Warm basque cake with cinnamon ice cream

Ingredients
Elaboration
Nutritional information

120 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Warm

Cuisine type: Basque cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Almond short crust pastry 0.2 kg

Franchipan cream 150.0 g

Toffée sauce 0.063 l

White chocolate sauce 0.063 l

Cinnamon ice cream 0.25 l

Condensed milk sticks 40.0 g

Almond praliné biscuits 75.0 g

Prunes 0.075 kg

Ingredients for Almond short crust pastry (0.2 kg) See Recipe

Butter 0.084 kg

Sugar 0.078 kg

Egg yolk 2.0 ud

Eggs 0.2 ud

Inverted sugar 5.6 g

Plain flour 0.168 kg

Ground almond 0.048 kg

Vanilla flavour 0.2 g

Ingredients for Franchipan cream (150.0 g) See Recipe

Sterilised milk 0.5 l

Eggs 2.5 ud

Sugar 0.1 kg

Plain flour 0.05 kg

Butter 0.05 kg

Sugar 0.025 kg

Eggs 1.0 ud

Ground almond 0.033 kg

Negrita 0.001 l

Ingredients for Toffée sauce (0.063 l) See Recipe

Sterilised milk 0.01 l

Cream 0.035 l

Water 0.008 l

Sugar 0.013 kg

Ingredients for White chocolate sauce (0.063 l) See Recipe

Cream 0.047 l

White coating 0.031 kg

Ingredients for Cinnamon ice cream (0.25 l) See Recipe

Sterilised milk 0.25 l

Cream 0.05 l

Inverted sugar 6.25 g

Sugar 0.063 kg

Egg yolk 2.5 ud

Cinnamon stick 0.75 ud

Ground cinnamon 3.75 g

Ingredients for Condensed milk sticks (40.0 g) See Recipe

Condensed milk 0.024 l

Plain flour 0.012 kg

Ingredients for Almond praliné biscuits (75.0 g) See Recipe

Butter 0.008 kg

Almond praline 0.05 kg

Egg whites 0.75 ud

Plain flour 0.008 kg

Almond sprinkles 0.013 kg

Elaboration

The following dishes are necessary for this recipe:

METHOD

Preheat the oven to 180 ºC.
Cut the shortcrust pastry and line the individual moulds.
Use a piping bag to fill the moulds with cream while adding chopped plums (marinaded like the grapes).
Cover the moulds with shortcrust pastry and cover the edges using a fork.
Brush with egg and bake.
Decorate the plate with toffee sauce and white chocolate sauce.
Place the warm cake on the plate.
Place an ice cream quenelle and decorate with a condensed milk stick and an almond praline biscuit.

Nutritional information (1 portion)

Energy

8446.12

kcal

Carbohydrates

1698.66

Proteins

24.94

Lipids

64.25

Fiber 4.89 g

Saturates 26.47 g