Farnese melody

Pralinéted sponge cake

Whip the eggs with sugar, add the almonds and the flour and cook as usual.

 Chocolate Mousse

Whip the yolks, pour on the hot syrup and whip in a double boiler. Swiftly cool, add the cream, and then, the chocolate, paying attention not to make lumps.

Pralinéted almond Bavarian

Whip half of the sugar with the yolks, putting the other part in the milk. Keep the milk boiling with the vanilla, add the whipped yolks and cook at 85°C; cool and add the almonds paste, the whipped cream and, at last, the jelly previously soaked

Wafer and almonds crunch

Mix all the ingredients together, bring at the thickness of 4mm and put in the freezer in the circles with a diameter smaller than that used for the cake.

Assembly
Put in the circles the sponge-cake just soaked on the bottom, cover with chocolate mousse, a layer of wafer crunch and at last the pralinéted almond Bavarian. Freeze and, when it’s cold, sprinkle with chocolate and cocoa butter at 50%. Garnish at will, maybe with serigraphed chocolate fragments and fresh gooseberry.

Aldo Scaglia
Pasticceria Falicetto
Piacenza