irca genoise |
1000g |
whole eggs |
700g |
water |
350g |
Dolce Monaca |
500g |
pasteurized whole eggs |
550g |
egg whites |
100g |
powdered sugar |
100g |
fruttidor fragola |
|
egg yolk |
20g |
granulated sugar |
260g |
whole milk |
140g |
crème anglaise |
210g |
lilly neutro |
40g |
joypaste crema pasticcera |
100g |
35% fat cream |
500g |
joypaste vaniglia madagascar/bourbon |
20g |
ORIGINAL SPONGE CAKE
Ingredients
Preparation
- Whip all the ingredients in a stand mixer fitted with the whisk attachment for 10–12 minutes.
- Bake in buttered 16 cm diameter cake tins at 170°C for about 20 minutes.
SAVOIARDO
Ingredients
Preparation
- Place all the ingredients in the bowl of a stand mixer and mix manually.
- Whip with the whisk attachment for 1 minute at medium speed, scrape the bottom of the bowl, then continue for 5 minutes at high speed.
- Using a piping bag fitted with a smooth nozzle No. 12, pipe continuous parallel strips along the entire length of the parchment paper, about 10 cm high, and dust on top with powdered sugar.
- Bake in a ventilated oven at 170–180°C (338–356°F) for about 10–15 minutes with the vent open.
INSERT
Ingredients
Preparation
- Create a layer of FRUTTIDOR FRAGOLA between the savoiardos and the bavarois.
CRÈME ANGLAISE
Ingredients
egg yolk
20g
granulated sugar
10g
whole milk
140g
Preparation
- Bring the milk to a boil.
- Pour it over the egg yolks and sugar previously mixed with a whisk, without whipping.
- Heat the mixture to 85°C, stirring continuously.
CUSTARD BAVAROIS
Ingredients
Preparation
- Add LILLY NEUTRO to the hot crème anglaise and blend well.
- Add JOYPASTE CREMA PASTICCERA, mix, then gently fold the mixture into the whipped cream.
VANILLA SYRUP
Ingredients
Preparation
- Bring the water and sugar to a boil.
- Once cooled, add JOYPASTE VANIGLIA BOURBON / MADAGASCAR.
FINAL COMPOSITION
- Arrange the decorated savoiardi in a 5 cm high, 16 cm diameter ring to form a crown.
- Place a disc of sponge cake soaked with vanilla syrup on the bottom.
- Pour about 1.5 cm of vanilla bavarois.
- Place another disc of sponge cake soaked with vanilla syrup on top.
- Pour more custard bavarois until it reaches the rim of the cake.
- Chill in a blast chiller (positive cycle) until fully set, then arrange fresh strawberries on the surface.
