Red Spinach Soft Cake
- Level:
-
Difficult
Assembly
Trim red spinach sponge to the size of 2.5 x 5.5 x2 cm (w x l x h).
Cut pomegranate jelly to the size of 2.5 x 2 x 0.5 cm.
Place jelly and sponge together.
Fill in 40g Early grey Alunga™ cream into silicone mold pillow (SF 165 Silikomart).
Insert sponge and jelly.
Freeze and unmold.
Glaze with Alunga™ milk chocolate glaze.
Place on Praliné feuilletine base.
Decorate with the Force Noire™ texture Chocolate on the mould.
Red spinach soft cake
Used products: Red spinach soft cake
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150 gbutter
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100 gsugar
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100 gegg yolks
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50 gmilk
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100 gcrushed hazelnuts
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270 gred spinach
Preparation: Red spinach soft cake
Mix together with a food mixer
Used products: Red spinach soft cake
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100 gegg white
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50 gsugar
Preparation: Red spinach soft cake
Make a French meringue
Fold the French meringue into the red spinach mix.
Used products: Red spinach soft cake
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190 gflour
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15 gbaking powder
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100 gCHD-X50FNOI
Preparation: Red spinach soft cake
Spread to the size 28 x 36 cm.
Bake at 160˚C for 17 minutes.
Pomegranate jelly
Used products: Pomegranate jelly
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305 gPomegranate juice
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50 graspberry puree
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220 gsugar
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14 gNH pectin
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230 gglucose
Preparation: Pomegranate jelly
Cook to 65-70°B.
Praliné Feuilletine base
Used products: Praliné Feuilletine base
Preparation: Praliné Feuilletine base
Melt together
Used products: Praliné Feuilletine base
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500 gPRN-HA50CBY
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200 gFNN-X23PFBO
Preparation: Praliné Feuilletine base
Fill 25g into the the mold, leave until set.
Fill 25g into the the mold, leave until set.
Earl grey Alunga™ cream
Used products: Earl grey Alunga™ cream
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150 gmilk
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10 gEarl Grey tea
Preparation: Earl grey Alunga™ cream
Infuse together
Used products: Earl grey Alunga™ cream
Preparation: Earl grey Alunga™ cream
Pour over
Used products: Earl grey Alunga™ cream
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450 ghalf whipped cream 35%
Preparation: Earl grey Alunga™ cream
At 40°C, add
Alunga™ milk chocolate glaze
Used products: Alunga™ milk chocolate glaze
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150 gwater
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300 gsugar
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300 gglucose
Preparation: Alunga™ milk chocolate glaze
Cook to 103°C
Used products: Alunga™ milk chocolate glaze
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200 gcream
Preparation: Alunga™ milk chocolate glaze
Deglaze with
Used products: Alunga™ milk chocolate glaze
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26 ggelatin leaves 180 bloom
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120 gwater for hydrating
Preparation: Alunga™ milk chocolate glaze
Then add
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