https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Pascales-Kitchen-A-safe-sweet-Passover-622439
Please read through these tips before beginning preparation of this week’s recipes.
1. All the recipes require preparing some of the steps a day or two ahead of time, so make sure to plan accordingly.
2.
All the amounts are listed in grams, so make sure you have a cooking
scale available. Exact measurements are extremely important to the
success of these desserts.
3. Read all instructions through to the end before beginning to make the desserts.
ALMOND RASPBERRY CAKE WITH PINK CHOCOLATE ICING
Makes 2 disposable pans 25 cm. x 10 cm.
Ingredients
Crumble:
100 g. softened butter
100 g. demerara sugar
100 g. matzah meal for cakes or gluten-free flour
80 g. ground almonds
Cake:
200 g. (about 4 medium) eggs
250 g. mascarpone cheese
200 g. cream
200 g. sugar
10 g. vanilla extract
2 g. salt
75 g. corn flour
200 g. ground almonds
Zest from one lemon
100 g. fresh or frozen raspberries
Icing:
500 g. white chocolate
100 g oil
1-2 drops white food coloring
1-2 drops red food coloring
Decoration:
1 cup powdered sugar
Toppings:
½ cup coarsely ground roasted almonds
¼ cup dried raspberries
1 Tbsp. dried rose petals
Directions
To
prepare the crumble, add the ingredients to the bowl of a mixer with a
dough hook and mix well. Split mixture into two parts. Place one-half in
the fridge. Take the remaining half and spread half on the bottom of
one pan, and the other half on the other pan. Bake in an oven that has
been preheated to 160ºC for 15 minutes. Remove and let cool.
To
prepare the cake, use an electric mixer with a whip attachment. Add all
of the ingredients to a bowl, except for the raspberries. Mix until
smooth, then add raspberries and mix gently. Pour into both pans.
Sprinkle the rest of the crumble on top. Return the cakes to the oven
that has been preheated to 160ºC and bake for 45 minutes. Let cool well
and then place in the fridge or freezer for 1 hour.
To
prepare the icing, melt the chocolate a few seconds at a time or over a
bain marie. Add the oil and blend with an immersion blender. Add a
little bit of white and red food coloring until you obtain a pink shade
you like. Blend until mixed well.
Remove
cakes from the pans and place on a wire rack. Smooth on icing and then
sprinkle the bottom half of the sides with powdered sugar. Adorn with
almonds, dried raspberries and rose petals.
Level of difficulty: Medium to complex.
Time: 3 hours until the mousse stabilizes and an hour to assemble and serve.
Status: Dairy.
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