Festival Firecracker

SILIKOMART Cylinders Mold - 36.247.87.0065 is used in this recipe.

Recipe

Cake Foundation

ingredients	preparation
191g butter 181g icing sugar	Mix smooth.
105g eggs	Add it.
55g almond powder 104g starch 361g Dried cake powder 2g salt	Add them and mix smooth.
Bake it at 190°C to golden brown color.

Almond Sponge

ingredients	preparation
200g almond powder 64g cake flour 3g starch 2g salt 288g eggs 40g Sugar	Whip them to cream yellow color.
168g egg white 200g sugar	Whip them to meringue.
Mix smooth and bake at 200°C to golden brown color.

Lemon Mousse

ingredients	preparation
227g lemon puree 39g gelatin	Heat the puree. Add gelatin into puree and let the mixture cool down to 28°C.
57g egg white 57g sugar	Whip them to meringue, add it, and mix.
200g whipped cream	Add it.

Cherry Puree Filling

ingredients	preparation
279g red cherry puree	Heat it to 40°C.
5g NH pectin 55g Sugar	Add pectin and sugar.
11g lime juice	Add it.

Ruby Glaze

ingredients	preparation
75g water 150g Sugar 150g glucose	Boil them to 103°C.
9g Gelatin powder (fish) 59g water	Mix gelatin and water into blocks, and then pour in the blocks.
199g condensed milk	Add it.
150g CHR-R35RB1	Add it and mix smooth.
Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.

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