|IRCA GENOISE||g 1000|
|eggs - at room temperature||g 1200|
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Line baking trays with parchment paper and cast the whipped mixture in. Bake in a deck oven at 200-210°C for 6-8 minutes.
|liquid cream 35% fat||g 1000|
|LILLY NEUTRO||g 200|
|water - or milk||g 200|
In a planetary mixer with the whisk attachment, whip cream, water (or milk) and LILLY NEUTRO until the mixture gains the right consistency.
|almond flakes||g 150|
Mix FLOMIX and almond flakes.
Spread into a layer onto a tray lined with parchment paper.
Bake at about 190°C until honey-coloured.
When still warm, cut into small squares.
Place a layer of rollè at the bottom of a steel ring.
Pour the coffee mousse in.
Lay another layer of rollè and cover with the cream mousse.
Reserve in the freezer until fully hardened.
Remove the cake from the mould and glaze with MIRROR CIOCCOLATO.
Decorate with some small squares of brittle made from FLOMIX and almonds and with some coffee beans.