"Perles des Neiges" (Snow Pearl) pound cake

Recipe for 3 moulds 180 mm


sicoly recipe
Sicoly chef recipe idea Jean-Jacques BORNE

Recipe idea


Institut de l'excellence culinaire, Boutique KAORI, MOF - France

Ingredients

Sicoly


Mango dices 10 x 10
Frozen mandarin juice - Sicily
No added sugar frozen passion fruit juice

Almond

Cake


ingredients :

  • 480 g Almond paste 60%
  • 480 g Eggs
  • 50 g Rice flour
  • 50 g Wheat flour
  • 6 g Baking powder
  • 169 g Butter
  • 400 g Sicoly® mango dices 10 x 10 panfried
  • 60 g Caramel sugar syrup (to panfried the mango dices)

process :

Gradually combine the almond paste with the eggs. Add the two flours sieved together with the baking powder, and then the cooled melted butter. Fill the moulds and sprinkle with the caramelised SICOLY® 10x10 mango cubes. Bake at 180°C for 35 minutes. After removing it from the oven, sprinkle with a mixture of syrup and SICOLY® passion fruit juice (equal amounts).

Mandarin pearl

with coffee and vanilla


ingredients :

  • 200 g Sicoly® mandarin juice
  • 25 g Sugar
  • 50 g Glucose syrup
  • 15 g Coffee beans
  • 1 Vanilla pod
  • 7 g NH pectin

process :

Heat the SICOLY® Sicilian mandarin juice with the sugars and leave the lightly roasted coffee beans and the vanilla pod to infuse for 15 minutes. Sieve through a conical wiremesh strainer. Sprinkle the pectin over the mixture and boil for 2 minutes. Mould into 58mm 1/2 spheres and freeze.

White

glazing


ingredients :

  • 290 g Sugar
  • 130 g Water
  • 320 g Glucose
  • 20 g Gelatine
  • 100 g Water (for gelatine)
  • 200 g Sweetened condensed milk
  • 300 g White couverting coating
  • 2 g White colouring

process :

Bring the sugar, water and glucose to the boil. Add the gelatin and then the white chocolate. When the chocolate has melted, pour in the condensed milk. Mix with the colouring and sieve through a conical wiremesh strainer. Set aside for glazing the almond cake.