Reichhaltiger Terrakotta-S'mores-Kuchen
Part 1: Rich Terracotta Tuile
Zutaten
Methode- 60g Flour
- 100g Granulated Sugar
- 40g deZaan Rich Terracotta cocoa powder
- 100g Egg Whites
- 100g Coconut Fat (melted)
- Mix all dry ingredients into a bowl until combined.
- Add egg whites. Mix until incorporated.
- Add melted coconut fat. Mix until incorporated.
- Spread onto a well-greased lattice silicone mold.
- Bake at 160°C/320°F for 4-6 min.
- Remove from oven and quickly & gently remove from mold. Cut into a 5cm disc and allow to cool flat.
- Reserve until ready to use.
Part 2: Rich Terracotta Sponge
Zutaten
Methode- 230g Granulated Sugar
- 230g Butter
- 1g Salt
- 200g Eggs
- 140g Flour
- 100g Almond Flour
- 1g Baking Powder
- 40g deZaan Rich Terracotta cocoa powder
- Sift dry ingredients into a bowl and set aside until ready to use. Excluding salt, sugar.
- In a mixing bowl, add butter, sugar, and salt. Mix until light and fluffy.
- Once mixture is fluffy, add eggs gradually. Beating after each addition.
- Once all wet ingredients have been well combined, fold in sifted dry ingredients.
- Transfer to sheet tray. Bake for 10-12 minutes at 175ºC/347ºF. Baking time depends on thickness of batter.
- Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
- Once baked, remove cake from oven and let cool for 5 minutes in the mold.
- Remove cake from mold and let cool down completely on rack.
- Cut into 10cm disc. Reserve.
- Refer to parfait recipe for further instructions.
Part 3: Rich Terracotta Parfait
Zutaten
Methode- 400g Cream 35%
- 100g deZaan Rich Terracotta cocoa powder
- 120g Cream 35%
- 8g Gelatin
- 1 Vanilla Bean
- 200g Egg Yolk
- 80g Whole Egg
- 200g Granulated Sugar
- Grease molds. Reserve
- Whip 1st quantity of cream, cocoa powder & vanilla to soft peaks. Reserve.
- Warm up 2nd cream to a simmer and add in gelatin. Blend with immersion blender.
- Cool down to 37°/
- Make a pate a bombe with eggs and sugar.
- Fold in cream mixture (from step 2) to the pate bombe until combined.
- Fold in whipped cocoa cream until just combined.
- Fill molds to 90% full.
- Add sponge disc, pressing down gently.
- Freeze over-night.
Part 4: Meringue
Zutaten
Methode- 100g Egg Whites
- 100g Granulated Sugar
- 100g Confectioner’s Sugar
- Whip egg whites to a frothy texture.
- Add granulated sugar, whip to shiny & medium peaks.
- Fold in confectioner’s sugar until combined.
- Transfer to a piping bag.
- Refer to assembly for further instructions.
Part 5: Assembly
Methode- Once all components have been made, start by unmolding the parfait.
- Place onto a turning table and pipe meringue onto parfait covering to top & edges of the parfait.
- Torch to a golden-brown color.
- Add tuile on the edge of the cake. Finish by dusting with deZaan Crimson Red cocoa powder.
