Valrhona Dulcey Layer Cake with Dulcey Ice Cream

Name: Valrhona Dulcey Layer Cake with Dulcey Ice Cream
Ingredients: 308 g (2½ cups) cake flour; 21 g (1½ Tbsp) baking powder; 140 g (½ cup and 2 Tbsp) vegetable oil; 500 g (9 each) large eggs; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 28 g (1½ Tbsp) inverted sugar; 84 g (⅓ cup) unsalted butter, softened and diced; 84 g (3 ounces) tapioca maltodextrin; 504 g (2 cups and 2 Tbsp) whole milk; 126 g (½ cup) heavy cream; 14 g (1 Tbsp) glucose syrup; 28 g (¼ cup) milk powder; 3 g (1 tsp) ice cream stabilizer; 28 g (1½ Tbsp) egg yolks; 168 g (6 ounces) Valrhona Dulcey chocolate, chopped; 340 g (1½ cups) passion fruit puree; 32 g (2 Tbsp) granulated sugar; 7 g (1 Tbsp) Versawhip; 3 g (1 tsp) xanthan gum

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

White Cake

378 g (1½ cups and 2 Tbsp) granulated sugar

Cake

Method

White Cake

Preheat oven to 180°C (360°F) and set aside a parchment-lined baking sheet. In a stand mixer fitted with a whisk attachment, mix dry ingredients, oil and eggs for 6 minutes on high speed. Add milk and mix for 2 more minutes on medium spe