Double cream and egg yolk cream cake

75 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.3 ud

Basic syrup 0.013 l

Whipped cream with sugar 0.2 l

Confectioner´s custard 0.1 kg

English chocolate cream 0.05 l

Eggs 2.4 ud

Sugar 0.072 kg

Plain flour 0.072 kg

Sugar 0.006 kg

Water 0.006 l

Cream 0.2 l

Sugar 0.03 kg

Sugar 0.1 kg

Water 0.05 l

Creamed corn 0.01 kg

Eggs 2.4 ud

Sterilised milk 0.05 l

Sugar 0.01 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.006 kg

Dark chocolate coating 0.004 kg

Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

Placenon-stick paper on a baking tray, and over the paper, a rectangular mould.
Cover the basewith the sponge cake and soak .
Pour the whipped cream with sugar over the sponge cake.
Cover it with a layer of sponge cake.
Repeat the previous step.
Finaly, cover it with another layer of sponge cake and spread a thin layer of confectioner’s custard, and sprinkle some sugar.
Burn the top of the cake with a cake burner.
Remove from the mould and finish the cake by shining the top with a brush.
Ration, plate up and decorate with chocolate English cream.

SERVICE