Instructions

  1. Cut the sponge cake into two equal parts.

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

  3. Fill with a light layer of Chantilly cream Top Cream and ground Mazapán.

  4. Fully soak the second sponge cake layer.

  5. Completely cover the cake with Chantilly cream Top Cream.

  6. Add White Chantilly Ganache tinted peach (previously tempered to 28°C).

  7. Decorate the sides of the cake with ground Mazapán.

  8. Finish decorating with rosettes and drops of Chantilly cream Top Cream and sprinkle Mazapán on top.

MAZAPÁN CAKE

Ingredients

BASE

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

FILLING

 Ingredients  Quantity
 Chantilly cream Top Cream  90g
 Mazapán  90g
 Dark Chantilly Ganache  40g

COVERING

 Ingredients  Quantity
 Chantilly cream Top Cream  180g
 White Chantilly Ganache / peach food coloring  20g

DECORATION

 Ingredients  Quantity
 Chantilly cream Top Cream  40g
 Mazapán  30g

Instructions

  1. Cut the sponge cake into two equal parts.

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

  3. Fill with a light layer of Chantilly cream Top Cream and ground Mazapán.

  4. Fully soak the second sponge cake layer.

  5. Completely cover the cake with Chantilly cream Top Cream.

  6. Add White Chantilly Ganache tinted peach (previously tempered to 28°C).

  7. Decorate the sides of the cake with ground Mazapán.

  8. Finish decorating with rosettes and drops of Chantilly cream Top Cream and sprinkle Mazapán on top.