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.

For coconut mousse:

Place the mousse mix (Vanilla flavor mousse Top Chef) along with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount of tight we want. Place the mousse in a bass, add the ice cream paste, Torronalba coconut paste, incorporate a marigold well and serve.

For strawberry mousse:

Place the mousse mix (Strawberry flavor mousse Top Chef) along with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount we want and serve.

MOULDING

We take a half-shaped silicone and fill it first with the coconut mousse-less than the half of silicone.Then place a Whole strawberry in gel fruigel in the center, a small round piece of sponge cake and fill with strawberry mousse up. We place our last piece of sponge cake and freeze in the freezer for at least an hour. When frozen, we smear them and cover them with Crystal mirror White Chocolate  and make lines with Black chocolate fruigel .

Finally, we decorate a bit of betel at the top of our sweet cake.