SINGAPORE DREAM
MODERN CAKE
Difficulty level
MODERN CAKE
Ingredients
| IRCA GENOISE GLUTEN FREE | g 500 |
| eggs - at room temperature | g 400 |
| egg whites | g 200 |
| grated coconut | g 150 |
Preparation
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).
Ingredients
| FRUTTIDOR TROPICAL | g 400 |
| water - heated to 40°C | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
Ingredients
| LILLY NEUTRO | g 200 |
| JOYPASTE MELAGRANA | g 100 |
| water | g 200 |
| liquid cream 35% fat | g 1.000 |
Preparation
In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.
Combine to the flavouring paste to create a soft mousse.
Ingredients
| MIRROR CIOCCOLATO BIANCO - heated to 45°C | To Taste |
| MIRROR NEUTRAL - at room temperature | To Taste |
| food colourant - water-soluble, red - to be added to MIRROR NEUTRAL | To Taste |
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Freeze.
Remove the cake from mould and glaze it with MIRROR EXTRAWHITE.
Use red coloured MIRROR NEUTRAL to streak the top of the cake.
Decorate as you like most.
Chef Executive, Pastry Chef and Chocolatier
