Whipped sponge cake
ShortcrustKnead the butter with the sugar, vanilla, eggs, salt and the almond powder adding the flour at the end. Roll the shortcrust between two sheets of baking paper at 2 mm. and leave to rest overnight. Cook in perforated rings at 165 ° for about 18 minutes brushing with the egg-cream mixture five minutes before the end of cooking and leave it in the oven until golden brown.
Custard creamMix all the ingredients together and cook in the microwave at 82 degrees. Cool it down.
Whipped sponge cakeMelt the Gold chocolate and emulsify with all the other ingredients. Fill up a cream siphon with the mix and load with one cartridge. Leave to rest for 6 hours. Siphon the mix in a plastic cup and cook in a microode for 40 seconds. Leave to cool down.
AssemblyOn the bottom of the shortcrust tart spread some Profumi d’Italia limoncello Cesarin. Fill the shortcrust tart with the custard flavored with the Profumi d’Italia limoncello Cesarin. Decorate the top with pieces of Pineapple TuttaFrutta Cesarin and pieces of whipped sponge cake.