Ingredients
Biscuit
100 g Biscuit mixture50 g egg
60 ml sunflower oil
10 ml water
Insert
110 g Panna cotta 500 ml Whipped cream 5+Panna cotta with apple
250 g Panna cotta 100 ml Whipped cream 5+10 g maca powder
Preparation steps
Weight for 12 portions – 1.080 g
Biscuit
Mix the eggs, batter, water, and oil with an electric mixer for 6 minutes.
Line a 20 cm diameter mold with parchment paper and pour in the sponge cake mixture. Bake in a preheated oven for 12 minutes at 180 °C.
Insert
Cook the panna cotta powder in the whipped cream. Pour into a mold with a diameter of 16 cm and a height of 3 cm, and freeze.
Panna cotta with apple
Cook the panna cotta powder in the cream with the addition of maca powder and then briefly cool the cream.
Assembling the intermediate cake
In a 20 cm diameter mold, place a layer of panna cotta cream with added maca tea, then add the frozen insert and the remaining panna cotta cream with added maca tea. Finally, place the sponge cake on top.
Freeze the entremet cake. Remove from the mold and decorate as desired.
Tip
You can enhance the cake with raspberries and decorate it with herbs and flowers.