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|eggs separated into two||2||4||6||3||4|
|melted white chocolate||90||150||200||120||150|
|eggs separated into two||pcs||2||4||6||3||4|
We present a new way of using the Zila Cake Mould. The point is to avoid fixing materials in the recipes for softer creams. Thus, with this procedure we can fill mousses or even tiramisu in the Zila Cake Mould without adding gelatine.
Turn the silicone mould upside down and grease the holes on the bottom thinly with anti-stick spray (use your fingers).
Place the metal frame on a baking plate covered with baking papers.
Mix the egg yolk with the lemon shell and the vanilla but do not make a mousse.
Whip the egg white with the sugar into a mousse that is not too hard and then mix it with the part containing the yolks and add the flour gradually. Put the mousse into a decoration bag having a plain tube.
Fill the chambers on the bottom of the silicone mould until full and bake it at 200 °C for 10-12 minutes. As soon as it is baked, take out the small sponge cakes and turn the silicone mould upside down.
We still don’t need the metal frame but spray the silicone form. Fill the silicone mould with the decoration bag in about 1 cm so we get a thin sponge cake grate. Bake it too at 200 °C for 10-12 minutes.
After baking leave the sponge cake grate in the mould. Put the rest of the sponge cake mousse in the prepared metal frame and make it a thin layer, then bake it at 200 °C for 10-12 minutes.
After the sponge cake layer is baked take off the metal frame and place around the sponge cake grate in the silicone mould. So now we have a sponge cake layer (the baking paper is still left on it) and 25 small sponge cake cubes.
|melted white chocolate||g||90||150||200||120||150|
Put sugar into the coffee according to the taste and pour some liqueur into it. Smear this richly on the sponge cake grate and thinly on the sponge cake layer.
Heat up the eggs with the sugar above water steam while continuously stirring, maximum up to 85 °C, then make a slid mousse from it with a beater.
Put some egg mousse into the mascarpone with a beater and add the rest of the egg mousse, the melted chocolate and stir it until smooth with a plate and with the fewest possible motions.
Fill the prepared cream onto the sponge cake grate and cover it with the sponge cake layer.
Cool it in the freezer overnight.
When it’s frozen, take off the silicone mould and remove the metal frame.
Cut it into slices with a knife immersed into hot water, place the mini sponge cakes into their chambers, soaked in the amaretto seasoned coffee.
Spread some cocoa powder on top when serving.