desserts - cold recipe:

olive oil and sauternes cake (foaming method)

ingredients

castor sugar 175 gm
flour 150 gm
noble Rhine Riesling 200 ml
extra virgin olive oil 300 ml
lemon zest 2 tsp
orange zest 1 tsp
salt 1/2 tsp
egg whites 7 pc
egg yolks 5 pc

production

1. Beat egg yolks with sugar until pale and light
2. Add zests with the flour
3. Slowly add the wine and olive oil
4. Beat the egg whites until stiff and fold gently into the mixture
5. Fill into 12 small stainless steel cake rings (lightly greased and floured)
6. Bake at 150°C for 20 minutes, then 15 minutes at 130°C, then switch oven off and leave for further 10 minutes
7. Serve with fresh lemon curd and saffron ice cream

chef notes:

 

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