Ingredients
Sponge cake
25 g egg
25 g sugar
25 g Wheat white flourGanache
30 g chocolate
50 g Whipped cream 5+Yogurt cream
40 g Yogurtina 60 g Whipped cream 5+60 ml milk
40 g ABC cheese
20 g Creamy peanut butterGlaze
50 g gold chocolate
10 ml oil
Crispy leaf decoration
10 g Wheat white flour10 g egg white
10 g butter
10 g powdered sugar
Preparation steps
Weight for 4 portions – 0,36 kg
Sponge cake
Whisk the eggs and sugar until frothy, then gently fold in the flour. Puncture the bottom of a paper cup and fill it 2/3 full with the batter, then microwave on the highest setting for 1 minute.
Ganache
Heat the cream to boiling and pour it over the chocolate and Lino Lade, stirring until everything melts and combines, then pour into molds and cool.
Yogurt cream
In a bowl, add cold milk, whipped cream, ABC cheese, peanut butter, and yogurt cream powder, and mix with a mixer.
Using a pastry bag, fill the molds halfway, then add an insert, a thin layer of cream, a biscuit, and a final layer of cream. Cover the mold with cling film and place it in the freezer.
Glaze
Melt gold chocolate and oil in the microwave at 30 °C and glaze the frozen desserts.
Crispy leaf decoration
Blend all the ingredients into a smooth mixture. Use a spatula to spread the mixture into a silicone mold and bake for 7 minutes at 180 °C.
Tip
You can also apply ganache cream onto a plate using a pastry bag. In that case, the ganache should be whipped after cooling, and then applied.