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  • Ispahan Cakes Ingredients Quantity (GR) : Ispahan Cakes Preparation Time Cooking Time Total Time Student

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    Dorjana Lasku
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    The document provides recipes for three dessert items: Ispahan Cakes, Lychee Rose Pate de Fruit, and Soft Chocolate Glacage. The Ispahan Cakes recipe involves creaming butter and sugar, then adding eggs, ground almonds, milk, and rose water before baking. The Lychee Rose Pate de Fruit recipe involves cooking lychee puree, sugar, pectin, and citric acid into a jelly. The Soft Chocolate Glacage recipe involves melting chocolate and grapeseed oil, adding raspberry powder, and tempering the mixture to coat frozen Ispahan cakes.

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    Ispahan Cakes

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    The document provides recipes for three dessert items: Ispahan Cakes, Lychee Rose Pate de Fruit, and Soft Chocolate Glacage. The Ispahan Cakes recipe involves creaming butter and sugar, then adding eggs, ground almonds, milk, and rose water before baking. The Lychee Rose Pate de Fruit recipe involves cooking lychee puree, sugar, pectin, and citric acid into a jelly. The Soft Chocolate Glacage recipe involves melting chocolate and grapeseed oil, adding raspberry powder, and tempering the mixture to coat frozen Ispahan cakes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    54 views2 pages

    Ispahan Cakes Ingredients Quantity (GR) : Ispahan Cakes Preparation Time Cooking Time Total Time Student

    Uploaded by

    Dorjana Lasku
    The document provides recipes for three dessert items: Ispahan Cakes, Lychee Rose Pate de Fruit, and Soft Chocolate Glacage. The Ispahan Cakes recipe involves creaming butter and sugar, then adding eggs, ground almonds, milk, and rose water before baking. The Lychee Rose Pate de Fruit recipe involves cooking lychee puree, sugar, pectin, and citric acid into a jelly. The Soft Chocolate Glacage recipe involves melting chocolate and grapeseed oil, adding raspberry powder, and tempering the mixture to coat frozen Ispahan cakes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 2

    Academy of Pastry Arts Malaysia

    Lot 16, Jalan 51A/223,


    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    ISPAHAN CAKES
    Preparation Cooking
    Total time Student
    time time

    Ispahan Cakes Procedure:


    Ingredients Quantity (Gr) 1. Cream the butter and icing sugar until creamy,
    Anchor Butter 170 slowly add in the yolk and eggs (35’C).
    Icing Sugar 170 2. Add in the ground almond follow by milk (35’C)
    and rose water.
    Ground Almond 170
    3. After mix well, mix in the flour.
    Egg Yolks 70 4. Make a meringue with egg white and sugar, fold
    Eggs 40 into the cake batter.
    Anchor Full Cream 5. Fill up the mould with 80% full and bake with
    30 170’c for 30 min and 150 for 10 min.
    Milk
    Rose Water 2.5
    Red Colour QS
    Cake Flour 90
    Egg Whites 90
    Sugar 40
    Raspberry Frozen QS

    Lychee Rose Pate de Fruit Procedure:


    Ingredients Quantity (Gr)
    Ravifruit Lychee 1. Warm up the puree and apple juice to 45’C.
    155 2. Slowly stir in the sugar-pectin mixture.
    Puree
    3. Bring to boil and slowly stir in the big amount of
    Apple Juice 78
    sugar.
    Sugar 23 4. Follow by glucose and cook to 104’C.
    Yellow Pectin 5 5. Stop cooking and add in citric acid solution and
    rose water.
    Sugar 209
    Glucose 45
    Citric Acid 5
    Rose Water 3

    Ispahan Cakes
    Academy of Pastry Arts Malaysia
    Lot 16, Jalan 51A/223,
    46100 Petaling Jaya, Selangor, Malaysia
    www.academyofpastryartsmalaysia.com

    Soft chocolate glacage Procedure:


    Ingredients Quantity (Gr)
    1. Melt the chocolate add in grapeseed oil and blend
    Ruby chocolate 750
    together with raspberry powder.
    Grapeseed oil 130
    Raspberry Powder 30 2. Temper to 30’C and wrap directly with the frozen
    ispahan cake.

    Ispahan Cakes

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