| Food family | Dessert |
|---|---|
| Duration of the recipe | 45 |
| Used cycle | Delicate Cooling |
| Cycle temperature | 3ºC |
| Ventilation level | 4 |
Ingredients
Sponge Cake (Pan di Spagna)
- 360 g sugar
- 450 g eggs
- 10 g vinegar
- 2 g salt
- 1 vanilla bean
- 225 g egg yolks
- 230 g flour (W 160)
- 130 g potato starch
Crunchy Layer
- 200 g puffed rice
- 50 g hazelnut paste
- 200 g milk chocolate
Gianduia Cream
- 800 g butter
- 880 g hazelnut paste
- 300 g milk chocolate
- 400 g Italian meringue
Maraschino Syrup
- 300 g sugar
- 300 g water
- 100 g maraschino liqueur
Gianduia Glaze
- 200 g cream
- 800 g white chocolate
- 100 g gianduia chocolate
- 150 g hazelnut paste
Procedure
- Prepare the sponge cake, the maraschino syrup, and the gianduia cream. Quickly cool everything using the MultiFresh with the "delicate +3°C" cycle. Assemble the cake, properly soaked, with the cream and the crunchy layer. Cover with the gianduia glaze and cool again before placing it in the storage unit.
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Fat dissolves perfectly thanks to blast chilling at an even temperture of +3°C.
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