Soya, chocolate, black sesame & mint cake

FOR THE SWEET-TOOTHED A classic-inspired cake with chocolate, cereals, toasted seeds and mint with a surprisingly creamy texture from the new Lennix topping.

Kinako sablé - 6 rings of 14 cm

Ingredients Preparation
  • 360g
    Butter 82% fat
  • 270g
    icing sugar
  • 80g
    kinako
  • 70g
    weak flour
  • 7g
    fine salt
  • 150g
    Fresh eggs

Cut the butter straight from the fridge into small cubes.

Mix the flours in the coupe together with the sugar and salt.

Mix all the solids together in the food processor and add the diced butter.

Work the mixture until a homogeneous earthy texture is obtained. Add the tempered eggs and knead together until a compact dough is obtained.

Form two squares of about 800 g with the dough, wrap them in contact film and leave to rest in the fridge for a minimum of 4 hours.

Roll the dough to 2.5 mm and freeze.

Bake in a dry convection oven at 160ºC for 15 minutes.

Soya sponge cake 5 cm flexiplan and 12 cm diameter rings

Ingredients Preparation
  • 130g
    egg whites
  • 1,5g
    Cream of tartar
  • 2g
    Powdered albumen
  • 80g
    Sugar (1)
  • 90g
    Egg
  • 35g
    Sugar (2)
  • 4g
    Salt
  • 25g
    Hazelnut oil
  • 80g
    Flour
  • 4g
    Baking powder
  • 15g
    Kinako

Mix the egg whites with the cream of tartar and the albumen. Freeze.

Whisk the slightly frozen egg whites, adding the sugar (1).

Mix the eggs with the sugar (2), the salt, the hazelnut oil and the solids.

Add the previously whisked egg whites and mix gently. Heat the oven to 180C, lower the temperature to 145ºC and bake for 8 minutes.

Remove from the mould and cover with film shortly after leaving the oven. 

Sesame and caramelized sobacha

Ingredients Preparation
  • 40g
    Black sesame
  • 150g
    Sobacha
  • 120g
    Powdered sugar
  • 20g
    Butter

Caramelise the black sesame and the sobacha with the powdered sugar.

Lastly, add the butter, mix together and arrange on top of a Silpat silicon mat.

Sesame and sobacha praline

Ingredients Preparation
  • 330g
    Sesame and caramelized sobacha
  • 150g
    Toasted almond paste
  • 200g
    Almond praliné
  • 1g
    Salt
  • 30g
    Grapeseed oil

Grind the caramelised sesame and sobacha in the food processor.

Add the rest of the ingredients and mix for a few minutes.

Crunchy cut praline

Ingredients Preparation
  • 400g
    Sesame and sobacha praline
  • 20g
    Crushed pailleté
  • 40g
    Deodorized Cocoa Butter

Mix the all ingredients together and heat to about 40ºC.

Precrystallize the praline to about 23ºC.

Soya malt

Ingredients Preparation
  • 200g
    Opal
  • 20g
    Sobacha
  • 60g
    Toasted soya flour
  • 40g
    Tapioca maltodextrin

Melt the white chocolate.

Place the solids in a bowl and add the fats gradually while working with a beater.

Make small balls.

Chocolate and mint cream

Ingredients Preparation
  • 250g
    cream
  • 250g
    milk
  • 100g
    Sugar
  • 80g
    Egg yolk
  • 10g
    Gelatin mass 5:1
  • 15g
    Mint leaves
  • 250g
    Lennix
  • 100g
    Jade

Let the cream, milk and mint leaves infuse overnight. Strain.

Add the sugar to the previous mixture and bring to the boil.

Scald the yolks and cook the mixture up to 82ºC.

Emulsify with the chocolate couvertures and the gelatin mass. 

Cocoa glazing

Ingredients Preparation
  • 40g
    Glucose
  • 120g
    Dextrose
  • 180g
    Cream
  • 40g
    Water
  • 350g
    Sugar
  • 150g
    Cocoa powder Selection 22
  • 20g
    Skimmed milk powder
  • 126g
    Gelatin mass 5:1
  • 375g
    Neutral nappage glazing

Bring the water, cream, skimmed milk powder, sugar, glucose and dextrose to the boil.

Add the powdered cocoa and boil again.

Add the gelatin mass, mix with the blender and strain.

Add the neutral nappage and leave to crystallize for 24 hours in the fridge.

Glaze the frozen part at 35-38 ºC.

Mint Sphere

Ingredients Preparation
  • 300g
    Water
  • 50g
    Sugar
  • 0,5g
    Locust bean gum
  • 15g
    Menthol candy drops

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Dose into a semi-spherical mould and freeze. 

Neutral gelatin for the sphere

Ingredients Preparation
  • 400g
    Water
  • 50g
    Sugar
  • 10g
    Vegetable gelatin

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Coat the frozen hemispheres.  

Others

Ingredients Preparation
  • g
    Maragda

12 cm disc of Maragda 70% dark chocolate couverture

10 cm x 6.5 cm circle of Maragda 70% dark chocolate couverture

8 cm diameter ring of Maragda 70% dark chocolate couverture

Assembly

Place a Kinako sablé biscuit disc with acetate around it in a 14 cm ring.

Pre-crystallize the cut crunchy praline at 23ºC and pour out 100 g over the top of each ring.

Cut 12 cm diameter discs of the soya cake and place on top of the cut crunchy praline. Freeze.

Remove from the mould and spread a thin layer of sesame praline and sobacha on top of the cake.

Sprinkle a little fleur de sel and cover with a 12 cm disc of dark chocolate. Freeze.

In a silicone mould, pour out 350 g of the pre-crystallized chocolate and mint cream at 26ºC.

Place the frozen interior on top and refreeze.

Glaze the cake and decorate. 

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