Delicacy duo

An interesting cake with an unusual taste of almonds and ginger and an interesting appearance, decorated with an art grillage duo chocolate sheet serves as a perfect excuse for “something sweet”.

RecipePhoto

Used products and decorations

GRILLAGE SHEET DUO

Code 333023

SHINE COATING DARK

Code 2373

ROASTED ALMOND 60% 1KG

Code 6136

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Recipe

ALMOND SPONGE CAKE

Ingredients:

95 gAlmonds

75 gBrown sugar (1)

45 gEgg whites (1)

30 gEgg yolks

0,5 gSalt

4 gVanilla powder

85 gButter

45 gFlour

2,5 gBaking powder

105 gEgg whites (2)

15 gBrown sugar (2)

Preparation:

Roast and grind the almonds . Add the brown sugar (1), egg whites (1), yolks, salt and vanilla. Add melted butter and then sifted flour and baking powder. Separately whisk the egg whites (2) with brown sugar (2) and blend it gently all together. Pour the mass into baking ring and bake at 165°C for 15 - 20 minutes.

GINGER CREMEUX

Ingredients:

125 gCream 32%

125 gMilk 3,2%

4 gGrated Ginger

1 gCinnamon

40 gSugar

40Egg yolks

21 gGelatine mass (1:5)

Preparation:

Heat up the milk, cream, yolks and sugar – constantly whisking up to 85°C. Add the gelatine, cinnamon and ginger and mix it all together using hand blender. Pour the cromeux into silicone mould and freeze.

ALMOND MOUSSE

Ingredients:

270 gMilk 3,2%

65 gCream 32%

40 gSugar

80Egg yolks

450 gAlmond praline paste 60% Barima Artisanal code 6136

85 gGelatine mass (1:5)

15 gAmaretto

400 gWhipped cream

Preparation:

Heat up the milk, cream, yolks and sugar – constantly whisking up to 85°C. Add the gelatine and almond paste and mix it all together using hand blender. Cool it down to 30°C and gently combine with whipped cream adding Amaretto. Put the mousse into a ring and freeze.

DARK MIRROR GLAZE

Ingredients:

250 gShine coating dark Barima Artisanal code 2373

80 gWater

Preparation:

Heat up the shine coating to 40°C, then add the water and mix it using hand blender. Pour the glaze on the frozen cake.

Decoration

Duo Grillage Sheet Barbara Decor code 333023