Red Spinach Soft Cake

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

  • 150 g
    butter
  • 100 g
    sugar
  • 100 g
    egg yolks
  • 50 g
    milk
  • 100 g
    crushed hazelnuts
  • 270 g
    red spinach

Preparation: Red spinach soft cake

Mix together with a food mixer

Used products: Red spinach soft cake

  • 100 g
    egg white
  • 50 g
    sugar

Preparation: Red spinach soft cake

Make a French meringue

Fold the French meringue into the red spinach mix.

Used products: Red spinach soft cake

  • 190 g
    flour
  • 15 g
    baking powder
  • 100 g
    CHD-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

  • 305 g
    pomegranate juice
  • 50 g
    raspberry puree
  • 220 g
    sugar
  • 14 g
    NH pectin
  • 230 g
    glucose

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

  • 500 g
    PRN-HA50CBY
  • 200 g
    FNN-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

  • 150 g
    milk
  • 10 g
    Earl 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

  • 450 g
    half whipped cream 35%

Preparation: Earl grey Alunga™ cream

At 40°C, add

Alunga™ milk chocolate glaze

Used products: Alunga™ milk chocolate glaze

  • 150 g
    water
  • 300 g
    sugar
  • 300 g
    glucose

Preparation: Alunga™ milk chocolate glaze

Cook to 103°C

Used products: Alunga™ milk chocolate glaze

  • 200 g
    cream

Preparation: Alunga™ milk chocolate glaze

Deglaze with

Used products: Alunga™ milk chocolate glaze

Preparation: Alunga™ milk chocolate glaze

Then add