Goyave Amber


Working Method

Almond Sponge
  • Mix all ingredients together except egg white and sugar.
  • Whip sugar and egg white until soft peak.
  • Then fold the meringue into the batter, followed by melted butter.
  • Spread evenly on the baking tray, sprinkle the crumble on top of the cake batter.
  • Bake at 200°C top and 180°C bottom for around 11-13mins.

  • Mix all ingredients together to form a crumble texture.
  • Bake at 180°C for around 20-25 mins.

Guava Cremeux
  • Soak the gelatine in water for 5mins.
  • Mix the guava puree, sugar, and egg together and cook until boiling.
  • Add in the gelatine mixture and sieve.
  • Once the mixture temperature has reached about 35°C to 37°C, add in the butter, and mix with hand blender.

Amber Cream
  • Soak the gelatine and water for 5mins
  • Semi whip the whipping cream.
  • Cook the milk, sugar, and yolk until 82°C.
  • Add in the Belcolade Amber Selection CT, followed by the gelatine mass
  • Once the mixture has reached 27°C, incorporate with the cream.

About this recipe

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