ROYAL
CAKE
Makes 1 cake of 18 cm of diameter
Makes 1 cake of 18 cm of diameter
In a mixer, mix the almond powder, the sugar, icing sugar, flour, starch and chocolate. Sift the preparation. Whip up the egg whites with the sugar and incorporate the sifted preparation. Pipe a circle of 18 cm of diameter and of 1 cm thickness on a Silpat®, powdered 2 times with icing sugar. Bake at 180°C for 15 to 18 minutes.
Soften and pour 100 g on the cut dacquoise of 16 cm of diameter. Place a second dacquoise on top of the crunchy.
Make a custard cream and pour over the chocolate. When the preparation reaches 33 to 35°C, then add the soft whipped cream. Pour 470 g of mousse in an inox 18-cm ring covered with a plastic tuile. Place the frozen insert in the mousse and freeze.
