INGREDIENTS
- Breton dough:
- – Butter 125 g.
- – Sugar 120 g.
- – Yolks 3 models.
- – Flour 0000 130 g.
- – Walnut powder 50 g.
- – Baking powder 8 g.
- – Sal 2 g.
- – Walnuts or almonds 100 g.
- Curd tropical:
- – Butter 120 g.
- – Sugar 120 g.
- – Egg 1 unit.
- – Yolks 3 models.
- – Gelatin 7 g.
- – Ardour fruit juice 60 g.
- – Orange zest 2 models.
BRETON PASSION FRUIT CAKE comply with the complete recipe under and revel in it at house
PROCEDURE:
Breton dough:
1. Cream butter with sugar and add the yolks, beat and emulsify.
2. Add the sifted dry elements together with the break up walnuts to the creamed combination and blend till built-in.
3. Fonzar on the desk.
4. Preheat the oven to 180 levels and prepare dinner for about 20 to 25 minutes.
5. Let cool on rack.
For the tropical curd:
1. Combine the egg, yolks, and sugar in a bowl. Add the juice and
Orange zest.
2. Cook dinner over a bain-marie till thickened or as much as 82ºC.
3. Take away and add the gelatin. Add the chilly butter in items. Homogenize.
4. Pour over the chilly and cooked dough and reduce contemporary mangoes into cubes or wedges to brighten.
5. We will add orange peels to complete. OR Slices of caramelized oranges or to brighten.
