Asian mellowcake

Name: Asian mellowcake
Ingredients: 1500 g brownie mix; 370 g water (50⁰C); 95 g Oil; 200 g Passion fruit purée; 20 g yellow curry paste; 20 g sanatine; 300 g Silvia; 2.5 g Kappa; 100 g Feuilletine; 150 g Water; Milk chocolate; dried passion fruit powder; 30 g maracuja compound

The Asian mellowcake consists of a light, subtle sweetness with exotic flavors.

Pastry by Lynn. Remarkably fine patisserie.

Ingredients

1500gbrownie mix

370gwater (50⁰C)

95gOil

20gyellow curry paste

200gPassion fruit purée

2.5gKappa

20gsanatine

300gSilvia

150gWater

30gmaracuja compound

100gFeuilletine

Milk chocolate

dried passion fruit powder

Preparation

Put all ingredients in a food processor and mix for 4 minutes on the lowest setting.
Spread 1 kilo of batter over a tray of 60 x 20 centimeters.
Bake in the oven at 160⁰C for 35 - 40 minutes.

While stirring, heat the passion fruit purée with the kappa.
Let it boil for 1 minute, then fill small ball-shaped molds with it, or pipe small dollops, and freeze.

Mix the sanatine with the lukewarm water and the silvia. Set aside.
Whisk the mixture together with the compound until light and airy with a whisk.

Cut out 6 centimeter rounds of brownie.
Sprinkle some feuilletine over the brownie.
Place the dollop of passion fruit compote in the center of the brownie and pipe a generous dollop of mellow on top.
Let the mellow set for 30 minutes, then dip it in the milk chocolate (28°C).
Garnish with the passion fruit powder.