Composition
- Genoese sponge cake
-
- Flourless cocoa cake
-
- Creamy coffee and
Mascarpone Quescrem
- Creamy coffee and
-
- Mousse of
Mascarpone Quescrem
- Mousse of
-
- Sponge of
Mascarpone Quescrem
- Sponge of
-
- Cocoa powder
Mounting
-
- Cut two discs of Genoese sponge cake with a pastry cutter 14 cm in diameter.
- Place a layer of sponge cake and a layer of coffee cream inside a 14 cm ring.
- Freeze.
- In a 16 cm ring lined with acetate paper, place the sponge cake without flour around the edge, leaving the base of the sponge cake without flour..
- Place the mousse on the base.
- Insert the layer of Genoese sponge cake with the previously frozen coffee cream.
- Finish filling with the mousse.
- Freeze.
- Remove the ring and the acetate and cover with sponge of
Mascarpone Quescrem
and sprinkle with cocoa powder.
GENOESE SPONGE CAKE
Ingredients
Egg whites
300 g
Sugar
250 g
Egg yolks
185 g
Loose flour
180 g
Corn starch
60 g
Water
25 g
Preparation
- Whip the egg whites together with the sugar.
- Once the meringue is ready, add the egg yolks mixed with the water. Mix without giving too much work.
- Then sift the flour mixed with the cornstarch and add to the batter.
- Stir in gently so as not to let the mixture settle.
- Squaring 60 x 40 cm sheets at 700 grams. Bake at 240ºC.
SPONGE CAKE WITHOUT COCOA FLOUR
Ingredients
Whites 390 g
Sugar 260 g
Egg yolk 275 g
Cocoa powder 22/24 M.G. 20 g
Preparation
- Whip the egg whites together with the sugar.
- Add the egg yolks once the meringue is ready.
- Mix without giving too much work.
- Sift in the cocoa and stir in gently so that the mixture does not run down.
- Scald 60 x 40 sheets at 700 grams. Bake at 240ºC.
CREAMY COFFEE AND MASCARPONE QUESCREM
Ingredients
Mascarpone Quescrem 500 g
Whole milk 215 g
Sugar 124 g
Egg yolk 145 g
Soluble coffee 10 g
Gelatin in sheets 200º Blom 6 g
Preparation
- Hydrate the gelatin sheets in cold water.
- Mix the milk, sugar and egg yolk in a saucepan and cook until 85ºC.
- Add the hydrated gelatin leaves and the soluble coffee. Stir until completely integrated.
- Let the mixture come down to temperature and add Mascarpone Quescrem.
- Emulsify with a blender and leave to gel under refrigeration for at least 12 hours.
MASCARPONE MOUSE QUESCREM PASTA BOMBA
Ingredients
Mascarpone Quescrem 300 g
Cream 35% M.G. 300 g
Sugar 80 g
Glucose syrup 80 g
Pasteurized egg yolk 160 g
Milk 20 g
Water 60 g
Animal gelatine (180º Blom) 12 g
Preparation
- Whip the egg yolks in the mixer.
- Mix sugar, glucose syrup and water.
- Cook and bring to 116 ºC.
- Pour in a thin trickle over the whipped egg yolks and let it fluff up well.
- Add the gelatin sheets dissolved in the milk.
- On the other hand, whip the cream together with the Mascarpone Quescrem.
- Gently blend the two shakes together. Use immediately.
MASCARPONE AND CREAM MASCARPONE SPONGE
Ingredients
Mascarpone Quescrem 395 g
Cream 35% G.M. 450 g
Sugar 70 g
Milk 72 g
Gelatin 8 g
Preparation
- Hydrate the gelatin sheets in cold water.
- Heat the milk together with the sugar to boiling point.
- Add the gelatine leaves and break up well.
- Pour the mixture over Mascarpone Quescrem and pass through a blender.
- Add the cold cream while mixing with a blender.
- Refrigerate for 6 hours and assemble.
