Sponge

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
margarine	g	60	100	130	80	100
powdered sugar	g	20	30	40	25	30
yolk	db	1	2	3	2	2
egg white	db	2	3	4	3	3
granulated sugar	g	40	70	90	60	70
flour	g	65	110	145	90	110
baking powder	g	1.5	2	2.5	1.5	2
wheat starch	g	15	20	25	15	20

Mix the margarine and powdered sugar until it is creamy, then add the egg yolk one by one.
Whip the egg white with the granulated sugar until they form stiff peaks.
Mix the whipped egg white with the creamy margarine, then add the pre-mixed dry ingredients.

Bake 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 230 g, the other 180 g.
Bake it at 230 °C for approximately 10-12 minutes.

 

Basic cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
milk	g	240	400	520	320	400
yolk	db	5	9	12	7	9
granulated sugar	g	65	110	145	90	110
butter	g	15	25	35	20	25
granulated sugar	g	15	20	25	15	20
gelatine	g	5	7	9	5	7
Vanilla paste	g	18	30	39	24	30

Boil ¾ of the milk with the sugar and butter.
Mix the egg yolk with the remaining milk, boil it down on the gas while continuously stirring.
To finish, add the sugar previously mixed with gelatine and cook for 1-2 more minutes. If overcooked, it needs to be shaken.
After it cooled down, add the vanilla paste (or housewives should cook the bourbon vanilla bean in the milk)

 

Cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
basic Cream	g	290	480	630	500	480
Vanilla paste	g	20	30	40	25	30
whipped cream 33%	g	300	500	650	400	500
gelatine	g	5	10	15	10	10
water	g	50	90	120	70	90

Prepare the base cream, add the hot gelatine and finally the whipped cream. The consistency of the cream is optimal when it is slightly soft, almost liquid.
This way it easily takes the shape of the silicon mould.

 

Syrup

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
orange syrup	g	40	70	100	60	70
Vanilla paste	g	20	30	40	25	30

 

Dressing

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
base cream	g	160	260	350	210	260
3.6% milk	g	160	260	350	210	260

Use the silicone mould release spray, fill in half of the whipped cream. Cover the silicone parts fully. Condense.

Then put on the smaller sponge sheet, sprinkle both sides with the vanilla syrup. Spread onto the remaining cream on top and cover it with the larger sponge sheet.

Chill in a freezer at -18 ° C for 2 hours.
After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.

 

Decoration

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
whipped cream	g	120	200	260	160	200
dark chocolate	g	30	50	65	40	50
chocolate chips	g	30	50	65	40	50
wind foam ornament	g	30	50	65	40	50

Push a rose-shaped cream icing on cake slices.
Place a Windhab figure on each slice.
Decorate it with chocolate, use chocolate shavings at the side, if you like.