Carob bee
Classic with a modern twist. Traditional acacia honey cake is a well known desert in the Balkan region. It became a part of every persons fond childhood memory, every time you smell the freshly baked honey cake it brings up the memories of your grandparents' furnace filled to the brim with acacia wood. Every time you taste sweet raw honey cake it brings up the memories of the magical moments when your grandma gave you sweet little tastes right from the pot. It is just one of the sweetest memories one can have. Through the centuries acacia honey was one of the most easily obtained sweet ingredients. And as time passed it became one of the most easily combining ingredients which mixed well with other nature's gifts, which gave birth to this cake. As time passed, it got different twitsts to the original classic, as gastronomy progressed the desert got more intricate. As the acacia honey, carob and baked apples have the same significance in the Balkan gastronomy. This is one of those twists, a modern take on the original honey cake, brought to life thanks to the new Callebaut Honey Chocolate.
Recipe
Honey Mousse
ingredients | preparation |
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Measure yolks, milk, sugar and whipping cream in one pot. |
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Take of stove and add gelatin. |
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Melt at 60C. |
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Whip until semi-whipped. Mix together the whipped cream with the mix, and then add chocolate into that mix. |
Apple and Honey insert
ingredients | preparation |
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Put chopped apples, honey and walnuts in pot. |
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Cook all together. |
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When done cooking take off stove and put in caramelized walnuts and mix them together. |
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Put into appropriate mold and put in freezer to rest overnight. |
Carob dacquoise
ingredients | preparation |
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Mix together the eggs and brown sugar using a mixer |
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When the eggs have been properly mixed, add the oil in a smooth and slow fashion in order to mix appropriately. |
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Add milk and mix together. |
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Mix the dry ingredients with the egg mix. |
Biscuit amande miel
ingredients | preparation |
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Spread flat on 60x40cm tray. |
Yellow Glaze
ingredients | preparation |
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Bring to boil water, sugar and glucose |
Assembly
Pour mousse 1/3rd of the mould Moulds used: |