INGREDIENTS
- MIX GF:
- – Cassava starch 95 g.
- – Porridge starch 240 g.
- – Brown rice flour 665 g.
- For a 30×40 cm plate measuring 2 or 4 cm excessive.
- – Yolks 160 g (8 models).
- – Whites 240 g (8 models).
- – Combine GF 80 g.
- -Zest of 1 lemon.
- – Impalpable sugar 70 g (1st).
- – Impalpable sugar 10 g (2nd).
- Blueberry coulis:
- – Contemporary blueberries.
- – Sugar.
- – Lemon juice.
- Blueberry cream:
- – Blueberry coulis 270 h.
- – Crema doble 200 g.
- – Cream cheese 70 g.
- Italian meringue:
- – Egg whites 100 g.
- – Sugar 200 g.
- – Water 100 cc.
- – Cream of tartar 20 g.
VERTICAL SPRING CAKE with lemon and blueberries
PROCEDURE:
1. Put together the plate with a minimal peak of two cm, buttered and with parchment paper.
2. Beat the yolks within the balloon mixer with the primary powdered sugar for roughly 5 minutes.
3. Combine the GF combine and lemon zest.
4. However, beat the egg whites with the second powdered sugar till stiff (watch out to not overdo them).
5. Add the egg whites to the batter and unfold the combination on the plate, leveling it in order that it’s even.
6. Bake at 180ºC for 15 to twenty minutes or till golden.
7. Unmold onto new parchment paper, roll and movie.
Blueberry coulis:
1. In a pot, prepare dinner the blueberries with the sugar and lemon juice.
Blueberry cream:
1. Combine the cream with the cheese and the blueberry coulis within the balloon blender. Beat till fluffy.
Italian meringue:
1. Make a syrup with the water and sugar at 121ºC or tender ball level.
2. Within the blender with a balloon, start to beat the egg whites.
3. As soon as the syrup is prepared, add it unexpectedly.
4. Beat till the meringue is chilly.
5. Add the cream of tartar and cease beating.
