to optimize the beating procedure, it is advisable to use quantities that are in proportion to the mixer bowl. If pasteurized eggs are used at 5°C, it is important to increase the whipping time.
The water component of the recipe can be replaced by whole eggs to further improve the soft, tasty characteristics of the finished products.
" PAN DI SPAGNA "
IRCA GENOISE_______________ 1000 g
eggs_______________________ 700 g
water______________________ 100 g
Whip in planetary mixer for 10-12 minutes at high speed, deposit the mix into greased and flour-dusted layer pans, then bake at 170-190°C for 25-30 minutes.
" SWISS ROLL "
IRCA GENOISE_______________ 1000 g
eggs_______________________ 1200 g
honey or inverted sugar____ 100 g
Whip in planetary mixer all ingredients at medium speed for 10-12 minutes, deposit the mix on special oven paper in an even layer 0.5 cm thick, then bake for short time at 200-220°C with closed valve. Let cool for few minutes, cover with plastic sheets and put in refrigerator.
" TORTA MARGHERITA "
IRCA GENOISE_______________ 1000 g
eggs_______________________ 800 g
melted butter or margarine_ 200 g
In planetary mixer whip IRCA GENOISE, eggs and water for 10-12 minutes at high speed; then gradually and gently incorporate the melted butter or margarine, not very hot. Deposit into greased and flour-dusted pans then bake at 170-190°C for 25-30 minutes. After cooling dust with BIANCANEVE or HAPPYCAO.
