| For the Honey Cake: |
| • |
145 g. whole wheat flour |
| • |
100 g. all-purpose flour |
| • |
8 g. baking soda |
| • |
175 g. butter |
| • |
340 g. honey |
| • |
200 g. eggs |
| • |
75 g. sour cream |
| • |
11 g. salt |
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|
| Method for the Honey Cake: |
| 1. |
Sift together the flours and baking soda. |
| 2. |
Separately cream the butter and honey completely. |
| 3. |
Add the eggs and sour cream and blend until uniform. |
| 4. |
Add the flour mixture and mix just until blended. |
| 5. |
Finish with salt and fold together to ensure even mixing. |
| 6. |
Bake in 350°F oven until cooked through. |
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|
| For the Coconut Dark Chocolate Ganache: |
| • |
500 g. The Perfect Purée Coconut Puree, thawed |
| • |
625 g. 70% chocolate |
| • |
100 g. glucose syrup |
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|
| Method for the Coconut Dark Chocolate Ganache: |
| 1. |
Heat everything together in a double boiler until melted and evenly heated. |
| 2. |
Emulsify completely and cast over cake layer. |
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|
| For the Chipotle Sour Marshmallow: |
| • |
400 g. The Perfect Purée Chipotle Sour blend, thawed |
| • |
225 g. granulated sugar |
| • |
80 g. egg whites |
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| Method for the Chipotle Sour Marshmallow: |
| 1. |
Reduce Chipotle Sour blend by half. |
| 2. |
Add the sugar and cook to 240°F. |
| 3. |
Separately, whip the egg whites to medium peak. |
| 4. |
Stream the sugar into the whipping egg whites to create an Italian meringue. |
| 5. |
Whip until cold, reserve for later use. |
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|
| For the Guava Jelly: |
| • |
1000 g. The Perfect Purée Pink Guava Puree, thawed |
| • |
225 g. granulated sugar |
| • |
9 g. thermoreversible pectin |
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| Method for the Guava Jelly: |
| 1. |
Blend the ingredients together fully, ensuring no lumps of sugar or pectin. |
| 2. |
Cook together to 235°F, stirring occasionally. |
| 3. |
Cast into a nonstick vessel, cover with food film and let cool completely. |
| 4. |
Use as needed. |
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