Yeast batter cake cocoa liqueur
This recipe yields a delightfully moist yeast batter cake, soaked in crème de cacao liqueur to give it the rich bitter taste of dark chocolate, and some orange and vanilla flavour notes. Dressed with a dollop of lychee, white chocolate and Greek yoghurt mousse for a refreshing, sweet-flavoured accent, this piece of pastry is a real treat to the eye and the palate.
Recipe
Yeast batter
| ingredients | preparation |
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Sieve together. |
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Warm. |
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Dissolve in warm milk and pour in centre of the fl our. Allow to ferment. |
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Beat into previous mixture. |
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Pour over previous mixture and allow to double in size. Beat and pipe one third into greased dariole moulds. Allow to double in size and cook at 210°C for approx. 10 minutes until golden brown. |
Soaking syrup
| ingredients | preparation |
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Boil together. |
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Flavour previous mixture to taste. While hot, soak yeast batter cakes in it. |
Lychee, white chocolate and greek yoghurt mousse
| ingredients | preparation |
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Boil. |
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Whisk together and add to boiling milk. Heat up to 85°C. |
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Stir into previous mixture and cool to 28°C. |
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Stir into previous mixture. |
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Fold in. |
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Brush strip of milk chocolate at base of yeast batter cake. Decorate mousse with a white and milk chocolate flower. Place milk chocolate disc on top of yeast batter cake and place kernel of mousse on top of disc. Decorate yeast batter cake base with milk chocolate flakes Callebaut® SPLIT-4-M. |