Vanilla Genoa bread
- In a mixing bowl, mix the almond paste and sugar with a paddle attachment.
- Add 1/3 of the eggs and let the mixture rest.
- After the mixture is completely combined, remove the paddle attachment and replace it with the whisk attachment.
- Now, add 2/3 of the eggs and beat the mixture on medium speed until its texture becomes soft and forms a ribbon (about 15 to 20 minutes).
- Using a spatula, fold in the previously sifted flour, followed by the melted butter that has been left to cool down.
- Spread the mixture immediately onto a baking mat with a frame and bake for 12 to 15 minutes at 175°C, with ventilation at 3 and damper closed.
- After removing it from the oven, let it cool at room temperature without taking it out of the frame before putting it in the freezer.
- In a saucepan, heat the milk, cream and vanilla pods.
- Bring to a boil and let it infuse for 30 minutes with the saucepan covered.
- In a mixing bowl, whisk the egg yolks and the caster sugar with the vanilla extract until the mixture becomes pale.
- Heat the infusion slightly, and then add the pale mixture.
- Bake at 85°C. After baking, and once the heat is turned off, add the gelatin.
- Mix everything well. Pour over the Genoa bread immediately.
- Place in the freezer until it sets completely (approx. 4h at -25°c).
- After the vanilla filling has set, remove it from the frame and cut the fillings at a diameter smaller than the mould.
Hazelnut and almond shortbread biscuit
- In a mixing bowl, mix the softened butter with sugar and salt with a paddle attachment.
- Add the ground almonds and ground hazelnuts.
- Add the flour, but do not over mix so as to retain the crumbliness.
- Take small pieces of the dough, place them between two sheets of baking paper and immediately flatten them to 3mm.
- Cut out circles using a pastry cutter with a 7cm diameter, and place everything in the freezer for approx. 1 hour.
- After it is cooled, arrange the circles on a baking mat and cover with another baking mat.
- Bake at 170°C for 12 to 15 minutes, ventilation at 3 and damper open.
Ivory almond sponge cake
- Mix the ground almonds, flour, sugar and titanium dioxide.
- Add the eggs to the dry mixture.
- Work this mixture like a biscuit, and add the oil once it is well-aerated.
- Fill the siphon and gas with 2 or 3 cartridges, depending on the desired texture.
- Fill the cups until they are half full and bake in a microwave for 60 seconds at 800W.
- Turn over and let cool before removing from the mould.
- After the sponge cake cools down, tear it into pieces of random sizes and shapes.
Blanc de blanc velvet
- Melt the cocoa butter.
- Pour over the white chocolate.
- Add the titanium dioxide, mix it, and strain at the time of each use.
- Store in an incubator at 40°C for finishing.
Assembly and finishing
- Whip the vanilla ganache until its texture becomes soft and airy.
- Fill half the mould with it.
- Place the filling cut out earlier exactly in the centre.
- Cover with the whipped vanilla ganache, perfectly smoothen the bottom of the cake and deep-freeze for approx. 4h at -25°C.
- After the cake is frozen, decorate with the whipped vanilla ganache on top.
- Freeze again for 30 minutes.
- After it is very cold, spray it using the spray gun.
- Decorate with white chocolate circles and crumbled sponge cake.