Polenta e osei dolce

Method

1. Keep the mold diameter at 20 cm. For a larger batch, make additional cakes of the same size, dividing the batter, cream, syrup and covering between them and assembling each separately. A smaller batch makes a lower cake: begin checking it earlier. Judge every cake by the skewer test rather than extending the same baking time to a deeper dome. Heat the oven to 170°C, conventional setting. Grease the 20 cm hemispherical mold with its butter, dust with its flour and shake out the excess. Sift the cake flour, potato starch, baking powder and salt together. Melt the cake butter and let it become lukewarm.Keep the mold diameter at 7¾ in. For a larger batch, make additional cakes of the same size, dividing the batter, cream, syrup and covering between them and assembling each separately. A smaller batch makes a lower cake: begin checking it earlier. Judge every cake by the skewer test rather than extending the same baking time to a deeper dome. Heat the oven to 350°F, conventional setting. Grease the 7¾ in hemispherical mold with its butter, dust with its flour and shake out the excess. Sift the cake flour, potato starch, baking powder and salt together. Melt the cake butter and let it become lukewarm.

2. Whisk the eggs with the cake sugar and honey for about 10 minutes until thick and airy. Add the lukewarm melted butter in a thin stream, then fold in the sifted dry ingredients with a spatula, keeping as much air as possible.Whisk the eggs with the cake sugar and honey for about 10 minutes until thick and airy. Add the lukewarm melted butter in a thin stream, then fold in the sifted dry ingredients with a spatula, keeping as much air as possible.

3. Transfer to the mold, leaving at least a third of its height empty; if necessary, bake excess batter separately. Bake the dome for about 60 minutes, until a skewer inserted into the center comes out clean. Cover loosely with foil if the top colors too quickly. Cool completely before cutting, allowing about 2 hours.Transfer to the mold, leaving at least a third of its height empty; if necessary, bake excess batter separately. Bake the dome for about 60 minutes, until a skewer inserted into the center comes out clean. Cover loosely with foil if the top colors too quickly. Cool completely before cutting, allowing about 2 hours.

4. For the soaking syrup, bring its water and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Remove from the heat, add the Curaçao and let it cool completely.For the soaking syrup, bring its water and sugar to a boil in a small saucepan, stirring to dissolve the sugar. Remove from the heat, add the Curaçao and let it cool completely.

5. Melt the dark chocolate gently, then stir in the rum and hazelnut paste. Whip the soft cream butter until light, then gradually beat in the lukewarm chocolate mixture. Set aside at a cool room temperature.Melt the dark chocolate gently, then stir in the rum and hazelnut paste. Whip the soft cream butter until light, then gradually beat in the lukewarm chocolate mixture. Set aside at a cool room temperature.

6. For the meringue, put its water, sugar and glucose syrup in a small saucepan and stir over heat until dissolved. Continue heating without stirring, checking with a sugar thermometer. When the syrup reaches 114°C, begin whipping the pasteurized whites in a clean mixer bowl.For the meringue, put its water, sugar and glucose syrup in a small saucepan and stir over heat until dissolved. Continue heating without stirring, checking with a sugar thermometer. When the syrup reaches 237.2°F, begin whipping the pasteurized whites in a clean mixer bowl.

7. At 121°C, remove the syrup from the heat and pour it in a thin stream down the side of the bowl into the whipping whites, avoiding the moving whisk. Continue whisking until the bowl is cool, allowing about 20 minutes. Gradually beat in the chocolate-butter mixture to make a pale, airy cream; it should spread without running.At 249.8°F, remove the syrup from the heat and pour it in a thin stream down the side of the bowl into the whipping whites, avoiding the moving whisk. Continue whisking until the bowl is cool, allowing about 20 minutes. Gradually beat in the chocolate-butter mixture to make a pale, airy cream; it should spread without running.

8. Unmould the cold dome and cut it horizontally into three layers. Divide the cool soaking syrup among the three cut layers, brushing it on gradually. Put a layer of cream between the lower and middle layers and another between the middle and top; use the remaining cream to coat the whole dome smoothly. Refrigerate for 1 hour to firm it.Unmould the cold dome and cut it horizontally into three layers. Divide the cool soaking syrup among the three cut layers, brushing it on gradually. Put a layer of cream between the lower and middle layers and another between the middle and top; use the remaining cream to coat the whole dome smoothly. Refrigerate for 1 hour to firm it.

9. Dust the worktop lightly with the rolling starch and roll the yellow marzipan to about 2 mm. Lay it over the cold dome, smooth it gently and trim the excess at the base. Save the clean offcuts; the whole working quantity does not have to remain on the cake.Dust the worktop lightly with the rolling starch and roll the yellow marzipan to about 2 mm. Lay it over the cold dome, smooth it gently and trim the excess at the base. Save the clean offcuts; the whole working quantity does not have to remain on the cake.

10. Spread the apricot jam over a small area at the top and arrange the chocolate birds and candied citron on it. Refrigerate for at least 2 hours. Let the cake stand in a cool room for about 20 minutes before serving, just until the buttercream softens enough to slice; keep it away from heat.Spread the apricot jam over a small area at the top and arrange the chocolate birds and candied citron on it. Refrigerate for at least 2 hours. Let the cake stand in a cool room for about 20 minutes before serving, just until the buttercream softens enough to slice; keep it away from heat.