Vanilla, Apricot & Hazelnut Mini Cake | Chocovic
This recipe combines hazelnut sponge, creamy vanilla mousse, and apricot passion compote for a delicate balance of rich and fruity flavors, in a mini format
Ingredients
- 142 g creamed butter
- 47 g sunflower oil
- 140 g Sugar
- 190 g egg yolks
- 300 g partly toasted hazelnuts
- 80 g weak flour
- 270 g egg whites
- 120 g brown sugar
- 270 g milk
- 180 g cream
- 180 g egg yolks
- 390 g frothy cream
- 370 g Selección - Jade - drops - 5 kg bag
- 90 g gelatin mass
- 63 g milk
- 3 g gelatin
- 125 g Chocolate couvertures - Istak - drops - 5 kg bag
- 140 g passion fruit purée
- 340 g apricot puree
- 40 g invert sugar
- 14 g gelatin leaves
- 280 g diced apricot
- 80 g lemon juice
- 1,6 g lime zest
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