Recipe
Ingredients:
::For the Spanish Bread:
6 eggs
180 g of sugar
180 g of flour
1 sachet of backing powder
For the dipping:
2dl of water
50 ml of rose water
25 ml of water of orange flowers
:: For
the heart:
60 g of butter
50 g of coconut flour (Morocco)
50 g of Pizzute almond flour (Avola)
20 g of sugar
1 spoon of Halva
3 g of baking powder
grated lemon
:: For
the pistachio and nut mousse:
2 dl of cream fresh
150 g of toasted Bronte pistachios
200 g of toasted Langhe nuts
140 g of sugar
:: For
the icing:
400 g of almond paste
20 g of chocolate
:: For
the garnish:
50 g of candidate Lebanese cedar
20 dl of orange juice from Valencia
1 spoon of granatina
Preparation:
::
The Spanish bread:
Beat the yolks and the sugar with a whisk until having a frothy
cream, whip up the eggwhite and put together, after add the flour.
Extend on a rectangular oven tray butter and flour until having
a thickness of 4mm. Bake at 200 degree for 15 minutes.
After baking cut out a square with 20 cm diameter and from the
remaining part cut our 4cm long stripes.
:: The
heart:
Incorporate the sugar to the soften butter, the grated lemon,
the Halva, coconut and nut flour and the baking powder until you
get a dense dough.
Model into a ball and bake it at 170 degrees for ca 15 minutes.
Take out of the oven and let repose.
:: The
mousse:
Melt 120 g of sugar in a casserole until it is not golden. Incorporate
the nuts and the pistachios already toasted, extend the compound
on baking paper and let it get cold.
Whip up the crème fraiche with the remaining sugar and
let repose in the fridge for ca 15 minutes.
Shake with a mixer the candy dry fruits until obtaining not a
too thin paste and put it together to the whipped cream.
:: The
icing:
Extend the almond paste on a cling film until it reaches a thickness
of 2mm, lift it and put it in the intern of a 20cm diameter casserole,
letting out the exceeding part.
:: Wet
the stripes of the Spanish Bread in the dipping and put in the
casserole (Boulle) to cover up the almond paste. Add half of the
mousse, than the heart and cover with the remaining and finally
close the sweet with the Spanish bread square. Finishing by putting
on top of the Spanish bread the remaining part of the almond paste
and seal it.
Discharge everything on a platter and arrange subtle stripes of
the plastic chocolate.
:: The
garnish:
Make a reduction with the orange juice and the granatina making
it boil for ca 10 minutes, until it is slightly thickened.
Mince the candy cedar.
Decorate with the reduction the border of the platter and spread
the minced cedar.