Sweet splash of gold

SPONGE CAKE

Zutaten Zubereitung
  • 80g
    Zucker
  • 85g
    gemahlene Mandeln
  • 10g
    Mehl
  • 1g
    Backpulver

Mix together in thermomix.

  • 10g
    Öl
  • 75g
    Eigelb
  • 4g
    Panca Chilis

Add.

  • 125g
    Eiklar

Add

Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

Zutaten Zubereitung
  • 20g
    Backpulver
  • 700g
    Mehl

Mix and sift.

  • 500g
    Buttercreme
  • 450g
    Kristallzucker
  • 6g
    Salz

Mix until smooth.

  • 200g
    Eiklar

Mix with previous mixture. Fold in fl our mixture using a spatula

Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

Zutaten Zubereitung
  • 250g
    Sahne
  • 1As needed
    Vanille
  • 170g
    karamellisierter Zucker

Boil together

  • 65g
    Eigelb
  • 250g
    Milch

Make an anglaise.

  • 50g
    Gelatinemasse

Add and mix in.

Pour previous mixture onto chocolate. Leave to cool.  

  • 450g
    Schlagsahne

Add.

Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).

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