Classic Desserts 1 [PDF]

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RECIPE BOOK

CLASSIC DESSERTS

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

ESTERHÁZY CAKE

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

3 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

ESTERHÁZY CAKE for 1 cake d=16 cm and h=5 cm

POURED FONDANT ICING Ingrеdients

Total weight: ~ 280 g

100%

Sugar

200 g

72%

Water

40 g

14%

Glucose syrup

40 g

14%

1 Combine all ingredients in a saucepan and bring them to 117 °C / 243 °F. 2 Pour the syrup into a mixer bowl and let it cool down to 43 °C / 109 °F. 3 Then, using a paddle attachment, start mixing the syrup at low speed, gradually increasing the speed to medium. Whip until the syrup crystallizes completely. The finished icing should thicken and turn white. 4 Pour the icing into a clean container, close the lid and set it aside for 24 hours at room temperature.

DACQUOISE SPONGE Ingrеdients

Total weight: ~ 421 g

100%

Almond powder

50 g

12%

Hazelnut powder

50 g

12%

All-purpose flour

27 g

6%

Sea salt

1.5 g