Avocado, Coffee and Orange Cake 06 - 12

AVOCADO, COFFEE
AND ORANGE CAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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AVOCADO, COFFEE AND ORANGE CAKE
for 1 cake d=18 cm NUTRITION FACTS per 100 g: 126 calories, 11 carbs, 8 fat, 5.7 protein
GELATIN MASS
Ingredients Total weight: ~ 147 g 100%
Powdered gelatin 200 Bloom 21 g 14%

Cold water 126 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.
3 Then take the mass out of the fridge and melt it. Remove the foam that might have formed with
a sieve if necessary.
4 Put the mass back into the fridge so that it sets completely. Then cut it into cubes with scissors
for more convenient weighing and work. The ratio of gelatin and water is always 1:6. We take one
part of gelatin and six parts of water.
5 You may make the gelatin mass in advance and store it in the fridge for 2 days.
TIP
If you use the gelatin leaves, take the same amount of them as the gelatin in grams and soak them in cold water.
The gelatin leaves will absorb the right amount of water they need. Then squeeze them out and use them as it is said.
SPONGE
Egg yolks 36 g 17%

Egg whites 54 g 26%
Erythritol 30 g 14%
Sweetener Lakanto 5g 2%
Grapeseed oil 7g 3%
Coconut flour 10 g 5%
Corn starch 20 g 10%
Gluten-free rice flour 17 g 8%
Almond powder 10 g 5%
Lactose-free kefir 17 g 8%
Baking powder 2g <1%
Sea salt 2g <1%
1 In a bowl, mix the sifted coconut flour, almond powder, gluten-free rice flour, cornstarch and
baking powder with a whisk.
2 In a separate bowl, mix together grapeseed oil and lactose-free kefir.
3 Beat the egg yolks with a pinch of salt and 10 g of erythritol with a whisk.
4 Add the oil and kefir mixture to the egg yolk mixture and mix it all together well.
5 Then combine all the liquid ingredients with the dry ingredients and sweetener. 3
SPONGE
6 Whip together the egg whites with the salt in a mixer with a whisk attachment. Start whipping at
low speed, and then gradually increase it until a light foam is obtained. Then add the remaining
erythritol and whip the egg whites into a very fluffy foam.
7 Combine the whipped egg whites with the egg yolk mixture using a spatula.
8 Pour the batter into a mold that is 16 cm in diameter and 5.5 cm in height. To make sure that the
batter distributes evenly within the mold, move it around until it is level.
9 Place the sponge batter in the oven, preheated to 180 °C / 356 °F and bake it for 20 minutes.
Depending on your oven, you can adjust the temperature from 165 °C / 329 °F up to 180 °C / 356 °F.
Check whether the sponge is baked or not with a skewer. If it comes out dry, the sponge is ready.
10 Remove the sponge from the mold and let it cool down to room temperature. Then wrap it in cling
film and place it in the fridge. The sponge can be kept in the fridge for a day if it is being assembled
the day after. If you are assembling it in 2-3 days, then it is better to freeze it and then defrost it
before starting to assemble it.
11 Before covering the sponge cake with crémeux, cut off the top of the sponge with a serrated knife.
CRÉMEUX
Lactose-free milk 3.2% 150 g 39%

Whole eggs 90 g 23%
Sweetener Lakanto 7g 2%
Coconut cream 65 g 17%
Gelatin mass 56 g 14%
Instant coffee 1-2 g <1%
Cornstarch 10 g 2%
Desiccated coconut 10 g 2%
Vanilla 1 pod
1 Pour the milk into a saucepan. Add the eggs, cornstarch and sweetener. Put the saucepan on the
stove and cook the custard over medium heat, stirring constantly.
2 Meanwhile, mix the warm coconut cream and instant coffee. Stir well to dissolve the coffee.
3 Once the custard is ready, remove it from the stove and process it with a hand blender until
smooth.
4 Add the coffee and coconut cream mixture, and mix with a spatula.
5 Warm up the gelatin mass in the microwave or on the stove and add it to the crémeux. Stir it well
since the mass sets very quickly.
6 Finally, add the vanilla seeds to the crémeux.

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CRÉMEUX
7 Place the sponge cake in a mold which is 16 cm in diameter and 5.5 cm in height and pour the
crémeux over it. Rotate the mold to spread the crémeux evenly. If you have any air bubbles, then
lightly tap the mold against your work surface.
8 Place the mold in the freezer to set. After the mold has been in the freezer for 2-5 minutes, take it
out of the freezer and sprinkle it with dessicated coconut. After that, return it to the freezer and
keep it there until completely set.
9 Remove the crémeux-coated sponge from the mold by bending down the sides of the mold and
leave it to defrost in the fridge for one hour.
PREPARING THE CONFIT AND ASSEMBLING THE CAKE
Ingrеdients Total weight: ~ 576 g 100%
Mango puree 100 g 17%

Orange segments 170 g 30%
Avocado 180 g 31%
Sweetener Lakanto 10 g 2%
Corn starch 25 g 4%
Gelatin mass 91 g 16%
Stabilized sponge
and crémeux layers
1 Put the sponge and crémeux layers into a mold that is 18 cm in diameter and 5.5 cm in height,
placing the sponge directly in the center.
2 Process the orange segments with a hand blender. Then transfer it to a saucepan, add mango
puree and sweetener. Bring it to a boil over low heat.
3 When the confit starts to boil, add cornstarch to it while stirring with a whisk. Then add the
avocado puree and mix everything together. As soon as the confit starts to bubble, remove it
from the stove and stir a little more.
4 Stir the confit with a whisk until it has slightly chilled and process it with a hand blender. Then
add the melted gelatin and process the confit again for one minute with the hand blender until
smooth.
5 Then pour the confit onto the crémeux layer and place the cake in the freezer for 6 hours until it
fully solidifies.
6 After that, remove the cake from the mold and leave it to defrost in the fridge for about 3 hours.
AGAR-AGAR MIXTURE
Water 100 g 99%

Agar-agar 1g 1%
1 Pour the water into a saucepan, then add the agar-agar and bring the mixture to a boil. Keep it
boiling for 1 minute and then remove it from the stove.
2 Use the mixture right away as it sets very quickly. If it does set, reheat it on the stove and use it.
DECORATING THE CAKE
Ingredients
Mango 1 pc
Star fruit 1 pc
Coconut chips 15 g
Black sesame seeds SQ
Fresh mint leaves SQ
Freeze-dried raspberries SQ
Lustre dust (gold)
Agar-agar mixture
Stabilized assembled cake
1 Cut the mango along the seed, peel it and divide it into cubes of different shapes. Then slice the
starfruit into thin slices.
2 Apply the décor - diced mango, sliced starfruit, coconut chips, mint, freeze-dried raspberries and
black sesame seeds - around the edge of the cake. Use the agar-agar mixture to stick the décor
to the surface of the cake.
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Avocado, Coffee and Orange Cake 06 - 12

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AVOCADO, COFFEE

AND ORANGE CAKE

Ingredients Total weight: ~ 147 g 100%

Powdered gelatin 200 Bloom 21 g 14%

Ingredients Total weight: ~ 210 g 100%

Egg yolks 36 g 17%

2 In a separate bowl, mix together grapeseed oil and lactose-free kefir.

Ingredients Total weight: ~ 389 g 100%

Lactose-free milk 3.2% 150 g 39%

6 Finally, add the vanilla seeds to the crémeux.

PREPARING THE CONFIT AND ASSEMBLING THE CAKE

Ingrеdients Total weight: ~ 576 g 100%

Mango puree 100 g 17%

Ingredients Total weight: ~ 101 g 100%

Water 100 g 99%

DECORATING THE CAKE

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