DESSERT RECIPE

 

 

Muscovado Sponge Cake with Orange

Give thanks with Balaguer's

simple and refreshing Sponge Cake!

 

 

Method

Muscovado Sponge Cake:

Ingredients

• 200 g egg yolks
• 250 g egg whites
• 160 g muscovado sugar
• 100 g ground hazelnuts
• 100 g ground walnuts
• 50 g strong flour

Beat the egg yolks and whites separately, then mix them together.  Carefully add the sugar, the ground hazelnuts and walnuts and the flour (all previously mixed and sifted).  Spread into a mold at a thickness of 1.5cm, then bake in the oven for 10-15 minutes at 180 degrees.

 

Junket Mousse:

Ingredients

• 150 g junket

• 100 g half-whipped cream

• 25 g sugar

• 1.5 g gelatin sheets

Mix the junket and the sugar.  Heat a small portion of it to melt the gelatin.  Add the half-whipped cream last, pour into a container and refrigerate.

 

Orange Sorbet:

Ingredients

• 500 g fresh squeezed orange juice

• 50 g mineral water

• 100 g sugar

• 100 g atomized glucose

• 3g stabilizer

Warm the water and 100g of juice, then add the glucose and sugar previously mixed with the stabilizer.  Heat to 85 degrees, cool and let ripen for 4 hours.  Then pour in the remaining juice and churn.  Another way to prepare this would be to mix in 200g of stock syrup per half liter of orange juice.

 

Praline Tuile:

Ingredients

• 85 g milk couverture, 40% cocoa

• 175 g hazelnut praline

• 50 g paillete feuilletine (crisp wafers, Ethiopian coffee)

Melt the chocolate and mix it with the praline.  Add the paillete and the Ethiopian coffee, coarsely ground with the rolling pin.  Spread between two sheets of paper at a thickness of 2mm.  Once it is partly set, cut into rectangles.

 

Milk Chocolate Caramel Tuile:

Ingredients

• 300 g fondant

• 20 g glucose

• 200 g milk couverture, 40% cocoa

Once cold, run through the food processor to make a powder.  Dust a silicone sheet with this powder and melt in the oven at 200 degrees until it takes color.

 

Coffee Granita:

Ingredients

• 250 g brewed espresso

• 20 g sugar

Mix and freeze.  Thaw slightly to scrape it and store in the freezer.

 

Assembly

Cut a 14x3cm rectangle of muscovado sponge cake and place it on the plate on top of a very thin rectangle of praline tuile.  Pipe the junket mousse on top in a "U" shape.  Place some coffee granita inside the "U".  Spoon a quenelle of orange sorbet on one end, decorated with the milk chocolate caramel tuile.