Universe Cake Father's Day

Composition

- Genoese sponge cake
- Mascarpone Quescrem sponge cake
- Mascarpone Quescrem Toffee
- Original Quescrem Mousse
- Choco milk glaze

Ingredients

For the Genoese sponge cake

Whites 310 g

Yolks 200 g

Sugar 210 g

Ground almonds 190 g

Loose flour 100 g

For the Mascarpone Quescrem sponge cake

(Weight for a 60 x 40 plate) 1000 g

Mascarpone Quescrem 106 g

Whole milk 106 g

Sunflower oil 85 g

Egg yolk 140 g

Loose flour 74 g

Corn starch 35 g

Egg white 335 g

Sugar 116 g

Cream of tartar 3 g

For the Mascarpone Quescrem toffee

Mascarpone Quescrem 370 g

Milk 90 g

Glucose syrup (1) 80 g

Vanilla pod 3 pcs

Sugar 180 g

Glucose syrup (2) 170 g

Butter 110 g

For the Quescrem Original mousse

Quescrem Original 350 g

Cream 35% mg 340 g

Whole milk 30 g

Sugar 100 g

Egg white 120 g

Gelatin leaves 12 g

Water for gelatin 60 g

Preparation

For the Genoese sponge cake

Whip the egg whites with the sugar. 2. When the meringue is ready, add the egg yolks and mix without overworking. 3. Mix the ground almonds and flour. Stir gently so that the mixture doesn’t run down. 4. Roll out 60 x 40 cm sheets to 900 grams. 5. Bake at 220 ºC.

For the Quescrem mascarpone cake

1. Mix the Quescrem Mascarpone with the milk and heat to 60 ºC. 2. Next, add the egg yolk and sunflower oil and mix well. 3. Add the flour together with the corn starch and mix until no lumps remain. 4. On the other hand, make a French meringue with the egg whites, sugar and cream of tartar at 70% air. 5. Mix to the previous base. 6. Pour the mixture into a 60 x 40 cm tin, lined with baking paper. 7. Bake in the oven at 170 ºC.

For the Mascarpone Quescrem toffee

1. Heat the Mascarpone Quescrem, milk, glucose syrup (1) and the seeds of the vanilla pods in a saucepan. 2. Meanwhile, make a dry caramel with the sugar and the glucose syrup (2). 3.Remove the mixture from the heat source and let the temperature drop to 80 ºC. 5. Then add the butter. 6. Mix and set aside.

For the Original Quescrem Mousse

Heat the milk in a saucepan. 2. Add the previously hydrated gelatine. 3. Semi-whip the cream and set aside. 4. Once the gelatine has dissolved in the milk, pour over the Quescrem Original. 5. On the other hand, make a meringue with the egg whites and sugar. 6. Add the meringue to the Quescrem Original, milk and gelatin mixture. 7. Add the semi whipped cream to the previous mixture taking care not to remove the incorporated air. 8. Use immediately.

Mounting

Cut two 8 cm diameter discs from the Genoese sponge cake. 2. Place these discs in the metal moulds to be filled with the Mascarpone Quescrem toffee to a height of 1 cm. 3. Freeze to be able to join these two discs and form the inside of the cake. 4. Make the mousse once the interior is frozen. Place ¾ of the silicone mold with the mousse and fix the walls with mousse with the help of a spatula. 5. Place the frozen interior in the middle, pressing lightly. 6. Fill the rest of the mold with the mousse and smooth with a spatula. 7. Close with a 12 cm circle of Mascarpone Quescrem sponge cake and freeze. 8. Finally glaze, once the cake is frozen and the glaze is at 30 – 35 ºC. 9. Finish with the chocolate decorations.