Orange
sponge cake
ingredients :
- 120 g Sicoly® orange juice
- 5 g Sicoly® orange grated zest
- 30 g Honey
- 15 g Egg white powder
- 77 g Sugar
- 75 g Egg yolks
- 75 g Flour
- 20 g Cornflour
- 5 g Baking powder
process :
Combine the SICOLY® orange purée, orange juice, honey and egg white powder using a hand mixer. Then, whip in the Kitchen Aid machine. Once whipped, pour in the sugar gradually and keep whipping until a meringue texture is obtained. Add egg yolks a little at a time. Remove from the machine. Combine the our, starch and baking powder and then pour on the previous mixture gradually, folding the dough delicately. Cook in a 0.5 cm thickness at 190oC for approximately 8 minutes in 16 cm. round stainless steel moulds.
Apricot
mousse
ingredients :
- 500 g Sicoly® sweetened apricot purée
- 200 g Italian meringue
- 11 g Gelatine leaf
- 350 g Semi-whipped cream
process :
Heat a small amount of the SICOLY® apricot purée and melt in the gelatine leaves (previously soaked in cold water). Add the remaining apricot purée. Then mix the previous mixture with the Italian meringue and nally the semi-whipped cream.
Raw almond
cream
ingredients :
- 200 g Milk
- 200 g Cream
- 7 g Sugar
- 2.5g Iota carregeenan
- 1 g Locust bean gum
- 100 g Almond paste
- 4 Drops bitter almond essential oil
process :
Mix the sugar, iota and carob. Then, combine the milk and cream and add the previous mixture. Cook while stirring until boiling point. Remove from the heat and add to the raw almond pure paste and bitter almond essential oil. Pour the mixture into small semi-sphere silicone moulds. Freeze.
Poached apricots
in syrup
ingredients :
- 50 g Sicoly® lemon juice 100 %
- 15 Sicoly® apricot halves
- 75 g Honey
- 100 g Sugar
- 50 g Water
- 1 Vanilla pod
process :
Using the sugar, honey, water, SICOLY® lemon juice and grated vanilla pod, make a syrup, bringing the mixture to boiling point and continue cooking for 1 minute at medium heat. Add the SICOLY® apricots and cook them in the liquid over a low heat until slightly soft. Leave to cool.
Pear and lavender
jelly
ingredients :
- 400 g Sicoly® sweetened Williams pear purée
- 60 g Sugar
- 4 Drops lavender essential oil
- 40 g Sicoly® lemon juice 100 %
- 10 g NH pectin
process :
Combine the sugar and pectin, then mix with the SICOLY® pear purée. Cook until boiling point. Remove from the heat and add the SICOLY® lemon juice and lavender essential oil. Leave to jellify in a 16 cm Ø mould and freeze.
Apricot
glazing
ingredients :
- 1 L Water
- 400 g Sugar
- 40 g NH pectin
- 150 g Sicoly® sweetened apricot purée
- 40 g Sicoly® lemon juice 100 %
process :
Mix the pectin and sugar. Heat water until it reaches 40°C. Then, pour in the mixture of sugar and pectin and stir until boiling point. Remove and add the SICOLY® apricot purée & lemon juice. Use at 35°C.
Finishing
Put the sponge cake into 16 cm Ø mould. Add just a very thin layer of apricot mousse and stick on the mousse the raw almond semi-spheres and poached apricots in syrup (previously strained from the liquid). Then, in a round 18 cm Ø mould, put 1/3 of the apricot mousse. Insert in the middle the pear and lavender jelly and cover with some more apricot mousse until it reaches 1cm from the edge. Place the sponge cake on the top, upside down, with the raw almond semi-spheres and poached apricots, applying some pressure and making it at, covering with a guitar plastic sheet. Freeze. Once totally frozen, remove from the mould and glaze with the apricot icing. Decorate the cake with white chocolate decorations, fresh apricot halves and lavender owers.