Corman
  • Baker-Pastry Chef

Ananisse

  • An original recipe from Arianna Trentini
  • Recipe calculated for 16 pieces
  • 9 completion stages
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Corman products used for this recipe
Selection cream 35% fat Sculpture 30.2% fat
1
1

Cream-based sponge cake

  1. Whip the eggs and sugar until light and aerated.
  2. Sift together the flour and starch.
  3. Separately whip the cream with the scraped vanilla seeds and lemon zest.
  4. Fold the dry ingredients into the egg mixture, then gently incorporate the whipped cream.
  5. Transfer 260 g of batter into each 15 cm ring and 600 g into one 20 × 20 cm square frame.
  6. Bake at 165°C for approximately 25 minutes with the damper closed.
160 g eggs 180 g sugar 225 g Pastry flour (W180) 25 g potato starch 1,5 g salt 2,5 g lemon zest 1 g Bourbon vanilla 250 g Selection cream 35% fat
2
2

Vanilla-pineapple syrup

  1. Bring the water, sugar, and vanilla to a boil.
  2. Add the pineapple purée and lemon juice.
  3. Store at 4°C.
125 g sugar 200 g water 1 g vanilla 50 g lemon juice 100 g pectin
3
3

Poached pineapple

  1. Cut the pineapple into 1.5 cm cubes.
  2. Combine with the remaining ingredients and cook sous-vide at 65°C for approximately 5 hours.
  3. Store at 4°C and remove the rosemary before using.
600 g pineapple 260 g sugar 10 g Rosemary 2 g vanilla
4
4

Diplomat cream

(¼ for the 20 cm filling and naked cake with 3 discs of 16 cm cut in half)

  1. Bring the milk and cream (1) to a boil.
  2. Whisk together the yolks, sugar, cornstarch, salt, vanilla, and lemon zest.
  3. Combine with the milk-cream mixture and cook to 82°C.
  4. Blast chill at -20°C.
  5. When cool, add the gelatine mass, then gently fold in the whipped cream (2) by hand until smooth and homogeneous.
940 g milk 320 g Selection cream 35% fat 300 g egg yolks 320 g sugar 100 g maizena 3 g salt 1 pod vanilla bean 1 zest grated lemon zest 132 g Gelatine mass (made with 200 bloom powdered gelatine) 2500 g Selection cream 35% fat
5
5

Cream for outer ring

  1. Combine the ingredients and whip in a stand mixer.
500 g Sculpture 30.2% fat 500 g mascarpone
6
6

Assembly

  1. Prepare a traditional pastry cream.
7
7

Assembly: For finishing the surface

1000 g Sculpture 30.2% fat 80 g sugar  SQ Lemon yellow gel colouring  SQ Green apple gel colouring
8
8

Assembly: For the cream flowers

600 g Sculpture 30.2% fat 45 g sugar  SQ Lemon yellow gel colouring  SQ Green apple gel colouring
9
9

Assembly: For finishing the portions

  1. Use the following polystyrene cake dummies:
    – 1 x 25 cm diameter x15 cm high
    – 1 x 20 cm diameter x15 cm high
    – 1 x 15cm diameter x10 cm high
    – 2 x 10 cm diameter x 5 cm high
  2. For the cutting cake: Slice the sponge cake horizontally into two equal layers.
  3. Lightly soak the discs with syrup. Pipe an outer ring around the circumference using the outer ring cream, approximately 1 cm thick.
  4. Fill with: a thin layer of pastry cream (100 g), a layer of poached pineapple (100 g), a layer of diplomat cream (100 g).
  5. Close with the second soaked sponge layer, then blast chill.
  6. Once frozen, place the cake on the 15 cm diameter × 10 cm high polystyrene base.
  7. For the surface finishing: Whip the Sculpture (1) with the sugar.
  8. Colour 1/5 of the whipped cream green and 1/5 of the whipped cream yellow.
  9. Carefully spread the whipped cream over the surfaces of the three tiers, then stack them in the following order, securing them together with cake-design dowels hidden in the centre of the cake:
    – 25 cm diameter tier
    – 20 cm diameter tier
    – 15 cm diameter tier
  10. Finish the bottom tier using a petal tip with the coloured and white creams.
  11. Finish the middle tier using a ribbon tip to create an arch pattern with white cream.
  12. Finish the top tier with a drop pattern using alternating yellow and green Sculpture cream.
  13. Whip the Sculpture (2) with the sugar and colouring.
  14. Using a flower piping tip and flower nail, pipe coloured roses and place them on the surface of the cake.
  15. For the portions (adjust quantities according to the number of guests, allowing for 80-100 g per portion)
  16. Fill the 20 × 20 cm square sponge as follows:
  17. Cut the sponge into two equal-thickness squares.
  18. Lightly soak both pieces of sponge cake.
  19. Fill with: a thin layer of pastry cream (300 g), a layer of poached pineapple (300 g), a layer of diplomat cream (300 g).
  20. Close with the second soaked sponge layer, then blast chill.
  21. For the portion finishing: whip the Sculpture (3) with the sugar.
  22. Cover the square cake with a thin layer of whipped cream, smoothing with a spatula to obtain an even, regular surface.
  23. Cut into 6 cm square portions.

1000 g Sculpture 30.2% fat 80 g sugar
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