FASHION STYLE FOOD ALPHABET

SPONGE CAKE

MERINGUE

STRAWBERRIES

NUT CREAM

WHITE TRUFFLE CREAM

SOAKING AND DECORATION

SPONGE CAKE

Warm the eggs at room temperature. Line the bottom of the baking tin with a diameter of 25 - 26 cm with a baking paper disc. Preheat the oven to 170 degrees C.
Separate the whites from the yolks. Beat the egg whites until stiff, then gradually add fine sugar, 1 tablespoon each, whisking constantly. Finally, the foam should be thick and stiff. After adding sugar, beat the foam for about 2 minutes until it is shiny. Add one yolk (7 pieces in total), whisking each addition all the time. After adding the yolks, beat the mixture for about 3 minutes.
Sift the potato and wheat flour into a separate bowl. Add 1/3 of the obtained mixture to the beaten eggs (also through a strainer) and gently mix with a spatula or mix briefly (preferably mix a little and stir a little). Add the rest of the mixture and mix with a spatula or mix briefly at low speed of the mixer until the ingredients are combined. Put into the prepared form and put in the oven.
Bake for 25 minutes . Remove immediately and set vigorously on the table. Completely cool.

MERINGUE

Preheat the oven to 170 degrees C. Pour the egg whites into a clean bowl and beat with a mixer until stiff. Then add a spoonful of fine sugar, whisking constantly. After the added sugar, beat the egg whites for about 2 minutes. Finally, add the potato flour and mix for several seconds until the ingredients combine.
Bottom to the mold (without rim) with a diameter of Line 25 cm with a baking paper disc. Put the meringue on it, bake for 20 minutes , then reduce the temperature to 100 degrees C and bake for another 20 minutes . Remove and cool.

STRAWBERRIES

Wash the strawberries, dry them, tear off the stalks, cut them into slices, put them in a pot, add amaretto and bring to a boil. Cook for about 8 minutes on a slightly higher heat until the strawberries are tender, start to fall apart and form a thick juice. Add (preferably through a sieve) the potato flour, mix and bring to a boil, cool.

NUT CREAM

Put peanut butter, coffee, butter cut into pieces and powdered sugar into a bowl. Beat for about 2-3 minutes until the mass is lighter and puffed up. Add mascarpone and honey, mix for about 1 minute until the cream is fluffy and thick.

WHITE TRUFFLE CREAM

Melt the chocolate in a water bath and mix it with the mascarpone warmed at room temperature (be sure to follow the following procedure: add mascarpone spoonfuls to the melted chocolate, stirring vigorously with a spoon each time). Whip the cream together with the powdered sugar until stiff. Add it to the chocolate mass in 3 batches, stirring gently with a spoon each time.

SOAK AND ADDITIVES

Cut the sponge cake into 2 tops (the bottom one may be a little thicker). Place the bottom plate on a plate, sprinkle with half a lemon and half of the Malibu. Pour the strawberries and then 3/4 of the cream white truffle. Place the second disc, soak again with half a lemon and Malibu, add peanut butter cream and sprinkle it with 1 teaspoon of instant coffee granules.
Brush the sides of the cake with the rest of the white cream and put the meringue on top. Put in the fridge for about 3 hours. Before serving, cover the sides with coffee beans.

* You can use frozen strawberries (250 g) or simply replace them with strawberry jam spread directly on the countertop, without any additives.
You can bake the sponge cake the day before and keep it covered.
I used vanilla-flavored instant coffee and salted and sweetened peanut butter. I also recommend buying fine sugar

sobota, 29 stycznia 2022