"Perles des Neiges" (Snow Pearl) pound cake
Recipe for 3 moulds 180 mm
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.