COMPOSITION • Multigrain sponge cake • Syrup • Pineapple, mango and pink pepper petals gelatine • Yogurt Mousse MULTIGRAIN SPONGE CAKE INGREDIENTS: • powdered sugar 75 g • toasted pine nuts 50 g • egg yolks 150 g • orange blossom honey 65 g • yogurt 110 g • muesli 45 g • egg whites 220 g • sugar 45 g • flour 85 g • whole wheat flour 85 g • baking powder 10 g • raisins 45 g • walnut pieces 45 g INSTRUCTIONS Whip egg yolks with powdered sugar. In a separate bowl, whip egg whites with sugar. In another bowl, mix muesli, yogurt and honey. In another bowl, mix toasted pine nuts, walnut pieces, raisins, flour, whole wheat flour and baking powder. Add 1/3 of the whipped egg whites to the whipped yolks; add the rest of the egg whites and continue to delicately mix. Add the mixture to the muesli, yogurt and honey mixture, then to the mixture of dry ingredients. Mix well. Pour the final mixture (about 150 g) into 16 cm diameter moulds. Bake at 180°C for about 20 minutes. SYRUP INGREDIENTS: • lemon blossom honey 250 g • water 300 g • glucose 50 g INSTRUCTIONS Bring the ingredients to a boil then let cool to 50°C. The field PINEAPPLE, MANGO AND PINK PEPPER PETALS GELATINE INGREDIENTS: • passion fruit juice 250 g • cubed pineapple 250 g • cubed mango 250 g • sugar 50 g • agar agar 3 g • pink pepper petals 5 g INSTRUCTIONS In a saucepan, bring the passion fruit juice to a boil. Add the sugar and agar agar and melt. Add cubed mango, cubed pineapple and pink pepper petals to the passion fruit juice. Pour the gelatine into a mould with a 14 cm diameter. YOGURT MOUSSE INGREDIENTS • yogurt 600 g • inverted sugar 80 g • isinglass 15 g • slightly whipped cream 600 g • tempered milk chocolate 150 g INSTRUCTIONS Heat the inverted sugar with the yogurt. Rehydrate the isinglass in cold water, then squeeze the water out of it and add it to the yogurt. Whisk all the ingredients together. Add pieces of tempered chocolate and mix together to create a stracciatella. ASSEMBLY Wet sponge cake with honey syrup. Compose cake by pouring the yogurt mousse into the mould with the sponge cake. Add the gelatine insert, and top with another layer of mousse. Decorate with a green glaze and white glucose to create a spiderweb effect. Finish decorating by placing a few daisies made with sugar paste. 49
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