Olive oil and red fruit sponge cake with Grenache jam and creamy cheese
Ingredients
For the olive oil and red fruit sponge cake
• 125 g eggs
• 250 g sugar
• 175 g olive oil
• 250 g milk
• 250 g flour
• 15 g impeller
• 300 g red fruits
Grenache jam jelly
• 300 g Garnacha Taisi jam
• 14 g gelatin leaves
Creamy cheese
• 75 g cream
• 250 g cream cheese
• 30 g invert sugar
Garnacha sponge
• 30 g egg whites
• 60 g yogurt
• 60 g almond powder
• 70 g sugar
• 20 g flour
• 40 g garnacha jam
• 30 g sugar
Preparation
1. Olive oil and red fruit sponge cake. Sponge the eggs with the sugar, add the oil and milk carefully and finally add the sifted flour and the impeller. Set aside in the fridge for 12 hours. Put the red fruits on top and bake at 180 ºC.
2. Grenache jam gelled. Heat the garnacha jam over medium heat and add the previously hydrated gelatin. Pour over the cake and put in the freezer to gel.
3. Creamy cheese. Melt the invert sugar with the cream and add it little by little over the cheese until obtaining the desired texture.
4. Garnacha sponge. Mix all the ingredients and pass through a strainer and then put it in a siphon. Cook in a microwave in a cup for 1 min.
