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Paradiso Cake
Ingredients:
Butter 250g
Icing sugar 310g
Egg yolks 110gr
Full eggs 120 gr
Weak flour 160 gr
Potato flour 160 gr
Chemical rising agent 4 gr
Anilla to taste
Grated lemon skin 5 gr
Salt to taste
Frothy Mascarpone
Milk 100g
Gelatine 4 gr
Sugar 70 gr
Egg yolk 60
Mascarpone 250 g
Caramel and salty butter sauce
Cream 500 gr
Castor sugar 120 g
Glucose syrup 120 gr
Butter 60 g
Salt 1,8 g
Vanilla berries 1
Method:
Use a large whip to beat the butter with the icing sugar.
Beat the eggs and add in a thin stream, add the sieved dry ingredients carefully, always mixing by hand, and season. Pour the mixture into savarin flexipan moulds, fill to three quarters of their height and bake in the oven at 190°C, keeping the flue closed, for 25 minutes. When they are cooked, turn out and return to the cooking position immediately. Allow to cool and dust the surface with icing sugar.
Frothy Mascarpone:
Make a custard with the eggs, sugar and milk, add the gelatine to the hot mixture and when the mixture has cooled to luke warm add the mascarpone. Mix well.
Place in the refrigerator.
Caramel and salty butter sauce:
Caramel the sugar and glucose, add the hot cream and vanilla berry. When the mixture has reached temperature of 40°C add the butter.
Serve the cake with a twist of mascarpone froth on the top and on the caramel sauce on the bottom. Decorate with icing sugar, almond strips, 100% dark chocolate twists.
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