Halloween Pumpkin

Composition

Cake

Syrup

Pumpkin jam

Mousse of Quescrem Original Cream Cheese

Decoration

Mounting

1. Cut 4 discs of sponge cake 8 cm in diameter. Soak them in the syrup.
2. Spread a layer of pumpkin jam on each disc of sponge cake to taste. Stack the different layers and freeze until hard.
3. Prepare the mousse of Quescrem Original Cream Cheese and pour into the mold up to ¾ of it.
4. Then put the sponge cake with the jam in the center of the mousse. Smooth and fill with the mousse up to the edge of the mold if necessary. Freeze.
5. Once the preparation is completely frozen, unmold and decorate in a terrifying way.
6. For tasting, leave at 4º C-8º C the necessary time to obtain the desired mousse texture.

BIZCOCK BISCUIT

Ingredients

250 g medium eggs (5 units)

125 g sugar

125 g sifted flour

Process

1. Beat the eggs and sugar at high speed until frothy and doubled in volume.
2. Sift the flour and add by hand with a tongue and very little by little to the previous mixture with enveloping movements from bottom to top.
3. Place on a baking sheet lined with baking paper.
4. Bake in a preheated oven at 200 ºC for 6 minutes.
5. As it comes out of the oven, cover it with plastic wrap to prevent moisture from escaping and roll it up without fear of it breaking.
6. Once cold, sprinkle with cornstarch or rice flour to make it easier to remove the crust to make the dessert.
7. Soak the sponge cake to taste with the cold syrup.

ALMÍBAR

Ingredients

500 ml water

300 g sugar

c/s rum

Process

1. Mix the sugar and dissolve the water. Reserve.

ORIGINAL CREAM CHEESE CREAM CHEESE MOUSSE

Ingredients

350 g Quescrem Original Cream Cheese

100 g sugar

400 g cream

30 g whole milk

10 g neutral gelatin in sheets

Process

1. Hydrate the gelatin sheets in cold water.
2. Dissolve the gelatin with the milk and sugar. Add to the Quescrem Original Cream Cheese and mix.
3. Semi-whip the cream and add to the previous mixture. The temperature should be between 38º C-40º C to avoid losing the aeration of the cream.
4. Mix with enveloping movements.
5. Pour the mixture into the silicone pumpkin mold and let it freeze.

DECORATION

Ingredients

c/s Orange fondant

c/s Black fondant

c/s green fondant

c/s Velvet Spray