Coffee Sponge or Biscuit Base
Whip eggs and sugar until light and fluffy.
Fold in sifted flour and coffee.
Add melted butter.
Bake in a thin layer at 170°C (340°F) for 10–12 min.
Cut small rounds to fit the bottom of the flower pots.
Gonks in the Garden
Fall Recipe 2025
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Recipe
Download RecipeCoffee Sponge or Biscuit Base
- Eggs 100g
- Sugar 70g
- Cake flour 50g
- Joypaste gran gusto 10g
- Melted butter 10g
- Total 240g
Pistachio Cream (Insert or Dollop)
- Whole milk 150 g
- Sugar 40g
- Cornstarch 15g
- Joypaste gran reserva pistachio 100% 40g
- Butter 20g
- Total 265g
Pistachio Cream (Insert or Dollop)
Heat milk. Mix yolks, sugar, and cornstarch.
Temper yolk mix with hot milk and cook until thick.
Remove from heat, stir in pistachio paste and butter.
Chill and pipe into flowerpot over the sponge layer.
Vanilla Namelaka (for the top swirl)
- Reno X White 100g
- Gelatin 2g
- Joy paste vanilla Madagaskar 10g
- Total 412g
Vanilla Namelaka (for the top swirl)
Soften gelatin in cold water.
Heat milk and vanilla, dissolve gelatin in it.
Pour over white chocolate, emulsify.
Add cold cream, blend well. Chill overnight.
Whip lightly before piping the swirl.
Chocolate "Soil" Crumble
- Butter 50g
- Brown sugar 50g
- Flour 40g
- Cocoa powder 15g
- Total 567g
Chocolate "Soil" Crumble
Mix all ingredients into a crumbly dough.
Bake at 160°C (320°F) for 15–20 min until crisp.
Crumble and cool completely.
Assembly, layout and finishing
Place a coffee sponge disc at the bottom of each Dobla chocolate flowerpot.
Pipe or spoon in a layer of pistachio cream.
Chill for 10 minutes.
Top with a piped swirl of vanilla namelaka.
Cover around the cream swirl with chocolate soil.
Add the Dobla chocolate gonk and mushroom decorations on top.
Optional: Dust with cocoa or pistachio powder for color variation.