Mayan Jewel with Chickpea Flour and Almonds

By now I think you know me better: I like to experiment and use unique ingredients to create unique mixes of flavors and textures.

From this desire for something new, Monile Maya was born, a modern cake with a mix of flavors and consistencies:

• The chewiness of the chickpea and almond crumble;

• The Creaminess and Sweetness of Baileys Bavarian Cream;

• The freshness and bitter aftertaste of the coffee jelly;

• 25 g Chickpea flour
• 25 g Butter
• 25 g Sugar
• 25 g Almond Flour

• 200g Baileys
• 100 g egg yolks
• 260 g Vegetable Cream
• 75 g Sugar
• 7.5 g Gelatin sheets (240° Bloom)
• 38 g Water to rehydrate the gelatin

• 50 g Espresso coffee
• 17 g Rice milk
• 15 g granulated sugar
• 2.5 g Gelatin sheets (240° Bloom)
• 8 g Water to rehydrate the gelatin

• qb Gold icing sugar
• bitter cocoa to taste

Necessary tools

• Pot;

• Whip;

• Digital thermometer;

• Metal bowl;

• Planetary mixer with wire whisk;

• 14 cm diameter silicone mold

• Eclipse mold 19 cm in diameter or a 17 cm diameter ring;

• 15 cm diameter ring or pastry cutter of the same diameter;

• Stencils for decoration.

Rehydrate the gelatine in cold water.

Prepare the coffee and add the hot milk, add the sugar and let it dissolve, add the gelatin with the rehydration water and let it dissolve.

Pour the jelly into a 14 cm diameter mold and place in a blast chiller at -18°C for 1 hour. If you don't have a blast chiller, you can put the jelly in the freezer; you'll get the same result but it will take longer, about 3 hours.

Place the chickpea flour, room temperature butter, granulated sugar, and almond flour into a bowl and mix everything together with your hands until the mixture resembles coarse crumbs.

Line a baking tray with baking paper, place a 15 cm diameter ring on it, fill it with the crumble and level it, without pressing too much, to obtain an even layer, place in the refrigerator at +4° C for 15 minutes.

Meanwhile, heat the oven to 190°C, once the crumble has rested, place it in the oven and cook at 180°C for about 10 minutes.

Allow the crumble to cool before removing it from the mold.

Rehydrate the gelatin with cold water. For a better and quicker result, you can cut the gelatin sheets into small pieces.

In a bowl, beat the egg yolks with the sugar using a whisk, meanwhile bring the Baileys to 80°C.

Pour the liqueur into the sugar and egg yolk mixture and combine. Return the mixture to the heat and thicken, stirring constantly. Heat the mixture to 70°C (158°F). Remove from the heat and pour the mixture into a cold bowl. Add the gelatin with its rehydration water and let it dissolve. Cool quickly to 35°C (you can place the bowl over a bowl of ice water or place it in a blast chiller). Once the mixture reaches 35°C, add the semi-whipped non-dairy cream.

Fill half of the mold with the Baileys Bavarian cream.

Remove the coffee jelly and place it in the mold, cover it with the remaining bavarois, place the crumble on the bottom of the mold.

Let it harden in the freezer for 12 hours, when the cake is completely frozen remove it from the mold, sprinkle it with gold icing sugar, position the stencil and sprinkle with cocoa.

• You can replace the rice milk with whole milk;

• If you love chickpea flour, I also recommend the Sacher torte, a tart with an unexpected flavour.

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