Rainbow Cake
INGREDIENTS
For the biscuit:
270g egg whites
225g sucrose
20g Laped Inverted Sugar Syrup
180g egg yolks
250g flour
Salt
Aromas
Powder dyes
For the filling:
1kg Cream
300g Milk
200g My Mousse lemon
For the coating:
100gr Ciuff Laped
200gr Water
PROCEDURE
To make the biscuit, beat the egg whites and sugars until stiff, then gently add the egg yolks, sifted flour, salt, and flavorings. Add the different powder colorants diluted previously with water. Spread on a baking sheet at about 4/5mm and bake at 190°C for 6/7 minutes.
For filling, combine cream, milk and lemon My Mousse together. Whip the ingredients with a stand mixer until you get the desired consistency.
For the coating, mix 100g of Ciuff with 200g of cold water. Mount with a stand mixer until well structured. For an even tastier result, replace some or all of the water with fresh milk or cream of animal origin.
DESSERT ASSEMBLY
Using a piping bag, fill with lemon mousse, interspersing a biscuit base with a layer of filling, then place in the freezer or shredder until completely frozen.
For the coating, arrange the cake on a turntable, then use a spatula to arrange Ciuff all over the surface and smooth everything evenly and evenly.
Decorate the dessert to taste, using macarons, chocolate cubes, pistachio sprinkles, colored confetti, and colored sugar sprinkles for an even more beautiful result.