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KOBA AKONDRO

Food : Main Courses

KOBA AKONDRO

Ingredients

Banana Sponge & Strawberry Sponge
4-5 Bananas
• 135g Strawberries
• 550g Flour
• 2tsp Salt
• 2tbsp Corn Flour
• 2tsp Baking Powder
• 550g Sugar
• 10 pcs Eggs, separate the egg yolks
• 2tbsp Cream of Tartar
• 1tbsp Vanilla Extract
• 10tbsp Milk
• 40g Butter
Butter Cream
• 65g Solid Vegetable Shortening
• 65g Butter
• 1tsp Vanilla Extract
• 250g Confectioners’ Sugar
• 2tbsp Milk

Almond And Cardamom Mousse

• 5 Pasteurized Egg Yolks
• 125g Sugar
• 750ml Whipping Cream
• 50ml Almond Extract
• 20g Gelatin
Assembly
• 25g Peanut Butter
• 50g White Chocolate
• 20g Corn Flakes
• 100ml Cream
• 25g Dark Chocolate
• 30g Almond Flakes
• 5g Cardamom Powder
• 4 Gold Leaves 
• Gold powder to dust
• 4 Strawberries, sliced
• 2 Vanilla Pods

Method

Banana Sponge & Strawberry Sponge 
  • Grease two baking trays with butter and place a parchment paper.
  • Meanwhile, preheat the oven at 180°C for 15 minutes.
  • Sieve the flour, corn flour, salt, baking powder, and place aside.
  • Beat the egg whites separately until they begin to slowly form soft peaks.
  • Now add the cream of tartar and beat until they reach the stage of soft peaks.
  • Mash the bananas and strawberries separately using a hand blender. Place aside.
  • Beat the egg yolks separately until soft and fluffy. Add sugar into the egg yolk mixture and beat again until they blend well with each other.
  • After that, add milk and beat again until they combine nicely. Add vanilla essence (only for banana sponge). Separate the mixture into two and mix well.
  • Add in the mashed bananas and strawberries into the above mixture in 2 separate parts and beat until the mixture incorporates well with each other.
  • Add sieved dry ingredients in batches of three.
Butter Cream
  • In a large bowl, beat the shortening and butter with an electric mixer until light and fluffy.
  • Add in vanilla and beat again until smooth.
  • Gradually add sugar, one cup at a time, beat well on medium speed. Continually scrape the sides of the bowl to mix them well. When all sugar has been mixed in the icing will appear dry.
  • Gradually add milk; beat at medium speed until light and fluffy.
  • For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon of no-colour butter flavour.
Almond And Cardamom Mousse
  • Beat the egg yolk with 75g sugar until sabayon consistency is reached.
  • Boil the cream with 50g sugar and add the sabayon to it. Switch off the flame and fold gently using a spatula. Put it aside and let it cool.
  • Once the mixture gets cool, add the soaked gelatin sheets.
  • Whip the cream until stiff peaks form. Add almond extract and fold all together.
  • Set in desired shapes and chill.
Assembly
  • Melt white chocolate and mix with crushed cornflakes and set as a filletone sheet.
  • Melt chocolate and mix with boiled cream for ganache.
  • Keep the filletone sheet as a base, spread a thin layer of butter cream and arrange a layer of strawberry sponge, spread peanut butter and a layer of banana sponge.
  • Repeat the above step twice to form a tower.
  • Roll the mousse in almond flakes mixed with cardamom powder
  • For plating, layer the sliced strawberries at the bottom, put on the tower cake, place the mousse on top and then garnish with a vanilla pod.
  • Sprinkle with gold leaves and dust for final touch.

Created by : Alpesh Dias