1 000 g Marzipan 50%
35 g Matcha green tea
3 vanilla pods
6 g salt
700 g whole eggs
110 g flour
110 g starch (corn flour)
100 g Amaretto Liquor 60%
350 g butter
Total weigh: 2 400 g
Step
In an electric mixer fitted with the paddle, mix marzipan with
green tea, salt and grated vanilla. Add eggs little by little and
beat for about 10 mn. Sift flour and starch together and add to
marzipan mixture. Add Amaretto. Pour lukewarm melted butter.
For baking method, see “Assembly” chapter.
2. CINNAMON GENOA CAKE
Ingredients
1 000 g Marzipan 50%
30 g Cinnamon powder
3 vanilla pods
6 g salt
700 g whole eggs
110 g flour
110 g starch (corn flour)
100 g Amaretto Liquor 60%
350 g butter
Total weigh: 2 400 g
Step
In an electric mixer fitted with the paddle, mix marzipan with
cinnamon, salt and grated vanilla. Add eggs little by little and
beat for about 10 mn. Sift flour and starch together and add to
marzipan mixture. Add Amaretto. Pour lukewarm melted butter.
For baking method, see “Assembly” chapter.
3. RED CIGARETTE PASTE
Ingredients
No ingredients.
Step
Your usual recipe.
4. JOCONDE CAKE
Ingredients
No ingredients.
Step
Your usual recipe.
5. PRALINE CRUMBLE
Ingredients
40 g flour
40 g butter
40 g caster sugar
40 g almond powder
1 g salt
1 g cinnamon
30 g praline
Step
In an electric mixer fitted with the paddle, mix creamed butter
with flour then add all the other ingredients. Fold in praliné.
Spread to obtain a sheet 0,5 mm thick and keep in the fridge.
Cut 2 x 3 cm rectangles and store in the freezer. Bake at 160°C
for about 10 mn (convection oven). Sprinkle with icing sugar.
6. ASSEMBLY
Ingredients
No ingredients.
Step
1. In a 16 x 16 x 4 cm frame pour 400 g Matcha Genoa cake and
sprinkle with 90 g strained Griottines® Cointreau®. Cover with
400 g cinnamon Genoa cake. Bake at 170°C for 35 mn.
2) In a 60 x 40 cm frame pour all the Matcha Genoa cake and
sprinkle with 540 g strained Griottines® Cointreau®. Cover with
the cinnamon Genoa cake and bake at 170°C for about 45 mn.
7. DECORATION
Ingredients
No ingredients.
Step
When cold, glaze slightly cake and place a sheet of red striped
Joconde cake. Cut properly cake edges. Glaze top and sides
with neutral glaze. Decorate with Griottines® Cointreau®,
Matcha tea powder and praline crumble rectangles.
