Aztec Cake

Shirt cream:

mix the two ingredients and pour into the mold. Drain the excess and then let it crystallize.

Savoiardo biscuit:

Whip the first 5 ingredients in a planetary mixer with a whisk, adding the sugar in 3 times. Add the egg yolks alternating with the sifted flour. Spread on SPV with the help of the raplette to a height of 0.5 cm. Cook at 210°C for 10 minutes.

Custard:

Heat milk and cream; mix sugar, starch and pectin. Add the powders when the milk is at 60-70°C. Continue cooking until 80°C. Incorporate the egg yolk and bring to 82°C, then add the vanilla. Emulsify with an immersion blender. Cool the cream in a blast chiller, Store in a piping bag.

Creamy chocolate:

Make a custard with the first 4 ingredients then emulsify on the chocolate. Let crystallize for 12 hours in the fridge. Whip in a planetary mixer with the leaf. Use in a piping bag.

Raspberry Gel:

Blend all ingredients together. Let rest for 10 minutes then blend again until desired consistency. Store in a piping bag.

Chocolate mousse bahibe 46:

Rehydrate the gelatine. Melt the chocolate coating completely. Bring the milk to 90°C and dissolve the gelatine. Emulsify on the chocolate. At 40°C add the semi-whipped cream. Make a thin layer with the pre-crystallised cremino. Insert an 18 cm sponge finger disc into a PX075 mould. Continue harmoniously with the vanilla cream, the chocolate cream and the raspberry gel. Continue with the crunchy balls, fresh raspberries and lime zest. Chill and unmold. Pour the mousse into the mould then continue with the well-frozen insert. Chill and unmould. Spray with equal weight of cocoa butter and chocolate.