Prepare following these steps:
- Sponge Cake
- Bavarian-Style Vanilla Cream
- Vanilla Syrup
- White Icing

TOOLKITS

MIXING BOWL, GRADUATED PITCHER, CAKE RING, GROSS MESH SIFTER, BAIN-MARIE, CAKE SLICE, SPRING-BEATER, SPATULA, TURNTABLE (rotating footed cake stand), SPONGE CAKE CUTTER, SQUEEZE BOTTLE, MARISA (flexible spatula)

SPONGE CAKE WITH EGG YOLKS

Ingredients
130 g sugar
160 g eggs (3 and 1/2 eggs)
100 g egg yolks (5 egg yolks)
5 g white vinegar
1 g salt
1 vanilla bean
100 g superfine flour
50 g potato starch

Method
With a whisk in a mixing bowl or in a planetary mixer whip up the eggs, the egg yolks, sugar, vinegar, salt and vanilla, processing at medium speed for about 10 minutes until obtaining a stable and lightweight foam. (During baking, vinegar gives a regular, smooth structure to the surface of the sponge cake). Sift flour and starch on a sheet of paper, rain-mix with the dough gently stirring with the “Marisa” Flexible Spatula making semi-circular movements from the bottom up. Place the sponge cake into the rings up to 2/3 of their height. Bake in preheated oven at 180 °C for 20-22 minutes. The sponge cake is done when a light finger pressure on the surface does not leave any mark on it.

BAVARIAN-STYLE VANILLA CREAM

Ingredients
50 g sugar
100 g egg yolks (5 egg yolks)
10 g rice starch
1 vanilla bean
7 g Jelly
250 g whipped cream

Method
In a mixing bowl, blend egg yolks, sugar and rice starch. Boil the milk with the vanilla bean. Embed these two masses and cook at a temperature of 82 °C, then add the jelly, previously softened in cold water. When the dollop has reached a temperature of 28-30 °C, add the whipped cream, gently stirring with a whisk.

VANILLA SYRUP

Ingredients
200 g water
100 g sugar
40 g Maraschino Liqueur

Method
Boil water with sugar. As soon as it becomes a syrup, add the liqueur.

WHITE ICING

Ingredients
130 g milk
40 g condensed milk
50 g glucose
200 g white chocolate
5 g jelly sheets
100 g colourless jelly

Method
Bring to boil milk, condensed milk and glucose. Pour on the white chocolate just cut into small pieces, stir in the jelly (previously softened in cold water) and the colourless jelly, then mix everything with a hand blender. Let rest overnight in the fridge, then melt at 38 °C and keep for 20 minutes at room temperature before frosting on a grid.

Assemblage
Once you have baked the sponge cake, split it horizontally into two layers with the sponge cake cutter and soak it with the vanilla syrup. Place the first layer of sponge cake – this will be the bottom of the final cake - Into a ring, then a layer of vanilla-style Bavarian cream. Continue placing a second layer of sponge cake soaked with Vanilla syrup, then cover the entire cake with Bavarian cream, also covering its sides to a thickness of 3 mm. When the creams are stabilized in the refrigerator, cover the whole cake with white icing. Finish decorating the cake with fresh fruit making use of the turntable.