For the cookie:

We incorporate the powdered sugar with margarine FAMA Soft G and unsalted lactic butter 82% FAMA in the mixer with feather. Then add the egg and flour and incorporate them. We make 600g wicks with the help of a sticker and leave them in the refrigerator to cool. After they have cooled down, cut them with a knife of half a centimeter thick and bake in a preheated air oven at 160 ° C for 12-15 minutes or at 200 ° C (top) and 170 ° C (bottom) for 20 minutes.

Optionally, we can add cinnamon or cocoa or cubes orange fruigel or FAMA skagieta or nuts.

For the meringue:

Beat all the materials together in the wire mixer for 1 minute at slow speed and for 5-6 minutes at fast speed. Then we cut with a confectionery bag in a sheet of paper, in the shape of your choice and bake in a preheated oven at 100oC for 2-2.5 hours depending on the oven and size.

If we want more dry meringues, we can leave them for 30 minutes with an off oven.

For the vegetable cream:

Beat at the mixer vegetable cream Emilie 28% with sugar at high speed until it tightens well. Then add dairy cream Lowicz 36% and beat at medium speed until we bring it to yoghurt texture.

For sponge cake:

Beat the eggs with the water at the first speed in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Choco Sponge mixand beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into strips or plates and bake in a preheated air oven at 160 ° C for about 30-35 minutes or in a preheated oven at 200 ° C (top) and 180 ° C (below) for 35-40 minutes.

MOULDING

We take the Alpen Mou Cream Paste Torronalba ice cream paste and incorporate it with a spatula in our whipped cream. Then, fill up our silicone in an oblong design and put two Dulce De Leche Delicious Variegate Torronalba lines and a piece of chocolate sponge in the middle. Finally, we wrap with the rest of the butter-candy whipped cream and freeze.

Remove the paste from the freezer and cover with Milk Caramel gel fruigel and place it on our cookie.

We beat Beze-Beze, garnish, burn with the burner and decorate with Choco C/Leche Milk Mara Eurocao milk and Skagieta FAMA..