|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|
|Roma Top (Vegetable cream)||300 gr||Whipped cream ingredients|
|Casa Cream UHT (Fresh cream)||300 gr||Whipped cream ingredients|
|Tiramisu (paste)||140 gr||Whipped cream ingredients|
|Arabesque Cocoa (powder)||Extra ingredients|
|Scaldis White (compound chocolate)||Extra ingredients|
|Scaldis Dark (compound chocolate)||Extra ingredients|
Use the wire whip to mix all the sponge cake ingredients together, briefly at low speed and then at high speed for 5-10 minutes. Bake at 175-180°C for 45 minutes and then allow the mixture to cool.
Whip the cream.
Melt the Scaldis Dark, make molds of your preference and freeze.
Fill the molds with cream up to the middle and place a sponge cake layer at the center. Finish with filling the rest of the molds with cream and even the surface.
Sprinkle Arabesque Cocoa on top and finish decorating as you wish with Scaldis White.