KIDAVOA CUBE CAKE

Recipe by L'École Varhona Guest Chef

Category: Cakes and Tarts.

Difficulty: Easy

INGREDIENTS

Financier:

495 g butter

530 g egg whites

4 g salt

75 g honey

530 g confectioner's sugar

170 g flour

285 g almond flour

Flowing Kidavoa Ganache:

180 g water

10 g cornstarch

160 g Kidavoa Milk Chocolate

AN Flaked Almonds

INSTRUCTIONS

Financier

Make a light brown butter and let it cool in a bowl.
With a whisk, combine the egg whites, salt, honey, previously sifted confectioner's sugar, flour and almond powder.
And finally, add the brown butter gradually.

Flowing Kidavoa Ganache

Mix cold water and cornstarch bring to a boil while stirring with a whisk.
Make an emulsion by gradually pouring the hot liquid over the melted KIDAVOA Milk Chocolatechocolate. Mix.

ASSEMBLY & FINISHING

After making the ganache, pour about 12g into half-spheres of 3.5cm and freeze. Butter then "flour" with almond flour 5cm stainless cubes.
Pour with the help of a piping bag 40g of the Financier mixture and place two half frozen ganache in the middle. Add the rest of the Financier mixture.
Sprinkle with flaked almonds.
Bake at 338°F (170°C) for 16 minutes, or until golden brown.

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