Ingredients
- 300 g white chocolate
- 150 g butter
- 220 g eggs
- 30 g sugar
- 35 g Lauretta vanilla flavored filling
- 60 g gelatin paste (ratio 1:5)
- 350 g Lauretta peach 35% filling
- mirror glaze Ascanio neutral flavored
- 80 g mascarpone
- 160 g 30% cream
- 10 g powdered sugar
- 10 g Lauretta vanilla flavored filling
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Preparation
Melt the chocolate. Mix with butter, eggs, sugar and 25 g of Lauretta vanilla flavored filling. Form the cake bases and bake at 170°C for about 12 minutes.
Mix the warm gelatin mixture with Lauretta Lauretta peach 35% filling. Freeze in round cake tins until completely frozen for about 6 hours.
After removing from the tins, glaze with mirror glaze Ascanio. Place on baked bases.
Prepare the cream. Whisk mascarpone, cream, powdered sugar with 10 g of Lauretta vanilla flavored filling. Spread the mixture around the peach jelly. Decorate as desired.
