Ingredients
Cashew crunch mixture
cashew paste
croquantine (wafer flakes)
couverture Rondo Edelweiss 36% (approx. 45°C)
Pumpkin seed sponge
icing sugar (without additives)
pumpkin seeds, hulled, finely ground
pumpkin seed paste
(kernels finely blended with Thermomix)
eggs
egg white
sugar
wheat flour 400
butter, melted
Pumpkin seed buttercream
whole milk
sugar
eggs
egg yolk
vanilla custard powder (for cooking)
pumpkin seed mixture
butter
pumpkin seed oil
Orange jelly with nutmeg
orange juice fresh, with pulp
sugar
gelatine powder
(soaked in water)
nutmeg, freshly grated
Pumpkin seed oil, thickened
pumpkin seed oil
gelatine powder (soaked in water)
water
Production
Cashew crunch mixture
Mix all ingredients together. Spread loosely on a Silpat mat and flatten with light pressure.
Pumpkin seed sponge
Whip the ground pumpkin seeds, icing sugar, pumpkin seed paste and whole eggs until light and foamy. Whisk the egg whites with the sugar to a firm meringue. Fold alternately with the flour into the mixture.
Spread approx. 900 g of mixture onto each Flexipan baking tray (55×35 cm) and bake in a preheated oven at 190°C for approx. 12 minutes. Finally, carefully fold in the melted butter.
Pumpkin seed buttercream
Mix the milk, sugar, eggs, egg yolk and cream custard well and bring to a boil, stirring constantly. Stir in the pumpkin seed paste and mix until smooth. Chill the mixture and add the softened butter at approx. 30°C and whip until light. Slowly incorporate the pumpkin seed oil and whip to a smooth, airy buttercream.
Orange jelly with nutmeg
Gently heat the orange juice with the sugar. Stir in the soaked gelatine until completely dissolved. Season with freshly grated nutmeg. Pour the jelly into a suitable frame to a thickness of approx. 5 mm. Freeze and use while frozen for further processing.
Pumpkin seed oil, thickened
Soak the gelatine in water, then warm gently to dissolve. Stir the pumpkin seed oil into the dissolved gelatine until it begins to bind slightly. Prepare for glazing.
Assembling the slices
Prepare a flexipan frame (55×35 cm).
-
Spread the cashew crunch mixture evenly on the bottom and press lightly.
- Place the first pumpkin seed sponge (approx. 800 g) on top while the crunch layer is not yet completely set. Press lightly.
- Soak the sponge with a little pumpkin seed oil (approx. 20 g).
- Spread approx. 500 g pumpkin seed buttercream evenly over the sponge.
- Place the second pumpkin seed sponge on top and press lightly.
-
Spread another 170 g buttercream, then insert the frozen orange jelly layer evenly.
- Place the last pumpkin seed sponge on top and finish cleanly with approx. 630 g buttercream.
Chill the slices thoroughly or freeze them.
Cutting
Carefully remove the slice from the frame. Cut into strips 11 cm long, then portion into pieces 3 cm wide using a cutting guide. Glaze with lightly warmed, thickened pumpkin seed oil.
Decoration
Caramelized pumpkin seeds
Boil the sugar with a little water. Add the pumpkin seeds and roast until the sugar crystallizes and begins to caramelize. Immediately spread onto baking paper and separate individually. Store airtight.
Finish the slices with caramelized pumpkin seeds and chocolate décor as desired.
Evaluation