Gastronomixs

Wild mushroom sponge cake

This sponge cake is quick and easy to make using a siphon and microwave. The hearty flavour of this sponge cake makes it perfect to use in a savoury dish.

Wild mushroom sponge cake

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Ingredients

160

g

egg whites

1

clove

garlic

 

 

shallot

250

g

wild mushrooms of your choice

As needed:

 

oil

40

g

ground almonds

30

g

flour

60

g

egg yolk

 

 

salt

Preparation method

  • Finely chop the mushrooms.
  • Fry the chopped mushrooms in oil until they have released all their moisture.
  • Transfer to a sieve and set aside under pressure for 20 minutes.
  • Measure 150g of the mushrooms.
  • Mix the 150g of mushrooms together with all the other ingredients in a blender until smooth.
  • Pass the mixture through a sieve and then pour and then pour into a 500ml siphon.
  • Aerate with two whipping cream cartridges (N2O).
  • Pipe the mixture into paper coffee cups in which a pinprick hole has been made at the bottom. Fill the cups no more than half-full.
  • Place in the microwave and cook at full power for 40 seconds.
  • Allow to cool upside down.

Serving suggestions

  • Als garnituur in een compositie met bijvoorbeeld gepocheerd ei, mousseline, truffel en Parmezaanse kaas.
  • Als garnituur in een compositie met bijvoorbeeld topinamboer, bloemkool en coquilles.

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