Almond and poppy seed cake
Growing up in communist Poland, Bartlomiej Járzyna didn't have any choice of ingredients when he helped his dad in the family pastry shop. The wide range of flavours available today made him vow to not ever compromise when spoiling his fans in Poland with great taste. In this cake he pairs poppy seeds with almond and hazelnut flavours and white chocolate. Enjoy!
- Level:
-
Medium
- Makes:
-
Makes 2 cakes
Crispy layer
Ingredients: Crispy layer
Preparation: Crispy layer
Melt chocolate. Mix together and add. Pour into 2 14-cm cake rings and leave to cool.
Almond mousse
Ingredients: Almond mousse
-
200 gcream
Preparation: Almond mousse
Bring to a boil.
Ingredients: Almond mousse
-
6 ggelatin
-
Q.S.water
Preparation: Almond mousse
Soak and add to boiling cream.
Ingredients: Almond mousse
Preparation: Almond mousse
Mix into previous mixture.
Ingredients: Almond mousse
-
360 gcream
Preparation: Almond mousse
Whip and genty fold into previous mixture.
White chocolate glaze
Ingredients: White chocolate glaze
-
320 gwater
-
640 gcaster sugar
-
640 gglucose syrup
Preparation: White chocolate glaze
Mix together and heat up to 105°C.
Ingredients: White chocolate glaze
-
340 ggelatin mass
-
425 gcondensed milk
-
620 g
Preparation: White chocolate glaze
Put into high recipient, add boiling mixture to it and homogenise
with stick blender. Leave to rest in a refrigerator for 24 hours
and apply at 35°C.
Comments