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Modern cake

Pear and tonka entremets with buckwheat biscuit, pear compote, namelaka, and mousse.

Citrus Dairy Fruit

Moderne cake

Debic's Culinary Team

Debic

Ingredients

For 1 servings

Buckwheat biscuit

110 g whole egg

100 g caster sugar

130 g Debic Cake Butter, melted cold

100 g buckwheat flour

30 g frolla flour

50 g starch

7 g baking powder

Pear compote

140 g pear pulp

60 g glucose syrup

7 g pectin NH

18 g caster sugar

2 g gelatine

10 g water to rehydrate

15 g lemon juice

1 lemon, zest

0.5 g tonka bean

1 g vanilla

250 g pear brunoise

Tonka bean namelaka

80 g milk

4 g glucose syrup

2 g gelatine

10 g water to rehydrate

145 g milk chocolate 35%

155 g Debic Cream 35%

1.5 g tonka bean

1 lemon, zest

Pear mousse

500g pear puree

100 g Italian meringue

12 g gelatine

60 g water to rehydrate

400 g Debic Prima Blanca, semi-whipped

Finishing

white glossy icing

tempered white chocolate

decorations

lemon and vanilla sauce

Debic products used

Cake Butter 4x2.5KG

Prima Blanca 2L

Cream 35% 1L

Preparation

Buckwheat biscuit

Whisk the eggs with the sugar in a planetary mixer, add the cold melted butter and finally, using a spatula, add all the pre-mixed powders.

Bake at 170 °C for about 30 minutes.

Pear compote

Heat the pear pulp with the glucose syrup, add the pectin mixed with sugar and bring to a boil.

Next, add the rehydrated gelatine, lemon juice, zest, tonka bean and pear brunoise. Cook for a few minutes.

Tonka bean namelaka

Heat the milk and infuse the tonka bean in it for 10 minutes.

Then add the glucose syrup and the lemon zest, bring to a boil, add the rehydrated gelatine and strain over the previously melted milk chocolate.

Finally, pour in the liquid cream and emulsify with an immersion blender.

Pear mousse

Heat the pear puree and add the rehydrated gelatine and meringue.

When the mixture reaches 30 °C, add the semi-whipped cream.

Assembly

In a 16-cm diameter ring, lined with acetate, place the buckwheat biscuit soaked in aromatic lemon and vanilla syrup at the base.

Level 230 g of pear compote with a spatula, pat down, then pour over 140 g of tonka bean namelaka. Pat down again.

In a silicone mould with a diameter of 18 cm, pour in the pear mousse to fill ¾ of the mould, then place the previously frozen and demoulded insert in the centre, taking care to leave the biscuit as the outer part. Level well with a spatula and pat down again.

Remove the cake from the mould and ice at a temperature of -18 °C.

Finishing touch

Finally, decorate with flowers and tempered white chocolate edible wrap.

Citrus Dairy Fruit

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