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 mix and beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into segments 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.

For yogurt mousse

Place mousse vanilla Top Chef  with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount of tight we want. Next, put the mousse in a basin and add yogurt powder Greek Yogurt Torronalba after we have first dissolved the cream in a little milk. Finally, we integrate with a marigold well and serve.

For kiwi mousse

Place mousse vanilla Top Chef  with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount of tight we want. Next, place the mousse in a bass and add the Crystal mirror kiwi. Finally, we integrate with a marigold well and serve.

FOR MOULDING

We take a 20-22cm diameter trunk and put a layer of sponge cake. Then, fill the yoghurt mousse about a hundredth of a centimeter and place the second sponge cake. Then fill with kiwi mousse and place our cake in the refrigerator or freezer. When the ice cream cake is overcoated with fruigel White Chocolate and Crystal Mirror Kiwi, decorate with Choco White Miravet Eurocao Chocolate.