170gslightly salted soft butterI used Lurpak butter
240mlroom temperature milk
5egg whites
2tspvanilla extract
Ingredients for gianduia namelaka cream
80ggianduia chocolate
50mlmilk
1tspacacia honey
100mlcold whipping cream
1.5ggelatin scheets
Ingredients for the rosmary syrup
70mlwater
15gbrown sugar
2rosmary sprigs
Ingrediends for mascarpone frosting
200mlcold whipping cream
500gmascarpone cheese
125gpowdered sugar
To assemble
fresh rosemary sprigs
pomegranate seeds
Instructions
Instructions gianduia creamy decorations
For this recipe I used the silicone moulds from Silikomart – Choco Gianduia. The mould is perfect for creating gianduiotti, chocolates or cake decorations.
The night before making these cake melt the gianduia chocolate over a water bath or in a microwave. Heat the milk and dissolve honey and gelatine that has been previously soaked in cold water for 10 minutes (squeeze it well if you are using gelatin sheets). Gradually add hot milk into the chocolate. Using an immersion blender blend the mixture until smooth. Add cold whipping cream and blend again, trying to incorporate as little air as possible. Pour the mixture into gianduiotti moulds and place in the refrigerator for at least 8 hours to make the namelaka cream become solid. Then place the namelaka in the freezer for about 2 hours to freeze it completely.
Instructions soft rosemary and cinnamon cake
Place sifted flour, almond flour, sugar, baking powder, dark cocoa powder and cinnamon in a bowl.
Whisk then add butter. Crumble the mix with your finger tips (or with the whisk of your mixer) until you get the consistency similar to a sand.
Mix the egg whites with milk and vanilla extract and gradually add them to the flour. Stir in slowly until you have a thick and homogeneous batter.
Cover the bottom of a 18 cm wide pan with baking paper, Spread the rest of the pan with some butter and dust with flour. Pour the mixture into the pan. You can also use 2 separate baking pans but in that case you need to adjust the baking times.
Bake the cake in the preheated static oven at 180 °C until a toothpick inserted in the center of the cake comes out clean – in my case 1 hour and 10 minutes. Once baked remove the cake from the oven and from the pan and let it cool completely.
Rosemary sugar syrup
Prepare the rosemary syrup. In a saucepan, combine fresh rosemary, sugar and water. Stir and turn on the heat. Cook 3 minutes on low flame from the boiling point and then turn off the heat and let it cool completely. Before using the syrup, remove rosemary pieces.
Mascarpone and whipping cream frosting
Prepare the cream. Begin to whip the whipping cream and as soon as it starts to become firm, gradually add mascarpone cheese and finally powdered sugar. Place in the refrigerator and use when needed.
Cake assemble!
To assemble the cake cut it into 2 pieces and remove the upper crust. Wet the bottom part with half of the prepared syrup. Add layer of cream and cover with the second layer of cake. Also wet this layer then cover the cake with the rest of the cream and garnish with the gianduia decorations (use frozen decorations to keep their shape), the pomegranate seeds and some fresh rosemary.
Notes
11 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.