Festival Firecracker

level 2

SILIKOMART Cylinders Mold - 36.247.87.0065 is used in this recipe.

Recipe components

Callebaut® ingredients

Cake Foundation

IngredientsPreparation
  • 191g
    butter
  • 181g
    icing sugar

Mix smooth.

  • 105g
    eggs

Add it.

  • 55g
    almond powder
  • 104g
    starch
  • 361g
    Dried cake powder
  • 2g
    salt

Add them and mix smooth.

Bake it at 190°C to golden brown color.

Almond Sponge

IngredientsPreparation
  • 200g
    almond powder
  • 64g
    cake flour
  • 3g
    starch
  • 2g
    salt
  • 288g
    eggs
  • 40g
    Sugar

Whip them to cream yellow color.

  • 168g
    egg white
  • 200g
    sugar

Whip them to meringue.

Mix smooth and bake at 200°C to golden brown color.

Lemon Mousse

IngredientsPreparation
  • 227g
    lemon puree
  • 39g
    gelatin

Heat the puree.
Add gelatin into puree and let the mixture cool down to 28°C.

  • 57g
    egg white
  • 57g
    sugar

Whip them to meringue, add it, and mix.

  • 200g
    whipped cream

Add it.

Cherry Puree Filling

IngredientsPreparation
  • 279g
    red cherry puree

Heat it to 40°C.

  • 5g
    NH pectin
  • 55g
    Sugar

Add pectin and sugar.

  • 11g
    lime juice

Add it.

Ruby Glaze

IngredientsPreparation
  • 75g
    water
  • 150g
    Sugar
  • 150g
    glucose

Boil them to 103°C.

  • 9g
    Gelatin powder (fish)
  • 59g
    water

Mix gelatin and water into blocks, and then pour in the blocks.

  • 199g
    condensed milk

Add it.

Add it and mix smooth.

Add oil-soluble red coloring powder and homogenize the mixture with a homogenizer at 40°C.