CRISP MIMOSA CAKE
Classic cake of the italian tradition with crunchy insert
|IRCA GENOISE||g 1000|
Whisk all the ingredients in a planetary mixer for 10-12 minutes.
Pour in buttered cake molds with diameter 16 and bake at 170 ° C for about 20 minutes.
|full-fat milk (3,5% fat)||g 500|
|caster sugar||g 150|
|egg yolks||g 75|
|unsalted butter 82% fat||g 60|
|liquid cream 35% fat - whipped||g 800|
Bring milk to the boil, separately mix the sugar, egg yolks and SOVRANA with a whisk.
Combine into the pott and bring them to 82 ° C.
When the custard cream is at 40 ° Cadd the butter cutted into small pieces.
Cool down in the fridge coverd with plastic film.
When the custard cream is cold, combine it to the whipped cream with the help of a spatula .
|PRALIN DELICRISP TROPICAL||qb|
Melt the PRALIN DELICRISP in the microwave and spread it between two sheets of baking paper forming a layer of 2 mm.
Chill in the refrigerator for at least 1 hour.
Cut it into 16 cm diameter discs and keep them in the freezer.
|- Little cube of sponge cake||qb|
After having carefully "peeled" the sponge cake from the surface, form 1/2 cm cubes.
Put the 16 diameter sponge cake base on a support disc.
Soak it with the vanilla syrup and place a disc of Pralin Delicrisp on it.
It is also possible to directly spread the previously heated PRALIN DELICRISP on the sponge cake disc.
Fill with plenty of Italian Chantilly and garnish with a few drops of FRUTTIDOR TROPICAL .
Close with another layer of sponge cake, adjusting it with your hands until it forms a dome.
Cover completely with Chantilly and finally decorate the entire surface by alternating cubes of sponge cake and DOBLA YELLOW PETALS and tropical fruits of your choice.