Mandarin sponge cake
Bagna al profumo di pera
Cremoso al cioccolato
Bavarese di ricotta
Mandarin sponge cake
Beat the eggs, sugar and almond powder with the first planetary mixer; while in the second planetary beat egg white and sugar till stiff, mix the two ingredients by hand being careful not to make the mixture runny, gently add the sifted flour and then the melted butter and pasta Profumi d' Italia Ciaculli Late Mandarin mixed together. Roll out the dough on silicone mats with the disk shape and bake at 200 ° C for 7 minutes.
Soak with pear scent
Boil water and sugar with vanilla. Turn off the heat and add the liqueur and Tuttafrutta pear for 6 hours hermetically sealed.
Boil the milk and cream, dilute the beaten egg yolks with sugar, combine everything and cook at 82 C. Remove from the heat, add the softened and squeezed gelatine, stir until completely melted, strain through a strainer directly on the finely chopped cover; emulsify with an immersion blender while avoiding incorporating air bubbles.
Ricotta cheese Bavarese
In a planetary beat the ricotta up to 80% of its volume at medium speed, cream Profumi d' Italia Ciaculli Late Mandarin. On the heat bring the water with sugar to 121 ° C water and pour in the egg yolks beaten in a second planetary mixer. Leave to thicken and when slightly cooled add the dissolved gelatine. Gently mix the two mixtures.
Composition and finishing
Prepare the interior of the cake with chocolate cream. Then drizzle in a 2 cm deep ring. diameter 16 cm. above the sponge cake soaked with the syrup pears, of same ring size and Tuttafrutta pear; beat. For the cake we will use a 18cm diameter and 4cm deep ring.; fill a 30% ring with the Bavarese di ricotta and put inside the cremoso. Finish with another Bavarese and complete with another sponge cake 16 cm. along the edge of the ring , then soak it with more pears. Upon finishing caramelize with brown sugar on the surface of the cake and break down for a few minutes. Then place a ring 14 cm. smaller over the cake and frost he edges of the cake with TopGel Mirror Cacao previously tempered and beat again for a few minutes. Garnish with a ring of cubed Tuttafrutta pear.
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