Sponge cake

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
egg white	pcs	3	4	5	3	4
yolk	pcs	3	4	5	3	4
flour	g	30	50	65	40	50
wheat starch	g	12	20	26	16	20
granulated sugar	g	30	50	65	40	50
cooking oil	g	12	20	26	16	20
baking powder	pinch	2	3	4	3	3

Beat the egg yolk until stiff, the egg white and sugar softer.

Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.

Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 120 g, the other 180 g.

Bake it at 230 °C for approximately 8-10 minutes.

 

Yellow Cream, Cream ingredients, Syrup

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
Cream margarine	g	25	45	60	35	45
granulated sugar	g	60	100	130	80	100
milk	g	270	450	600	360	450
vanilla pudding	g	36	60	78	48	60

 

Cream ingredients

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
Prepared yellow cream		1	1	1	1	1
whipped cream 33%	g	300	500	650	400	500
muscat wine	g	150	250	330	200	250
gelatine	g	6	10	13	8	10
water	g	50	90	120	70	90

 

Syrup

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
sugar	g	30	50	65	40	50
water	g	30	50	65	40	50
Muscat wine (sweet)	g	30	50	65	40	50

Prepare the yellow cream, add the Muscat wine and the flavour, mix it with 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.
Spread the Muscat syrup on both sides of the smaller sheet.

 

Topping

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
Tokaj wine	g	60	100	130	80	100
granulated sugar	g	60	100	130	80	100
whipped cream 33%	g	90	150	200	120	150
yolk	pcs	4	7	10	6	7

Boil 3/4 of the whipped cream with the sugar then add the remaining whipped cream and egg yolk previously mixed. When cold, add some wine to dilute.

 

Preparation

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, spread 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	180	300	400	240	300
soaked raisins	g	120	200	400	160	200
Chocolate pastilles	pcs	8	12	16	25	40
fresh fruit	g	30	50	65	40	50

Cover the cake slices completely with whipped cream.
Decorate it with soaked raisins, chocolate or grapes, use chocolate shavings at the side, if you like.