Servings:
4
Prep time:
30
Cooking time:
5
INGREDIENTS
- For the base:
- - 120 g of sponge cake
- - 50 g of apricot jam
- - 1 teaspoon grated lemon zest
- - Fennel seeds
- For the cream:
- - 250 g of dark chocolate
- - 240 g of almond milk
- - 20 g of dried plums
- For decoration:
- - currant
- - Brown sugar
- - Candied ginger
- - lemon zest
- - Mixed herbs
INSTRUCTIONS
- Chop the cake getting a result that reminds the coverage of mimosa cake. Stir in the jam, a pinch of fennel seeds and lemon rind. Mix the ingredients with care and then roll the mixture into a round mold of 16 cm in diameter covered with baking paper.
- Coarsely chop the chocolate and reduce the prunes into tiny pieces.
- Simmer the almond milk for a few seconds. Remove from heat and mix in immediately the chocolate and plums with the aid of a metal whisk. Let stand the cream for several minutes and then pour it on the basis of the sponge cake in the mold leveling the surface with a spatula. Then place the cake in the refrigerator for several hours.
- Sprinkle the surface of the cream evenly, just before serving, with brown sugar. Then, with a special tool caramelize the sugar getting a crispy crust (but if you do not have this tool you can skip this step entirely). Lift the cake from the mold and then decorate it with red currants, the strips of lemon peel, candied ginger, chopped coarsely and a few leaves of herb.
