Fundamental: Microwave Sponge Cake Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Slowly heat cocoa butter with sugar and cream, then pour onto the chocolate to make a ganache. Add egg white, mix thoroughly and finish the mixture with fl our and baking powder. Fill a siphon, close, add 2 pressurised gas capsules and shake well. Fill half a paper cup with the mixture and heat for approximately 35 seconds in the microwave at the highest setting. You can store the mixture upside down in the freezer at -22°C directly after baking.

Chef’s tip
You can store the mixture in the cups in the freezer for several days.

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