Swirl Cake
Vanessa Donnini
Time of realization: 90 minutes plus freezing times
Degree of difficulty (1 to 5): 4
18cm mold:
Ingredients:
for the sponge cake:
250 g of whole eggs
175 g of granulated sugar
150 g of 00 flour
50 g of potato starch
vanilla
lemon or orange peel
for the mango jelly:
250 g of mango pulp
70 g of granulated sugar
7 g of isinglass
for the lemon mousse:
60 ml of lemon juice
20 g of granulated sugar
20 g of egg yolk
150 g of Italian meringue
5 g of isinglass
250 g of fresh semi-whipped cream
for the Italian meringue:
60 g of egg white (at room temperature)
20 g of granulated sugar
90 g of granulated sugar
25 ml of water.
Method
for sponge cake:
whip the eggs at room temperature with the sugar, until the mixture is very swollen and firm. At this point, combine the flour with the previously sifted starch, mix from bottom to top. Pour the mixture into the greased and floured pan and bake at 180 ° C for about 30 minutes.
for the mango jelly:
blend the magician until you get a puree. Heat half of the puree together with the sugar, add the gelatine previously soaked in cold water and well squeezed. Then incorporate the remaining puree. Pour the mixture into a pastry ring lined with cling film and place in the freezer to solidify.
for the Italian meringue:
in a saucepan pour the water and then add the 90g of sugar, put on the heat over medium / high heat. In the meantime, lightly whisk the egg whites together with the 18g of sugar at minimum speed. When the syrup reaches a temperature of 121 ° C, immediately turn off the flame and pour it slowly over the egg whites, continue to whip the meringue until cool.
for the lemon mousse:
Blanch the yolk with the sugar, add the lemon juice, then bring everything to 85 ° C. Add the gelatine previously soaked in cold water and well squeezed. At this point, incorporate the Italian meringue several times and finally the semi-whipped cream.
assembly:
take the mold, put one part of mousse, the frozen geleè disc, the other part of mousse and finally the sponge cake disc. Transfer the cake to the freezer and once frozen spray with the velvet effect spray. Then put the cake back in the freezer or refrigerator.
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