Red Spinach Soft Cake

Red Spinach Soft Cake

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

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

Mix together with a food mixer

  • 100g
    egg white
  • 50g
    sugar

Make a French meringue

Fold the French meringue into the red spinach mix.

Spread to the size 28 x 36 cm.
Bake at 160˚C for 17 minutes.

Pomegranate jelly

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

Cook to 65-70°B.

Praliné Feuilletine base

IngredientsPreparation

Melt together

Fill 25g into the the mold, leave until set.

Earl grey Alunga™ cream

IngredientsPreparation
  • 150g
    milk
  • 10g
    Earl Grey tea

Infuse together

Pour over

  • 450g
    half whipped cream 35%

At 40°C, add

Alunga™ milk chocolate glaze

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

Cook to 103°C

  • 200g
    cream

Deglaze with

  • 26g
    gelatin leaves 180 bloom
  • 120g
    water for hydrating

Then add