yields:15
ALMONG CAKE
170 g almond paste
170 g unsalted butter,softened
155 g granulated sugar
1 n vanilla bean
150 g whole eggs
130 g all-purpose flour
2.5 g baking powder
1 g salt
155 g sour cream
Procedure:
1.Preheat the oven at 165℃.
2.In a stand mixer fitted with a paddle attachment,beat the almond paste,butter,sugar and vanilla bean until smooth.Add the eggs slowly,mixing between each addition.
3.Sift the flour,baking powder and salt over the egg mixture.Add the sour cream and beat until smooth.
4.Pour the batter in a half tray lined with a silicone mat and bake for 15 minutes until golden.
5.Let it cool,cut with oval cutter and reserve in the freezer.
MASCARPONE MOUSSE
278 g heavy cream
278 g cream mascarpone cheese
40 g egg yolks
114 g granulated sugar
37 g water
4.5 g silver gelatin sheets
Procedure:
1.Whip the cream to soft peaks. In a mixer (Kitchen Aid), mix the mascarpone for 30 seconds until creamy.Melt gelatin.
2.In a pot,cook water and sugar,once it reaches 110℃,start whipping the yolks in a stand mixer with a whisk attachment at medium speed.Once the syrup reaches 120℃,lower the speed of the mixer and pour the syrup the suryp into the yolks.Add the melted gelatin.Whip at high speed until it cools down a bit (it should still feel warm).
3.Swith to the paddle attachment and add the mascarpone.Mix until it is incorporate. Fold into the whipped cream.
COFFEE GEL
240 g hot espresso
48 g granulated sugar
6 g silver gelatin
15 g kahlua liquor
Procedure:
1.Soak gelatin in ice water until softened,squeeze out excess water and set aside.
2.In a bowl mix together the hot coffee and the granulated sugar until the sugar has dissolved.Add the gelatin and finally the kahlua.
3.Pour in rectagulaer silicone molds,freeze and,when hardened,unmold and keep in a proper container.
ESPRESSO
200 g hot expresso
25 g kahlua liquor
Procedure:
1.Mix together in a bowl.
ASSEMBLY
1.Soak the almond cake in the mix of espresso and kahlua and place it on a tray with a silicone mat.Keep in the freezer until ready to use.
2.Pipe a layer of mousse into a silicone mold followed by the espresso soaked almond cake without espresso.
3.Unmold and place on the glazing rack,glaze with teh white glaze and garnish.
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