|IRCA GENOISE GLUTEN FREE||g 500|
|eggs - at room temperature||g 600|
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the biscuit.
Remove the cake from the mould, glaze with MIRROR AMARENA.
Decorate as it suits you most.