Blood Orange Glazed Dome Cakes

Ingredients

• heaping ⅓ cup cake flour, sifted
• ½ cup Amoretti® Blanched Almond Flour
• 4 egg yolks
• ¼ cup + 3 tbsp sugar, divided
• 3 egg whites
• 3 tbsp unsalted butter, melted

• 1½ tsp gelatin
• 2 tbsp + ½ tsp cool water
• ¼ cup water
• ⅔ cup sugar
• 2½ cups heavy cream
• 4 tbsp Amoretti® Natural Blood Orange Artisan

• 2 tbsp gelatin
• ¾ cup water, divided
• 1 cup corn syrup
• 1⅓ cups sugar
• 1 cup sweetened condensed milk
• ¼ cup water
• 2 cups chopped white chocolate
• ¼-½ tsp Amoretti® Snow White Food Color W.S.
• ¼ tsp Amoretti® Natural Orange Food Color W.S.
• ¼-½ tsp Amoretti® Natural Red Food Color W.S.

• quarter sheet pan
• circle cutter, same diameter as dome mold
• small dome cake molds

Directions

1. Preheat oven to 350°F. Grease and line a quarter sheet pan.
2. Combine cake flour with Almond Flour and set aside.
3. Combine the yolks and ¼ cup sugar and, while whisking, cook over a double boiler until the temperature reaches 45°C (113°F).
4. Whip the yolk mixture until the eggs reach full volume, or ribbon stage, where they are pale and fluffy.
5. Whip the egg whites until they are foamy and slowly add 3 tbsp sugar, “raining” it in.
6. Continue whipping the whites to a soft peak.
7. Pour a small amount of the whites into the yolk mixture, carefully folding it and then add the remaining whites into the yolk mixture, folding until combined.
8. Add the flours and fold into the mixture gently.
9. Slowly add the melted butter and keep folding until fully combined.
10. Pour the mixture into prepared quarter sheet pan, smoothing to even the batter.
11. Bake for 8-10 minutes.
12. Cool completely before wrapping to chill overnight or freeze.

13. Bloom the gelatin by sprinkling the gelatin over the cool water and letting it sit.
14. In a small saucepan pour in the ¼ cup water and the sugar.
15. Cook and stir over medium heat just long enough to dissolve the sugar.
16. Remove the sugar syrup from the heat and place it into a large bowl.
17. Add the bloomed gelatin to the sugar syrup, stir to melt the gelatin and set aside.
18. Whip the cream to a very soft peak and set aside.
19. Stir Blood Orange Artisan into the sugar/gelatin mixture until combined. Let cool slightly.
20. Once it is cool, but not “set”, slowly fold it the whipped cream.
21. Place a dome mold onto a sheet pan for support.
22. Pour or pipe the mousse into the dome molds and smooth the top with an off-set spatula.
23. Using a round cookie cutter that is the same size as the dome, cut circles out of the Almond Genoise and place them on top of the mousse.
24. Place the sheet pan in the freezer overnight.

25. Bloom gelatin in ½ cup water.
26. In a saucepan combine corn syrup, sugar, sweetened condensed milk, and remaining ¼ cup water.
27. Whisk to combine and bring to a boil over medium heat, stirring slowly to avoid burning.
28. Remove from heat and add the bloomed gelatin.
29. Whisk until gelatin dissolves.
30. Add the white chocolate and let sit for 3 minutes and then stir until the chocolate is melted.
31. Strain the mixture.
32. Measure out 1 cup glaze to a measuring cup with a pour spout. (Refrigerate remaining glaze for up to 10 days, let come to room temperature before using.)
33. Add ¼-½ tsp Snow White Food Color to the plain glaze, stir in completely.
34. Then add ¼ tsp Natural Orange Food Color and ¼-½ tsp Natural Red Food Color. The amounts will vary, depending on the desired design you wish to create.
35. Fold twice, to create a marble effect.
36. Pour room temperature glaze over frozen dome cakes.

• Find similar dome molds here, here, or here.
• Always pour room temperature glaze over frozen desserts.