Le Délice
Sacher Spongecake
5 1/3 oz almond paste
2 oz confectioners sugar
3 1/2 oz egg yolks
2 oz whole eggs
drop of vanilla extract
1 1/2 oz flour
1 1/2 oz cocoa powder
5 1/4 oz egg whites
2 oz sugar
1 1/2 butter
Whip the almond paste, confectioners sugar, yolks, whole eggs and liquid vanilla. Sift together the flour and cocoa and then delicately mix into the almond mixture. Whip the egg whites and sugar and then add the butter. Combine the two mixtures delicately and pour into a 2 1/2 in high circle. Bake at 375°F for 45 to 50 minutes.
Pistachio Caramelized Cream
2 cups milk
2 cups cream
5 2/3 oz sugar
12 egg yolks
3 1/2 oz pistachio paste
Boil the milk with the pistachio cream until the paste is dissolved. Add the cream to lower the temperature and then mix with the yolk and sugar. Pour cream mixture into rubber molds. Bake at 225° F until the cream is firm and doesn't wobble. However, make sure that the cream around the edges doesn't boil. Once baked, remove from the oven and cool. Place the creams in the freezer until hardended and then remove and remove from molds.
Note: The pistachio cream is divine on its own. Pour it in little shallow dishes, sprinkle the top with sugar and then caramelized with a kitchen torch.
