Flower Garden Cake
INGREDIENTS
For the mousse:
200 gr My mousse Pear
300 gr Cold milk
1000 gr Whipped cream
For the biscuit:
270g egg whites
225 gr sucrose
180g egg yolks
250g flour
Laped powdered sugar
Salt
Aromas
For the glaze:
Mirror Glass Pistachio
For decorations:
Model Paste Laped
PROCEDURE
For the mousse:
Mix My Mousse pear with milk or water, add the whipped cream in two times and mix gently. Fill the cake mold and place in the freezer or cutter to freeze the mousse.
For the Charlotte biscuit:
Whip the egg whites with the sugars, then gently add the egg yolks, sifted flour, salt and flavourings. Then spread on a baking tray at 2/3mm. Bake at 210°C for 6/7 minutes.
For the glaze:
Heat the pistachio Mirror Glass to 40/50°C, stirring gently to avoid unwanted air bubbles.
DESSERT ASSEMBLY
Remove the mousse from the mold and place it on the bottom biscuit. Make sure there is no excessive humidity or frost on the dessert. Meanwhile, prepare and heat the icing and pour it over the cake, removing any excess with a spatula. Stabilize in a blast chiller or freezer for a few hours. For decorative flowers, use Model Paste Laped, the modeling clay available in 12 different colors.