Sunny Cake
- Level:
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Difficult
- Makes:
-
Recipe for 27 snacks.
Fruit cake
Used products: Fruit cake
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4.2 ozeggs
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2.5 ozMuscavado sugar
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3.2 ozdextrose
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5.3 ozsoya milk
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2.5 ozpassion fruit puree
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2.8 ozmango puree
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1.8 ozcold pressed hazelnut oil
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1.8 ozcold pressed grapeseed oil
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4.6 ozcake flour
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3.4 ozalmond powder
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0.7 ozyellow pumpkin powder
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0.3 ozbaking powder
Preparation: Fruit cake
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™
Used products: Sable with Paillete Feuilleutine™
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8.5 ozbutter
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5.6 ozpowdered sugar
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14.1 ozcake flour
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2.8 ozyolk
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2.1 ozalmond powder
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0.2 ozsalt
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1 piece(s)vanilla
Preparation: Sable with Paillete Feuilleutine™
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
Used products: Sea Buckthorn gel
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12.3 ozsea buckthorn puree
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5.3 ozapricot puree
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1.8 ozbuckwheat honey
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0.2 ozagar agar
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0.1 ozgelatin
Preparation: Sea Buckthorn gel
Boil sea buckthorn puree, apricot puree, buckwheat honey and agar. Add gelatin. Cool down. Mix in thermomix to obtain homogeneous texture.
Liquid Caramel
Used products: Liquid Caramel
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9.9 ozsugar
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1.8 ozglucose
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10.2 ozcream 31%
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1.8 ozbutter
Preparation: Liquid Caramel
Make a caramel. Cool down and pour into dispenser.
Chocolade Glaze
Used products: Chocolade Glaze
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10.6 ozraspberry crispy Sosa
Preparation: Chocolade Glaze
Mix chocolates and add raspberry. Glaze half the cookies.
Fig Marmalade
Used products: Fig Marmalade
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7.1 ozdried figs
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14.1 ozpassion fruit puree
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1 drop(s)lemon grass extract
Preparation: Fig Marmalade
Boil dried fig until soft and mix passion fruit puree and lemon grass extract until homogeneous. Pipe on sable protected by the chocolate.
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