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Arabesque

A salted butter cake with layers of lime gel, butter toffee, and a ganache of whipped basil and white chocolate. 

Arabesque
Rolling pin and whisk

Debic Professionals

Debic

Ingredients

For 3 servings

Salted butter cake

130 g egg

250 g sugar

250 g soft flour

20 g baking powder

250 g milk

220 g Debic Cake Butter

10 g salt

Whipped basil and white chocolate ganache

20 g basil leaves

150 g Debic Stand & Overrun (1)

15 g inverted sugar

100 g white chocolate

225 g Debic Stand & Overrun (2)

1 lime, the zest

Noisette butter toffee

350 g sugar

10 g honey

350 g Debic Cream Plus Mascarpone

1 vanilla pod

4 g salt

50 g Debic Brioche Butter (noisette)

Lime gel

400 g lime juice

600 g water

100 g sugar

70 g potato starch

Finish

1000 g yuzu chocolate

10 g sunflower oil

Basil sprouts

1 lime

Debic products used

packshot ce front

Debic Incorporation Butter Cake 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
packshot ce hero

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel
Debic Cream Plus Mascarpone

Debic Cream Plus Mascarpone 1L

  • Extra convenience: skip one step in preparation
  • Rich indulgent taste
  • No curdling, constant quality, overrun and firmness
packshot ce front

Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing

Preparation

Salted butter cake

Beat the eggs with the sugar.

Add the flour with the salt and baking powder.

Then add the milk and melted cake butter.

Spread on a baking tray and bake at 180ºC for 8 minutes.

Cut in 3 pieces of 20 x 40 cm.

Whipped basil and white chocolate ganache

Briefly immerse the basil leaves in boiling water and immediately quench in ice water.

Heat the Stand & Overrun (1) and inverted sugar and blend with the previously blanched basil leaves.

Strain the mixture and emulsify with the white chocolate.

Finish emulsifying with the cold Stand & Overrun (2) and add the lime zest.

Leave to rest in the fridge for 24 hours before whipping.

Noisette butter toffee

Make a caramel with the sugar and honey.

Deglaze with the hot Cream Plus Mascarpone in which we have infused the vanilla and let it reduce.

Once it is warm, add the salt and emulsify with the noisette brioche butter.

Lime gel

Blend all the ingredients together.

Leave to rest for a day in the fridge and blend again.

Assembly

Repeat the same operation and freeze the block.

Cut into three 18 x 8 cm pieces.

Dip the cut cake in the yuzu chocolate mixed with 10% grape seed oil.

Decorate with the Stand & Overrun + 8% sugar.

Fill the gaps with lime gel and finish with basil sprouts and grated lime.

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