Millet cake

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Millet cake

Description

Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

List of All Ingredients

 

SUMMARY

Ingredient 8-slice 12-slice 16-slice 25-slice 40-slice
hulled millet 180 290 380 230 290
milk 660 1100 1430 880 1100
granulated sugar 200 330 430 270 330
salt 3 5 7 4 5
butter 40 60 80 50 60
vanilla sticks 0.5 1 1.5 1 1
lemon zest 0.5 1 1.5 1 1
brewed millet base 880 1460 1900 1170 1460
whole egg 2 3 4 3 3
almond flour 20 30 40 25 30
ground flaxseed 40 70 90 60 70
mashed cottage cheese 40 60 80 50 60
apricot (canned is fine) 60 100 130 80 100
apricot paste 30 50 70 40 50
animal cream 33% 90 150 200 120 150
gelatine 6 10 13 8 10
water 50 90 120 70 90
apricots 240 400 530 320 400
pectin 3 5 7 4 5
dark chocolate 30 50 70 40 50

  

Recipe

 

Millet base

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
hulled millet g 180 290 380 230 290
milk g 660 1100 1430 880 1100
granulated sugar g 160 260 340 210 260
salt g 3 5 7 4 5
butter g 40 60 80 50 60
vanilla sticks pc 0.5 1 1.5 1 1
lemon zest pc 0.5 1 1.5 1 1

Cook and stir the cleaned millet until tender with the milk, salt, and the scraped inside of the vanilla bean. Taking off the gas, add sugar, butter and grated lemon zest.

 

Sponge cake

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
brewed millet base g 580 960 1250 770 960
whole egg pcs 2 3 4 3 3
almond flour g 20 30 40 25 30
ground flaxseed g 40 70 90 60 70
mashed cottage cheese g 40 60 80 50 60

 

Cream

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
brewed millet base g 300 500 650 400 500
apricot (canned is fine) g 60 100 130 80 100
apricot paste g 30 50 70 40 50
animal cream 33% g 90 150 200 120 150
gelatine g 6 10 13 8 10
water g 50 90 120 70 90

Wrap the cake ring in silicone baking paper. Add the cottage cheese, almond flour, linseed flakes, whole eggs to the 960 g hot millet base (the millet base must not be hotter than 80 °C), bake at 180 °C for approximately 50 minutes. Right after baking, turn it on the rack and cut it off the ring. Cream: To the 500 g warm millet base add the chopped apricots and the apricot concentrate, mix it with the whipped cream and add the hot gelatine. The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.

 

Dressing

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
apricots g 150 250 330 200 250
granulated sugar g 40 70 90 60 70
pectin g 3 5 7 4 5

 

Decoration

Ingredient unit 8-slice 12-slice 16-slice 25-cube 40-triangle
apricots g 90 150 200 120 150
dark chocolate g 30 50 70 40 50

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense. Spread the remaining cream and cover it with the millet sponge sheet. Chill in a freezer at -18 °C for 2 hours. After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse. On top, place the cooled millet sponge cake. Decorate the slices with chocolate triangles and apricot halves. Use chopped toasted almonds at the side, if you like.

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Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

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Millet cake