Recipe detail

Pastry Chiffon cake

6. 1. 2023

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Program steps

  • Preheating:
  • 170 °C

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Cake

1
Hot air
100 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 150 °C
ventilator icon 60 %
ventilator icon 
2
Hot air
0 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 140 °C
ventilator icon 70 %
ventilator icon 

Baiser

3
Hot air
0 %
time icon Termination by time
time icon 03:00 hh:mm
probe icon 60 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit

Name Value Unit
egg yolk 6 pcs
granulated sugar 70 g
hazelnut oil 80 ml
vanilla powder 1 g
whipped cream 33% 100 g
plain wheat flour 120 g
salt 1 g
baking powder 3 g

Name Value Unit
white 8 pcs
pure tartar 2 g
powdered sugar 90 g

Name Value Unit
white 4 pcs
salt 1 pcs
powdered sugar 200 g
lime juice 5 ml
guar gum 5 g

Name Value Unit
mascarpone 115 g
coconut fat 60 g
powdered sugar 190 g
lemon juice 10 ml

Name Value Unit
berry jelly 200 g
fresh wild berries 100 g
mint 10 pcs

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, K, Kyselina listová

Nutritional value of one portion Value
Energy 413.5 kJ
Carbohydrate 68.7 g
Fat 14.2 g
Protein 2.1 g
Water 0 g

Directions

Egg mixture: Beat the sugar with the egg yolks, then add the liquids and mix well, then fold in the sifted flours. Egg whites: Beat egg whites with cream of tartar to 80%. Then carefully fold in the sifted powdered sugar and continue whipping so that the resulting egg whites are firm and stable. Carefully fold the egg white mixture into the egg mixture. First fold in 1/3 of the egg whites, then carefully fold in the remaining mixture. Pour the dough into a chiffon cake baking pan and then bake. Preheat the combi steamer to 170°C.
1st step: bake in hot air mode for 20 minutes at 150°C with 60% fan speed
2nd step: bake in hot air mode for 25 minutes at 140°C with 70% fan speed and the vapor flap open. Allow to cool slightly, then turn out of the chiffon cake baking pan onto a wire rack and allow to cool further. Meringue: First beat the egg whites to 80%, then continue to beat with salt and lime juice, in the meantime carefully add the sifted powdered sugar, and finally fold in the guar gum. Using a spoon, place the meringue on a baking tray lined with a baking mat and bake in the combination steamer as follows: 60°C in hot air mode with the steam flap open and a fan speed of 50% with the fan wheel switched on for 3 hours. Then remove it from the combi steamer and let it cool down. Icing: Mix everything together with a hand mixer. To serve: Spread the icing on the chiffon cake, top with some berry jelly and cover with the slightly crumbled meringue. Decorate with fresh mint leaves and berries.