ORIGAMI TRAVEL CAKE

Whip the egg whites and slowly add the sugar. At the same time, mix together the almond flour, confectioner’s sugar, rice flour and the second quantity of eggs whites. When the eggs whites are whipped, combine with the second mixture. Spread the biscuit on parchment paper. Bake at 374˚F (190°C).

Cream the butter with the salt, sugar and almond flour. Add the water to the egg replacer powder and let sit several minutes. Then add it to mixture and mix well. Add the gluten-free flour and mix just until the dough comes together. Roll out between two sheets of parchment to 2mm, and freeze until ready to use.

Break the Almond Shortbread into pieces in a food processor, then incorporate the melted STRAWBERRY INSPIRATION and add the lemon zest. Store in the refrigerator or use immediately.

Heat the fruit purée and water with the glucose and inulin to around 77-86˚F (25-30°C), then add the sugar mixed with the pectin NH and Natur Emul. Slowly heat the mixture to a boil to activate the pectin. Slowly pour this mixture over the melted STRAWBERRY INSPIRATION and coconut oil in several additions. Immediately mix using an immersion blender to make a perfect emulsion. Mix using an immersion blender again and add lemon juice. Leave to crystalize in the refrigerator.

Melt the STRAWBERRY INSPIRATION at 95˚F (35°C). Mix with the grapeseed oil and add the chopped roasted almonds. Use at 86-95˚F (30-35°C).

Bring the ABSOLU CRISTAL to a boil with the water, and spray at 176°F (80°C).