Pistachio & Quince Log Cake with Sosa Ingredients
Sosa Ingredients is one of the leading manufacturers of premium ingredients for the gastronomy and pastry industries.
Their texturisers all share the same characteristics indispensable in the world's finest kitchens: flavour neutrality, maximum respect for the flavours in the product to be texturised and maximum efficiency in the texture to be developed.
Discover this Christmas recipe crafted by Guillermo Corral, Chef for Sosa Ingredients, for a decadent Pistachio & Quince Log Cake
Gingerbread Sponge
Ingredients
- 15g Sosa Potatowhip
- 330g Water
- 150g Sugar
- 100g Strong flour
- 300g Almond flour
- 50g Sosa Trehalose Powder
- Gingerbread mix powder, as needed
Method
Mix the water and the Sosa Potatowhip in a blender for 1 minute, then transfer it to a food processor to whip. Once it is whipped, add the sugar, the Sosa Trehalose Powder with the flour, the almond flour, and the gingerbread mix powder, using a flexible spatula. Place in a 2cm-high cake mould and bake at 200°C for 9 minutes.
Freezable Meringue
Ingredients
- 250g Water (1)
- 25g Sosa Albuwhip
- 200g Sugar
- 100g Sosa Trehalose Powder
- 80g Water (2)
Method
Mix the water (1) with the Sosa Albuwhip, and whip it. At a temperature of 118°C, make a syrup with the water (2), sugar and Sosa Trehalose Powder. Pour onto the previous mix, and continue whipping until it cools.
Quince Gel
Ingredients
- 500g Quinces
- 500g Water
- 16g Sosa Gelcrem Cold
Method
Mix all the ingredients and blend them well. Leave to rest for 30 minutes in the fridge and blend again until it has a smooth, creamy texture.
Pistachio Ice Cream
Ingredients
- 600g Milk
- 40g Powdered milk 1%
- 150g Sugar
- 30g Dextrose
- 30g Sosa Glucose Powder 33DE
- 150g Sosa Pistachio Paste
- 5g Sosa Profiber Stab 5
Method
Mix the milk with the powdered milk and heat to 30°C. Add the sugars and heat to 35°C. Add the Sosa Pistachio Paste and heat to 45°C. Add the Sosa Profiber Stab 5 and pasteurise at 85°C. Strain and cool to 4°C. Place in the fridge for 12 hours.
Assembly
Ingredients
- 120g Gingerbead Sponge
- 180g Freezable Meringue
- 80g Quince Gel
- 250g Pistachio Ice Cream
- 10g Cantonese pistachios
Method
Fill the base of the log with the pistachio ice cream, inserting a 1.5cm-diameter tube of dry meringue in the middle of it. Next, cover it with a layer of gel and finish it off with the sponge. Freeze well and remove from the cake mould. Round the log off by decorating it with the burnt meringue and pieces of Cantonese pistachio.
