Cake "B-52"
12 servings
120 minutes
The 'B-52' pastry is an exquisite dessert inspired by the cocktail of the same name. Its layered structure reflects a richness of flavors: coffee, chocolate, and orange biscuits combined with Bavarian cream infused with notes of Kahlua, Baileys, and Cointreau. The delicate blend of alcohol and chocolate gives the pastry depth and richness, while airy Italian meringue finishes the composition with lightness. Each piece is a harmony of tenderness, sweetness, and refined bitterness from coffee and liqueurs. This dessert has become a favorite among connoisseurs of complex flavor compositions and is often served at festive events. Its aesthetics and complexity in preparation make the pastry a true culinary masterpiece that impresses not only with taste but also with appearance.
1
For the biscuits, preheat the oven to 180 degrees. Prepare three square pans with a side of 20 cm: line them with parchment paper and grease with a thin layer of melted butter.
- Butter: 2 tablespoons
2
For the coffee biscuit, beat 2 eggs with 50 g of sugar until creamy, add half a teaspoon of vanilla essence and coffee dissolved in 1 tablespoon of hot water. Using a silicone spatula, fold in 55 g of sifted flour. Transfer the batter to a mold and bake until done, about 15 minutes. Let the biscuit cool in the molds for 5 minutes, then remove from the mold.
- Chicken egg: 6 pieces
- Sugar: 420 g
- Vanilla essence: 1.5 teaspoon
- Instant coffee: 2 teaspoons
- Water: 180 ml
- Wheat flour: 145 g
3
For the chocolate biscuit, beat 2 eggs with 50 g of sugar until creamy, add half a teaspoon of vanilla essence. Using a silicone spatula, fold in 40 g of sifted flour and cocoa powder. Transfer the batter to a mold and bake until done, about 15 minutes. Let the biscuit cool in the molds for 5 minutes, then remove from the mold.
- Chicken egg: 6 pieces
- Sugar: 420 g
- Vanilla essence: 1.5 teaspoon
- Wheat flour: 145 g
- Cocoa powder: 15 g
4
For the orange biscuit, beat 2 eggs with 50 g of sugar until creamy, add orange zest and half a teaspoon of vanilla essence. Using a silicone spatula, fold in 50 g of sifted flour. Transfer the batter to a mold and bake until done, about 15 minutes. Let the biscuit cool in the mold for 5 minutes, then remove it from the mold.
- Chicken egg: 6 pieces
- Sugar: 420 g
- Orange zest: 1 tablespoon
- Vanilla essence: 1.5 teaspoon
- Wheat flour: 145 g
5
For Bavarian cream, place bitter, milk, and white chocolate in different bowls. Soak gelatin in 150 ml of cold water. Heat the milk over medium heat, almost to boiling. Whisk the yolks with 160 g of sugar, then gradually pour in the hot milk while stirring. Transfer the mixture to a clean saucepan, place it over low heat, and cook, stirring constantly, until slightly thickened. Dissolve the gelatin and incorporate it into the prepared custard. Divide the hot cream into three parts and pour it into the bowls with chocolate. Wait 10 seconds, then stir until the chocolate is completely melted. Cover each bowl with plastic wrap and cool to room temperature. Add 1 tablespoon of Kahlua to the bitter chocolate cream, 1 tablespoon of Baileys to the milk chocolate cream, and 1 tablespoon of Cointreau to the white chocolate cream. Whip the cream, divide it into three parts, and fold it into the creams using a silicone spatula.
- Dark chocolate: 100 g
- Milk chocolate: 100 g
- White chocolate: 100 g
- Gelatin: 40 g
- Egg yolk: 160 g
- Sugar: 420 g
- Milk: 660 ml
- Cream 35%: 660 ml
6
Set a metal frame to assemble the cake on a board covered with acetate film, forming a square with a side of 20 cm. Place a coffee sponge at the bottom. Soak it with the remaining Kahlua liqueur. Spread bitter chocolate mousse over it. Cover with Baileys-soaked chocolate sponge. Distribute milk chocolate mousse on top. Place an orange sponge in the mold, soaking it with liqueur mixed with juice. Cover the sponge with a layer of white chocolate mousse. Refrigerate until fully set.
- Kahlua liqueur: 5 tablespoon
- Baileys liqueur: 5 tablespoon
- Orange juice: 2 tablespoons
- Cointreau: 3 tablespoons
7
For Italian meringue, whip the egg whites to a stable foam. In a saucepan, combine the remaining sugar with 1 tablespoon of water and Blue Curacao syrup, place on heat, and bring to 120 degrees. While continuing to whip the egg whites, pour in the sugar syrup in a thin stream. Whip until completely cool.
- Egg white: 2 pieces
- Sugar: 420 g
- Blue Curaçao liqueur: 25 ml
8
For serving, remove the metal frame from the cake, cut it into twenty-five pastries. Transfer the Italian meringue to a piping bag and pipe it onto the surface of each pastry.