Raspberry-almond cake photo

Raspberry-almond cake

by Maarten Jordaens - Icare4-Food

 

Ingredients

  • Almond biscuit
  • Almond cream
  • Yoghurt sphere
  • Red fruit confit
  • Raspberry rocks
  • Raspberry gel
  • Spongecake pistache

Preparation

Almond biscuit

  • 130 g  Almond powder (100%)
  • 90 g Egg yolks
  • 50 g Iced sugar
  • 1 Egg
  • 130 g Egg Whites
  • 55 g Sugar
  • 50 g Flour
  • 40 g Butter

Mix almond powder with egg yolks, iced sugar and one egg.

Beat-up Egg whites with 55 grams of sugar by using a kitchen-aid.

Mix both mixtures together.

Add sieved flour and melted butter.

Bake in the oven at 190°C - 200°C for +/- 15 minutes.

 

 

Almond Cream:

  • 100 g  Almond Milk
  • 40 g Lime juice
  • 90 g Milk
  • 25 g Cream powder
  • 85 g Sugar
  • 70 g Egg yolks
  • 40 g Cacao butter
  • 420 g Whipped Cream (35%)

Heat almond milk, lime juice, milk, cream powder, sugar and egg yolks till boiling point.

Add cacao butter.

Cool down till 32°C.

Add whipped cream slowly.

Fill moulds or shapes.

Yoghurt sphere:

  • 35 g Iced sugar
  • 75 g Yoghurt
  • 75 g Mascarpone cheese
  • 2 g Gelatine
  • 75 g Whipped cream (35%)
  • 10 g Lime juice

Heat yoghurt and mascarpone in the microwave for 30 sec.

Add iced sugar.

Heat lime juice and add soaked gelatine.

Mix the gelatine with the yoghurt/mascarpone mix.

Add whipped cream slowly.

Fill a silicon shape and freeze.

Red fruit Confit:

  • 100 g IQF raspberry
  • 100 g  IQF Strawberry
  • 100 g  Red fruit coulis CROP’S
  • Sliced Mint

Raspberry Rocks:

  • 100 g Rice Crips (Food-Experience by Icare4Food*)
  • 100 g White Chocolate
  • 60 g Raspberry Flakies (Food-Experience By Icare4Food*)
  • 20 g Yoghurt powder (Yopol - Texturas Albery y Ferran adria**)

Melt white chocolate into the microwave.

Add all other ingredients.

Make small rocks with your hands.

Store crisps in freezer

Raspberry Gel:

  • 175 g Raspberry Puree (CROP’S)
  • 25 g Sugar
  • 2 g Iota (Texturas Albert y Ferran adria**)

Heat all ingredients till boiling point

Cool down in fridge.

Mix with a blender till a gel.

Keep in fridge.

Spongecake pistache:

  • 200 g Pistachio paste
  • 120 g Sugar
  • 8 Eggs
  • 40 g Flour

Mix all ingredients by using a blender.

Fill a cream bottle with the mixture.

Add 2 cargas bombs.

Fill coffee cups and microwave 1 minute at 900 W.

Cool down.

Finishing

  • Atsina cress
  • Chocolate decoration

*www.food-experience.com - **www.albertyferranadria.com

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg