Instructions

  1. Identify the vanilla sponge cake (2 pieces).
  2. Moisten the cake with Chantilly UHT Three-Milk Syrup.
  3. Spread a light layer of Chantilly Vanilla Top Cream.
  4. Place the cheesecake and marzipan powder inside the cake as a filling.
  5. Place the second sponge cake layer on top and moisten with Chantilly UHT Three-Milk Syrup.
  6. Cover the cake with Chantilly Vanilla Top Cream, spreading it evenly.
  7. Temper Chantilly White Ganache and coat the sides of the cake, starting from the top as shown.
  8. Pipe a St. Honoré piping tip in the center and sprinkle marzipan powder around the sides.
  9. Finish by placing two pieces of marzipan in the center.
  10. Place on a plate and display in a showcase.

MAZAPAN 2

Ingredients

BASE

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

FILLING

 Ingredients  Quantity
 Vanilla Chantilly Cream  90g
 Baked Cheesecake  120g
 Marzipan Powder  40g

COVERING

 Ingredients  Quantity
 Whipped Chantilly Cream  150g

DECORATION

 Ingredients  Quantity
 Vanilla Chantilly Cream  40g
 White Ganache Chantilly  150g
 Marzipan Powder  20g

Instructions

  1. Identify the vanilla sponge cake (2 pieces).
  2. Moisten the cake with Chantilly UHT Three-Milk Syrup.
  3. Spread a light layer of Chantilly Vanilla Top Cream.
  4. Place the cheesecake and marzipan powder inside the cake as a filling.
  5. Place the second sponge cake layer on top and moisten with Chantilly UHT Three-Milk Syrup.
  6. Cover the cake with Chantilly Vanilla Top Cream, spreading it evenly.
  7. Temper Chantilly White Ganache and coat the sides of the cake, starting from the top as shown.
  8. Pipe a St. Honoré piping tip in the center and sprinkle marzipan powder around the sides.
  9. Finish by placing two pieces of marzipan in the center.
  10. Place on a plate and display in a showcase.