SINGAPORE DREAM
Intermediate level
MODERN CAKE
IRCA GENOISE GLUTEN FREE |
eggs |
egg whites |
grated coconut |
FRUTTIDOR TROPICAL |
water |
LILLY NEUTRO |
JOYPASTE MELAGRANA |
liquid cream 35% fat |
MIRROR CIOCCOLATO BIANCO |
MIRROR NEUTRAL |
food colourant |
COCONUT FLAVOURED GLUTEN FREE ROLLÈ
Ingredients
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 10-12 minutes at high speed.
Evenly spread the mixture into 8-mm layers onto parchment paper sheets, then bake for 8 minutes at 210-220°C (closed valve).
TROPICAL JELLY
Ingredients
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
POMEGRANATE MOUSSE
Ingredients
Preparation
In a planetary mixer with the whisk attachment, slightly whip and stabilize the cream with LILLY and water.
Combine to the flavouring paste to create a soft mousse.
Final composition
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the rollè.
Freeze.
Remove the cake from mould and glaze it with MIRROR EXTRAWHITE.
Use red coloured MIRROR NEUTRAL to streak the top of the cake.
Decorate as you like most.
