Carob bee
Classic with a modern twist. Traditional acacia honey cake is a well known desert in the Balkan region. It became a part of every persons fond childhood memory, every time you smell the freshly baked honey cake it brings up the memories of your grandparents' furnace filled to the brim with acacia wood. Every time you taste sweet raw honey cake it brings up the memories of the magical moments when your grandma gave you sweet little tastes right from the pot. It is just one of the sweetest memories one can have. Through the centuries acacia honey was one of the most easily obtained sweet ingredients. And as time passed it became one of the most easily combining ingredients which mixed well with other nature's gifts, which gave birth to this cake. As time passed, it got different twitsts to the original classic, as gastronomy progressed the desert got more intricate. As the acacia honey, carob and baked apples have the same significance in the Balkan gastronomy. This is one of those twists, a modern take on the original honey cake, brought to life thanks to the new Callebaut Honey Chocolate.
- Level:
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Medium
Honey Mousse
Ingredients: Honey Mousse
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280 gegg yolks
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60 gmilk
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90 gsugar
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100 gwhipping cream
Preparation: Honey Mousse
Measure yolks, milk, sugar and whipping cream in one pot.
Whisk the liquids until 85C
Ingredients: Honey Mousse
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15 ggelatin
Preparation: Honey Mousse
Take of stove and add gelatin.
Ingredients: Honey Mousse
Preparation: Honey Mousse
Melt at 60C.
Ingredients: Honey Mousse
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750 gwhipped cream
Preparation: Honey Mousse
Whip until semi-whipped.
Mix together the whipped cream with the mix, and then add chocolate into that mix.
Apple and Honey insert
Ingredients: Apple and Honey insert
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150 gapple(s)
Preparation: Apple and Honey insert
Put chopped apples, honey and walnuts in pot.
Ingredients: Apple and Honey insert
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20 ghoney
Preparation: Apple and Honey insert
Cook all together.
Ingredients: Apple and Honey insert
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20 gbutter
Preparation: Apple and Honey insert
When done cooking take off stove and put in caramelized walnuts and mix them together.
Ingredients: Apple and Honey insert
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30 gcaramelized walnuts
Preparation: Apple and Honey insert
Put into appropriate mold and put in freezer to rest overnight.
Carob dacquoise
Ingredients: Carob dacquoise
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180 geggs
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175 gbrown sugar
Preparation: Carob dacquoise
Mix together the eggs and brown sugar using a mixer
Ingredients: Carob dacquoise
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165 goil
Preparation: Carob dacquoise
When the eggs have been properly mixed, add the oil in a smooth and slow fashion in order to mix appropriately.
When the eggs and the oil have mixed, take off mixer.
Ingredients: Carob dacquoise
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200 gmilk
Preparation: Carob dacquoise
Add milk and mix together.
Ingredients: Carob dacquoise
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250 gcarob flour
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125 gflour
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12 gbaking powder
Preparation: Carob dacquoise
Mix the dry ingredients with the egg mix.
Pipe into appropriate mold or ring and bake.
Biscuit amande miel
Ingredients: Biscuit amande miel
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120 gegg white
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120 gacacia honey
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50 geggs
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100 gegg yolks
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10 gflour
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80 galmond powder
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30 gbutter
Preparation: Biscuit amande miel
Spread flat on 60x40cm tray.
Bake at 160C for 12mins.
Yellow Glaze
Ingredients: Yellow Glaze
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150 gwater
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300 gsugar
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300 gglucose
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20 ggelatin
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200 gwhipping cream
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Q.S.yellow colourant powder
Preparation: Yellow Glaze
Bring to boil water, sugar and glucose
Add gelatin
Pour over chocolate and cream, and add the yellow colour
Mix it all well with a hand blender
Rest it overnight
Use at 34c
Assembly
Pour mousse 1/3rd of the mould
Add in the insert
Pour mousse 2/3rds of the mould
Add in the carob dacquoise
Fill the rest of the mould
Put in freezer to rest overnight
When it has rested, take out of mould.
Glase the cake
Put the cake onto the previously appropriately shaped biscuit.
Decorate.
Moulds used:
Cake mould: Pavoni PX065
Insert mould: SIliconMart SF005
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