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Sweet woodruff tart with spiced cake, quince and korma.

Sweet woodruff tart with spiced cake, quince and korma according to the recipe by Bresc.

Ingredients

125grye flour
125gFlour
50gSugar
25gBresc Ras el Hanout spice mix
15gcandied lemon zest
15gcandied orange zest
3Eggs
2.5Honey
3Milk
40gSugar
25gBresc Korma
2quinces (halved and poached with Korma)
1quince (whole poached with Korma)
1apple jelly
1lWater
20gBaking powder
3Gelatin sheets
1.5cream, yogurt-thick
200gItalian foam
20glicorice powder
5Egg yolks
50gSugar
1.25Milk

Preparation

  1. Liquefy the honey over low heat and let it cool almost completely.
  2. Mix the rye flour, flour, baking powder, and honey into one mass and add the ras el hanout spice mix, milk, eggs, and sugar.
  3. Add the remaining ingredients and mix into a smooth and elastic batter.
  4. Preheat the oven to 160 'ÑÉ.
  5. Pour the batter into the ring and place it in the oven for 20 minutes. Let cool.
  6. Bring the milk with half of the sugar to a boil.
  7. Whisk the yolks with the rest of the sugar and, while stirring, add the warm milk.
  8. Heat to just before boiling and do not let it boil.
  9. Off the heat, add the soaked and squeezed gelatin and the licorice powder.
  10. Strain and let cool.
  11. When the mixture is somewhat cool, fold in the foam and then mix in the whipped cream until it has the consistency of yogurt.
  12. Place the tart ring on a baking tray and line with plastic.
  13. Slice three half pears into 0.5 centimeter slices.
  14. Pat dry and arrange in a rosette shape in the ring.
  15. Pour 1/3 of the bavarois on top and place in the freezer for 10 minutes.
  16. Finely chop the fourth half pear, mix it into the remaining bavarois, and pour this mixture into the ring.
  17. Place the spiced cake base on top, press lightly, and freeze for at least one hour.
  18. Turn the cake over and remove from the ring.
  19. Glaze with the apple jelly.
  20. Pat the poached pear dry and remove the core from the bottom.
  21. Cut the pear into small cubes and mix with the jelly.
  22. Gently press on the pear to create a fan, place it on the cake, and brush with jelly.
  23. Chill before serving.