Akaka Falls Farm Strawberry Blueberry Canadian Maple Whisky Preserve Cake

Strawberry Blueberry Canadian Maple Whisky Preserve Cake

Akaka Falls Farm Strawberry Blueberry Canadian Maple Whisky Preserve Cake Recipe
200 g almond flour
200 g icing sugar
50 g rice flour
3 g baking powder
200 g whole eggs
Pinch Salt
60 g sour cream
Pour all the dry ingredients in the bowl of the stand kitchen with the paddle. Add
eggs and mix until smooth. Finish adding the sour cream. Pour in half sheet pan linen
with baking mat and bake 170c 10-13 minutes.
Berries Cremeux
3 g silver gelatin sheet
90 g strawberry purée
120 g Akaka Falls Farm Blueberry Canadian Maple Whiskey Preserve
70 g whole eggs
55 g egg yolks
55 g granulated sugar
70 g unsalted butter, room temperature
In a medium size pot, bring the two purées to a boil. In a small bowl, whisk to combine eggs, egg yolks and sugar and slowly add hot purée mixture to temper. Cook mixture to 82°C / 180°F. Stir in gelatin and mix well. Once the mixture has cooled to 35°C/ 95°F, add butter and make an emulsion using a hand blender. Allow to cool to room temperature. Keep in the fridge.
Strawberry Gel
300 gr strawberry puree
30 gr sugar
3 gr agar agar
Mix everything and bring to a boil. Let set in the fridge and blend in the blender. Assembly: Cut the cake 17cm in diameter and cut lengthwise in the middle. Fill it with the strawberry gel. Top with the berries cremeux and decorate with strawberry.

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