Composition
- Almond sponge cake
- Professional Quescrem Mousse
- Glaze
- Decoration: toasted flaked almonds/chocolate flakes
Mounting
- Assemble the cake in a 14-centimeter ring lined with acetate tape for easier and perfect unmolding.
- Alternate layers of mousse and layers of sponge cake, finishing the last one with the sponge cake.
- Freeze at -20 ºC.
- Glaze and decorate with toasted foil and a decorative Easter plate in toasted white chocolate.
ALMOND CAKE
Ingredients
160 g almond powder
135 g brown sugar
240 g egg
70 g butter
55 g egg whites
1 pc vanilla pod
35 g sugar
Process
- Emulsify in Thermomix, the almond with 135 g of sugar, the vanilla and the eggs, to be added one at a time, for 10 minutes at speed 4.
- With 5 minutes remaining, whip the egg whites with 35 g of sugar.
- Add the butter, melted at 45 ºC, to the egg mixture. Next, incorporate the egg whites, with wrapping movements.
- Spread on a 30 x 40 cm plate with Silpat.
- Bake at 180 ºC, without ventilation for 15 minutes.
- Cool and die-cut circles of 13 centimeters in diameter.
PROFESSIONAL CREAM CHEESE MOUSSE
Ingredients
125 g Quescrem Professional
75 g cream
75 g cream
4 g powdered gelatin
20 g water to hydrate gelatin
250 g semi whipping cream
Process
- Heat the cream with the sugar and add the hydrated gelatine.
- Pour on top of Quescrem Professional and mix until ready.
- Add the semi-whipped cream to the previous mixture at 28ºC in enveloping motions.
GLAZE
Ingredients
300 g neutral gloss
30 g cold water
55 g white chocolate
Process
- Melt the glitter with the water and boil.
- Add the chocolate and mix.
- Use at 85 ºC for ratatouille or at 43 ºC if glazed with a jug.
