IRCA GENOISE |
eggs |
water |
PRALIN DELICRISP NOIR |
full-fat milk (3,5% fat) |
caster sugar |
egg yolks |
SOVRANA |
unsalted butter 82% fat |
SINFONIA CIOCCOLATO FONDENTE 56% |
spirit |
SPONGE CAKE
Ingredients
Preparation
Whisk all the ingredients in a planetary mixer for 10-12 minutes.
Pour in buttered cake molds with diameter 16cm and bake at 170 ° C for about 20 minutes.
CRUNCHY INSERT
Ingredients
Preparation
Melt the PRALIN DELICRISP in the microwave and spread it between two sheets of baking paper forming a layer of about 2 mm.
Chill in the refrigerator for at least 1 hour.
Cut into 16 cm diameter discs and keep them in the freezer.
RICH CUSTARD CREAM
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
300g
egg yolks
150g
80g
unsalted butter 82% fat
120g
Preparation
Mix the egg yolk and SOVRANA with a whisk and 1/4 of the milk, boil the remaining milk with the sugar; add the mixture and continue to cook for two minutes.
RICH CHOCOLATE CUSTARD CREAM
Ingredients
full-fat milk (3,5% fat)
1000g
caster sugar
300g
egg yolks
150g
50g
SINFONIA CIOCCOLATO FONDENTE 56%
250g
unsalted butter 82% fat
120g
Preparation
Mix the egg yolk and SOVRANA with a whisk and 1/4 of the milk, boil the remaining milk with the sugar; add the mixture and continue cooking for two minutes.
Pour over the chocolate chips and mix.
Once cooled at 40 ° C, add the butter and mix.
ALKERMES SYRUP
Ingredients
water
250g
caster sugar
250g
spirit
500g
Preparation
Prepare a syrup with the water and sugar by bringing it to a boil.
Allow to cool and add the alkermes.
Final composition
Compose the cake in order:
-Sponge cake soaked in alkermes syrup
-Disc of PRALIN DELICRISP
-Chocolate custard cream
-Sponge cake soaked in alkermes syrup
-Disc of PRALIN DELICRISP
-Custard cream
-Sponge cake soaked in alkermes syrup
Decorate the surface with a light layer of whipped cream and sprinkle with CURLS DOBLA DARK.
Dust with BIANCANEVE and finish with a DOBLA decoration of your choice.
