ZUPPA INGLESE CRISP
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Difficulty level
CLASSIC CAKE OF THE ITALIAN TRADITION WITH CRUNCHY INSERT
Ingredients
| IRCA GENOISE | g 1000 |
| eggs - at room temperature | g 700 |
| water | g 100 |
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.
Ingredients
| PRALIN DELICRISP NOIR | To Taste |
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.
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 300 |
| egg yolks | g 150 |
| SOVRANA | g 80 |
| unsalted butter 82% fat | g 120 |
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.
Ingredients
| full-fat milk (3,5% fat) | g 1000 |
| caster sugar | g 300 |
| egg yolks | g 150 |
| SOVRANA | g 50 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 250 |
| unsalted butter 82% fat | g 120 |
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.
Ingredients
| water | g 250 |
| caster sugar | g 250 |
| spirit | g 500 |
Preparation
Prepare a syrup with the water and sugar by bringing it to a boil.
Allow to cool and add the alkermes.
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.
Pastry Chef and Gelato Maker
