Red Spinach Soft Cake
Recipe
Products
Assembly
Trim red spinach sponge to the size of 2.5 x 5.5 x2 cm (w x l x h). |
Red spinach soft cake
ingredients | preparation |
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Mix together with a food mixer |
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Make a French meringue |
Fold the French meringue into the red spinach mix. |
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Spread to the size 28 x 36 cm. |
Pomegranate jelly
ingredients | preparation |
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Cook to 65-70°B. |
Praliné Feuilletine base
ingredients | preparation |
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Melt together |
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Fill 25g into the the mold, leave until set. |
Fill 25g into the the mold, leave until set. |
Earl grey Alunga™ cream
ingredients | preparation |
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Infuse together |
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Pour over |
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At 40°C, add |
Alunga™ milk chocolate glaze
ingredients | preparation |
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Cook to 103°C |
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Deglaze with |
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Then add |