80 g butter
50 g icing sugar
17 g almond powder
0.3 g salt
27 g eggs
133 g flour T55
Step
• Sand together butter, icing sugar, flour T55, almond powder and salt.
• Add the eggs and mix well all together.
• Rest the dough in the fridge.
• Laminate in 3 mm and freeze it.
• Cut the sugar dough into desired size and bake at 155°C for 15 minutes.
2. JOCONDE ALMOND SPONGE
Ingredients
245 g egg whites
292 g sugar (A)
292 g almond powder
93 g flour T55
5 g corn starch
3 g salt
420 g eggs
58 g sugar (B)
52.5 g butter
Step
• Whisk egg whites with sugar (A) untill stiff peak.
On a separate bowl, whisk eggs with the sugar (B).
• Pour the mix of eggs / sugar over the mix of egg white /sugar.
• Add the mix of flour, corn starch, almond powder and salt
already sifted. Stirr delicatly with a Maryse.
• Finish by the melted butter at 70°C. Scale 700 g per tray
60 x 40 cm, bake at 165°C for 15 minutes.
3. STRAWBERRY SYRUP WITH THE BOTANIST®
Ingredients
100 g strawberry IQF
10 g sugar
10 g The Botanist® gin 60% vol.
Step
• Mix the strawberry IQF and sugar, place in a vacuum seal bag.
• Cook in an oven at 85°C for 1 hour, 100% steam.
• Strain the juice from the mixture, add The Botanist® when it’s under 40°C.
4. FRESH STRAWBERRY MARMALADE
Ingredients
190 g strawberry puree
38 g raspberry puree
6 g lime puree
19 g sugar
4 g NH pectin
1 g gelatin 200 Bloom
335 g fresh strawberries
Step
• In a saucepan, place the three purees and cook slowly.
• Combine together sugar and the NH pectin. Pour slowly over
the first mix (room temperature).
• Bring to boil all together 30 seconds to activate the pectin.
• Finish by the gelatin and cool it down.
• Blend the base of the confit, then add the fresh strawberries
and stirr delicately
5. WHIPPED GANACHE THE BOTANIST®
Ingredients
155 g cream (A)
3 g fresh lime zest
70 g white chocolate
3.5 g gelatin 200 Bloom
165 g cream (B)
27 g The Botanist® gin 60% vol.
Step
. In a saucepan, heat up cream (A) with fresh lime zest to boil.
Let it infuse for 30 minutes.
• Strain the lime zest, check the weight of cream (A), refill to
the original weight if it’s necessary. Bring to boil again.
• Place white chocolate and gelatin in a mixing bowl. Pour
over mixture lime zest-cream into the mixing bowl.
• Using a bamix to make sure the texture is smooth, and at the
same time, add cream (B) and The Botanist®. Mix well again.
• Let it set in the fridge overnight, whipping it before using it.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
• Bake the sugar dough and let it cool down.
• Whip the The Botanist® ganache, and pipe around the sugar dough.
• Cut the Joconde sponge into small pieces, place into the middle of the The Botanist® whipped ganache.
• Pipe some strawberry marmalade on the top of the Joconde sponge.
• Repeat the same process to finish the second layer of the cake.
• On the top, piping some whipped ganache and then place the decoration flowers and some fresh strawberries to finish.
