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Almond cream cake with apricot and ice macha tea

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Almond cream cake with apricot and ice macha tea

At a glance

Serves:
4
Difficulty:
Difficult
 
 

Stephane Poussardin

Read interview with:

© Becky Lawton

Ingredients

    • Flowers for decorating

     For the almond cake:

    • 150 gr. Egg whites
    • 62 gr. sugar
    • 55 gr. of icing sugar
    • 55 gr. almond powder
    • 25 gr. gluten free flour
    • 17 gr. of cream

    For the cream of apricot:

    • 250 gr. apricots (mashed)
    • 100 gr. 35% double cream
    • 25 gr. sugar
    • 2 eggs
    • 12 gr. cornstarch

    For the iced matcha tea:

    • ½ l of water
    • 65 gr. d'sugar
    • 1 c / c of matcha tea

     

    For the almond cream: 

    • 100 gr. Marcona almonds
    • 300 gr. skimmed milk
    • 50 gr. sugar
    • 1 sheet of gelatin

Method

For the almond cake: 

  1. Beat the Egg whites with the sugar, add all ingredients except the cream which you add at the  last minute. Roll the mixture onto a  sheet of silicone  of about 2mm thick. Bake in the oven at 180 º for 4 min.

For the cream of apricot:

  1. Cut the apricots and remove the stones, pass through the blender to obtain a puree. Reserve
  2. Mix the sugar with the eggs, and cream then add the cold apricot puree and cornstarch.
  3.  simmer until the cream thickens and has  a creamy, bright texture. 
  4. Cool in the refrigerator.

For iced tea matcha:

  1. Make an infusion with water, matcha tea and sugar. Strain and freeze. Now with a fork scrape the frozen tea to form a granizado (splintered ice).

For the almond cream:

  1. Leave the almond to soak in the milk  for 24 hours, after which time  heat and add the gelatin sheet( which has been previously soaked in cold water). Place throug  the blender and strain.

Mounting plate:  

  1. Cut a rectangular sheet of cake fill it with apricot cream  and roll it up so it looks like a   cannelloni.
  2. Place 2 pieces of cannelloni in the middle of a dish
  3. Now by the side put some of the blended almond cream and the grainita.
  4. Finish by decorating with some flowers and diced apricots.

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