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Geode Cake Recipe

Yields10 ServingsPrep Time1 minCook Time2 hrs 10 minsTotal Time2 hrs 11 mins

A cake to astonish your guests at dessert.

Ingredients
 200 Egg
 533 Liquid cream
 483 Sugar
 333 flour
 12 yeast
 200 Chocolate
 300 sugar paste
 50 butter
 50 Powdered sugar
Directions
1

The day before, prepare the crystals for the geode. In a saucepan, combine equal amounts of sugar and glucose, for example 50g each, and heat over low heat, stirring until it reaches 118 degrees. Add the desired food coloring. For a nice effect, choose one color, separate the sugar and glucose doses (150g) into three portions: one without coloring, one with dark color, and one with light color. Once heated, pour onto a parchment-lined sheet and let it cool completely, playing with the thickness. Once cooled, break the crystals and store them in a cool place.

2

The molly cake involves whipping very cold liquid cream (333g) and setting it aside. Then, beat the eggs with the sugar. Once combined, gently fold in a sprinkle of flour and baking powder, and then add the whipped cream using a spatula.

3

Butter and line a mold (mine is 20cm by 10cm high) with butter and parchment paper cut exactly to the size of the mold. Pour in the mixture and put in the oven at 150 degrees for 1.5 hours.

4

Make a ganache the day before by boiling 200g of liquid cream and pouring it over the chopped chocolate. Allow it to cool completely.

5

Cut the cake into 3 layers and fill it with ganache, using the remaining ganache. Cover the entire cake as well. Roll out the fondant (add color to the fondant but do not mix completely for a marbled effect) and cover the entire cake.

6

We prepare an ultra-quick buttercream by mixing butter and powdered sugar. We can add 1 tablespoon of milk to loosen it.

7

We take our cake and remove pieces of fondant and cake. We create wavy shapes and play with the depths; instead of holes, we spread buttercream (like glue) over the surfaces of the holes. We then place the crystals, starting with the dark ones at the bottom, followed by the light ones, and finally the transparent ones. I painted with edible gold paint for a nice effect.

8

To finish, the sugar tends to melt at room temperature, but I placed my cake in the refrigerator and it remained intact, creating a wonderful effect on the day of the event.

Nutrition Facts

0 servings

Serving size

10

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