Ingredients
- Vegetable puree200 grams
- Frozen or fresh peas200 grams
- Frozen corn200 grams
- Zucchini, finely chopped100 grams
- Carrots, finely chopped100 grams
- Unsalted butter, cut into squares and softened200 grams
Cooking Cream500 ml
Honey2 tablespoons
Salt1 pinch- Eggs3 pieces
Sugar0.5 cup
Flour0.5 cup
Vanilla1 teaspoon
Lemon Zest1 teaspoon- Orange zest1 teaspoon
Baking Powder1 tablespoon
Butter1 teaspoon- Honey3 tablespoons
- Sugar300 grams
Chocolate300 grams
Whipping Cream200 ml
Cocoa powder3 teaspoons
Sweetened condensed milk1 can
Cream1 can
Cinnamon1 pinch
Cardamom1 pinch- Butter1 teaspoon
Steps
- 1
Boil the vegetables with a little butter and salt along with the cooking cream and about a teaspoon of butter until fully cooked. Drain the vegetables and keep the strained cream.
5 minRequired Tools:
Pot - 2
Grind the vegetables together in a food processor, then strain the mixture well through a fine sieve.
5 minRequired Tools:
Blender - 3
Add honey, butter, and cream to the mixture, then return it to the grinder and blend until very fine.
5 minRequired Tools:Blender - 4
Prepare the sponge cake, preheat the electric oven to 180 degrees Celsius.
5 min - 5
Whisk the eggs with sugar, vanilla, lemon zest, and orange zest well for about 20 minutes with an electric whisk. Add the sifted flour along with the baking powder and fold gently from the bottom up without overmixing.
20 minRequired Tools:🍳Whisk - 6
Pour the mixture into a non-stick pan or one lined with parchment paper, then bake for twenty minutes or until cooked through.
20 minRequired Tools:
Baking Sheet - 7
Remove from the oven and place on a wire rack to cool completely before working with it.
10 min - 8
To make the caramel, melt the sugar with butter and honey over very low heat until the sugar dissolves and caramelizes well. Once done, pour it directly into the serving dish.
10 minRequired Tools:🍳Small Pot - 9
To make the chocolate and cream sauce, melt the chocolate, cream, sweetened condensed milk, and cream, along with cinnamon, cardamom, and butter, over very low heat until the chocolate is completely melted.
10 minRequired Tools:🍳Small Pot - 10
Final arrangement of the dish: In a square Pyrex dish, pour the caramel directly, divide the sponge cake into two parts, place a layer of vegetable puree over the caramel, then add a layer of cake. If you wish, cut it into small squares and space them out on the plate.
10 min - 11
Add a layer of vegetable puree and then a layer of cake, then pour the chocolate sauce over it. Place it in the refrigerator for a full night.
120 min - 12
Garnish with a little grated nuts and pine nuts, serve to your guests, and enjoy.
5 min
Nutrition Facts
Cooking Creamper 100gHoneyper 100gSaltper 100gSugarper 100gFlourper 100gVanillaper 100gLemon Zestper 100gBaking Powderper 100gButterper 100gHoneyper 100gSugarper 100gChocolateper 100gWhipping Creamper 100gCocoa powderper 100gSweetened condensed milkper 100gCreamper 100gCinnamonper 100gCardamomper 100gButterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.