ECO

Level:: Difficult
Makes:: 10 pieces

A quick nutritious snack that combines the benefits of fruit and the green tea taste.

6.7 oz

Almond milk (sugar free)
2.1 oz

Coconut oil

Mix the milk and the melted oil.

1.1 oz

Dcp-22gt
1.4 oz

Almond flour
3.2 oz

Cake flour
0.1 oz

Baking powder
15.4 gr

Salt

Mix and sift.

2.5 oz

Sugar

Add to the dry ingredients.
Mix dry and liquid ingredients.

3.2 oz

Banana(s)

Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge.

1.8 oz

Mango puree
1.4 oz

Water

Mix and heat to 80ºC.

0.1 oz

Matcha powder

Brew in a hot liquid

0.7 oz

Sugar
15.4 gr

Nh pectin

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

4.4 oz

Tsk-sdo01

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

1.8 oz

Mango puree
1.4 oz

Water

Mix and heat to 80ºC.

0.1 oz

Matcha powder

Brew in a hot liquid

1.1 oz

Sugar
15.4 gr

Nh pectin

Mix, add to the brewed matcha and bring to boiling.
Cool to 35ºC.

4.4 oz

Tsk-sdo01

Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.

0.9 oz

Almond flour
1.1 oz

Sugar
1.2 oz

Rice flour
7.7 gr

Salt
7.7 gr

Baking powder

Mix in a mixer bowl.

1.1 oz

Coconut oil
0.4 oz

Water

Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min.

2.5 oz

Baked crumbs
1.1 oz

Cacao Barry DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG

Melt

0.7 oz

Amn-r570manm1b

Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache.

Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers.