Ingredients for the layers (18 cm round tray):
Ingredients for the passion fruit mousse:
Ingredients for the pear mousse:
Ingredients for the glaze:
Make the dough:
Mix the almond powder with the flour, the sugar and the matcha powder.
Separately beat the egg yolks with the lemon juice for a few seconds, then add the almond/flour/matcha mixing.
Separately beat the egg whites with the salt.
Incorporate the beaten egg whites in the green composition little by little .
Put the composition in an oven pan and let it bake in the preheated oven at 180 Celsius degrees for 15 minutes or until done.
Let it cool!
Prepare the passion fruit filling:
Cut in half every fruit and put the fruit pulp in a pan. Add the water and let it simmer for 5 minutes mixing from time to time.
Strain the seeds and keep only the yellow liquid. Add the white chocolate and 3 spoons with sugar and let it melt at slow fire.
When melted, but still warm add the hydrated gelatin then let it cool!
Separately beat the fresh cream with the remaining 2 spoons of sugar.
When the fruit passion / chocolate mixing cooled add the fresh cream and mix. Keep it in a cold place until the assembling.
Prepare the pear mousse:
Clean and chop the pears, then let them simmer for 15 minutes together with the sugar.
Mash the pears and while still warm add the hydrated gelatin. Let it cool!
Add the Cointreau liqueur and mix.
Separately beat the fresh cream and then incorporate it in the cold pears.
Assembling:
Cut the almond/matcha cake in two layers.
On a plate and in a detachable circle, add the first layer, then the fruit passion mousse and let it rest for at least 30 minutes in the fridge.
Take it out from the fridge and add the pear mousse and finish with the second layer on top. Let it rest overnight in the fridge.
Prepare the glaze:
The next day, beat the fresh cream with the sugar.
Melt the white chocolate and let it cool. Add the cream over the cooled white chocolate and mix.
In a separate bowl put a few spoons of white chocolate/ fresh cream mix, add the matcha powder and mix until well incorporated.
Then add this over the remaining white chocolate / fresh cream and mix well.
Take out the cake from the fridge, remove the circle and spread on top the glaze.
Some meringue and some flowers will complete the design ;) .
Enjoy!
- 50 grams of sugar
- 35 grams of almond powder
- 10 grams with flour
- 3 egg yolks
- 2 egg whites
- 1 teaspoon with matcha powder
- 1 spoon with lemon juice
- salt
Ingredients for the passion fruit mousse:
- 3 passion fruits
- 200 grams of fresh cream
- 50 grams of white chocolate
- 5 spoons with sugar
- 5 spoons with water
- 2.5 grams of gelatin sheets
Ingredients for the pear mousse:
- 350 grams of clean and chopped pears
- 200 grams of fresh cream
- 2 spoons with sugar
- 2 teaspoons with Cointreau liqueur
- 2.5 grams of gelatin sheets
Ingredients for the glaze:
- 50 grams of white chocolate
- 100 grams of fresh cream
- 1 teaspoon with sugar
- a bit of matcha powder
Make the dough:
Mix the almond powder with the flour, the sugar and the matcha powder.
Separately beat the egg yolks with the lemon juice for a few seconds, then add the almond/flour/matcha mixing.
Separately beat the egg whites with the salt.
Incorporate the beaten egg whites in the green composition little by little .
Put the composition in an oven pan and let it bake in the preheated oven at 180 Celsius degrees for 15 minutes or until done.
Let it cool!
Prepare the passion fruit filling:
Cut in half every fruit and put the fruit pulp in a pan. Add the water and let it simmer for 5 minutes mixing from time to time.
Strain the seeds and keep only the yellow liquid. Add the white chocolate and 3 spoons with sugar and let it melt at slow fire.
When melted, but still warm add the hydrated gelatin then let it cool!
Separately beat the fresh cream with the remaining 2 spoons of sugar.
When the fruit passion / chocolate mixing cooled add the fresh cream and mix. Keep it in a cold place until the assembling.
Clean and chop the pears, then let them simmer for 15 minutes together with the sugar.
Mash the pears and while still warm add the hydrated gelatin. Let it cool!
Add the Cointreau liqueur and mix.
Separately beat the fresh cream and then incorporate it in the cold pears.
Assembling:
Cut the almond/matcha cake in two layers.
On a plate and in a detachable circle, add the first layer, then the fruit passion mousse and let it rest for at least 30 minutes in the fridge.
Take it out from the fridge and add the pear mousse and finish with the second layer on top. Let it rest overnight in the fridge.
Prepare the glaze:
The next day, beat the fresh cream with the sugar.
Melt the white chocolate and let it cool. Add the cream over the cooled white chocolate and mix.
In a separate bowl put a few spoons of white chocolate/ fresh cream mix, add the matcha powder and mix until well incorporated.
Then add this over the remaining white chocolate / fresh cream and mix well.
Take out the cake from the fridge, remove the circle and spread on top the glaze.
Some meringue and some flowers will complete the design ;) .
Enjoy!
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