Illusion Cake

Ingredients

• 2 tsp Gelatin Powder (for orange jelly yolk)
• 200 ml Fresh Orange Juice (for orange jelly yolk)
• 2 tsp Gelatin Powder (for egg‑white panna cotta)
• 250 ml Whole Milk (for panna cotta)
• 250 ml Double Cream (for panna cotta)
• 80 g Granulated Sugar (for panna cotta)
• 1 tsp Vanilla Extract (for panna cotta)
• 120 g Unsalted Butter (for cake batter (toast & sausage base))
• 150 g Granulated Sugar (for cake batter)
• 200 g All‑Purpose Flour (for cake batter)
• 2 large Eggs (for cake batter)
• 1 tsp Mixed Spice (for cake batter)
• 1 tsp Vanilla Extract (for cake batter)
• 30 g Cocoa Powder (for chocolate‑flavored sausage batter)
• 100 g Milk Chocolate (50% cocoa) (for coating sausages)
• 100 g White Chocolate (50% cocoa) (for coating sausages)
• 2 medium (≈300 g) Fresh Peaches (for jam)
• 150 g Fresh Raspberries (for jam)
• 100 g Granulated Sugar (for jam)
• 200 g Marzipan (to form baked‑bean shapes)
• 50 g Red Fondant (for bacon strips)
• 50 g White Fondant (for bacon strips)
• 20 g Cocoa Powder (for glaze on sausages and bacon)
• 30 ml Water (for cocoa glaze)
• 20 g Powdered Sugar (for sprinkling on toast before torching)

Instructions

1. Bloom Gelatin for Orange Yolk

   Place 2 tsp gelatin powder in a small bowl and add enough cold water to cover; let sit for 5 minutes until softened.

   Time: PT5M

2. Warm Orange Juice

   Heat 200 ml fresh orange juice in a saucepan over low heat until just warm (no boil).

   Time: PT2M

   Temperature: 80°C

3. Dissolve Gelatin in Juice

   Squeeze excess water from the bloomed gelatin and stir it into the warm orange juice until fully dissolved.

   Time: PT2M

4. Set Orange Yolk Spheres

   Pour the orange‑gelatin mixture into silicone sphere molds and refrigerate for about 2 hours until firm.

   Time: PT2H

5. Bloom Gelatin for Egg‑White Panna Cotta

   Repeat the blooming process with another 2 tsp gelatin in a small bowl; set aside for 5 minutes.

   Time: PT5M

6. Heat Cream Base

   In a saucepan combine 250 ml whole milk, 250 ml double cream, 80 g sugar and 1 tsp vanilla extract; heat gently to about 80°C, stirring until sugar dissolves (do not boil).

   Time: PT5M

   Temperature: 80°C

7. Incorporate Gelatin into Cream

   Add the bloomed gelatin (squeezed of excess water) to the warm cream mixture; stir until completely dissolved.

   Time: PT2M

8. Set Egg‑White Panna Cotta

   Pour the mixture into silicone round molds and refrigerate for 2 hours until set.

   Time: PT2H

9. Prepare Cake Batter

   In a mixing bowl cream together 120 g softened butter and 150 g sugar, then add 200 g flour, 2 eggs, 1 tsp mixed spice and 1 tsp vanilla extract; mix on high with a hand mixer until smooth.

   Time: PT10M

10. Divide Batter and Add Cocoa

    Scoop out roughly half of the batter into a separate bowl and stir in 30 g cocoa powder until fully incorporated; the remaining batter stays vanilla‑flavored for the toast.

    Time: PT2M

11. Fill Toast Tray

    Spread the vanilla batter into a rectangular baking tray, smoothing the surface with an offset spatula to create straight edges.

    Time: PT2M

12. Fill Cupcake Liners

    Spoon the cocoa‑flavored batter into cupcake liners placed on a baking sheet.

    Time: PT2M

13. Bake Toast and Sausage Cakes

    Place both trays in a pre‑heated oven at 180°C and bake for 15 minutes, or until lightly golden and a toothpick comes out clean.

    Time: PT15M

    Temperature: 180°C

14. Cool Baked Pieces

    Remove from oven and let the cake pieces cool on a wire rack for about 10 minutes.

    Time: PT10M

15. Make Peach‑Raspberry Jam

    Combine diced peaches, raspberries and 100 g sugar in a saucepan; bring to a rolling boil and simmer for 10 minutes until the fruit is soft and the mixture thickens.

    Time: PT10M

    Temperature: high heat

16. Blend and Sieve Jam

    Transfer the hot jam to a food processor, blend until smooth, then push through a fine mesh sieve to remove seeds.

    Time: PT5M

17. Shape Marzipan Beans

    Roll small pea‑sized pieces of marzipan between your palms, then press gently to form bean‑like shapes; repeat until you have several tablespoons worth.

    Time: PT5M

18. Fold Beans into Jam

    Gently fold the marzipan beans into the cooled jam, taking care not to crush their shape.

    Time: PT2M

19. Melt Chocolate Coating

    Combine the milk chocolate and white chocolate in a heat‑proof bowl; melt over a simmering pot of water (bain‑marie) until smooth, about 5 minutes.

    Time: PT5M

    Temperature: medium heat

20. Form Sausage Shapes from Cake

    Crumble the baked chocolate‑cocoa cupcakes, mix with a small amount of buttercream until the mixture holds together, then shape into two sausage‑length logs.

    Time: PT10M

21. Coat Sausages with Chocolate

    Dip or brush the sausage logs with the melted chocolate, place on parchment and refrigerate for 10 minutes to set.

    Time: PT10M

22. Prepare and Caramelize Toast

    Slice the vanilla sponge into bread‑sized rectangles, then into triangles; sprinkle each piece with a light dusting of powdered sugar and use a kitchen blowtorch to caramelize the surface until golden.

    Time: PT5M

23. Create Fondant Bacon

    Marble together red and white fondant, roll into a thin rectangle, slice into thin strips, then lay each strip on a skewer and gently press to create waviness; let dry on a cool surface.

    Time: PT10M

24. Apply Cocoa Glaze to Sausages and Bacon

    Mix 20 g cocoa powder with 30 ml water to make a thin glaze; brush over the chocolate‑coated sausages and fondant bacon, then dab with a kitchen towel for definition and a second light brush of straight cocoa for extra depth.

    Time: PT5M

25. Assemble the Breakfast Plate

    On a skillet or serving plate, layer the caramelized toast, place fondant bacon strips, spoon the jam‑marzipan beans, add the chocolate‑coated sausages, gently set the panna cotta egg‑white pieces, and finally place the orange‑jelly yolk on top (dip the silicone sphere briefly in hot water to release).

    Time: PT5M

Nutrition Facts

Calories

450

Protein

10 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g