Sponge cake with liquorice and Atsina Cress, Gastronomixs

Source: Gastronomixs

A wonderful recipe for sponge cake with the unusual flavour of liquorice and Atsina® Cress from Koppert Cress!


  • 225 g egg white
  • 120 g grounds almonds
  • 120 g sugar
  • 45 g all-purpose flour
  • 90  g egg yolks
  • 4 containers Atsina® Cress
  • 1/2 tsp. liquorice powder

Preparation method

  • Cut the Atsina® Cress as close to the base as possible.
  • Mix all the other ingredients in a blender until smooth.
  • Sieve and then pour into a 500ml siphon.
  • Aerate with two whipping cream cartridges (N2O).
  • Pipe the mixture into a paper coffee cup in which a hole has been made at the bottom. Fill the cups no more than half-full.
  • Place in the microwave and cook at full power for 40 seconds.
  • Allow to cool upside down.

Serving suggestions

  • As part of a dessert with yoghurt and white chocolate.
  • As a component in various desserts.
  • You could also break the cooked sponge cake into pieces and then dry them in an oven or drying cabinet.

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