Gastronomixs

Crispy sponge cake

Crispy sponge cake

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Ingredients

150

g

overly matured cheese

50

g

almonds, ground

100

g

flour

160

g

egg yolks

180

g

egg whites

5

g

salt

5

g

oil

Preparation method

  • Measure all ingredients and put them in a blender.
  • Blend until smooth.
  • Pour through a fine strainer and then into a siphon.
  • Run two cartridges through the mixture.
  • Spray the mixture into paper cups and cook the sponge cakes for 50 seconds in a microwave at 90-1000 watts.
  • When the sponge cakes are ready, turn them upside-down and allow to cool before removing turning them out.
  • Cut the cups open to remove the cakes.

Serving suggestions

  • The cakes can be served immediately, but once they have dried they can be used as a crispy garnish for a dessert, such as a creation with cheese and fennel sorbet.
  • As a component in an amuse-bouche, e.g. dusted with tomato powder and thinly sliced artichoke.

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