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« Little Sunshine » cake

Recipe for 12 to 15 SILIKOMART molds

Directions

1. Almonds /Pistachios Streusel

  • 82% Fine butter 140 gr

  • T55 Flour 20 gr

  • Almonds white powder 120 gr

  • Fleur de sel 04 gr

  • Brown sugar 145 gr

  • Sliced almonds 90 gr

  • Whole pistachios 85 gr

 

  1. Finely chop the pistachios

  2. Mix all ingredients to obtain a paste

  3. Spread finely and set aside

  4. Cut out 7x7 square and cook at 170°C for about12 mn.

3. Creamy Vanilla

  • Milk ½ skimmed 60 gr

  • UHT cream 35% 140 gr

  • Vanilla Gousse ½ pièce

  • Sugar semolina 35 gr

  • Egg yolks 50 gr

  • Gelatin leaf 3.5 gr

 

  1. Cook milk, cream, vanilla, sugar and egg yolks at 85°C

  2. Add hydrated gelatin and set aside

  3. Pour inside a smaller insert mold

5. Chocolate milk l/Passion light milk

  • Egg yolks 140 gr

  • UHT cream 35% 140 gr

  • Sugar semolina 50 gr

  • Frozen Passion fruit puree 50 gr

  • Milk chocolate of cover 35% 200 gr

  • Gelatin leaves gold 04 gr

  • Cream UHT 35% mounted 270 gr

 

  1. Cook at 85°C yolks, liquid cream, sugar and fruit puree

  2. Then add the hydrated gelatin and pour over the chocolate to melt it

  3. Immediately incorporate the rising cream

  4. Dress immediately.

2. Almond/Hazel Biscuit

  • 50%  almond white pasta 215 gr

  • Sugar ice 30 gr

  • Pure hazelnut paste 60 gr

  • Wholes eggs 150 gr

  • T55 floor 30 gr

  • Potato starch 15 gr

  • Baking powder 03 gr

  • 82% fine butter 65 gr

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  1. Relish the almond paste with icing sugar and hazenut paste

  2. Add eggs slowly

  3. Add the floor, starch and baking powder sifted together

  4. Add the melted butter and pour over cooking mat

  5. Cook at 180°C for approximately 10 mn  – Cut into small disks.

4. Lemon and Passion Confit

  • Zest of yellow lemon 75 gr

  • Sugar semolina 130 gr

  • Frozen Passion puree 100 gr

  • Frozen yellow lemon puree 20 gr

  • Sugar semolina10 gr

  • Pectine NH 02 gr

  • White almond paste 50% 20 gr

 

  1. Blanch zests 4 times in boiling water

  2. Add 130 gr of sugar  and the 2 purees and cook over a low heat for about 50 mn 

  3. Then mix to Robot Coupe by adding the almond paste

  4. Thinly set on biscuit disks.

Finish

  1. Glaze with chocolate icing milk tinted in yellow

  2. Add some caramelized almonds and a chocolate milk custom square. 

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