| For the Honey Cake: |
| • | 145 g. whole wheat flour |
| • | 100 g. all-purpose flour |
| • | 8 g. baking soda |
| • | 175 g. butter |
| • | 340 g. honey |
| • | 200 g. eggs |
| • | 75 g. sour cream |
| • | 11 g. salt |
| |
| Method for the Honey Cake: |
| 1. | Sift together the flours and baking soda. |
| 2. | Separately cream the butter and honey completely. |
| 3. | Add the eggs and sour cream and blend until uniform. |
| 4. | Add the flour mixture and mix just until blended. |
| 5. | Finish with salt and fold together to ensure even mixing. |
| 6. | Bake in 350°F oven until cooked through. |
| |
| For the Coconut Dark Chocolate Ganache: |
| • | 500 g. The Perfect Purée Coconut Puree, thawed |
| • | 625 g. 70% chocolate |
| • | 100 g. glucose syrup |
| |
| Method for the Coconut Dark Chocolate Ganache: |
| 1. | Heat everything together in a double boiler until melted and evenly heated. |
| 2. | Emulsify completely and cast over cake layer. |
| |
| For the Chipotle Sour Marshmallow: |
| • | 400 g. The Perfect Purée Chipotle Sour blend, thawed |
| • | 225 g. granulated sugar |
| • | 80 g. egg whites |
| |
| Method for the Chipotle Sour Marshmallow: |
| 1. | Reduce Chipotle Sour blend by half. |
| 2. | Add the sugar and cook to 240°F. |
| 3. | Separately, whip the egg whites to medium peak. |
| 4. | Stream the sugar into the whipping egg whites to create an Italian meringue. |
| 5. | Whip until cold, reserve for later use. |
| |
| For the Guava Jelly: |
| • | 1000 g. The Perfect Purée Pink Guava Puree, thawed |
| • | 225 g. granulated sugar |
| • | 9 g. thermoreversible pectin |
| |
| Method for the Guava Jelly: |
| 1. | Blend the ingredients together fully, ensuring no lumps of sugar or pectin. |
| 2. | Cook together to 235°F, stirring occasionally. |
| 3. | Cast into a nonstick vessel, cover with food film and let cool completely. |
| 4. | Use as needed. |
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