• Beat egg whites, cream of tartar, and salt  in a bowl with a clean whip attachment at medium speed until the whites form soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
• Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate. The cake should be very thin. Remember you are making layers so you don't want a thick cake.
• For Crust: Crush the corn flakes and place in stainless steel bowl. Melt the chocolate and the praline together.
• Once the chocolate and praline are melted, fold in the flakes. Press the crust on the bottom of a plastic lined cake mold. Let the crust set in the cooler.
• For Buttercream: Add the foie gras and cream to a paco jet beaker. Freeze over night.
• The next day pacotize in a paco jet 50% of the ingredients in the pacojet beaker. After the contents have been spun, use this as the base requested for in the following steps.
• Place the Foie Gras base, bread, maltodextrin, cocoa powder and the Madeira in the food processor. Turn on ad process for a minute, slowly adding the heavy cream.
• Let the food processor run until the it forms a smooth buttercream like consistency. Adjust the seasoning and then fold in the truffles.
• Reserve at room temperature until needed.
• For Chocolate glaze: Melt the dark chocolate and the butter together over a double boiler.
• Once melted stir in the cream and reserve until ready to use.
• For Maderia Syrup: Mix the syrup and Madeira together.
• To Assemble: Place the buttercream in a piping bag and pipe a layer about a 1/4 of an inch thick over the crust. Next add a layer of the cake and then brush with the Madeira syrup.
• Repeat the process once more and then top off with a final layer of the foie gras buttercream. Place in the cooler to chill for 3 hours.
• Remove the cake from the mold and place on a glazing rack. Glaze with Chocolate. Slice and serve.