Recipe of the month
ALMOND DACQUOISE SPONGE
- Whole almond powder 440 g
- Caster sugar 400 g
- Flour 180 g
- Egg whites 600 g
- Caster sugar 480 g
Sift almond powder with 400 g sugar and flour. Whip whites with remaining 480 g sugar. Fold in previous powders and pipe sponge into rings. Bake at 180°C for 15 minutes.
- Strawberry puree Mara des Bois 600 g
- Caster sugar 100 g
- Pectin NH 8 g
- Caster sugar 10 g
Heat puree with 100 g sugar to 40°C and gradually pour pectin mixed with remaining 10 g sugar. Boil for 1 minute and pour (hot) in the middle of sponge.
LIME FROMAGE BLANC MOUSSE
- Caster sugar 240 g
- Water 60 g
- Egg yolks 140 g
- Gelatin mass (200 Bloom) 120 g
- Lime juice 80 g
- Fromage blanc 800 g
- Lime zest 2 g
- Cream 35% fat, whipped 800 g
Cook sugar with water to 120°C and pour onto yolks. Whip to cool on mixer to form a pâte à bombe. Melt gelatin mass with lime juice and place with fromage blanc and zest on bain-marie to melt. Fold whipped cream into base at 35°C.
ASSEMBLY AND FINISHING
- Red fruits as nec.
Slightly press the centre of the sponges out of the oven and pour strawberry jelly. Pipe a dome of lime fromage blanc mousse. Place red fruits on top to decorate.
Recipe given by
Pâtisserie Aux 2 Des Monts, Collonges-au-Mont-d’Or (Rhône).
I wanted to create a very visual entremets for the shop. Both indulging and fresh.
A dome giving the impression of abondance.
I wanted something nice and balanced with a fromage blanc lime mousse which is balanced out with an almond sponge which pairs well with red fruits.
THE TECHNICAL STEP?
Piping of the sponge is quite technical. The speed of execution is essential to obtain a nice and puffed sponge.
Respect the mixing temperatures and ensure that the sponge is nice and firm for the optimal results.
Even though fresh fruit is costly, this cake is very profitable as it only has 3 recipes and is easy to make.