Passion travel cake
Pastry recipe15 servings
-
SOFT ALMOND SPONGE
Ingredients
- Almond paste - 379g
- Icing sugar - 323g
- Egg yolk - 203g
- Egg white - 120g
- Sugar - 60g
- Cornstarch - 120g
- Flour T55 - 120g
- Melted butter - 96g
Heat the almond paste in microwave.
Add the icing sugar and egg yolks. Mix quickly.
Whip the sugar with egg whites.
Sift the two dry ingredients.
Add the melted butter to the almond paste mix and mix with the egg whites mousse.
Lastly, add the dry ingredients. Bake at 170°C for 12 min. -
PASSION APRICOT CONFIT
Ingredients
- Frozen fruit purée 100% : Passion fruit - 290g
- Frozen fruit purée, sugar added : Apricot - 700g
- Sugar - 250g
- Pectin NH - 33g
Mix two purées.
Mix sugar and pectin.
Start to heat both purées, add the sugar mix and bring to a boil.In this step
Frozen fruit purées
Frozen fruit purées -
PASSION GANACHE
Ingredients
- Frozen fruit purée 100% : Passion fruit - 85g
- UHT cream 35% fat - 300g
- White Chocolate 33% - 450g
- Passion-chocolat feve - 55g
- Cocoa butter - 12g
- Gelatin - 8g
- Whipped cream - 290g
Melting chocolates and cocoa butter.
Put the gelatin in cold water.
Heat the 300 g cream. When boiling, add the soft gelatin.
Mix perfectly with chocolates after adding the cold cream.
Use next day.
Lightly whip the cream.In this step
Frozen fruit purées -
PASSION PASTRY CREAM
Ingredients
- Frozen fruit purée 100% : Passion fruit - 700g
- Water - 300g
- Milk powder 0% - 50g
- Egg yolk - 100g
- Egg - 100g
- Sugar - 250g
- Cornstarch - 90g
- Butter - 150g
Mix the milk powder and the cold purée.
Add the water.
Mix eggs with the sugar and cornstarch.
When is purée is start boiling, add the egg mix and make normal pastry cream.
When your cream is ready, start to cool down.
At 40°C, add the butter.
Store overnight in the fridge.In this step
Frozen fruit purées -
CRUNCHY FROSTING
Ingredients
- Passion-chocolat feve - 800g
- grapeseed oil - 80g
- Crepe lace (fine chips) - 140g
Heat the oil, the chocolate and mix the lace crepe chips.
