C andies
and S nacks
“Giselle” Cake Giselle Magdieva, the chef at “Stories” restaurant, helped me to create this recipe. We were about to finish shooting and had some leftovers of dishes that we had used. I said, "As a child, I loved “potato” gateaus so much! I have always wanted to make one but couldn't choose a recipe because there were so many options!" Giselle asked, "What do you have left?" Immediately she came up with a cool gateau cake recipe from the dishes that we had shot. It turned out to be an unusual creative collaboration that I hope you will appreciate. Makes 5-6 servings
INGREDIENTS
Buckwheat flour cookies 100g (see recipe on page 69) White chocolate marzipan 100g (see recipe on page 117) Chocolate truffles 50g (see recipe on page 113) Cocoa powder (raw) 30g Cocoa powder for sprinkling
1 Mix together all the ingredients. You should get a dense mass which does not stick to your hands. 2 Using your hands, shape the mixture into a neat round or oval "sweet potatoes". 3 Smother the cakes in cocoa powder. 4 Place in the refrigerator for 2-3 hours. Store them in a cool place. This gateau cake, reminiscent of the familiar "potato" from our childhood, is an excellent source of energy for the whole day!
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Anastassia Khozissova | JUST DOLCE
