Ingredients for 140 monoportions
Sponge cake with hazelnut brittle
1,333g Whole eggs
533g Sugar
27g Vanilla sugar
5g Lemon
3g Salt
427g flour
427g Wheat starch
133g Milk
133g Oil
100g Roasted hazelnuts, chopped
100g Sugar
20g Water
Mousse with tonka beans
720g egg yolks
280g egg white
590g Sugar
150g Vanilla sugar
1g Tonka beans
200g Rum Jamaica
76g gelatin
250g Water
4,680g Whipped Cream
Cherries
938g cherry juice
542g sugar with cinnamon
250g Corn starch
2,913g Cherries
Procedure:
Sponge cake with hazelnut brittle
Whip the eggs with the sugar, lemon and salt. Sift the flour with the starch and add to the egg and sugar. Boil the milk and oil and stir. Caramelize the hazelnuts, toasted and broken with the sugar and water and add to mixture. Cook.
Mousse with tonka beans
Whip the egg yolks, egg whites with sugar, beans and rum. Dissolve the gelatin in water and add to the mixture and finally incorporate into the whipped cream.
Cherries
Boil the cherry juice with the sugar with cinnamon. Add the corn starch and cook. Finally add the cherries and allow to cool.
Final assembly
Place the sponge cake with the brittle into the mold. Use a spoon to insert about five tonka bean mousse-filled cherries. Garnish with chocolate and a cherry.