Crispy sponge cake
Allergens & dietary requirements
- Nuts
- Gluten
- Cow's milk
- Lactose
- Egg
- Pescetarian
Ingredients
- 150 g overly matured cheese
- 50 g ground almonds
- 100 g flour
- 160 g egg yolk
- 180 g egg white
- 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.
