IRCA | PARADISE CAKE

Ingredients

egg whites - at room temperature g 225
sugar g 80
AVOLETTA g 120
GRANCOCCO g 150
confectioner's sugar g 140
strong flour g 45

Preparation

 Mix together all the powder ingredients .

Whip the egg white with the sugar until firm and shiny texture.

Add progressively the dry ingredients.

Dress directly in the chosen mold and bake at 170C° in convection oven around 18 to 20 minutes.

Unmold when still warm and place in the refrigerator.

Ingredients

PRALIN DELICRISP TROPICAL - lightly warmed qb

Preparation

Spread the DELICRISP on the cold daquoise and freeze.

Ingredients

milk 3.5% fat - boiling g 25
liquid cream 35% fat - boiling g 125
GLUCOSIO g 5
SINFONIA CIOCCOLATO BIANCO g 160
BURRO DI CACAO g 10
LILLY NEUTRO g 20
liquid cream 35% fat - cold g 75
fruit purée - pineapple g 135

Preparation

Dissolve the LILLY and GLUCOSE in hot liquids.

Pour over the SINFONIA and COCOA BUTTER and emulsify with a hand blender to obtain a ganache.

Still emulsifying, add the cream and puree.

Store in the refrigerator for 8-24 hours before use.

Dress the cream on the daquoise and store in the freezer.

Ingredients

milk 3.5% fat - boiling g 25
liquid cream 35% fat - boiling g 125
GLUCOSIO g 5
SINFONIA CIOCCOLATO BIANCO g 160
BURRO DI CACAO g 10
LILLY NEUTRO g 20
liquid cream 35% fat - cold g 75
fruit purée g 155

Preparation

Dissolve the LILLY and GLUCOSE in hot liquids.

Pour over the SINFONIA and COCOA BUTTER and emulsify with a hand blender to obtain a ganache.

Still emulsifying, add the cream and puree.

Store in the refrigerator for 8-24 hours before use.

Dress the cream on a sheet of acetate following the shape of the mold, making drops of different sizes, creating a frame and keeping the center open.

Freeze completely.

Ingredients

fruit purée - coconut g 250
LILLY NEUTRO g 90
liquid cream 35% fat - lightly whipped g 200

Preparation

Mix the puree with the LILLY.

Add the cream, incorporating it gently, obtaining a firm mousse.

Ingredients

MIRROR TROPICAL - warmed at 45°C qb
FRUTTIDOR TROPICAL qb
grated coconut qb
Final composition

Place the daquoise on the bottom of the mold and cover with the coconut mousse until the mold is completely filled.

Freeze completely.

Unmould the cake and glaze with the MIRROR.

Decorate the sides of the cake with the rapé coconut.

Place the coconut cream on the surface of the cake, previously sprinkled with white velvet effect cocoa butter.

Decorate the cake with FRUTTIDOR and CHOCOLATE PASSION FRUIT DOBLA.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef