Sun kissed

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Split, a beautiful city on the Croatian coast, which has their own traditional cake, named ‘Splitska torta’ 🙂 and that was my inspiration for this pastry!

a pastry full of mediterranean flavours of figs, raisins, almonds & orange… on a crunchy ‘golden’ biscuit ❤


sable breton
1 egg yolk
95g flour
60g butter
60g sugar
a pinch of salt
a pinch of baking powder

50g egg whites
33g sugar
54g almond flour
33g icing sugar
little pieces dried fig
lemon zest

rum raisins cream
1 egg yolk
10g sugar
8g cornstarch
83g milk
15g raisins
15g dark rum
1 gelatin leaf
8g butter
33g whipped cream

orange mousse
125g whipped cream
70g (fresh) orange juice
orange zest
100g eggs
20g sugar
20g butter
3 gelatin leaves

40g egg yolks
10g water
40g sugar

1 gelatin leaf
75g white chocolate
30g milk
8g water
12g glucose
yellow/red colour

(Silikomart professional Truffles 120 moulds)

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sable breton:
stir the egg yolks and the sugar, add the butter and the other ingredients. Knead a fine dough and put in the fridge for 2 hours. Roll out thinly and take small circles (8 cm) with round baking rings, bake at 180C for about 10 min. and leave to cool. Give the biscuit a ‘golden touch’ with some golden powder

mix the egg whites with the sugar. Add the icing sugar, almond flour, figs and the lemon zest. Divide this over a baking tray and bake at 170C for about 15 min., leave to cool and take small circles

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rum raisins cream:
at first, let the raisins soak in rum overnight.
Boil the milk, stir the egg yolk with the sugar and cornstarch, and add this to the milk. Boil it on a low heat until the mixture starts to thicken (83C), add the (pre) soaked gelatin, butter and the soaked raisins with the remaining rum. Leave to cool till 30C and add the mixed whipped cream. Pour it into small half-spheres silicone molds and put it in the freezer

orange mousse:
boil the sugar and water till 121C, mix the egg yolks and pour the sugar syrup slowly over the egg yolks and continue to mix until the mixture is cooled.
Boil the orange juice, orange zest and sugar, stir the eggs and add this to the milk, boil it on a low heat until the mixture starts to thicken (83C), add the (pre) soaked gelatin and the butter. Leave to cool till 30C and add the “pate a bombe” and the mixed whipped cream. Pour this mousse into the moulds, take the half-spheres rum/raisins cream and press against each other (so you get a little ball) and push the ball a little down in the mousse, add a slice of dacquoise on top, place this in the freezer

heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some yellow/red colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen pastry and divide it over the ‘golden’ breton sable ❤

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