KOBA AKONDRO

Methods and Directions

• Grease two baking trays with butter and place a parchment paper.
• Meanwhile, preheat the oven at 180°C for 15 minutes.
• Sieve the flour, corn flour, salt, baking powder, and place aside.
• Beat the egg whites separately until they begin to slowly form soft peaks.
• Now add the cream of tartar and beat until they reach the stage of soft peaks.
• Mash the bananas and strawberries separately using a hand blender. Place aside.
• Beat the egg yolks separately until soft and fluffy. Add sugar into the egg yolk mixture and beat again until they blend well with each other.
• After that, add milk and beat again until they combine nicely. Add vanilla essence (only for banana sponge). Separate the mixture into two and mix well.
• Add in the mashed bananas and strawberries into the above mixture in 2 separate parts and beat until the mixture incorporates well with each other.
• Add sieved dry ingredients in batches of three.

• In a large bowl, beat the shortening and butter with an electric mixer until light and fluffy.
• Add in vanilla and beat again until smooth.
• Gradually add sugar, one cup at a time, beat well on medium speed. Continually scrape the sides of the bowl to mix them well. When all sugar has been mixed in the icing will appear dry.
• Gradually add milk; beat at medium speed until light and fluffy.
• For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For pure white icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon of no-colour butter flavour.

• Beat the egg yolk with 75g sugar until sabayon consistency is reached.
• Boil the cream with 50g sugar and add the sabayon to it. Switch off the flame and fold gently using a spatula. Put it aside and let it cool.
• Once the mixture gets cool, add the soaked gelatin sheets.
• Whip the cream until stiff peaks form. Add almond extract and fold all together.
• Set in desired shapes and chill.

• Melt white chocolate and mix with crushed cornflakes and set as a filletone sheet.
• Melt chocolate and mix with boiled cream for ganache.
• Keep the filletone sheet as a base, spread a thin layer of butter cream and arrange a layer of strawberry sponge, spread peanut butter and a layer of banana sponge.
• Repeat the above step twice to form a tower.
• Roll the mousse in almond flakes mixed with cardamom powder
• For plating, layer the sliced strawberries at the bottom, put on the tower cake, place the mousse on top and then garnish with a vanilla pod.
• Sprinkle with gold leaves and dust for final touch.