VANILLA MADAGASCAR WITH LYCHEE CONFIT MARBLE CAKE
SERVES 10 PREP TIME 1 hour COOK TIME 1 hour
124g Lychee puree 20g Inverted Sugar 40g Sugar 2.5g Pectin Nh
In a pot, cook the lychee puree and inverted sugar until they come to a boil.
Mix sugar and pectin together, and bring to boil for the second time.
Pour onto a container and rest for 12 hours.
VANILLA MADAGASCAR MARBLE CAKE
120g Sugar 160g Butter 4g Trimoline 160g Eggs
150g Flour 6g Baking Powder 12g Glucose Powder 24g Milk 12.8g Vanilla Powder
30g Milk 21g Cocoa powder 180g Batter
Mix together sugar, butter and trimoline at medium speed in a blender.
Add in trimoline and eggs on a lower speed and mix for
Add flour, baking powder, glucose powder and vanilla powder.
Add in the milk. Mix well for a smooth batter consistency.
For the marbling effect, combine the chocolate recipe ingredients well together. Pipe onto a 20cm by 20cm tray and make a swirl with the vanilla batter.
Bake at 170 degree Celsius for 30-40 minutes. Cool down in a chiller.
225g Milk 125g Egg yolk 250g Sugar 1 Vanilla pod
175g Sugar 45g Water
100g Egg white 25g Sugar 925g Soft butter
Prepare two mixing bowls for this recipe.
Mix all ingredients from the first step in a mixer until the yolk and sugar start to foam. Then slowly pour in the milk and milk well. Set aside.
In a cooking pot, cook the ingredients from the second step until 120 degree Celsius.
Slowly pour the liquid into another mixing bowl with ingredients for Italian meringue. Mix until meringue texture.
Fold in the second mixture into the first mixing bowl’s mixture. Using a paddle, slowly mix in the soft butter until a fluffy texture forms.
Cut out your desired design or shape from the vanilla marble cake.
Cut the cake into half sandwich style and spread the lychee confit. Add fresh cut lychees to top if desired.
Cream with butter cream and design based on your preferred style.