A fluffy sponge cake, a slightly salty cream and the icing on the cake, some raisins that genuinely look like pearls. This recipe is so simple, people will think you’ve taken a master class in haute cuisine at a French cooking school. This dessert has everything!
Productos con los que prepararla
Ingredients
- Diced butter 300g
- Wheat flour 370g
- Sugar 280g
- Vanilla sugar 1 teaspoon
- Salt one pinch
- Eggs 5
- Chemical yeast 15g
- Milk 20g
- Rum 20ml
For the salty caramel
- 130 g of brown or integral sugar
- 75 g of butter (preferably salted)
- 200 g of liquid cream
- 1 teaspoon of salt
For the chocolate pearls
- 120 g of rehydrated seedless raisins
- 80 g of white cooking chocolate
- 2 teaspoons of white edible glitter
- 1 ½ tablespoons of coconut oil
Instructions
- Start by preheating the oven to 180ºC.
- Add the butter to a mixing bowl and mix for 40 seconds at speed 5 to soften.
- Add 250g of sugar, vanilla extract, salt, eggs, flour, baking powder, milk and rum. Mix using the spatula for 40 seconds at speed 5.
- Grease a 22-24cm cake tin and set aside. Alternatively, you might want to use individual sponge cake moulds.
- Pour the dough into the mould and bake for 45 minutes or until a toothpick comes out clean. Before removing the sponge cake from the baking tin, leave to cool for around 15 minutes.
For the salty caramel:
- Insert the whisk into your ChefBot and add the sugar, diced butter and salt to the workbowl.
- Use the mixer setting for 4 minutes, at 60º, speed 2.
- Add the cream and set to 50 minutes, at 100º, speed 1, with the steam release cover open.
- After that time is up and while it is still hot, pour the caramel into an airtight container with a lid and set aside in a cool place or the fridge. It will become thicker as it cools.
For the pearls
- Add the white chocolate in pieces and the coconut oil to a bowl and heat in 30 second bursts until it has completely melted. Stir with a spoon so that all the ingredients are mixed properly.
- The next step can be done in two ways:
- Add all the raisins to the chocolate and stir until they are properly covered.
- For a cleaner finish, you might choose to add each raisin to a toothpick and dip them into the chocolate. Once the raisin is properly covered, you can stick the toothpick into some polystyrene to dry.
- Once the chocolate is dry, add the raisins to a bowl and sprinkle the two tablespoons of edible glitter. Stir well. Your edible pearls are now ready.
- Serving suggestion.
- Heat a little salty caramel if it has cooled too much and place on the bottom of the plate.
- Add a piece of sponge cake on top and decorate with the pearled raisins.
- Enjoy