Meet the finalists
Meet the finalists
Take Away
By MICHAŁ IWANIUK
Country : Poland
Category : Chocolate snack to go
Number of portions : 16
- Carrot cake
- Parsley cake
- Fig jam
- Dark chocolate coating
- White chocolate coating
- Montage / Assembly
Carrot cake
Ingredients
110g Caster sugar
60g Eggs
50g Milk 3,2%
25g Carrot juice
100g Wheat flour
25g Almond flour 4g Baking powder 55g Rapeseed oil
50g Carrot zest
Preparation
Eggs mix with sugar till white texture.
Add oil, juice, mix with milk.
Add zest and dry ingredients.
Bake in round moulds (8 cm) at 180 ˚C for 12 minutes.
Parsley cake
Ingredients
Butter 375g
110g Caster sugar
60g Eggs
50g Milk3,2%
25g Press parsley juice
100g Wheat flour
25g Almond flour 4g Baking powder 55g Rapeseed oil
50g Parsley zest
Sansho pepper
Preparation
Eggs mix with sugar till white texture.
Add oil, juice, mix with milk.
Add zest and dry ingredients.
Bake in round moulds (8 cm) at 180 ˚C for 12 minutes.
Fig jam
Ingredients
200g Dried figs
300g Passion fruit puree
1 drop extract 100% of lemongrass
Preparation
Crush figs and boil with passion fruit till soften.
Blend.
Add extract.
Dark chocolate coating
Ingredients
220g Ocoa chocolate
50g Cocoa butter
70g Peanut
Preparation
Melt chocolate with cocoa butter.
Mix with peanut.
White chocolate coating
Ingredients
220g Zephyr chocolate
45g Cocoa butter
75g Peanut
Preparation
Melt chocolate with cocoa butter.
Mix with peanut.
MONTAGE / ASSEMBLY
- Each cake cut in the middle, spread with jam and join together.
- Cool down.
- Carrot cake finish with dark chocolate and parsley with white.
Wednesday, 19 July, 2017
