{"id":27167,"date":"2022-11-10T16:32:50","date_gmt":"2022-11-10T15:32:50","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/rape-seed-cake-with-chocolate-ganache-chocolate-nougatine-italian-merengue-and-pumpkin-sorbet\/"},"modified":"2022-11-10T16:32:50","modified_gmt":"2022-11-10T15:32:50","slug":"rape-seed-cake-with-chocolate-ganache-chocolate-nougatine-italian-merengue-and-pumpkin-sorbet","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/rape-seed-cake-with-chocolate-ganache-chocolate-nougatine-italian-merengue-and-pumpkin-sorbet\/","title":{"rendered":"Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet"},"content":{"rendered":"<p>Serves 10<\/p>\n<p><strong>Pumpkin sorbet<\/strong><\/p>\n<ul>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butternut pumpkin<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<li>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>80 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/li>\n<li>4,4 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Agar agar<\/li>\n<\/ul>\n<p>Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer. \u00a0Save the flesh and dry in an oven at 80\u00b0C.<\/p>\n<p>Bring sugar, water, glucose syrup and agar agar to a boil in a saucepan. Add the lemon juice and the pumpkin juice. Take off the heat and freeze in a paco-jet container.<\/p>\n<p><strong>Rape seed cake<\/strong><\/p>\n<ul>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cold pressed rape seed oil<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs<\/li>\n<li>110 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Muscovado sugar<\/li>\n<li>150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain Flour<\/li>\n<li>\u00bd tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bicarbonate of soda<\/li>\n<li>1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking powder<\/li>\n<li>\u00bd tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Whisk egg and muscovado sugar until fluffy. Add the rapeseed oil in a thin stream whilst whisking. Mix all the dry ingredients in a bowl.<\/p>\n<p>Fold the dry ingredients into the batter, working gently, ensuring there are no lumps. Spread onto a silicone mat. Bake at 175\u00b0C for 15 minutes or until golden. When the cake is done, allow to cool and cut out slices as instructed by the chef.<\/p>\n<p><strong>Chocolate and liquorice nougatine <\/strong><\/p>\n<ul>\n<li>60 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>12 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<li>75 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>1 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pectin<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chocolate nibs<\/li>\n<li>3 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Liquorice powder<\/li>\n<\/ul>\n<p>Melt the honey and butter in a saucepan, add pectin and sugar. Stir until you have an even batter and the butter has bound the rest of the ingredients. Add liquorice powder and chocolate nibs. Spread the batter onto a silicone mat and bake \u00a0at 175\u00b0C for 10 minutes.<\/p>\n<p><strong>Chocolate ganache<\/strong><\/p>\n<ul>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Double cream Arla\u00ae<\/li>\n<li>150 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<li>75 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Glucose syrup<\/li>\n<li>100 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chocolate<\/li>\n<\/ul>\n<p>Cook double cream with sugar, glucose and honey, heat to 120\u00b0C. Avoid stirring if possible. Remove from the hob when the mixture has reached 120\u00b0C. Add chocolate, using a mixer wand. Pour the ganache out onto a baking tray \u2013 ensure you have a thin layer. Note that it\u2019s important to work quickly here so that the chocolate doesn\u2019t solidify in the saucepan.<\/p>\n<p><strong>Italian Merengue<\/strong><\/p>\n<ul>\n<li>2\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg whites<\/li>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>105 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<\/ul>\n<p>Whisk the eggwhites into a stiff foam. Bring water and sugar to a boil \u2013 heat to 121\u00b0C. When the sugar water has reached 121\u00b0C, add it in a thin stream to the egg white whilst mixing. Mix until the merengue is cold and transfer to a piping bag.<\/p>\n<p><strong>Chocolate crumble<\/strong><\/p>\n<ul>\n<li>75 g\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>7,5 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>45 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chocolate<\/li>\n<li>2 pinches\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Make a light caramel by heating up sugar and water. Add salt and chocolate. Remove the pan from the heat and mix everything \u2013 whisking powerfully. Allow to cool in a bowl (at room temperature).<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<p>1 punnet\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Atzina cress<\/p>\n<p>Dried pumpkin<\/p>\n<p>Cut the atzina cress and place in a bowl lined with damp paper. fuktigt papper. Mix dried pumpkin and dust over the dessert.<\/p>\n","protected":false},"featured_media":25579,"template":"","recipe_category":[],"course":[231,234,224,233],"season":[],"class_list":["post-27167","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-autumn-menu","course-chocolate","course-desserts","course-wintermenu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/rape-seed-cake-with-chocolate-ganache-chocolate-nougatine-italian-merengue-and-pumpkin-sorbet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet - 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