WinterWonderland 2021 special recipe.
|IRCA GENOISE||g 500|
|almond flour||g 150|
|unsalted butter 82% fat - melted||g 75|
Beat eggs and IRCA GENOISE in a stand mixer fitted with whisk for 10-12 minutes at medium-high speed.
Pour melted butter little by little and keep whipping at medium speed.
Combine almond flour and whip at low speed.
Place the whipped mixture on a tray covered with parchment paper (about 0,5 centimeter high).
Bake shortly in the oven with closed valves at 200-220°C.
Take it out of the oven and let it cool for a couple of minutes and then cover it with plastic papers to avoid exsiccation and place in the fridge until use.
|caster sugar||g 50|
|coffee liqueur||g 30|
Heat water and coffee at 60°C.
Combine with sugar and mix. Add liquor and let it cool.
Whip TOP MERINGUE with water (warm or at room temperature). Once the cream will be thick, gradually combine softened butter and continue whipping for a few minutes.
Aromatize with JOYCAFFÉ GRANGUSTO.
|liquid cream 35% fat||g 100|
|milk 3.5% fat||g 100|
|SINFONIA CIOCCOLATO FONDENTE 56%||g 200|
|unsalted butter 82% fat - softened||g 40|
Heat cream and milk at 65°C.
Pour it into melted chocolate and mix with softened butter.
Fill the mixture in stamps with this specific shape (or in a squared stamp so it will be possible to cut the cake in the desiderd shape)
Build the cake as follow:
- Biscuit soaked in syrup.
- Coffee cream
- Wet biscuit
- Wet biscuit
At the end, place a thin layer of coffee cream.
Place into the blast chiller and then glaze with mirror glaze warmed up at 35-40°C.
Decorate with DOBLA Chocolate Mummy.