Gastronomixs

Red dulse sponge cake

A savoury and light and airy cake made from seaweed. 

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Red dulse sponge cake

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Ingredients

500

ml

unseasoned fish stock

200

g

rinsed red seaweed

7

g

agar

8

g

salt

50

g

ground almonds

120

g

seaweed jelly

125

g

egg whites

80

g

egg yolk

50

g

Unique Poly D

65

g

flour

500

g

salt

Preparation method

  • To make the seaweed jelly, cook the fish stock with the seaweed, agar, and the salt.
  • Allow to cool.
  • Weigh all your other ingredients and blend until smooth.
  • Pass through a sieve and pour into a siphon.
  • Charge the siphon and fill a plastic cup to 1/3 full with the liquid.
  • Cook in the microwave for 30 seconds.
  • Sprinkle a little seaweed powder over the top.

Serving suggestions

  • As part of an amuse-bouche or starter.

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