Sponge with pecan cream
Sponge cake with pecan cream, vanilla crumble, and whipped ganache with vanilla and lime


Pascal Molines
Pastry chef
Ingredients
For 4 servings
Biscuit with cream
60 g Debic Cake Gold
270 g Debic Stand & Overrun
1 g salt
140 g egg yolks
70 g fine granulated sugar
75 g flour
180 g egg whites
65 g fine granulated sugar
Pecan cream
Firm vanilla crumble
30 g Debic Cake Gold
30 g brown sugar
30 g ground almonds
1/2 vanilla pod
30 g flour
30 g white chocolate
Whipped ganache with vanilla and lime
340 g Debic Stand & Overrun (1)
1 vanilla pod
Zest of 2 limes
42 g gelatine
160 g white chocolate 34%
350 g Debic Stand & Overrun
White glaze
15 g potato starch
90 g water
360 g fine granulated sugar
180 g Debic Stand & Overrun
135 g glucose syrup
65 g powdered milk
88 g gelatin
90 g clear coating jelly
55 g grape seed oil
Debic products used
Preparation
Sponge with cream
Melt the Debic Cake Gold and add the Debic Cream
Beat the egg yolks with the sugar.
Beat the egg whites with the sugar.
Blend all the mixtures into the beaten egg whites, and add the sifted flour.
Spread onto a 40 x 60 cm baking sheet and bake at 160° C for 18 minutes.
Pecan cream
Heat the 25 g Debic cream and the gelatine.
Add the praliné with the pecans.
Add the rest of the cream.
Emulsify and assemble the layers with a base of sponge with cream.
Firm vanilla crumble
Mix all the ingredients and crumble on a baking sheet. Bake for 12 minutes at 160° C.
Remove from the oven and mix the warm crumble with the white chocolate.
Spread out to 2 mm thick.
Heat the Debic Cream (1) whith the cut vanilla pod and the lime zest.
Whipped ganache with vanilla and lime
Add the gelatine and pour through a sieve over the chopped chocolate.
Add the rest of the Debic Stand & Overrun (2) and put in a cool place.
Beat with a hand mixer as needed.
White glaze
Dissolve the potato starch in cold water and heat it to 103° C.
Then add the sugar, Debic cream, glucose and powdered milk.
Add the gelatin, coating jelly, and oil.
Stir and leave to cool to 31° C before using.
Assembly
Make the inner layer out of pecan cream and the sponge with cream.
Continue assembling in reverse by adding a layer of the lime ganache, followed by the firm crumble and ending with one more layer of sponge with cream.
Put in the freezer.
Finishing touch
Turn out of its mould, cover with the white glaze and decorate.
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