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Sweet mimosa
Aurora sponge cake cubes
Rich custard
Orange cream
Soft orange sponge cake

Sponge cake

inverted sugar g 195
icing sugar g 180
whole egg g 370
milk g 50
orange concentrated g 50
salt g 4
flour w240/260 g 370
baking yeast g 15
butter g 300

Combine all the ingredients, except for the baking and the butter. When the mixture is well combined add the baking. Add the melted butter at 50°C (this is the step most important to obtain a perfect result). Spread the dough at 4-5mm of thickness and cook at 220°C open valve for 6-8 minutes.

Rich cream

milk g 500
cream g 500
Bourbon vanilla berry n. 1
one lemon rind 
yolk g 500
sugar g 300
weak flour g 80


Bring to boil the milk and the cream with vanilla and lemon rind.
Mix the yolks with the sugar and the flour. Pass the milk to the chinoise.
Pour the mixture (sugar, yolks and flour) over the boiled milk and bring the whole mixture at 82-84°C, taking it off immediately from the pan to stop the cooking, avoiding the making of lumps.

Gino Fabbri
Photo by Giancarlo Bononi
www.ginofabbri.com


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