Vanilla, Apricot & Hazelnut Mini Cake
- Level:
-
Medium
Hazelnut sponge cake
Used Products: Hazelnut sponge cake
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142 gCreamed butter
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47 gSunflower oil
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140 gSugar
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190 gEgg yolks
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300 gPartly toasted hazelnuts
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80 gWeak flour
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270 gEgg whites
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120 gBrown sugar
Preparations: Hazelnut sponge cake
- Whisk the sugar with the egg yolks followed by the fats.
- Whisk the egg whites with the brown sugar.
- Mix everything together and add the dry ingredients. Spread out.
- Bake at 170ºC for 30 minutes (in a 60x40 cm tin).
Mousse chocolate milk vanilla
Used Products: Mousse chocolate milk vanilla
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270 gMilk
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180 gCream
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180 gEgg yolks
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390 gFrothy cream
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90 gGelatin mass
Preparations: Mousse chocolate milk vanilla
- Make the crème anglaise with the cream, milk, egg yolks and gelatin leaves at 85ºC.
- Emulsify with the chocolate.
- At 24ºC add the frothy cream and pour out.
Creamy vanilla
Used Products: Creamy vanilla
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63 gMilk
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3 gGelatin
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125 gChilled liquid cream
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1Bourbon vanilla pod
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3 gLime peel
Preparations: Creamy vanilla
- Flavour the milk with the vanilla and the zest for 24 hours.
- Boil and strain over the white chocolate.
- Emulsify and gradually add the cold milk to the food mixer.
- Leave in the refrigerator for 24 hours and pour out.
Apricot passion compote
Used Products: Apricot passion compote
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140 gPassion fruit purée
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340 gApricot puree
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40 gInvert sugar
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14 gGelatin leaves
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280 gDiced apricot
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80 gLemon juice
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1,6 gLime zest
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20 gSugar
Preparations: Apricot passion compote
- Boil the purées, the sugar and the gelatin leaves.
- Mix the juice with the diced apricot.
- Mix and keep aside for assembly.
Assembly
- Take a Mona Lisa dome (CHD-CM-21428E0-999), add a little vanilla cream to the bottom and then stick on a sponge disc.
- Finish closing with apricot compote and freeze.
- Place the milk chocolate mousse into a 5 cm diameter hemisphere mould, freeze and apply a black glaze coating.
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