Name: Buckwheat, Bergamot & Blood Orange Chiffon Cake
Yield: 10 porsiyon
Cuisine: Turkish
Ingredients: 1 çay kaşığı baking powder; 114 g Bergamot or blood orange juice; 220 g bittersweet chocolate (70%); 170 g Blood orange marmalade; 71 g Candied Kumquats or other citrus peel in syrup; 20 g Cocoa powder for dusting; 0.25 çay kaşığı cream of tartar or lemon juice; 6 g Earl Grey tea infused heavy cream; 289 g egg whites; 65 g egg yolk; 86 g egg yolk; 1 çay kaşığı Fine sea salt; 56 g Grapeseed oil; 1 ml Lemon juice; 1 çay kaşığı powdered gelatin; 100 g sugar; 42 g sugar; 124 g superfine sugar; 114 g water; 37 g water; 114 g whole milk; 220 g whole milk; 206 g whole-grain buckwheat flour

Malzemeler

Malzemeler
1 çay kaşığı baking powder
114 g Bergamot or blood orange juice
220 g bittersweet chocolate (70%)
170 g Blood orange marmalade
71 g Candied Kumquats or other citrus peel in syrup
20 g Cocoa powder for dusting
0.25 çay kaşığı cream of tartar or lemon juice
6 g Earl Grey tea infused heavy cream
289 g egg whites
65 g egg yolk
86 g egg yolk
1 çay kaşığı Fine sea salt
56 g Grapeseed oil
1 ml Lemon juice
1 çay kaşığı powdered gelatin
100 g sugar
42 g sugar
124 g superfine sugar
114 g water
37 g water
114 g whole milk
220 g whole milk
206 g whole-grain buckwheat flour

Hazırlanışı

Whisk together 206g buckwheat flour, 5g baking powder, and 5g fine sea salt.

In a separate bowl, whisk 65g egg yolk, 56g grapeseed oil, 114g whole milk, and 114g bergamot or blood orange juice.

Combine the wet and dry ingredients, then fold in 289g whipped egg whites.

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Malzemeler

Hazırlanışı

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