Festival Lantern

level 2

SILIKOMART Flowers Mold - 36.185.87.0065 is used in this recipe.

Recipe components

Cake Sponge

IngredientsPreparation
  • 95g
    egg white
  • 95g
    inverted sugar
  • 35g
    sugar

Mix and whip them into meringue.

  • 80g
    almond powder
  • 27g
    cake flour
  • 1g
    vanilla

Add them and mix smooth.

Bake at 160°C.

Chocolate Crumbs

IngredientsPreparation

Melt together to 35°C.

(Callebaut ® Crumbs)
Add it.

Cranberry Dessert Cream

IngredientsPreparation
  • 81g
    cranberry juice

Boil up.

  • 109g
    Sugar
  • 135g
    eggs

Mix them smooth, pour the mixture into the juice, and boil up.

Fold them into the mixture.

Homogenize the mixture with a homogenizer until it becomes smooth.

Blueberry Cream

IngredientsPreparation
  • 227g
    blueberry puree

Heat it.

  • 39g
    gelatin

Add it and cool down to 28°C.

  • 57g
    egg white
  • 57g
    Sugar

Mix smooth and whip into meringue.

  • 200g
    whipped cream

Add it.