Cakes & Cupcake Recipes Dessert Recipes Recipes

Strawberry Spider Cake by Adriano Zumbo

This recipe was provided and performed by Adriano Zumbo at the 2018 Cake Bake & Sweets Show!

  • Toasted hazelnuts whole
  • Strawberries fresh sliced thin
  • Strawberries fresh sliced 1cm thick
  • Pashmark
  • Salted caramel
  • Tempered dark chocolate tubes
  • White chocolate eyes

Hazelnut Chiffon Sponge

Flour, cake 95 G
Baking powder 8 G
Egg yolks 140 G
Brown sugar 30 G
Hazelnut praline paste 100 G
Vanilla paste 8 G
Canola oil 85 G
Egg whites 250 G
Sugar, caster 125 G
Rice flour 15 G

Method:

  1. Make a paste with all ingredients, except the egg whites, caster sugar and rice flour.
  2. Make a meringue with egg whites, sugar and rice flour until medium peaks.
  3. Fold the 2 together, place onto a baking sheet lined with baking paper, spread evenly.
  4. Bake at 170 degrees C for 20-25 min. Cut out 2 round discs

Creaming Soda Jelly

Creaming Soda 250 G
Gelatine Mass (1-6 ratio) 40 G

Method:

  1. Heat ¼ of the creamy soda, add in the gelatine mass, add the remaining cold creamy soda and pour into a metal tart ring lined with cling film and elastic band to stop leaking, place in freezer.

Vanilla Crème Chantilly

Cream 35% 470 G
Sugar, Caster 40 G
Vanilla paste 4 G
Gelatine Mass 22 G

 

Method:

  1. Heat ¼ of the cream in saucepan with sugar, add gelatine to dissolve then vanilla, add in remaining cold cream.
  2. Best to leave overnight in fridge to set, then whip in electric mixer with whisk until stable and can hold. Divide into mould.

 

Black Glaze

Neutral mirrior gel glaze 500 G
Water 125 G
Charcoal powder 20 G
Cacao powder 20 G
Super black colouring 4 G

Method:

  1. Bring to the boil, leave to cool, place in the fridge to set.
  2. Heat and use at 30 degrees C

Assembly:

  1. Make the chocolate tubes into spider legs by cutting into 2 lengths and stick together . brush with chocolate and dip in chocolate sprinkles
  2. Fill the tubes with salted caramel using a piping bag
  3. Using a dome mould place in the crème Chantilly to cover the sides of mould
  4. Place a layer of thin sliced strawberries and hazelnuts
  5. Add a little more Chantilly
  6. Place the jelly and disc of sponge in and push firmly
  7. Place another amount of Chantilly crème and layer of thin cut strawberries
  8. Finish with disc of chiffon sponge , smooth off so all level
  9. Place in freezer till frozen
  10. Remove from mould and glaze with black glaze
  11. Decorate with 1cm cut strawberries and chocolate legs
  12. Finally add pashmark and chocolate eyes

 

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