Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Abra

Exotic Orange Cake

Recommended Posts

Abra   

At a Seattle-area gathering last night, FWED's contribution was an Exotic Orange Cake he learned at the World Pastry Competition. I have to say that it was one of the best desserts I've ever had in my mouth. FWED, please post the recipe so I, and all of our fellow cake-lovers can try it and swoon!

Share this post


Link to post
Share on other sites
FWED   

I would be glad to post the recipe. I wish I could say it was an old family recipe but it isn't and I am indebted to Laurent Branlard for giving it to us at the World Pastry Forum.

Exotic Orange Cake

There are five components to this cake and they are: An orange vanilla bavaroise, a vanilla cremeux, a honey cake layer, a passion fruit gelee, and a white chocolate spray.

Honey Cake.

60 gm of sugar

60 gm of honey

60 gm of egg whites

115 gm of almond flour

90 gm of egg yolks

210 gm of egg whites

75 gm of sugar

95 gm of cake flour

DIRECTIONS: Mix the sugar, honey, 1st amount of egg whites and the almond flour until smooth, then gradually and the yolks. Using the 2nd amount of whites and sugar make a meringue and fold in along with the flour into the batter. The cake can be baked in a thin layer in a sheet pan or piped into 8inch rounds on a sheet pan. You will have to end up with 2 thin (1/4 to 3/8 inch thick) 8 inch disks. Bake at about 350 until done. Set aside

Orange vanilla bavaroise.

330 gm whole milk

66 gm of sugar

66 gm of egg yolks

seeds from 1 vanilla bean

10 gm of gelatin

400 gm of whipped cream

orange zest of 3 oranges

DIRECTIONS: Bring milk to a boil, add orange zest and steep for 15 minutes, strain. Using the milk make a creme anglase with the egg yolks, sugar, and vanilla. Add the melted gelatin, and cool. When cool fold in the whipped cream. Set aside

Vanilla cremeux.

60 gm of sugar for a dry caramel

360 gm of heavy cream (HOT)

seed from 4 vanilla beans

120 gm yolks

3 gm of gelatin

DIRECTIONS: Caramelize the sugar, add vanilla seeds, and hot heavy cream. Cool slightly and add to the egg yolks and finish with the gelatin. Cool and set aside.

Passion fruit gelee

150 gm of passion fruit puree

350 gm of mango puree

25 gm of glucose

seeds of 1 vanilla bean

75 gm of sugar

10 gm of gelatin

DIRECTIONS: Heat puree's, glucose, vanilla , and sugar until hot. Mixture should be uniform and sugar dissolved. Add melted gelatin and set aside.

ASSEMBLY: Cover one end of a 9 X 2 inch cake ring with plastic wrap and secure with rubber bands. Place on a sheet pan wrapped side down. (This cake is assembled up side down.) Make a 8 in by 3/8 inch solid mold. ( I used 2 sheets of foam board cut into 8 inch circles taped together and covered with plastic wrap) This solid mold is centered inside the cake ring on top of the plastic wrap. It will create a space (to be filled later with gelee) in the top of the cake. Place a layer of bavaroise around the solid mold, and up the sides of the ring to the top and a thin layer over the solid mold. Position a layer of cake on top of the bavaroise. Place a thick layer of the vanilla cremeux on top of the cake. Cover the cremeux with a layer of bavaroise and another layer of cake. By this time the last layer of cake should be at the top of the ring. Finish off the top layer around the edge with bavarois. Make sure it is level and flat as this will become the bottom of the cake. Freeze until solid. When frozen ( about 4 hours) warm ring and remove. Turn up side down. The solid mold is now on top. Carefully remove the mold. Spray the outside of the cake with white chocolate. Fill the space in the top of the cake with the passion fruit gelee and chill. Refrigerate until serving.

There is a picture of this cake (its on the far left in a square form) in the "World Pastry Forum Recap" under the section entitled "Entremet".


Edited by FWED (log)

Share this post


Link to post
Share on other sites
duckduck   

That's the one I remember blowing me away when we tasted them in class and the one I keep thinking about trying now that I'm home. I'll have to give it a shot.

Share this post


Link to post
Share on other sites
Abra   

Holy cow! Uhh, would you just come over once a week and make one for me? Seriously, please tell us how long this project took you, and whether you were able to spread the prep over several days.

I'm not that good at eyeballing metrics - would a half sheet work for that amount of batter?

And please, for the record (not that I'm likely to be doing it in this lifetime) please talk some about the method of spraying the white chocolate, and any reasonable alternative for the spray-challenged.

Share this post


Link to post
Share on other sites
Tepee   

Just adding the link here, as I had some trouble locating the object of our drooling desire. :rolleyes:

Share this post


Link to post
Share on other sites
FWED   

Here is the photo of the Exotic Orange Cake as it was before the dinner. I did this one in a round form, its a personal preference.

i11024.jpg

Share this post


Link to post
Share on other sites
smgarsh   

wow. thankyou very much for the recipe FWED.

I do have a couple of newbie questions. When you said

"60 gm of sugar for a dry caramel", do you mean just melt the sugar in a pan?

and what exactly is 25 gm of glucose? I know glucose is a sugar but where would I find this or can I make it myself?

thankyou

Share this post


Link to post
Share on other sites
and what exactly is 25 gm of glucose? I know glucose is a sugar but where would I find this or can I make it myself?

In most recipes you can safely replace glucose with corn syrup, and vice versa. The main difference is corn syrup has a slightly higher water content.

Share this post


Link to post
Share on other sites

I'm going to have to call in sick, take a day off , raise my baking bar and make this object of desire . Thank you for the recipe, and the photo; I might even dream about it tonight.

Share this post


Link to post
Share on other sites
FWED   

This is a wonderful cake and in reality doesn't take all that long to prepare and can certainly be done over a period of days before its needed. The cake actually consists of just a sponge, a Bavarian cream, a pastry cream, and a jelly top. It took me about 45 minutes to assemble the cake once the component's were made. Spraying it took a little longer since it was the first time that I had used the sprayer or done any chocolate spraying. Once it is sprayed and unfrozen and thawed however it should be eaten. Thats not usually a problem. :laugh::laugh:

Abra:

Yes a 1/2 sheet pan is OK and there probably will be batter left over. As to spraying well I used a virgin Wagner Paint sprayer (49$ at Home Depot) and 1/2 lb of melted tempered white chocolate and 1/2 lb of melted cocoa butter and 9gm of titanium oxide. Other options to spraying would be to use thin squares or circles of white chocolate on the outside. You could even incorporate designs off of transfer sheets. Or you could leave the chocolate off all together although it does have a nice textural component.

Smgarsh:

Yes, I melted 60gm of sugar in a pan and when it reached the desired color I took it off the heat and added the hot cream and vanilla. As to glucose it is available at most cake decorating and candy supply shops. I understand it is available at some Micheal's craft stores. If you choose to use corn syrup you may have to increase the amount of gelatin to get the right consistency. You want a jelly that just holds its shape and isn't rubbery.


Edited by FWED (log)

Share this post


Link to post
Share on other sites
FoodMan   

I just printed the recipe for my review. I will hopefully and to the best of my humble abilities make this fabulous sounding and looking cake. I might even come close to the real thing. No doubt I will have several questions for you FEWD (if you do not mind) after I review the instructions.

Thanks again for posting this,

Elie

Share this post


Link to post
Share on other sites

Question from an amateur cook...why are the measurements in grams? I can use a conversion calculator for US measurements, but the decimal values is a bit confusing. What do the US based cooks do, or do you use a scale calibrated to grams?

Share this post


Link to post
Share on other sites
FoodMan   
Question from an amateur cook...why are the measurements in grams? I can use a conversion calculator for US measurements, but the decimal values is a bit confusing. What do the US based cooks do, or do you use a scale calibrated to grams?

Professional cake recipes use metric system, ands since this one is from the world pastry competition it makes sense to have it in metric. My scale has both Metric and English measurments so it is pretty simple to convert from one to the other.

Elie

Share this post


Link to post
Share on other sites
tejon   

Grams are a much smaller increment of measure than ounces, so measurement is more accurate. When I am making something where *just* the right weight is critical, I always measure by the gram (helps to have a digital scale that can display grams and ounces).

Share this post


Link to post
Share on other sites

Yes, I agree the decimals are really hard to work with. Instead use your calulator and multiply.

1 ounce equals 28.35 grams.

To convert grams into ounces, mulitply by 0.035 .

Share this post


Link to post
Share on other sites

Thank-you FWED for posting this recipe! I made it this past friday for my ala carte service.

I LOVED the caramel layer and will be using that in many other recipes! The honey cake didn't really taste like honey-but it's a darn nice soft cake and I'll use that in the future too.

All the recipes worked great, no problems. In the future, I probably would double the outter mousse-the orange and vanilla one because it ran pretty tight........and I think I'd put something crunchie on the bottom for more texture........both small changes.....otherwise it's a very nice torte.

Thank-you again for sharing!!

Share this post


Link to post
Share on other sites
FWED   

Thanks actually should go to Laurent Branlard. He is the PC that gave us the recipe at the 2004 World Pastry Forum. He also was a member of the 2002 Team USA World Pastry Championship Team. Now you can see why that US team was noted for its wonderful flavors.

Share this post


Link to post
Share on other sites
Abra   

I'm still trying to figure out when I'll have a whole day to try that recipe, and who I can invite over to help eat it all up. It was way too good to have around the house.

Share this post


Link to post
Share on other sites

Abra you don't have to make every component in the torte all on the same day.........even though it does sort of read that way.

You can break this recipe down into sections/components and freeze each, then assemble it. Often on the job I'm freezing components ignoring or re-working the recipe into my schedule. Freezing components along the way before assembling also gives you that clean layered looking inside your torte when you slice it. If you didn't freeze some items seperately they'd blend together as you carried them to the cooler..........or you'd have to sit around all day waiting and watching until the first mousse has firmed up enough to begin the second mousse or component.

Example:

Make the cake in a 9" cake pan, unmold, cool, then- freeze it.

On another day, make the passionfruit mousse-freeze it in a 8" cake pan (or you can use the same 9" pan you baked your cake in). Once frozen you can umold it and place it back in the freezer (well wrapped).

Make the caramel mousse whenever-freeze it too in a 8"or 9" cake pan, unmold it too whenever you want.

Then assembly day. (Which involves a little bit of method changing-but no serious harm will be done.)(I'm still building my torte upside down in the pan, so the bottom when unmolded will become the top.)

Take the passion fruit mousse out of the freezer. If you froze it in a 9" cake pan you'll need to trim it 1" all the way around (with a knive), if it's in the 8" pan you don't need to trim it. Place that disk in the bottom of your 9" cake pan. (I don't have cake rings so I have to use my cake pans to assemble into) Set this back in your freezer while you:

Then make your vanilla/orange bavarain/mousse.

Take the pan out of the freezer and spread a layer of the vanilla/orange over the frozen passion fruit disk. Tap your pan on the counter lightly to release any air pockets making sure it fills in the 1" space between the pan and the passion fruit disk.

Then place your caramel disk ontop of that (trim if necessary).

Next, place more vanilla/orange on top of the caramel disk, again making sure it goes between the sides of the disk and the pan, tap again gently to release any air pockets.

Next, trim aprox. 1/2" of the sides of your cake, so when it's in the pan the sides of the cake won't touch the pan. Soak your defrosted cake with the soaking syrup. Place that on top of the previous layer.

Finish assembling by pouring the rest of vanilla-orange mousse ontop. There won't be much mousse left-over to do so (thats why I suggest making 2x the vanilla/orange mousse recipe per torte) it's a tight amount of mousse.

Then you freeze the whole torte again.......when solidly frozen, unmold it. Turn it right side up and spray it with the white chocolate (covering the center disk of passion fruit) and you have pretty much the same thing. The only difference is the center isn't recessed and later filled with the passion fruit so your top layer of passion fruit will be flush with the vanilla/orange mousse.

I hope that made sense and you were able to follow? The sprayed on white chocolate in my opinion is optional (I did, but probably wouldn't bother in the future). Flavor and texture wise it's more decorative then anything (I would have prefered the white chocolate on the bottom mixed into something crunchie like fellutine to support this mousse torte). I finished my torte by piping a whipped cream border on top and filling it with madarin oranges. I tasted this again today at lunch and I think the whipped cream and fruit added a nice contrast to this and helps you enjoy the orange contrast better then with-out the whipped cream.

Share this post


Link to post
Share on other sites
Abra   

That is fantastically helpful, Wendy, and when I make it I'll follow your instructions to the letter. All those freezing steps wouldn't have occurred to me, but now I see how helpful they would be, not only as far as timing, but to getting a clean-finished product. The chocolate spraying does daunt me, although it made a gorgeous cake when FWED did it.

What's fellutine?

Share this post


Link to post
Share on other sites
FoodMan   
Abra you don't have to make every component in the torte all on the same day.........even though it does sort of read that way.

You can break this recipe down into sections/components and freeze each, then assemble it. Often on the job I'm freezing components ignoring or re-working the recipe into my schedule. Freezing components along the way before assembling also gives you that clean layered looking inside your torte when you slice it. If you didn't freeze some items seperately they'd blend together as you carried them to the cooler..........or you'd have to sit around all day waiting and watching until the first mousse has firmed up enough to begin the second mousse or component.

Example:

Make the cake in a 9" cake pan, unmold, cool, then- freeze it.

On another day, make the passionfruit mousse-freeze it in a 8" cake pan (or you can use the same 9" pan you baked your cake in). Once frozen you can umold it and place it back in the freezer (well wrapped).

Make the caramel mousse whenever-freeze it too in a 8"or 9" cake pan, unmold it too whenever you want.

Then assembly day. (Which involves a little bit of method changing-but no serious harm will be done.)(I'm still building my torte upside down in the pan, so the bottom when unmolded will become the top.)

Take the passion fruit mousse out of the freezer. If you froze it in a 9" cake pan you'll need to trim it 1" all the way around (with a knive), if it's in the 8" pan you don't need to trim it. Place that disk in the bottom of your 9" cake pan. (I don't have cake rings so I have to use my cake pans to assemble into) Set this back in your freezer while you:

Then make your vanilla/orange bavarain/mousse.

Take the pan out of the freezer and spread a layer of the vanilla/orange over the frozen passion fruit disk. Tap your pan on the counter lightly to release any air pockets making sure it fills in the 1" space between the pan and the passion fruit disk.

Then place your caramel disk ontop of that (trim if necessary).

Next, place more vanilla/orange on top of the caramel disk, again making sure it goes between the sides of the disk and the pan, tap again gently to release any air pockets.

Next, trim aprox. 1/2" of the sides of your cake, so when it's in the pan the sides of the cake won't touch the pan. Soak your defrosted cake with the soaking syrup. Place that on top of the previous layer.

Finish assembling by pouring the rest of vanilla-orange mousse ontop. There won't be much mousse left-over to do so (thats why I suggest making 2x the vanilla/orange mousse recipe per torte) it's a tight amount of mousse.

Then you freeze the whole torte again.......when solidly frozen, unmold it. Turn it right side up and spray it with the white chocolate (covering the center disk of passion fruit) and you have pretty much the same thing. The only difference is the center isn't recessed and later filled with the passion fruit so your top layer of passion fruit will be flush with the vanilla/orange mousse.

I hope that made sense and you were able to follow? The sprayed on white chocolate in my opinion is optional (I did, but probably wouldn't bother in the future). Flavor and texture wise it's more decorative then anything (I would have prefered the white chocolate on the bottom mixed into something crunchie like fellutine to support this mousse torte). I finished my torte by piping a whipped cream border on top and filling it with madarin oranges. I tasted this again today at lunch and I think the whipped cream and fruit added a nice contrast to this and helps you enjoy the orange contrast better then with-out the whipped cream.

Thank you so much!!! I was also trying to find time to make this cake. Freeze mousse and caramel? I had no idea you can do that. I thought it might alter their taste/texture, but u are the expert so I will do that. This also really clarifies the solid mold thing from the original instructions.

Thanks again,

Elie

Share this post


Link to post
Share on other sites
FoodMan   

I do have a question about baking the cake, if I am only using one round cake pan, can I bake all the batter in the same one and slice the finished cake in half? Or should I divide the batter and bake each half individually?

Elie

Share this post


Link to post
Share on other sites

Instead of spraying the chocolate, would this work?

Build and freeze the whole thing, using an 8" round cutter to size it. Center the finished cake component in a 9" round container or pan or some kind, then pour tempered chocolate in the gap? Let it harden, then remove the mold. Similar effect, but without the power painter bit.

Share this post


Link to post
Share on other sites
FWED   

I would like to answer a few questions concerning the fabrication of this cake. I apologize if the original recipe seemed complex or that I didn't offer other ways of fabricating the components. I use an 8 X 2 inch cake ring or cake pan to make the components in and a 9 X 2 inch cake ring or cake pan to make the finished cake in. If you want to make a larger cake you will have to increase the recipes.

Yes FoodMan you can bake the cake in one pan and then split it. Watch the baking time so as not to over bake it. After splitting the cake you should have two 8 inch by 1/2 inch cake rounds. This cake can also be made by piping an 8 inch by 1/2 inch thick round on a parchment covered cookie sheet. As to the caramel. I make it and leave it in the refrigerator and then pipe it into the cake pan at the time I am putting the cake together. It's quite stiff but will not displace the orange mouse.

If you are going to make a 9 inch finished cake in steps, freezing components in between, you should end up with; two 8 inch by 1/2 inch honey cake rounds, one 8 inch by 1/2 inch thick passion fruit gelee (Jelly), and one 8 inch by 1/2 inch thick layer of frozen caramel. At this point you would make the orange Bavarian cream and assemble the cake. If the frozen layers are only 1/4 inch thick or you want to make a larger than 9 inch cake, then you might need more Bavarian cream than the recipe calls for. If you are making a 9 inch cake and all the components other than the orange Bavarian cream are 8 inches you won't have to trim anything.

The sprayed white chocolate is just a decoration and a finishing touch but it does supply some crunch when you bite into it. The chocolate must be tempered to provide the crunch though. If it isn't tempered then it will go very soft once the cake is taken out of the refer.

The original recipe does not call for any soaking syrup because Pastry Chef felt the honey cake was moist enough with out it and he wanted a little texture to offset the softness of the Bavarian cream.

Fist fulla Roux; the white chocolate was very thin and more of a crust, not a 1/4 or 1/2 inch thick coating. a thick coating might make it hard to cut and or eat the cake.

I hope these notes have provided some incite into the fabrication of the cake and you can always PM me for additional info.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By Kasia
      White chocolate whip with aquafaba with crumble topping and fruit.
       
      Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

      You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

      Ingredients:
      crumble topping:
      50g of butter
      50g of flour
      50g of sugar
      1 tablespoon of sesame seeds
       
      whip:
      200ml of aquafaba (from one tin of chickpeas)
      150g of white chocolate
      150ml of 30% sweet cream
      30g of caster sugar
      other ingredients
      fruit
      caster sugar

      Heat the oven up to 180C. Cover a baking sheet with baking paper.
      Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
      Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
      Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.

      Enjoy your meal!
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×