Sponge cake with liquorice and Atsina Cress

Ingredients

• 225 g of protein
• 120 g of almond powder
• 120 g of sugar
• 45 g patent flour
• 90 g egg yolk
• 4 cups of Atsina® Cress
• 1/2 tsp. liquorice powder

Method

• Cut the Atsina® Cress as low as possible.
• Turn with all other ingredients in a blender until smooth.
• Strain and then pour into a half litre siphon.
• Aerate with 2 cream cartridges (N2O).
• Spray the mass into a cardboard coffee cup where you have previously pierced a hole in the bottom. Fill the cups up to half.
• Place in the microwave at full power for 40 seconds.
• Let it cool upside down.

Applications

• As part of a dessert with yogurt and white chocolate.
• As part of various desserts.
• You can also break the cooked sponge cake and dry it in an oven or drying tower.

Source: Gastronomixs