2 eggs

 60g of sugar

 60g flour "00"

 20g of milk

 10g seed oil


 3 egg yolks

 30g of sugar

 270g of milk

 300 ml of cream

 110g white chocolate

 130g spreadable cream

 7g gelatin sheets

 35g of water


 50g mascarpone

 20g spreadable cream




 1. Cake: beat the eggs with the sugar, then sift and add the flour.  Mix some of the dough with milk and oil.  Then add the rest back in and pour the mixture into a rectangular pan.  Bake at 190 degrees for 10 minutes.

 2. Mousse: mix the egg yolks with the sugar, then add the warm milk.  Bring to the heat and then let cool in the fridge.

 Soak the gelatin sheets separately.

 Whip the cream and reserve in the fridge.

 Mix half of the mixture with the egg yolks with spread, gelatin and half of the cream.  However, do the same for the other portion, combining white chocolate, gelatin, and cream.

 3. We assemble the mousse cake and place it in the freezer for 3 hours.

 4. Cream: mix the spreadable cream with the mascarpone and decorate the cake.

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