vrijdag 22 november 2013

Almond Chocolate Sponge Cake (Kopie)

(from the book Professional Baking)
4.33 oz /130 g Marzipan
2.67 oz /80 g (4 yolks) Egg yolks
4 oz /120 g (4 whites) Egg whites
1.67 oz (4 tbsp)/ 50 g Sugar
1.33 oz /40 g Cake flour
1.33 oz/ 40g Cocoa powder
1.33 oz /40 g Butter, melted

1. Beat the marzipan and egg yolks together until smooth and light.
2. Whip the egg whites and sugar to a stiff meringue.
3. Sift the flour and cocoa together. Fold the meringue and dry ingredients
alternately into the egg yolk mixture, starting and ending with the meringue.
4. Fold in the butter.
Bake at 425°F (220°C) for 10–12 minutes.

Raspberry white chocolate brigadeiro
1 can sweetened condensed milk
1 tablespoon unsalted butter
100g white chocolate (I used Callebaut Belgian Chocolate)
6oz/170g raspberries
1 teaspoon rose water

Pour the condensed milk into a medium saucepan and place over low heat.
Add the chocolate, butter, raspberries and rose water. Stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again.


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