Composition
- Almond sponge cake
- Vanilla syrup
- Butter cream
- Quescrem Original Sponge
- Candied egg yolk
- Filleted almond slices
- Chocolate decoration
Mounting
1. Cut 3 discs of sponge cake with a pastry cutter of 14 cm in diameter.
2. Soak the sponge cakes in the syrup and freeze.
3. In a 14 cm round cake tin, place a base of sponge cake and place a 1 cm layer of buttercream on top.
4. Make three layers of sponge cake and two layers of buttercream and place them on top of each other.
5. Freeze.
6. Cover the entire cake with the fluffy Quescrem Original and finish decorating with the candied egg yolk cream, slivered almonds on the sides and chocolate decorations.
Almond sponge cake
Ingredients
Whites 310 g
Yolks 200 g
Sugar 210 g
Ground almonds 190 g
Loose flour 100 g
Preparation
Whip the egg whites together with the sugar.
2. When the meringue is ready, add the egg yolks and mix without overworking.
3. Add the ground almonds and flour.
4. Mix while stirring gently so that the mixture does not run down.
5. To slice 60 x 40 cm sheets at 900g.
6. Bake at 220º C.
Vanilla syrup
Ingredients
Sugar 300 g
Water 200 g
Vanilla pod 2 pcs
Preparation
Mix all the ingredients in a pot and bring to a boil.
Frosting
Ingredients
Butter (ointment) 300 g
Quescrem Original 200 g
Powdered sugar 498 g
Salt 2 g
Preparation
Melt the butter and mix with the Quescrem Original and the salt.
Sift the powdered sugar and mix with the previous preparation until well blended.
Quescrem Original Sponge
Ingredients
Milk 72 g
Sugar 70 g
Gelatin 8 g
Quescrem Original 395 g
Cream 35% mg 450 g
Preparation
Heat the milk together with the sugar until it comes to a boil.
2. Add the gelatine leaves and break up well.
Pour the mixture over Quescrem Original.
4. Add the cold cream while mixing with a blender.
5. Refrigerate for 6 hours.
6. Mounting.
Candied egg yolk cream
Ingredients
Pasteurized egg yolk 380 g
Sugar 400 g
Water 200 g
Lemon juice 20 g
Vanilla pod 4 pcs
Preparation
Heat the sugar with the water in a saucepan.
2. When the syrup reaches 115º C, pour over the yolks in a thin trickle while stirring with a whisk.
3. Add the torn vanilla pods.
4. Cook the mixture over low heat until it thickens and a creamy texture is obtained.
5. Then add the lemon juice and pass the mixture through a blender.
6. Keep refrigerated.
