100% Almond Cake
100% ALMOND A dessert with a nod to Greek gastronomy: enjoy the flavour of the almond and combination of smooth and crunchy textures.
- Level:
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Easy
almond sponge cake
Ingredients: almond sponge cake
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600 gegg whites
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250 gsugar
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400 gTPT (50% icing sugar, 50% powdered almonds)
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110 gflour
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120 gKefir
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60 gcoconut milk
Preparation: almond sponge cake
- Beat the egg white together with the sugar.
- Mix together the TPT and flour.
- Double the mixture.
- Add the Kefir and coconut milk and roll out into a 27x45 cm tin.
- Bake at 180 °C for 15 minutes.
interior cream
Ingredients: interior cream
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90 gcondensed milk
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455 g35% cream
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80 gGalotiri (Greek cheese with a light texture)
Preparation: interior cream
- Heat up the milk and white chocolate.
- Add the cream, cheese and extract.
- Mix with a hand whisk until it forms an emulsion.
- Leave to chill overnight in the fridge, then carefully beat until it forms a foam, and distribute in lines using a piping bag.
white chocolate mousse
Ingredients: white chocolate mousse
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1280 gSemi-whipped whipping cream (35% fat content)
Preparation: white chocolate mousse
- Melt the chocolate at 40 °C.
- Add the semi-whipped cream, 35 %.
crunchy almond praline
Ingredients: crunchy almond praline
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300 galmond praline
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90 gcrushed biscuit
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75 gchopped almonds
Preparation: crunchy almond praline
- Melt the white chocolate at 40 °C.
- Add all of the ingredients together.
- Set to one side.
almond praline emulsion
Ingredients: almond praline emulsion
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270 g35% cream
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1Bergamont orange peel
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1Vanilla Beans
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400 galmond praline
Preparation: almond praline emulsion
- Boil the cream, zest and vanilla together, then pour over the almond praline.
- Create an emulsion and chill in the fridge.
white almond glaze
Ingredients: white almond glaze
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300 gsugar
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300 gglucose
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150 gwater
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200 gsweetened condensed milk
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22 ggelatin leaves
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150 gwater
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1 galmond oil
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spoon(s)white colouring
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20 gOlive oil
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80 gclear gel
Preparation: white almond glaze
- Boil the water and sugar together for 1 minute.
- Add the condensed milk and leaf gelatine.
- Pour the cocoa butter over the chocolate coating, colour and remove.
- Create a good emulsion and incorporate the olive oil and clear gel.
- Store chilled and use at 38 °C over frozen desserts.
crunchy white glaze
Ingredients: crunchy white glaze
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120 ggrape seed oil
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250 gchopped almonds
Preparation: crunchy white glaze
- Melt the white chocolate at 40 °C.
- Add the oil and almonds and use at 34 °C.
finishing touch
- Place a layer of mousse in the base of the mould.
- Carefully whisk the interior cream until it becomes foamy and distribute in lines using a piping bag.
- Sprinkle the almond biscuit with the almond crunch.
- Once frozen, turn it over and glaze with the white glaze.
- Put back in the freezer and dip in the crunchy white glaze.
- Decorate with the emulsified almond praline.
- Place a chocolate disc and an almond on top.
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