Preparation
Ingredients
SPONGECAKE
Irca Genoise 1000g
Water 100g
Eggs 700g
VANILLA CREAM
Milk 150g
Whipping Cream 120g
Vanilla Pod 1 pc
Egg Yolk 120g
Sugar 90g
Gelatin 10g
Italian Meringue 120g
Cold Water 40g
Whipped Cream 135g
Lime Juice and Zest 2g
WHITE CHOCOLATE MOUSSE
Cream 35% 500g
Sugar 300g
Gelantin 18g
Water 90g
Mascarpone 600g
Cream 35% 1500g
PRALIN DELICRISP FRUIT ROUGES
as needed
FRUTTIDOR LAMPONE
as needed
Cottoncandy
as needed
Irca Genoise 1000g
Water 100g
Eggs 700g
VANILLA CREAM
Milk 150g
Whipping Cream 120g
Vanilla Pod 1 pc
Egg Yolk 120g
Sugar 90g
Gelatin 10g
Italian Meringue 120g
Cold Water 40g
Whipped Cream 135g
Lime Juice and Zest 2g
WHITE CHOCOLATE MOUSSE
Cream 35% 500g
Sugar 300g
Gelantin 18g
Water 90g
Mascarpone 600g
Cream 35% 1500g
PRALIN DELICRISP FRUIT ROUGES
as needed
FRUTTIDOR LAMPONE
as needed
Cottoncandy
as needed
Recipe
Download pdf (4kB)SPONGECAKE
Whip all the ingredients with the whisk in a planetary mixer for 10-12 minutes. Pour in buttered cake tins with the diameter of 16 cm. Bake it at 170°C for about 18 minutes.
Vanilla Cream
Bring cream, milk and vanilla pod to boil. Mix egg yolk and sugar and gradually add into hot mixture. Continue until 83°C. Wait cool down, fold in Italian meringue and lime. Lastly, fold in whipped cream and gelatin solution.
WHITE CHOCOLATE MOUSSE
Soak the gelatine in the cold water. Heat 250gr cream together with the vanilla and Kirsch wasser. Strain the vanilla and dissolve the gelatine in this mixture. Mix the entire mass with the mascarpone. Add the remaining 750 g of cream. Refrigerate until use.
