Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first layer of cake with Tres Leches UHT syrup.

  3. Fill with a light layer of vanilla Top Cream.

  4. Fill with slices of guava in syrup, place the second cake layer on top, and soak with Tres Leches UHT syrup.

  5. Completely cover the cake with vanilla Top Cream.

  6. Make the Dark Chantilly (Dark Chantilly Ganache) previously tempered to 20°C.

  7. With the help of a spatula, perfectly cover the entire surface of the cake.

  8. With the help of White Chocolate Chantilly Ganache, tint with green and red coloring, and decorate the top surface of the cake.

AZTECA CALENDAR

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g

FILLING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  90g
 Guava in syrup  100g

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  180g
 Dark Chantilly Ganache  100g

DECORATION

 Ingredients  Quantity
 White Chocolate Ganache Chantilly  20g
 Red gel food coloring  1g
 Green gel food coloring  1g

Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first layer of cake with Tres Leches UHT syrup.

  3. Fill with a light layer of vanilla Top Cream.

  4. Fill with slices of guava in syrup, place the second cake layer on top, and soak with Tres Leches UHT syrup.

  5. Completely cover the cake with vanilla Top Cream.

  6. Make the Dark Chantilly (Dark Chantilly Ganache) previously tempered to 20°C.

  7. With the help of a spatula, perfectly cover the entire surface of the cake.

  8. With the help of White Chocolate Chantilly Ganache, tint with green and red coloring, and decorate the top surface of the cake.