Ingredients
Almond sponge cake
Creamy Quescrem Original
Passion fruit jelly
Preparation
Almond sponge cake
Preheat the oven to 180 ºC. In a large bowl, sift together the powdered sugar and wheat flour. Then add the ground almonds and mix well.
To make the meringue, place the egg whites in the mixer bowl. On medium speed, beat the egg whites with the sugar until a firm meringue texture is obtained. Add this meringue to the previous mixture until you have a homogeneous mass.
Line a baking tray with baking paper. Place the dough on top and roll out to a thickness of 1 cm.
Bake for about 20 minutes. Remove from oven and let cool.
Creamy Quescrem Original
Hydrate the gelatin in very cold water until it softens. Drain excess water, and set aside.
In a bowl, mix the whole egg with the 3 egg yolks and the sugar.
In a saucepan over low heat, heat the puree together with the egg mixture. Cook over low heat until 82 ºC / 180 ºF and stir frequently. Add the gelatin, dilute well and immediately add Quescrem Original. Mix until smooth.
Passion fruit jelly
Mix the passion fruit puree with the sugar and agar. Bring to a boil for 1 minute.
Cool in a smooth container.
Presentation
Whip in glass. Add the passion fruit jelly to the bottom of the glass.
Place the cut sponge cake, add the passion fruit cream and decorate with passion fruit jelly and chopped caramelized hazelnuts.
