while looking for a special cake to bake - something a little more sophisticated than usual - strolling through my culinary books, spreading them all around me, suddenly...my eyes met THE ONE ! It was just what I was craving for...I just switched tangerines for kumkats, to add someting personal & exotic.
yelds : 8
here's what we need :
2 round cakepans : 20cm diameter & 24cm diameter
almond streuzel : 25g butter, 25g brown sugar, 25g flour, 25g ground almonds
almond light biscuit "dacquoise": 3 egg whites, 50g sugar, 85g ground almonds, 30g flour, 100g icing sugar
semi-candied kumkat : 15 organic kumkats, 50g honey
cream brûlée : 15cl milk, 10cl whipping cream, 1 vanilla pod, 1 teaspoon vanilla extract, 25g sugar, 1g agar-agar, 2 egg yolks
dark chocolate supreme : 150g dark chocolate, 50cl milk, 20cl whipping cream, 40g sugar, 2g agar-agar
here's what we do :
first the streuzel : in a bowl, mix together the sugar, groud almonds & flour.
cut cold butter into squares, add to the mixture & mix by hands to make a ball, allow to sleep in fridge for 30 minutes. preheat oven at 320°F. Disseminate on a metal plate covered with baking paper, bake for 10 minutes. Put aside.
the almond dacquoise : preheat oven at 374°F. In a bowl, mix together flour, ground almonds & icing sugar. Whisk egg whites with sugar until firm, add softly to flour. Cover the bottom of smallest pan with baking paper, pour batter & bake for 10 minutes.
the semi candied kumkats : in a saucepan, cover kumkats with water & boil, then change water & boil again. cut them into small slices, take out seeds. In a saucepan, at medium heat, reduce kumkats with honey to evaporate maximum water. Spread all over the "dacquoise" & put in freezer for 1 hour.
the cream brûlée : in a saucepan, mix whipping cream & milk, add vanilla pod cut lengthwise & grated, allow to infuse at medium heat. Take out vanilla pod, add vanilla extract, mix sugar & agar-agar & melt in milk. Break egg yolks in a bowl, pour hot milk on, mix whisk well & put the mixture back on heat to a boil. When it's 183°F, pour on the semi candied kumkats & place it in fridge for 2 hours.
after 2 hours take the "dacquoise kumkats cream brûlée" out of its mould & place it on the center of the big mould (buttom covered with baking paper). And back to fridge !
the dark chocolate supreme : chp chocolate & melt in "bain marie". In a saucepan, heat milk with 50g whipping cream, pour sugar & agar-agar & boil for a few minutes. pour a 1/3 of hot milk on chocolate & whisk, 2 more times. Allow to cool down to 95°F. In a second bowl, whisk the remaining whipping cream until fluffy (but not hard), add to chocolate & immediately pour into the big mould & over the "dacquoise".
Let sleep in fridge for 2 hours.
Spread streusel on the cake before serving.
relax, savour & share!