Tarta Cotillon

brownie sponge

  • 450 g butter
  • 250 g Tobado
  • 500 g brown sugar
  • 40 g invert sugar
  • 390 g whole egg(s)
  • 1.5 g salt
  • 145 g weak flour
  • 75 g powdered beetroot
  • 20 g Cocoa powder Selección 22

We put the butter with the salt and sugar in a blender with the blade.
Homogenize and add the melted couverture little by little.
Incorporate the flour with cocoa powder and powder beetroot.
Roll out on a griddle. 
Boil to 200ºC for about 15 minutes.
Let cool.

Tobado ganache

  • 125 g cream
  • 100 g Tobado
  • 10 g invert sugar

Heat the cream with the invert sugar and pour over the melted couverture.
Set aside.

Jaine strawberry cream

  • 85 g milk
  • 85 g strawberry puree
  • 10 g sugar
  • 50 g Jaine
  • 1 g iota carrageenan

Dissolve the Iota-carrageenan with the sugar.
Heat the purée with the sugar and the Iotacarrageenan.
Bring to the boil.
Pour in the chocolate and emulsify.
Pour 110 g over the brownie.

whipped strawberry, vinegar and beetroot jelly

  • 205 g strawberry puree
  • 50 g water
  • 25 g powdered beetroot
  • 25 g sweet and sour vermouth vinegar
  • 25 g sugar
  • 14.5 g Instagel
  • 0.4 g citras

Dissolve the sugar in the water and mix all the
ingredients in a jug using a food processor.
Beat together and pour into the inner mould until full.

white chocolate and beetroot shavings

  • 70 g Jaine
  • 7 g powdered beetroot

Temper the chocolate and mix in the powdered beetroot.
Spread onto a marble surface and make shavings.
Set aside.

Sambirano mousse

  • 150 g strawberry puree
  • 30 g sugar
  • 25 g egg yolks
  • 5 g gelatin leaves
  • 195 g Sambirano
  • 270 g half whipped cream 35%

Heat the strawberry purée and the sugar together.
Pour onto the egg yolks and cook at 85 ºC.
Pour the mixture over the melted couverture and emulsify.
Mix with the semi-whipped cream and add the Jaine-beetroot shavings.
Pour into moulds.
Remove the shavings and set aside.

shiny cocoa coating


Boil the water with the glucose and the sugar.
Dissolve the previously soaked gelatine leaves in the mixture. 
Add the cocoa powder, butter and neutral gelatine.
Strain and set aside.
Steam at 35 ºC.


Place the sponge in the inner mould.
Spread the Tobado ganache a little.
Pour over the Jaine-strawberry cream.
Add the whipped jelly.
Pour out the Sambirano mousse.
Place in the middle.
Remove from the mould and glaze with the cocoa coating.
Decorate as you like.
(Note: To make the cork we used a silicon mould based on a Cava cork and for the confetti we used coloured white chocolate couverture placed between two sheets of dipping paper).