Every bite is just the same, I’m sick of their boring taste,I crave a real wild cake, I’m strung out on this Joanne’s cake – The Gourgandines
A few years ago, a glam platinum blonde appeared on our screens. Yet another one? Not really. This one came out of nowhere like a glitter cannonball with her crazy shimmering outfits and sweet eccentricity. Lady Gaga was bold, she was fierced and we couldn’t help but sing along to her super catchy pop electro tunes. In a nutshell, we were instantly hooked and have been ever since.
Plus she is the raddest bitch we have ever seen playing the piano and singing almost a capella to a 15000+ crowd wearing nothing but high-heeled boots and a leather bikini. OK, actually she’s the only one but still, this girl has one of the best voices out there.
For her latest album, Lady Gaga collaborated with wizard-producer Mark Ronson for her most personal project to date : Joanne, inspired by her late aunt who died at a young age. A more stripped down approach with a hint of country, and a brief appearance of two of our faves : Florence Welsh and Josh Homme.
We’ve been playing this album a lot but what urged us to make a Gaga-inspired cake was Netflix documentary “Five Foot Two” in which Lady Gaga appears more au naturel and vulnerable as ever. We follow her from the launch of Joanne until her epic performance during the Super Bowl halftime show. What we were not aware of is that our favourite diva went through a seriously rough patch with tragic losses and her battle with chronic pain. Yep, because life can be a bitch sometimes even when you’re a superstar.
As firm believers in cake therapy, there was only one thing we could possibly do : bake the ultimate, custom-made comfort cake. Since Gaga shared a very personal story becoming Joanne, we mixed peaches (Lady Gaga’s favourite. At least according to Google so it has to be true) with typically Italian ingredients (ricotta cheese and Amarena cherries) as a tribute to Gaga’s family roots. Tested and approved as 100% delicious and 100% comforting within the first bite.
So saddle up, ride to the nearest kitchen and let’s go for this gorgeous iconic Joanne’s hat-shaped cake ! Yeehaw!
Step 1 : Molly Cakes
If you have a 18 x 10 cm cake pan, one will be enough, otherwise you’ll have to bake 2 of these beauties.
360g white sugar / 500g for the original recipe but works great with less. Healthier option. Or you can eat more.
12g baking powder
500g heavy cream
Pre-heat oven to 160°
Beat the eggs and sugar in a food processor, stand mixer or with an electric mixer for 10 minutes. That’s Diamond Heart + A-YO + Dancin’In Circles. The mixture must be thick, pale and at least triple in volume.
Carefully incorporate the flour and baking powder. Add the vanilla extract.
Whipped cream : place a mixer bowl and whisk in the freezer to chill. Pour the heavy cream into the cold bowl and whisk on high speed until medium to stiff peaks form. Try not to eat it.
Gently add the whipped cream into the eggs and sugar mixture.
Bake for 2h.
You will need 3 parts to create a beautiful hat shape : 2 slices (1cm for the base + 2cm for the top, this one has to be thicker since you’ll have to dig it in the middle for a perfect hat-effect) + hollow out the remaining cake to obtain a tubular shape that will form the body of your masterpiece. Before eating the remaining pieces make sure you save a slice to create a layer between the peaches and ricotta mousse.
Step 2 : Amarena jelly
Amarena cherry is a very specific small bitter dark colored cherry variety grown in Italy. They are slowly cooked til semi-candied and bottled in their decadent rich ruby-red syrup in beautiful ceramic jars. If you have never tried them, you should. You can easily find some in Italian grocery stores, there will definitely be a before and after Amarena in your life. You’re welcome.
230g Amarena cherries
1 can regular cherries
2g agar agar
Combine 2/3 of the Amarena syrup (save your beautiful gems for later) and the agar agar into a saucepan.
Add the canned cheries juice to loosen the preparation. Don’t worry, it will not alter the wonderful taste of the Amarena syrup. Stir well, slowly bring to a boil and let it simmer for a few minutes.
Line a cake mould with cling film and pour the preparation in. Let it set at room temperature.
Cut a jelly disc the size of your cake and gently place it at the bottom of your cake.
Step 3 : Basil-infused Peaches
1 can sliced peaches in light syrup
6 leaves fresh large basil
2g agar agar powder n
Finely chop the basil leaves
Cut the peaches into tiny cubes
Combine the cut peaches, ther syrup, basil and agar agar in a saucepan, slowly bring to a boil, keep stirring and let it simmer for a few minutes. It will allow the peaches to stew and the agar agar to set once cold. Let it cool down at room temperature, when it stars to jellify pour a generous amount onto your amarena jelly disk.
Time to use your extra molly cake slice as an intermediate layer.
Step 4 : Amarena filling
Yummylicious Amarena cherries (have we mentioned how much we like them?)
2g agar agar powder
Do exactly the same as you did just before with the peaches. Minus the peaches.
Generously pour the cold jellified mixture on the cake layer.
Step 5 : Ricotta Mousse
250g ricotta cheese
150g heavy cream (100g for the recipe + the extra you will eat once your whipped cream is ready)
3 gelatin leaves
Hydrate the gelatin leaves by placing them in a bowl of water.
Blend the ricotta cheese until light and fluffy. You may add a little bit of sugar to your taste.
Whipped cream : place a mixer bowl and whisk in the freezer to chill. Pour the heavy cream into the cold bowl and whisk on high speed until medium to stiff peaks form.
In a saucepan, bring a small quantity of cream to simmer and add the gelatin. Let it cool down and add it to your Ricotta.
Gently add the whipped cream with a spatula.
Pour the mousse into your cake until you reach the top.
Close your piece of art with the remaining molly cake and leave it in the fridge for a well-deserved rest.
Step 6 : Buttercream frosting
150g butter at room temperature
300g glazing sugar
Whisk the butter until fluffy
Add the sugar in 3 times and keep whisking for at least 5 minutes until your cream is perfectly smooth
You may add a bit of red food colouring
Mask your cake with the buttercream using a straight icing spatula. Be generous! The smoother the easier it will be to apply the sugar paste
Last but not least : becoming Joanne’s hat
1kg pink sugar paste : 750g to cover the hat + 250g for the base
100g white sugar paste for the ribbon
Never done it before? Relax, you’ll find hundreds of great tutorials on Youtube to help you . The best piece of advise we can give you is to take the time to knead your sugar paste long enough before using it. If it don’t hurt it don’t work.
Take a few minutes / hours to admire your masterpiece.
Roll out the remaining sugar paste to a thickness of 3 to 5 mm and cut a circle to form the base of the Joanne’s hat. Place your cake on top of it and stick a white sugar paste ribbon accross the base to perfect the illusion.
Paws up litte monsters, you did it! Now, if you had to make a Lady Gaga Cake, what would it be ?
Hello, Bonjour, and welcome! So you're a music lover with a sweet tooth. That's great, so are we! With this blog, you'll learn about new artists before everyone else. You'll relive awesome gig moments with the most incredible reviews and gig photos collections. But that's not all, folks. You will learn the ultimate secret to cure Post Gig Depression : cakes. And yes, we will share our best recipes with you. Welcome to this tourbus.
Enjoy the ride! Xx, Audrey & Mia