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Cava Cream, Apricot and Lavender Ragout and Almond Cake Snacks

5 from 3 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 289 kcal

Ingredients
 

For the cava cream:

  • 5 leaf Gelatin
  • 4 Pc. Egg yolk
  • 80 g Sugar
  • 1 pinch Lemon zest
  • 200 ml Sparkling wine
  • 300 g Whipped cream

For the apricot and lavender ragout:

  • 500 g Apricots fresh
  • 15 g Ground ginger
  • 100 ml Orange juice
  • 2 tsp Apricot jam
  • 3 tbsp Lavender syrup
  • 1 Pc. Vanilla pod
  • 50 g Sugar
  • 1 pinch Dried lavender flowers

For the almond cake:

  • 1 Pc. Lemon
  • 200 g Butter
  • 170 g Sugar
  • 1 Msp Salt
  • 4 Pc. Eggs
  • 220 g Ground almonds
  • 40 g Spelt flour
  • 2 tsp Baking powder
  • 3 tsp Mallorca spice mix for sweet dishes
  • 1 pinch Powdered sugar

Instructions
 

  • Soak the gelatine leaves in a bowl of cold water to soften them.
  • Beat egg yolks with sugar and lemon peel in a bowl over a warm water bath for at least 10 minutes with a whisk or hand mixer until a white, thick, foamy mixture has formed.
  • Squeeze out the gelatine and stir into the whipped mass. Slowly and very carefully stir the champagne into the egg yolk and sugar mixture. Take the bowl off the water bath. Place the bowl in cold water and let the mixture cool down while stirring.
  • Whip the whipped cream until stiff. Carefully fold the cream in portions into the cooled foam mixture with the whisk. An airy, loose mass must be created. Pour the cream into a measuring cup so that it is easier to portion the mass.
  • Fill the cava cream into dessert glasses and place in the refrigerator for at least 6 hours so that it sets.
  • For the almond cake, preheat the oven to 180 degrees top / bottom heat.
  • Grease a springform pan with a diameter of 28 cm.
  • Finely grate the lemon peel of one lemon. Squeeze out the juice.
  • Beat room temperature butter with 120 g sugar and a pinch of salt with a hand mixer or food processor to a light, creamy mass until the sugar has dissolved.
  • Separate eggs. Stir the egg yolks one after the other into the butter and sugar mixture. Beat the egg whites with a pinch of salt until they are half stiff. Run the remaining sugar into the half-stiff egg whites and continue beating until the sugar has dissolved and the egg whites are stiff.
  • Mix flour with baking powder and sieve. Stir ground almonds, lemon zest, Mallorca spice mixture and lemon juice one after the other into the butter and sugar mixture. Fold in the flour-baking powder mixture and carefully fold in the egg whites in individual portions, so that a light, airy batter is formed.
  • Pour the dough into the prepared springform pan. Spread smoothly and bake in the preheated oven, lower third, for about 30 minutes. Then take the cake out of the oven and let it cool down in the tin.
  • Wash the apricots, remove the stones and cut into quarters. Peel the ginger and grate finely. Slice open the vanilla pod lengthways and scrape out the pulp.
  • Caramelize sugar in a pan, add the grated ginger and deglaze with orange juice. Add the vanilla pulp and simmer the liquid, stirring constantly.
  • Add apricots and stir into the reduced liquid. Add the syrup and jam, stir and season to taste. Remove the ragout from the heat and let it cool down.
  • Take the chilled cava cream out of the fridge and garnish with fresh blueberries and fresh mint. Arrange on prepared plates.
  • Add 2 tablespoons of the apricot ragout, sprinkle with lavender flowers and cut out small circles from the almond cake. Dust these with powdered sugar and also serve on the dessert plate.

Nutrition

Serving: 100gCalories: 289kcalCarbohydrates: 22.2gProtein: 5.7gFat: 19.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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