Almond Sponge Cake

Name: Almond Sponge Cake
Ingredients: 84 g (¼ cup) honey; Pinch of salt; 168 g (1½ cups) slivered toasted almonds; 4 large egg whites; 4 large egg yolks; 42 g (⅓ cup) all-purpose flour; 490 g (2 cups) heavy cream; 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 224 g (1 cup) Greek yogurt; 36 firm, ripe cherry tomatoes; Simple syrup, as needed; 20 small strawberries; 224 g (1 cup) strawberry puree; 56 g (¼ cup) granulated sugar; 28 g (3 Tbsp) water; 112 g (½ cup) almonds; 56 g (6⅔ Tbsp) yogurt powder; Pinch of citric acid

Honey Yogurt, Whipped Yogurt Cremeux, Candied Tomatoes and Compressed Strawberries

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Honey Yogurt

224 g (1 cup) Greek yogurt
84 g (¼

Cake
Low carb

Method

Honey Yogurt

Combine all ingredients in a small bowl and mix well. Keep refrigerated in an airtight container.

Almond Microwave Sponge Cake

Process all ingredients in a blender until smooth and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for a 2-3 hours. Make 3 small cuts in th