Some time ago, I bought two silicon moulds in snowflake shape (well, I am a little bit obsessed with silicon moulds too). I planned to use them for a surprisingly otherwise shaped Panna cotta or ice cream, but never came that far. Just before Valentines day they catched my eye again and I though about making cakes ... Not normal cakes, they had to be layered ... So I came to the conclusion that a 'refridgerator cake' (what means not really baking the cake) would be best, and because I am a fan of lemon curd and blood oranges (which have season at the moment), I would do blood orange curd as one of the layers. Mascarpone seemed to be a nice combination, and to complete the Italian taste, I chose amarettini for the bottom. Of course it was to much filling for the two small moulds, so I lined a bowl with cling film to create another (bigger) mould (what you can do if you don't own such silicon moulds). The taste was fantastic and I will definitively make that cake again.
Valentine's Snowflake cake
for 6-7 snowflake cakes or one 'bowl' cake (22 cm diameter)
Blood orange curd
- 160 ml blood orange juice
- zest of one orange
- 50 g sugar
- 1 tablespoon lemon juice
- 3 eggs
- 1 1/2 sheets of gelatin
Whisk the eggs, zest and sugar together in a bowl. Whisk in the lemon and orange juice. Place the bowl over a water bath and whisk constantly until it thickens. Squeeze out excess water and when curd has thickened, add the gelatin to the bowl. Strain this curd through a fine sieve and fill into the snowflake moulds (about 1,5 cm high). If you make the 'bowl' version, let the curd cool until solid. Line a bowl with a diameter of 22 cm with cling film. Fill the curd into a pastry bag and pipe a pattern of your choice onto the cling film. Let rest into the refridgerator for at least one hour.
Mascarpone filling
(double ingredients for the bowl version)
- 500 g Mascarpone (light)
- 2 tablespoons cream
- 50 ml buttermilk
- juice and zest of half a lemon
- 50 g sugar
- 1/2 tablespoon vanilla
- 2 1/2 sheets of gelatin
In a large bowl, whisk the sugar, vanilla and juice and zest of the lemon until completely combined. Add the mascarpone and beat until creamy, then add the buttermilk in little portions while mixing. In the meantime, have the gelatin again softening in cold water. Heat the cream into a small bowl (do not boil) and dissolve the gelatine into it. Stir the cream-geatine mixture into the mascarpone. Fill the mascarpone into the moulds or the bowl, leaving about 2 cm to the top of the mould for the bottom layer. Cool for another hour.
Bottom
- 115 g butter, melted
- 55 g finely chopped almonds
- 130 g graham cracker crumbs
- 120 g amarettini crumbs
Mix butter, crumbs and almonds until combined. Press on top of the mascarpone layer and flatten with a spoon util you have a plain surface. Cool overnight.
Before serving, put the moulds into warm water for a minute; then tumble onto a plate and serve.
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