ECO

Level:: Difficult
Makes:: 10 pieces

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

190 g

Almond milk (sugar free)
60 g

Coconut oil

Mix the milk and the melted oil.

30 g

Dcp-22gt
40 g

Almond flour
90 g

Cake flour
4 g

Baking powder
1 g

Salt

Mix and sift.

70 g

Sugar

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

90 g

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.

50 g

Mango puree
40 g

Water

Mix and heat to 80ºC.

3 g

Matcha powder

Brew in a hot liquid

20 g

Sugar
1 g

Nh pectin

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

125 g

Tsk-sdo01

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

50 g

Mango puree
40 g

Water

Mix and heat to 80ºC.

3 g

Matcha powder

Brew in a hot liquid

30 g

Sugar
1 g

Nh pectin

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

125 g

Tsk-sdo01

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

25 g

Almond flour
30 g

Sugar
35 g

Rice flour
0.5 g

Salt
0.5 g

Baking powder

Mix in a mixer bowl.

30 g

Coconut oil
10 g

Water

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

70 g

Baked crumbs
30 g

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

Melt

20 g

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.