Sponge cake with liquorice and Atsina Cress

Source: Gastronomixs

A top recipe for sponge cake with the surprising taste of licorice and Atsina Cress from Koppert Cress!


  • 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


  • 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.


  • 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

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