letter to the three Kings

soaked sponge

  • 230 g sugar
  • 60 g egg yolks
  • 300 g whole egg(s)
  • 260 g weak flour
  • 35 g cornflour
  • 140 g egg white
  • 60 g sugar
  • 15 g butter

Beat the egg yolks with the sugar and the eggs.
Beat the egg whites with the sugar.
Mix the two together.
Add the sieved flour and cornflour.
Mix in the melted butter.
Pour into a 60x40 cm cake tin.
Bake in a baker’s oven at 220 ºC for 10 minutes.

titanium white paint


Melt the couverture and the cocoa butter separately and then mix them together.
Add the food colouring and whizz in the food processor.
Paint over the frozen cake.

vanilla bavaroise

  • 125 g milk
  • 125 g cream
  • 2 pod(s) vanilla
  • 100 g sugar
  • 60 g egg yolks
  • 8 g gelatin leaves
  • 65 g Napal
  • 500 g half whipped cream 35%

Infuse the hot milk with the vanilla for three minutes.
Strain through a sieve.
Check the milk and mix it with the cream.
Heat with the sugar and pour over the egg yolks,
cook the mixture at 85 ºC.
Add the previously soaked gelatine leaves.
Add the couverture.
When the mixture reaches 26º C stir in the semi-whipped cream.

jade-cherry cream

  • 110 g red cherry puree
  • 40 g liquified Griottine cherries
  • 15 g sugar
  • 40 g egg yolks
  • 180 g Jade

Beat the Griottine cherries with the purée using a food processor.
Heat the cherry purée and Griottine mix with the sugar and pour over the egg yolks.
Cook the mixture at 85ºC.
Add the previously soaked gelatine leaves.
Pour over the melted couverture and emulsify.
Use a 50x2 cm tube to apply.

whipped orange jelly

  • 150 g orange juice
  • 40 g water
  • 8 g finely grated orange zest
  • 50 g sugar
  • 12 g instant gel
  • 0.1 g citras
  • 50 g finely chopped candied orange
  • 2 drop(s) water soluble orange food colouring

Steep the grated orange zest in hot water.
Dissolve the sugar in the water and mix all
the ingredients together in a jug with a food processor.
Beat and pour into a segment mould.
Place the remaining ingredients in the food processor and whizz.
Pour 180 g into each mould.

gelled melon

  • 300 g melon purée
  • 65 g sugar
  • 8 g gelatin leaves
  • 6 g NH pectin
  • 8 drop(s) water soluble green food colouring

Heat the purées and when they reach 40ºC add the Pectin mixed with the sugar.
Bring to the boil and remove from the heat.
Add the gelatine leaves.
Pour into a ring and freeze.
Use a 40x5 cm mould.

marzipan cream

  • 280 g 34% M.G. cream
  • 1.4 g Tonka beans
  • 8 g sugar
  • 0.9 g iota carrageenan
  • 2 g gelespessa (sosa)
  • 75 g TPT almond marzipan
  • 15 g Almond praliné
  • 0.3 g Maldon salt

Mix the Gelespessa, the Iota-carrageenan and the Tonka bean with the cream.
Boil for a few seconds.
Add the remaining ingredients and whizz in a food processor.
Pour 180 g in each mould.

Macadamia and honeycomb crisp

  • 80 g pure macadamia paste
  • 15 g Istak
  • 0.3 g fine salt
  • 55 g honeycomb

Mix all the ingredients together and spread over the sponge. 
75 g in each mould.

ugared water coating

  • 200 g water
  • 150 g sugar
  • 10 g finely grated orange zest
  • 25 g orange blossom extract

Steep the grated orange zest in the hot water.
Dissolve the sugar.
When the mixture reaches 40 ºC add
the orange blossom water.


Place the sponge in the inner mould.
Soak with the orange blossom water.
Spread over the macadamia and honeycomb crisp.
Apply the marzipan cream.
Place the cherry cream in the middle and the gelatines on the sides.
Place the silicon mould in the outer ring.
Pipe the bavaroise into the inside of the cake.
Remove from the mould and paint with the titanium white paint.
Decorate as you like.
(Note: We used a stainless steel ring and a silicon mould for the cake).