Contd from .. Here's the recipe for the dessert that was demo-ed by Chef Kimberly at the Academy of Pastry Arts. (Recipe credit : the Academy)
BERRY VANILLA GATEAUXCHOCOLATE ALMOND SPONGEIngredients Quantity (gr) - (recipe for 2 nos 6? cake)
Almond Paste/Marzipan 150
Whole Egg 62.5
Egg Yolk 37.5
Egg White 137.5
Sugar 50
Cake Flour 40
Callebaut Cocoa Powder 20
Dark Chocolate Callebaut Madagascar 67% 75

Method
1. Mix almond paste with paddle. Add in egg and egg yolk slowly until smooth paste.
2. Change to whisk attachment and whip mixture above until fluffy.
3. Make a medium peak meringue with egg white and sugar.
4. Fold in meringue into 2nd
5. Fold in sifted cocoa powder and flour and then continue with melted chocolate.
6. Bake in 6? ring for approximately 25 minutes at 165-degree Celsius.
VANILLA MOUSSEIngredients Quantity (gr) - ( recipe for 1.5 nos 6? cake)
Milk 150Whipping Cream 120
Vanilla Pod ½ stick
Egg Yolk 120
Sugar 90
Gelatine 8
Italian Meringue 120
Cold Water 40
Whipping Cream 135

Method
1. Dissolve gelatine with cold water.
2. Bring cream, milk and vanilla pod to boil.
3. Mix egg yolk and sugar and gradually add into hot mixture.
4. Continue to bain-marie until 83-degree Celsius with a spatula. Add in gelatine; wait until slightly cool down, strain and fold in Italian Meringue.
Lastly, fold in whipped cream.

BERRY JELLYIngredients Quantity (gr) (recipe for 1.5 nos 6? cake)
Ravifruit Blackberry Puree 200
Ravifruit Raspberry Puree 100
Ravifruit Strawberry Pu...