Sunny Cake

Recipe components

Fruit cake

IngredientsPreparation
  • 120g
    eggs
  • 70g
    Muscavado sugar
  • 90g
    dextrose
  • 150g
    soya milk
  • 70g
    passion fruit puree
  • 80g
    mango puree
  • 50g
    cold pressed hazelnut oil
  • 50g
    cold pressed grapeseed oil
  • 130g
    wheat flour
  • 95g
    almond powder
  • 20g
    yellow pumpkin powder
  • 8g
    baking powder

Beat egg, muscovado sugar and dextrose until white. Mix and add soy milk, passion fruit puree, mango puree, cold pressed hazelnut oil and grapeseed oil. Mix and add wheat flour, almond powder, yellow pumpkin powder and baking powder. Bake in mould up to 1 cm in height at 180°C for 12 min.

 

Sable with Paillete Feuilleutine™

IngredientsPreparation
  • 240g
    butter
  • 160g
    powdered sugar
  • 400g
    wheat flour
  • 80g
    yolk
  • 60g
    almond powder
  • 5g
    salt
  • 1piece(s)
    vanilla

Mix all ingredients. Roll out between two mats to 2 mm. Freeze, cut out eclair shapes from the dough. Bake until gold.

 

Sea Buckthorn gel

IngredientsPreparation
  • 350g
    sea buckthorn puree
  • 150g
    apricot puree
  • 50g
    buckwheat honey
  • 5g
    agar agar
  • 2g
    gelatin

Boil sea buckthorn puree, apricot puree, buckwheat honey and agar. Add gelatin. Cool down. Mix in thermomix to obtain homogeneous texture.

Liquid Caramel

IngredientsPreparation
  • 280g
    sugar
  • 50g
    glucose
  • 290g
    cream 31%
  • 50g
    butter

Make a caramel. Cool down and pour into dispenser.

 

Chocolade Glaze

IngredientsPreparation

Mix chocolates and add raspberry. Glaze half the cookies.

Fig Marmalade

IngredientsPreparation
  • 200g
    dried figs
  • 400g
    passion fruit puree
  • 1drop(s)
    lemon grass extract

Boil dried fig until soft and mix passion fruit puree and lemon grass extract until homogeneous. Pipe on sable protected by the chocolate.

Finishing

IngredientsPreparation