Ingredients
Sponge Biscuit with Vanilla and Sun-dried Tomatoes
- 500 grams (17.65 ounces) cream 33%
- 120 grams (4.25 ounces) eggs
- 220 grams (7.75 ounces) butter 82.5%
- 250 grams (8.80 ounces) sugar
- 350 grams (12.35 ounces) flour
- 120 grams (4.25 ounces) almond flour
- 10 grams (0.35 ounces) baking powder
- vanilla to taste
- 0.5 can sun-dried tomatoes in oil
Tomato Caramel
- 65 grams (2.30 ounces) cream 33%
- 2 large juicy tomatoes
- 20 grams (0.70 ounces) ready-made grated tomatoes
- 1 gram (0.05 ounce) balsamic vinegar
- 125 grams (4.40 ounces) powdered sugar
- 20 grams (0.70 ounces) glucose syrup
- 100 grams (3.55 ounces) soft butter 82.5%
- 3 grams (0.10 ounce) gelatin
Strawberry Custard
- 80 grams (2.80 ounces) strawberry puree
- 80 grams (2.80 ounces) cream 33%
- 150 grams (5.30 ounces) white chocolate
- 15 grams (0.55 ounces) cocoa butter
- 60 grams (2.10 ounces) natural yoghurt
- vanilla to taste
Cinnamon Custard
- 500 grams (17.65 ounces) cream cheese
- 125 grams (4.40 ounces) butter 82.5%
- 120 grams (4.25 ounces) powdered sugar
- 5 grams (0.20 ounces) cinnamon
Equipment
- Electric Mixer
This is crucial for getting the ideal fluffy texture for your sponge. If you don't have one, you can mix by hand, but it will be more tiring and less consistent.
- Mixing Bowls
Use various sizes to keep ingredients separate until needed. Stainless steel or glass bowls work best to prevent any flavors from sticking.
- Whisk
Helps in incorporating air when combining liquid ingredients for a light, airy texture.
- Baking Pan
A 9-inch round or square pan works best. Make sure to grease it well to prevent sticking.
- Sieve
Use a fine-mesh sieve to get a smooth tomato paste and to sift dry ingredients for a lump-free batter.
Instructions
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Servings
Variations
Faq
- What is the best way for a beginner to whip the cream?
Make sure your cream is well-chilled and use a cold bowl. Start on a low speed and gradually increase to medium-high until stiff peaks form.
- How can I prevent my sponge from becoming too dense?
Be careful not to overmix the batter. Once you've added the dry ingredients, mix just until combined.
- Can I use dried tomatoes instead of sun-dried tomatoes in oil?
Yes, but first rehydrate them in hot water for about 20 minutes, then drain thoroughly.
- How do I store leftover vanilla sponge with sun-dried tomatoes?
Wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months.
- Can I make the custards in advance?
Absolutely! Both the Strawberry and Cinnamon Custards can be made a day ahead. Just store them in airtight containers in the refrigerator.
- Would adding nuts to the sponge be a good idea?
Yes, adding chopped almonds or walnuts could add a wonderful crunch. Fold them into the batter just before baking.