Supergalactic Xeno-Treat Smackdown Contest

Hello, citizens! We're from Ukraine. This cake is made by my wife (I just took the photo). She is passionate about making confectionery. The original name of the cake is Gorgonzola-Pear-White Chocolate, but in our family, we call it Galaxy. It looks complex and intricate, but you can suggest your friends who are skilled in baking try making it, or entrust it to professionals (the recipe is actually very valuable). :) Hope chat GPT translate recipe correct and all clear, if you will have some questions be my guest!

# Pandan Sponge Cake:

Ingredients:

Almond flour – 50g

Powdered sugar – 50g

Egg white – 17g

Egg yolk – 60g

Eggs – 20g

Flour – 55g

Egg white – 60g

Sugar – 45g

Butter – 15g

Preparation:

Preheat the oven to 180°C. Mix almond flour, powdered sugar, and egg white into a marzipan paste. Add eggs and yolks gradually, then flour, and mix gently.

Make meringue with sugar and egg white (soft peaks).

Combine both mixtures carefully.

Melt butter, mix with some batter, then add to the main batter.

Distribute into rings, bake for 15-20 minutes.

Pear Compote:

Ingredients:

Peeled pear – 230g

Sugar – 60g

Vanilla extract – 1 tsp

Lemon juice – 8g

Pear puree – 230g

Granulated gelatin – 8g

Water for gelatin – 40g

Preparation:

Dice pears, cook with sugar until translucent.

Add pear puree, lemon juice, vanilla, cook until soft.

Add gelatin, stir until dissolved.

Cool, transfer to rings, freeze.

White Chocolate and Blue Cheese Ganache:

Ingredients:

Heavy cream (33%) – 140g

Blue cheese (Dorblu) – 45g

White chocolate – 170g

Butter – 40g

Gelatin – 2g

Water for gelatin – 10g

Preparation:

Soak gelatin. Heat cream, pour over chocolate, sit for 2 minutes.

Mix until smooth, add gelatin.

Add cheese and butter, blend. Refrigerate overnight.

Whip ganache, spread over pear filling, freeze.

Caramelized Walnuts:

Preparation:

Syrup: water (35g), sugar (100g), invert sugar (15g). Take 20g syrup, mix with sugar (10g) and walnuts (120g).

Bake on parchment at 150°C for 15 minutes, coat with cocoa butter.

Gorgonzola Mousse:

Ingredients:

Walnuts – 120g

Syrup – 20g

Sugar – 10g

Cocoa butter (separately)

Egg yolks – 95g

Trimoline – 71g

Water – 26g

Sugar – 55g

Glucose syrup – 55g

Cream cheese – 357g

Gelatin – 13g

Gorgonzola – 80g

Heavy cream (33%) – 305g

Preparation:

Soak gelatin. Beat yolks with trimoline. Heat water, sugar, glucose to 118°C, pour over yolks, mix. Cool to 35°C, add gelatin.

Beat cream cheese and Gorgonzola, mix with yolk mixture, blend.

Whip cream to soft peaks, fold into mixture.

Assembly:

Line 2 molds/rings (18 cm) with plastic wrap/acetate sheets. Assemble "upside down".

Pour some mousse, add filling, remaining mousse, scatter caramelized walnuts, press in sponge cake. Freeze for at least 15 hours.