CHERRY ALIVE
MODERN CAKE
Difficulty level
MODERN CAKE
Ingredients
| IRCA GENOISE GLUTEN FREE | g 500 |
| eggs - at room temperature | g 600 |
| honey | g 50 |
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).
Ingredients
| FRUTTIDOR CILIEGIA | g 500 |
| water - heated to 40°C | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Dissolve LILLY NEUTRO in the water.
Combine to FRUTTIDOR and pour into the silicone mould for inserts.
Freeze until fully hardened.
Ingredients
| liquid cream | g 600 |
| LILLY YOGURT | g 200 |
| water | g 500 |
Preparation
Dissolve LILLY into water using a whisk.
Gently combine to the whipped cream to make a creamy mousse.
Ingredients
| MIRROR AMARENA - heated to 45°C | To Taste |
Half-fill the silicone mould with the mousse.
Place the jelly insert, spread a veil of mousse and cover with the biscuit.
Freeze.
Remove the cake from the mould, glaze with MIRROR AMARENA.
Decorate as it suits you most.
Chef Executive, Pastry Chef and Chocolatier
