Sponge Cake with Kohlrabi Jam and Kohlrabi Panna Cotta

Despite Luko Jezeršek being distracted by the placement of the cake on the plate, the flavors of this unusual dessert convinced him, and Natalija Palačkovič ultimately earned the balcony with it.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Kohlrabi, raw

  • pieces Sugar, white

  • 2 piece Spices, caraway, seeds

  • pieces Alcohol, Brandy

  • 2 piece Egg, fresh

  • 100 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 1 piece Sugar, white

  • 4 dl Sweet cream

  • pieces Gelatin powder, unsweetened

  • pieces Butter, unsalted

  • pieces Spices, cinnamon, ground

  • pieces Lemon zest, fresh

Steps

  1. Wash the kohlrabi and peel it. Place the peels along with star anise to boil, sweetening the water slightly to infuse it with kohlrabi flavor.

  2. Dice one kohlrabi into small cubes and sauté them in butter. Add star anise and a bit of sugar to caramelize the kohlrabi, then flambé it with cognac.

  3. Prepare the sponge cake batter using flour, eggs, sugar, and baking powder.

  4. Grate one kohlrabi and sauté it in butter, sugar, and cinnamon. Mix the sautéed kohlrabi into the sponge cake batter, pour it into a baking dish, and bake until golden brown in a preheated oven.

  5. From half a liter of sweet cream, remove about a deciliter and replace it with kohlrabi water to give the cream a subtle kohlrabi flavor. Add a bit of grated lemon zest and sugar, heat the cream, then mix in soaked gelatin.

  6. Pour the cream into panna cotta molds. Store them in the refrigerator and let the panna cotta set.

  7. Once the sponge cake is baked, transfer it to a cooling rack and let it cool. Use a round cutter to cut three circles from the cooled cake, then use a smaller cutter to create small holes in the center. Soak the cake layers with kohlrabi water. Stack the cake layers on a plate, add kohlrabi jam in the center, top with panna cotta, place the flambéed kohlrabi on top, and drizzle everything with kohlrabi juice.

Nutrition Information (Per 100g)

  • Calories: 236.99 kcal
  • Fat: 5.05 g
    • Saturated Fat: 1.55 g
  • Carbohydrates: 32.63 g
    • Sugars: 3.5 g
  • Protein: 10.49 g
  • Fiber: 0.78 g