World Classic Desserts

WORLD CLASSIC
DESSERTS recipe book

by Aleksandr Troﬁmenkov
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
ESTERHÁZY
CAKE
3
ESTERHÁZY CAKE
for 1 cake d=16 cm and h=5 cm
POURED FONDANT ICING
Ingrеdients Total weight: ~ 280 g 100%
Sugar 200 g 72%

Water 40 g 14%
Glucose syrup 40 g 14%
1 Combine all ingredients in a saucepan and bring them to 117 °C / 243 °F.
2 Pour the syrup into a mixer bowl and let it cool down to 43 °C / 109 °F.
3 Then, using a paddle attachment, start mixing the syrup at low speed, gradually increasing the
speed to medium. Whip until the syrup crystallizes completely. The finished icing should thicken
and turn white.
4 Pour the icing into a clean container, close the lid and set it aside for 24 hours at room
temperature.
DACQUOISE SPONGE
Almond powder 50 g 12%

Hazelnut powder 50 g 12%
All-purpose flour 27 g 6%
Sea salt 1.5 g <1%
Powdered cinnamon 2g <1%
Egg whites 160 g 38%
Sugar 130 g 30%
1 Prepare a stencil: draw 6 circles 16 cm in diameter on a parchment paper. Flip it, so that the
drawing faces down.
2 Preheat the oven to 180 °C / 356 °F.
3 Whip the room temperature egg whites in a planetary mixer with a whisk attachment, gradually
adding sugar, until stiff peaks form.
4 Meanwhile, mix the almond powder, hazelnut powder, flour, salt and cinnamon with a whisk.
5 Then gradually fold the meringue into the dry ingredients.
6 Put the batter in a piping bag fitted with a 10 mm round tip. Pipe the batter on a parchment paper
with the stencil.
7 Bake the cake layers for 8-10 minutes until golden brown.
8 While the sponges are still hot, trim off the edges using a cake ring 16 cm in diameter.
4
9 Then cool them down at room temperature.
ESTERHÁZY CAKE
MOUSSELINE CREAM
Egg yolks 100 g 16%

Corn starch 20 g 3%
Milk 3.2% 210 g 34%
Sugar 50 g 8%
Butter 82% 200 g 33%
Almond liqueur 30 g 5%
Vanilla 1 pod
1 Warm up the milk with the vanilla pod seeds in a saucepan to 60-80 °С / 140-176 °F, cover it with
plastic wrap and let it infuse for 25-30 minutes.
2 Mix the egg yolks with the sugar and the cornstarch.
3 Strain the vanilla infused milk onto the egg yolk mixture and mix well.
4 Pour the mixture back into the saucepan, put it over a low heat and bring it to a boil, stirring
constantly. When the pastry cream thickens, cook it for 1-1,5 minutes more while stirring
constantly.
5 Remove the saucepan from the heat, transfer the pastry cream to a clean and shallow container,
cover it with plastic wrap and cool it to 3 °C / 37 °F as fast as possible.
6 Then stir the pastry cream with a whisk until smooth.
7 Whip the soft butter (at 20-21°С / 68-70°F) in a planetary mixer to a light and fluffy texture and
a pale color.
8 Gradually add the softened pastry cream and continue whipping to a smooth, light and stable
texture.
9 Use the cream immediately.
ESTERHÁZY CAKE
ASSEMBLY
Ingrеdients
Dacquoise sponge layers

Mousseline cream
Apricot jam or neutral glaze (nappage) 20 g
1 Prepare a cake ring which is 16 cm in diameter and 6 cm in heigh. Line it with an acetate strip.
2 Place the first sponge into the ring and pipe 85 g of mousseline cream on it. Spread it evenly and
put the second sponge on top. Press it gently to level the sponge. Continue assembling the cake
in the same way. Do not put the cream on top of the last sponge layer, but spread a thin layer of
the apricot jam or neutral glaze over it instead.
3 Put the cake in the fridge for at least 3 hours.
COATING AND DECORATING THE CAKE
Ingrеdients
Assembled cake
Poured fondant icing 250 g
Dark chocolate 70% 30 g
Almond flakes 100 g
1 Roast the almond flakes at 140 °C / 284 °F for 20-25 minutes. Cool them down at room
temperature.
2 When the cake stabilizes, remove the ring and put the cake on a glazing rack. Do not remove
the acetate strip.
3 Warm the icing to 37-40 °C / 99-104 °F. Its texture should resemble condensed milk or honey.
Add some water to it to adjust its texture if needed.
4 Pour the fondant over the cake and spread it with an offset spatula.
5 Transfer the chocolate, melted to 40-50 °C / 104-122 °F, to a paper cornet and pipe a spiral on
top of the cake. Make a spider web pattern using a toothpick or a small knife.
6 Then remove the acetate strip and decorate the sides of the cake with the roasted almond
flakes.
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SACHERTORTE
8
SACHERTORTE
for 1 cake d=18 cm and h=4.5 cm
CHOCOLATE SPONGE
Sugar 80 g 13%
Whole eggs 160 g 26%
Inverted sugar 50 g 8%
Almond powder 50 g 8%
All-purpose flour 74 g 12%
Baking powder 5g <1%
Cocoa powder 20 g 3%
Butter 82% 60 g 10%
Whipping cream 35% 80 g 13%
Dark chocolate 80% 30 g 5%
1 Preheat the oven to 170 °C / 338 °F and prepare a baking tray with a silicone mat and two cake
rings 18 cm in diameter on it.
2 Mix the eggs with sugar, inverted sugar and almond powder.
3 Separately mix the sifted flour with cocoa and baking powder.
4 Add the dry ingredients to the egg mixture and mix well.
5 Melt the chocolate with butter and cream to 45-50 °C / 113-122 °F. Then gradually add this
mixture to the batter and mix until combined.
6 Divide the batter into two parts and pour it in the cake rings (~280 g per each).
7 Bake the sponges for 10-12 minutes.
8 Cool them down at room temperature, remove the rings and trim off the skin on each sponge,
making their surface flat.
APRICOT JAM
Pitted apricots 200 g 52%

Sugar (1) 100 g 26%
Water 60 g 16%
Pectin NH 1g <1%
Sugar (2) 20 g 5%
Lemon juice 5g 1%
Vanilla ½ pod
1 Cut the apricot halves into 4 parts.
2 Bring the sugar (1) and water to 120 °C / 248 °F. Add the apricot pieces, vanilla pod seeds and 9
cook the mixture over low heat until the apricots soften.
SACHERTORTE
APRICOT JAM
3 Remove the foam.
4 When the apricots turn soft, add the mixture of the sugar (2) and pectin. Mix everything well and
continue cooking over low heat until 105 °C / 221 °F.
5 When ready, remove the saucepan from the heat, add the lemon juice and transfer the jam to a
clean bowl.
6 Cool the jam down and stir it well before using.
DARK CHOCOLATE GANACHE
Dark chocolate 70% 200 g 44%

Butter 82% 40 g 9%
Apricot brandy 20 g 4%
1 Warm the cream to 80 °C / 176 °F and pour it over the chocolate.
2 Process the mixture with a hand blender until smooth.
3 Then add the soft butter and the brandy, and blend the ganache again, trying not to incorporate
air bubbles.
4 Use the ganache immediately.
10
SACHERTORTE
ASSEMBLY
Ingrеdients
Chocolate sponges
Apricot jam
1 Prepare a cake ring 18 cm in diameter and 4,5-5 cm in height. Line it with an acetate strip.
2 Put the first sponge inside the cake ring.
3 Apply 150 g of the apricot jam to it and spread it evenly.
4 Place the second sponge on top and press gently.
5 Make sure the cake is even and put it in the fridge at least for 1 hour to stabilize.
COATING AND DECORATING THE CAKE
Ingrеdients
Assembled stabilized cake

Dark chocolate ganache
1 When the cake has spent at least 1 hour in the fridge, remove the ring and the acetate strip.
2 Transfer the cake to the glazing rack and pour the ganache over it. Remove the excess with an
offset spatula and put the cake back in the fridge for 10-15 minutes until the ganache sets.
3 Collect the leftover ganache, warm it up to 40 °C / 104 °F and process it with a hand blender.
4 When the first layer of the ganache sets, coat the cake with the ganache once again. Remove
the excess with an offset spatula and put the cake on a cake base. Leave it for 30 minutes at
room temperature until the ganache sets.
5 Then, using a sharp knife, mark the surface of the cake, dividing it into 12 pieces.
6 Then pipe the decoration on top of the cake, using a paper cornet with the leftover ganache in.
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TIRAMISU
ROLL CAKE
13
TIRAMISU ROLL CAKE
GELATINE MASS
Ingredients Total weight: ~ 42 g 100%
Powdered gelatine 200 Bloom 6g 14%

Cold water 36 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.
4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatine and water is always 1:6. We take
one part of gelatine and six parts of water.
5 You may make the gelatine mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water.
The gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
MASCARPONE CHANTILLY CREAM
Milk 3.2% 20 g 6%
Sugar 20 g 6%
Gelatine mass 15 g 4%
Mascarpone 90 g 26%
1 Mix the milk with sugar. Add the melted gelatine mass and heat the mixture until the gelatine and
sugar dissolve.
2 Put the mascarpone into a measuring cup, add the milk, gelatine and sugar mixture and process
everything with a hand blender until homogeneous.
3 Then add the cold whipping cream and mix with a silicone spatula.
4 Transfer the Chantilly cream into a bowl, cover it with plastic wrap in contact and put it in the
fridge for 12 hours to stabilize.
5 Then whip the Chantilly cream to get a light, airy and stable texture.
14
TIRAMISU ROLL CAKE
TIRAMISU CREAM

Egg yolks 27 g 7%
Sugar 34 g 9%
Gelatine mass 22 g 6%
Mascarpone 135 g 36%
Amaretto liqueur 30 g 8%
1 Mix the egg yolks and sugar.
2 Pour the whipping cream into a saucepan and bring it to 70-80 °С / 158-176 °F or to a boil, stirring
constantly.
3 Take the saucepan off the heat and gradually add in the yolk and sugar mixture.
4 Put the saucepan back on the stove and heat the mixture to 83-85 °С / 181-185 °F, while
constantly stirring.
5 Take it off the heat and add the gelatine mass.
6 Put the mascarpone into a measuring cup, add the custard and process everything with a hand
blender until homogeneous. Finally, add the liqueur.
7 Transfer the cream into a bowl, cover it with plastic wrap in contact and refrigerate it for 12 hours.
8 Then whip the Tiramisu cream to get a light, airy and stable texture.
ROLL CAKE SPONGE

for 1 frame 35х35 cm or 1 tray 40х30cm
Egg yolks 105 g 17%

Sugar (1) 30 g 5%
Sugar (2) 75 g 13%
Egg whites 200 g 33%
Flour 9-10.5% protein 85 g 14%
Espresso 45 g 8%
Sunflower oil 60 g 10%
1 Preheat the oven to 180 °C / 356 °F and prepare a baking tray 40x30 cm with a silicone mat or
parchment paper or a baking tray with a frame 35x35 cm.
2 Whip the egg yolks with sugar (1) until pale and fluffy on high mixer speed.
3 Separately whip the room temperature egg whites, gradually adding the sugar (2) until firm peaks
appear, gradually increasing the mixing speed. 15
TIRAMISU ROLL CAKE
ROLL CAKE SPONGE
4 Carefully fold the meringue into the whipped egg yolks bit by bit using a spatula.
5 Then add the sifted flour and gently fold it in.
6 Mix the espresso and the oil with a small part of the cake batter using a whisk. Then transfer this
mixture to the rest of the batter and mix until combined.
7 Spread the batter into a silicone frame which is 35x35 cm and bake it for 8-10 minutes until
golden brown. The sponge should spring back when pressed lightly.
8 Cool the sponge down at room temperature and then put in the fridge.
COFFEE MIXTURE FOR SOAKING
Espresso 80 g 80%
Amaretto liqueur 20 g 20%
Mix the room temperature espresso with the liqueur.
16
TIRAMISU ROLL CAKE
ASSEMBLY
Ingredients
Whipped Tiramisu cream

Backed sponge
Coffee mixture for soaking
Whipped Mascarpone Chantilly cream
Cocoa powder 15-20 g
1 Transfer the sponge to a clean parchment paper and soak it with the coffee soaking mixture.
2 Then spread the whipped Tiramisu cream over it in an even layer.
3 Start rolling the cake by lifting the parchment paper. Press the roll gently after each fold. Make
sure the roll is tight.
4 Put the roll cake on the seam and chill it for at least for 1 hour (or freeze it if necessary).
5 Then trim the edges and cut the roll cake in half.
6 Using a rose petal tip, pipe parallel lines of the Chantilly cream on the surface of the roll cake.
7 Dust the roll cakes with the cocoa powder using a sieve.
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WORLD CLASSIC

DESSERTS recipe book

POURED FONDANT ICING

Ingrеdients Total weight: ~ 280 g 100%

Sugar 200 g 72%

Ingrеdients Total weight: ~ 421 g 100%

Almond powder 50 g 12%

2 Preheat the oven to 180 °C / 356 °F.

5 Then gradually fold the meringue into the dry ingredients.

Ingrеdients Total weight: ~ 610 g 100%

Egg yolks 100 g 16%

6 Then stir the pastry cream with a whisk until smooth.

9 Use the cream immediately.

Dacquoise sponge layers

3 Put the cake in the fridge for at least 3 hours.

COATING AND DECORATING THE CAKE

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Ingrеdients Total weight: ~ 609 g 100%

7 Bake the sponges for 10-12 minutes.

Ingrеdients Total weight: ~ 386 g 100%

Pitted apricots 200 g 52%

1 Cut the apricot halves into 4 parts.

3 Remove the foam.

6 Cool the jam down and stir it well before using.

DARK CHOCOLATE GANACHE

Ingrеdients Total weight: ~ 460 g 100%

Dark chocolate 70% 200 g 44%

1 Warm the cream to 80 °C / 176 °F and pour it over the chocolate.

2 Process the mixture with a hand blender until smooth.

4 Use the ganache immediately.

2 Put the first sponge inside the cake ring.

3 Apply 150 g of the apricot jam to it and spread it evenly.

4 Place the second sponge on top and press gently.

COATING AND DECORATING THE CAKE

Assembled stabilized cake

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Ingredients Total weight: ~ 42 g 100%

Powdered gelatine 200 Bloom 6g 14%

MASCARPONE CHANTILLY CREAM

Ingredients Total weight: ~ 345 g 100%

Ingredients Total weight: ~ 375 g 100%

Whipping cream 35% 127 g 34%

1 Mix the egg yolks and sugar.

5 Take it off the heat and add the gelatine mass.

ROLL CAKE SPONGE

Ingrеdients Total weight: ~ 600 g 100%

Egg yolks 105 g 17%

ROLL CAKE SPONGE

5 Then add the sifted flour and gently fold it in.

COFFEE MIXTURE FOR SOAKING

Ingredients Total weight: ~ 100 g 100%

Mix the room temperature espresso with the liqueur.

Whipped Tiramisu cream

2 Then spread the whipped Tiramisu cream over it in an even layer.

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