Ingredients
White Sponge Cake
907 g / 32 oz White Sponge Cake Mix
567 g / 20 oz Eggs
170 g / 6 oz Water
Vanilla Extract, to taste
Rum
Light Charlotte Cream
100 g / 35 oz Water, cold
20 g / 1 oz Sheet Gelatin
250 g /875 oz Vanilla cream, Hot or Cold Process, see below
400 g / 14 oz Basic Cream No. 1, see below
500 g /175 oz Whipped dairy cream
Custard Cream (Hot Process)
100 g / 35 oz Vanilla Cream Powder
200 g / 7 oz Sugar
1 qt Milk
Custard Cream (Cold Process)
1 qt Milk
238 g / 10 oz Insta-Swiss Vanilla Cream
Basic Cream No. 1
400 g / 14 oz Water, cold
250 g /875 oz Egg-yolk, fresh
200 g / 7 oz Pralinosa
600 g / 21 oz Pralinosa
Preparation
White Sponge Cake
Mix ingredients on high gear for 3-5 minutes. High speed to maximum volume. Place in sheet pan and bake into 1' thick layers at 360°F for 25 minutes. Let cool. Cut into cubes and moisten with rum.
Custard Cream (Hot Process)
Bring 24 oz of milk and sugar almost to a boil. Add remaining 8 ozof milk to Vanilla Cream Powder, dissolving completely. Combine both mixtures, bringing to a boil. Remove from fire. To remove skin, cover with melted butter or with wax paper.
Custard Cream (Cold Process)
Place Insta-Swiss Vanilla Cream and milk in a mixing bowl with the whip attachment and whip on low speed for 30 seconds. Scrape down the bowl and mix in additional 5 to 6 minutes on high speed.
Light Charlotte Cream
Warm softened Sheet Gelatin to 104-122°F/40-50°C until dissolved. Mix Basic Cream No. 1 with cooked vanilla cream. Add Sheet Gelatin. Finally fold in whipped cream and work up. After cooling briefly the cream stands firm and can be cut.
Basic Cream No. 1
Stirring constantly, warm first 3 items in bain-marie at 158-176°F/70-80°C to a well-bound creamy mass. Stir in additional Pralinosa to a satin-smooth consistency. Keep refrigerated for 3 days.
Setting
Scatter sponge cubes moistened with rum in Victoria chocolate cups. Pipe in light charlotte cream.
Decoration
Decorate with whipped cream and cast chocolate half-moon.
Specialty Ingredients
#22142 White Sponge Cake Mix
#40022 Victoria Cup
#90072 Vanilla Extract
#31341 FELCHLIN-Swiss PRALINOSA
#31350 FELCHLIN-Swiss VANILLA CREAM POWDER
#90051 Insta-Swiss Vanilla Cream
