Recipes

Esterhazy Cake

Ingredients:

  • 100 g Egg Yolk
  • 300 g Egg Whites
  • 425 g Sugar
  • 475g Almonds
  • 50 g Flour
  • 3 g Ground Cinnamon
  • 625 g Cream
  • 250g White Chocolate
  • 75 g Trimoline
  • 375 g Almond pralines
  • 200 g Milk Chocolate
  • 125 g Dark Chocolate
  • 150 g Butter

 

 Preparation:

  1. Preheat the oven to 210° C.
  2. To make the sponge base: Whip the egg whites with sugar until stiff, then mix in the flour, ground almond and ground cinnamon.
  3. Place the mix on silicone baking paper and cook in a pre-heated oven at 210° C.
  4. To make the ganache: Heat the cream with trimoline (invert syrup) to 90° C; pour on to the combined milk chocolate, dark chocolate and almond praline. When the ganache has cooled to 40° C, add the butter and mix to a smooth consistency using a blender.
  5. To make the almond cream: Heat the milk, cream, sugar and egg yolk to 84° C; add the soaked gelatine sheets. Then pour onto the white chocolate and mix using a blender. Finally, stir in the ground, roasted almonds, place in a fridge and use the following day.
  6. To finish off the Esterhazy Cake: When the sponge bases are cool, spread the ganache evenly onto the layers.
  7. To serve, decorate tastefully with the cold almond cream. For and extra touch, why not add white chocolate layers, crispy wafers or glace cherries.

Rosemary Biscuits

Ingredients:

  • 460 g Butter
  • 2 Eggs 
  • 170 g Sugar
  • 574 g Flour 
  • 15 g Rosemary 
  • 15 g Salt
  • 16 g Vanilla Aroma 

 

Preparation: 

  1. Cut up the butter (preferably chilled) into small cubes and place in a mixing bowl.
  2. Add the icing sugar and other ingredients.
  3. Roll together until the pastry is a uniform consistency. 
  4. Once the pastry forms, stop rolling otherwise the butter will become very soft and when baking, the biscuit will spread out.
  5. Roll the finished pastry into cylinders and place into the fridge to chill.
  6. After cooling, brush with egg white very thinly and roll in granulated sugar.
  7. Cut the pastry into approx. 1 cm pieces and place on a baking sheet covered with baking paper.
  8. Cook at 200 °C until golden brown.