Composition
- Soletilla sponge cake
- Coffee and amaretto syrup
- Coffee cream
- Mascarpone Quescrem Mousse
- Cocoa crumble
- Cocoa powder
Mounting
1. Cut a 6 cm diameter disk out of the sponge cake.
2. Pour the syrup over and freeze.
3. Place 75 g of the coffee cream in the bottom of the pan as a base.
4. Place the previously frozen sponge cake on top.
5. Fill the casserole with the mousse patê a bombe, leaving a space of 1 cm up to the edge.
6. Finish by spreading the crumble on top and sprinkle with cocoa powder.
Coffee and Mascarpone Cream Quescrem
Ingredients
Mascarpone Quescrem 500 g
Whole milk 215 g
Sugar 124 g
Egg yolk 145 g
Soluble coffee 10 g
Gelatin sheets 200º Bloom 6 g
Preparation
1. Hydrate the gelatine leaves in cold water.
Mix the milk, sugar and egg yolk in a saucepan and cook until 85ºC.
3. Add the hydrated gelatine leaves and the soluble coffee. Stir until completely integrated.
4. Let the mixture come down to temperature and add the Mascarpone Quescrem.
5. Emulsify with a blender and leave to gel in refrigeration for at least 12 hours.
Soletilla biscuits
Ingredients
Egg whites 300 g
Sugar 270 g
Egg yolks 160 g
Flour 200 g
Corn starch 70 g
Preparation
Whip the egg whites with the sugar.
2. Add the egg yolks.
3. Sift the corn starch together with the flour and mix gently into the batter.
4. Scald buttons and cook at 190º C for 5 to 10 minutes.
Amaretto and coffee syrup
Ingredients
Brown sugar 300 g
Water 600 g
Amaretto 80 g
Soluble coffee 20 g
Preparation
Mix sugar and water and bring to a boil.
2. Add the instant coffee and amaretto.
Quescrem mascarpone mousse
Ingredients
Mascarpone Quescrem 300 g
Cream 35% mg 300 g
Sugar 80 g
Glucose syrup 80 g
Pasteurized egg yolk 160 g
Milk 20 g
Water 60 g
Gelatin (180 Bloom) 12 g
Preparation
1. Whip the egg yolks in the mixer.
2. Mix sugar, glucose syrup and water. Boil and bring to 116º C.
3. Pour in a thin trickle over the whipped egg yolks. Let it fluff up well.
4. Add the gelatine leaves dissolved in the milk.
5. On the other hand, whip the cream together with the Mascarpone Quescrem.
6. Gently blend the two shakes together.
7. Use immediately.
Cocoa crumble
Ingredients
Ground almonds 250 g
Butter 250 g
Sugar 250 g
Flour 225 g
Cocoa powder 25 g
Preparation
1. Mix the almond, butter, sugar, flour and cocoa powder with the KitchenAid paddle attachment.
2. Freeze in bar form. Grate with a coarse grater.
3. Bake at 170º until lightly browned or spread on top of the piece to be baked.
