ELSA CAKE

INGREDIENTS

ALMOND SABLÉE DOUGH

  • 125 g of Milkaut Profesional Butter
  • 25 g of glucose
  • 45 g of icing sugar
  • 1 g of pink salt
  • 30 g of egg
  • 40 g of almond flour
  • 210 g of pastry flour
  • vanilla extract as needed

CENTER

  • 500 g of pomegranate arils
  • 15 g of dried hibiscus flowers
  • 200 ml of water
  • 40 g of sugar
  • 60 g of gelatin dough

CHEESE AND VANILLA CREAM

  • 500 ml of Milkaut Profesional Cream 39% (1)
  • 150 of g icing sugar
  • 2 vanilla pods
  • 300 g of Milkaut Profesional Crematto
  • 45 g of gelatin dough
  • 1 L of Milkaut Profesional Cream 39% (2)
  • 5 g of freeze-dried beet powder

MILKAUT SOLUTIONS

PROCESS

ALMOND SABLÉE DOUGH

Gently melt the Milkaut Profesional Butter, glucose, salt, sugar, and vanilla in a saucepan until they blend together into a smooth cream. Next, whisk in the egg until it’s fully incorporated. Then add the flour mixture to create a smooth dough. Roll out the dough and let it rest in the freezer for 12 hours. Shape the dough into a tart shell and freeze it for 10 more minutes. Finally, bake the tart shell in a 20 cm mold at 150 °C until it turns a golden-brown colour.

CENTER

Create an infusion using water and hibiscus flowers. In a separate pot, combine the pomegranate arils, sugar, and the hibiscus infusion (make sure to strain out the flowers and only use the liquid). Bring this mixture to a boil and then incorporate the gelatin dough. Pour this mixture into small silicone molds to create the centers. Freeze.

CREAM CHEESE AND VANILLA

Heat the Milkaut Profesional Cream 39% (1), sugar, and vanilla (both, seeds and pod) in a saucepan until it boils. Stir the mixture to ensure everything is well combined. Then, cover the saucepan and let the mixture chill in the refrigerator for 12 hours.
After that, heat the mixture again and incorporate the gelatin dough. Strain this mixture, and then add in the Milkaut Profesional Crematto and the cold Milkaut Profesional Cream 39%
(2). Emulsify everything together and cover with plastic wrap so that it gets in direct contact to the surface. Chill this in the refrigerator for 24 hours. Next, set aside a portion of this mixture for later use and whip the remaining amount as you would for Chantilly cream. Fill an 8 cm hemisphere mold with this cream, place the frozen pomegranate center in the middle, and cover with cream. Freeze.

ASSEMBLY

Take the portion of cream that we set aside earlier and whip it into a Chantilly cream, incorporating 5 g of freeze-dried beet powder. Set it into a piping bag fitted with a petal tip. Next, carefully unmold the frozen hemispheres and place them on top of the cookie base. Using your piping bag, pipe petal shapes onto the hemisphere, covering it completely.

TAGS

MILKAUT SOLUTIONS