Ube sponge cake gluten free
Gluten-free flour blend
100 g rice flour
60 g potato starch
40 g corn starch
- Mix all the flours and set aside.
BIZCOCK BISCUIT
Ingredients
150 g egg
150 g sugar
150 g Ube puree (previously roasted and mashed)
80 g gluten-free flour mix
1.80 g xanthan gum
2.5 g chemical impeller
2.5 g bicarbonate
1.25 g salt
6 g Ube powder
Process
- Beat the eggs with the sugar until they whiten and become ribbon-like.
- Add the Ube puree and integrate.
- Finally, add all the sifted dry ingredients with a hand whisk first, gently, mixing from the bottom upwards, and finish with a spatula. At this point, make sure that everything is well incorporated, but be careful not to lower the volume we have given it.
- Spread the mixture on the frame with baking paper on the bottom.
- Bake at 180º C for 14-15 minutes, without air. It will depend on the oven, so make sure that it is well browned on top and that when you touch it with your fingertips, the imprint you leave on it recovers its initial shape immediately.
- Remove hot from the frame and from the oven tray and leave on the work surface until lukewarm.
- Cut to the size of your frame and freeze.
CALAMANSI JELLY
Ingredients
200 g calamansi puree 100% fruit
140 g sugar
8 g pectin NH
Process
- Heat the puree to 40º C and add the sugar mixed with the pectin in the form of rain.
- Boil for one minute and let cool completely.
- Break the structure of the gel and spread on top of the cold sponge cake.
- Freeze.
Coconut cream
Ingredients
100 g coconut puree
200 g cream 35% M.G.
170 g white chocolate
2 g gelatin hydrated in 10 g cold water
Process
- Heat the coconut puree to 40ºC, add the gelatin.
- Partially melt the white chocolate and emulsify with the coconut puree.
- Add the cream and perfect the emulsion.
- Spread on top of the calamansi and freeze.
Quescrem and coconut cream cheese sponge
Ingredients
36 g coconut pulp
35 g sugar
4g gelatin hydrated in 20g cold water
197 g Quescrem Cream Cheese
225 g cream 35% M.G.
Process
- Boil the milk with the sugar, add the gelatin and pour over the milk. Quescrem Cream Cheese. Emulsify.
- Add the cold cream and perfect the emulsion.
- Chill for 8 hours.
- Assemble and decorate the individual ones. Also decorate with a little Calamansi gel and coconut flakes and shredded coconut.
Bath
Ingredients
100 g cocoa butter
100 g coconut oil
200 g white chocolate
90 g eclat d’or or crushed wafer
30 g Ube powder
Process
- Mix the butter, coconut oil and chocolate, previously melted separately.
- Add powdered unites and emulsify with blender.
- Add the eclat d’or.
- Use at 28º C.
