Jordi Bordas
Catalan pastry chef, world pastry champion in Lyon (2011), recognised for his innovative and healthy approach to pastry. Creator of the B·Concept method, with which he develops lighter and more technical recipes, and founder of an international training school. He has a strong global presence and a wide reach on social media
In the world of baking, every ingredient counts to achieve that perfect balance of flavor and texture. Today, we present an essential recipe for almond lovers: the Almond Sponge Cake. This sponge cake is part of the delicious creation “Entremet de almendra y albaricoque” by Jordi Bordas, which you can find in the Fiber Manual.
To intensify the almond flavor, we have used our RAW ALMOND PASTE, an ingredient that brings an authentic and deep flavor profile. In addition, instead of the traditional eggs, we have opted for Albuwhip, which allows the almond flavor to shine through even more in every bite.
This sponge cake is not only delicious on its own, but it is also the perfect base to combine with the fresh apricot flavors in the entremet. Get ready to surprise your guests with a taste experience that stands out for its simplicity and authenticity – we hope you enjoy this recipe as much as we do!
This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture during baking, without liquefying or migrating within the dough. The solution lies in Gellan Gum, a thermo-reversible gelling agent that allows the cherry and raspberry jelly to remain stable even at […]
Today, we share a recipe from Adamance brand, taken directly from their special recipe book: Travel-friendly fruit cakes. These Tigré Cakes With Charlotte & Cléry Strawberries offer a refreshing and delicious alternative that breaks away from the traditional molds of travel cake creations Why travel-friendly fruit cakes? Traditionally, this type of product has focused on […]
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