|Genoise Chocolat||2.250 gr||Sponge Cake Ingredients|
|Eggs||1.500 gr||Sponge Cake Ingredients|
|Water||400-500 gr||Sponge Cake Ingredients|
|Minuta Ivoire||500 gr||Cream Ingredients|
|Water||800 gr||Cream Ingredients|
|Milk||400 gr||Cream Ingredients|
|Speculoos Cookie (paste)||180 gr||Cream Ingredients|
|Variegone Speculoos Cookie||120 gr||Cream Ingredients|
|Roma Top||300 gr||Whipped Cream Ingredients|
|Casa Cream UHT||300 gr||Whipped Cream Ingredients|
Mix all the sponge cake ingredients together at low speed for a while and then for 5-10 minutes at high speed. Bake at 175-180°C for 45 minutes and let it cool down.
Whip the cream.
Once the sponge cake has cooled down, cut it with a cutter and pour the cream up to the middle of the mold you are going to use.
Cut a smaller piece of sponge cake, place it on top and proceed with pouring cream to finish.
Make sure you cool it and then cover with Variegone Speculoos.
Decorate as you wish.