The International Association of Culinary Professionals’ (IACP) annual conference took place this past Friday evening March 27th, 2015 in the Grand Ballroom of the Marriott Renaissance Downtown Hotel, Washington DC. This year the opening reception featured a parade of cakes as special tribute to renowned chef Jacques Pepin who turns 80 years young this year. Guests of this elaborate by-invitation event were treated to a grand display of 80 cakes created and donated by members of the IACP family, and chef Pepin’s friends, as well as various chefs representing several food companies throughout the country.
Chef Julien Vanderlynden of our R&D team took the lead for the Cuisine Solutions’ submission providing a cake made with sous vide ingredients
2 lbs rhubarb (approx. 7 cups), peeled
10 cups raspberries
12 gelatin strips
2 cup granulated sugar
1 cup water
2 cups heavy cream
½ cup flour
1 package milk chocolate chips for melting
1 package white chocolate chips for melting
5 baking pans
1. Set circulator to 83 C.
2. Vacuum seal 5 cups raspberries and 6 cups rhubarb separately with ¼ cup water in each pouch.
3. Cook in the water bath for 3 hours to extract the most flavor.
4. Preheat the oven at 350 F
5. Rehydrate the gelatin in cold water until soft, approximately 30 minutes.
6. Batter - 5 eggs, ½ cup flour, 1cup granulated sugar, and a pinch of salt whisked vigorously in a mixer. Heat the bottom of the bowl slightly with a flambé torch if you have one.
7. Form 5 cake layers on separate baking pans using a mold on top of wax/cooking paper.
8. Bake for 10-12 minutes at 350 F
9. Once cooked through, remove the cooking papers immediately or the cake will stick as it cools.
10. Separate & dry the gelatin strips on paper towels.
11. Bring 2 cups water to a boil.
12. Reduce heat to simmer and add ½ granulated sugar to make a simple syrup. Stir to blend well. Chill in the cooler.
13. Remove the sous vide raspberry and rhubarb from the pouches, careful to reserve the juice for later use.
14. Chop and blend the sous vide raspberries and rhubarb to create a puree.
15. Over medium heat combine the sous vide raspberry rhubarb puree with 8 gelatin strips. Heat to simmer while blending well. Chill in the cooler.
16. Melt the milk chocolate and white chocolate separately.
17. Pour melting milk chocolate on a cooking sheet pan.
18. Drizzle with the white chocolate to create a design.
19. Cool the tray in the refrigerator until the end of the cake assembly.
20. Meringue – Add 3 egg whites, 2 cups heavy cream, ½ cup granulated sugar and a pinch of salt in a mixer. Blend well until firm peaks form.
21. Coulis Topping - Take the reserved juices from the sous vide pouches and combine with the 4 remaining strips of gelatin over high heat.
22. Bring to a boil while stirring.
23. Remove from heat and cool in the fridge.
24. Combine the raspberry rhubarb puree and the meringue in a bowl or container to form the mousse.
25. Reserve ¼ of the mousse for cake topping and place in the refrigerator.
26. Place your mold on a baking tray.
27. Lay one cake layer at the bottom of the mold.
28. Pour a ladle full of the simple syrup on the cake evenly.
29. Spread a layer of the raspberry rhubarb mousse.
30. Add a layer of fresh raspberries and sliced rhubarb.
31. Spread another layer of raspberry rhubarb mousse.
32. Add the next layer of cake and press down firmly.
33. Repeat steps until the last layer of cake is on the top.
34. Cover with another layer of raspberry rhubarb mousse.
35. Top with the chilled coulis and spread evenly.
36. Refrigerate the cake still in the mold overnight.
Finishing the Cake
37. Remove cake and chocolate tray from the fridge.
38. Break the chocolate into large pieces with a knife.
39. Remove the cake the mold.
40. Use the remaining mousse to cover the outside of the cake.
41. Layer the chocolate pieces around the cake.
42. Decorate the top with remaining raspberries and other fruits.