Pistachio and quince log cake

Ingredients

15g Sosa Potatowhip 

330g water

150g Sucranna caster sugar

100g strong flour

300g almond flour

50g Sosa Trehalose powder

Gingerbread mix powder, as needed

Method

Mix the water and the Potatowhip in a blender for 1 minute and then put it in a food processor to whip it.

Once it's whipped, add the sugar, the Trehalose with the flour, the almond flour, and the gingerbread mix powder, using a flexible spatula. 

Place in a 2cm-high cake mould and bake at 200°C for 9 minutes.

Ingredients

250g Water (1)

25g Albuwhip

200g sugar

100g Sosa Trehalose powder

80g Water (2)

Method

Mix the water (1) with the Albuwhip, and whip it. 

At a temperature of 118°C, make a syrup with the water (2), sugar and Trehalose. Pour onto the previous mix, and continue whipping until it cools.

Ingredients

500g Quinces

500g water

16g Sosa Gelcrem Cold

Method

Mix all the ingredients together and blend them well.

Leave to rest for 30 minutes in the fridge and blend again until it has a smooth, creamy texture.

Ingredients

600g milk

40g powdered milk 1%

150g Sucranna caster sugar

30g Sosa dextrose

30g Sosa glucose powder 33 DE

150g Sosa pistachio paste

5g Sosa Profiber 5 Stab

Method

Mix the milk with the powdered milk and heat to 30°C.

Add the sugars and heat to 35°C. 

Add the pistachio paste and heat to 45°C.

 Add the Profiber 5 Stab and pasteurize at 85°C. 

Strain and cool to 4°C. Place in the fridge for 12 hours.

Ingredients

120g Gingerbread sponge

180g Freezeable meringue

80g Quince gel

250g Pistachio ice cream

10g Cantonese pistachios

Method

Fill the base of the log with the pistachio ice cream, inserting a 1.5cm-diameter tube of dry meringue in the middle of it. Next, cover it with a layer of gel and finish it off with the sponge. 

Freeze well and remove from the cake mould.

Round the log off by decorating it with the burnt meringue and pieces of Cantonese pistachios.