Servings: 60 12 g portions
Equipment
- Stand Mixer
- Mold
- Oven
- Double Boiler
- Bunsen Burner/Culinary or Propane Torch
- Piping Bag
Ingredients
Part 1: Rich Terracotta Crumb Cake
- 75 g Softened Butter
- 184 g Granulated Sugar
- 75 g Eggs
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- 160 g All-Purpose Flour
- 43 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 5 g Baking Powder
- 2 g Baking Soda
- 2 g Salt
- 227 g Sour Cream
- 1 pt Fresh Raspberry
Part 2: Vanilla Bean Meringue
- 80 g Egg Whites
- 160 g Granulated Sugar
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
Part 3: Assembly
- Raspberry Jam
- Freeze Dried Raspberry
Instructions
Part 1: Method Rich Terracotta Crumb Cake
- In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy, about 5 minutes.
- Add in the 10 g Prova Gourmet Madagascar Bourbon Vanilla Extract and eggs, a little at a time. Scrape between each addition.
- Sift the flour, 43 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, baking powder, baking soda and salt.
- Alternate adding the dry ingredients and sour cream into the mixer in three additions.
- Portion into sprayed molds at 12 grams each and place half of a fresh raspberry centered on top. Gently push it in.
- Bake at 165°C/325°F for about 8-10 minutes.
Part 2: Method Vanilla Bean Meringue
- Combine the 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste with the rest of the ingredients in a bowl and place over a double boiler. Whisk constantly until the mixture reaches 82°C/180°F.
- Pour the mixture into the bowl of a stand mixer and whisk on high with the whisk attachment.
- Continue to whisk until cool. Bag with a round tip.
Part 3: Method Assembly
- Pipe the meringue on top of the crumb cake.
- With the back of a ½ teaspoon, create an indent in the center of the meringue.
- Pipe the raspberry jam in the center of the meringue.
- Lightly torch the meringue.
- Garnish with a few pieces of freeze dried raspberries.