Quescrem Mascarpone and almond cake

1. Mix the Quescrem mascarpone with the milk and heat to 60ºC.
2. Then add the egg yolk and the sunflower oil, mix them well.
3. Add the flour together with the corn starch and mix until there are no lumps. 4. On the other hand, make a French meringue with the egg whites, sugar and cream of tartar, at 70% air.
5. Mix into the previous mixture.
6. Pour the mixture into a 60 x 40 tin, covered with baking paper.
7. Bake in the oven, temperature 140º C base and 170º C top, for 18 minutes (160º for 18 minutes in convection oven).

1. Hydrate the powdered gelatine with the water and leave to gel.
2. Put the cream together with the milk, egg yolk and sugar in a saucepan. Cook until 85ºC.
3. Melt the gelatine mass and add to the previous mixture and integrate.
4. Pour over the pure almond paste and blend.

1. Make the gelatine mass by mixing the gelatine with the water. Leave to gel.
2. Heat the milk and when it boils, add the gelatine mass.
3. Soften the Quescrem Mascarpone with a spatula and mix with the hot gelatine.
4. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Use immediately.

Put the gelatine leaves in the 87gr of water to hydrate. After 20 minutes, heat the mixture in the microwave until it melts.
In a saucepan, heat the 108g of water, the sugar and the glucose to 103ºC. Pour the mixture over the condensed milk, the gelatine mass and the chocolate couverture. Emulsify.
Leave to gel for 24 hours at +4°C.
To glaze, heat the mixture to 40º C, work with a turmix and glaze the pieces at 30º-35º C.