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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Mickaël Azouz - Tronco de Griottines

Original recipe by Mickaël Azouz.

Single-layer ladyfinger sponge cake

Cream together:

Egg yolks - 400 g
Caster sugar - 350 g
Vanilla sugar - 20 g

Whip until stiff peaks form:

Egg whites - 600 g
Caster sugar - 150 g

Sift:

Flour - 250 g
Cornflour - 150 g

Bake in a static oven at 170 °C, allowing the steam to escape, or in a fan-assisted oven at 200–210 °C.

Vanilla Bavarian cream

Cream together:

Egg yolks - 320 g
Sugar - 180 g

Bring to the boil:

Milk - 1 litre
Sugar - 180 g
2 vanilla pods

Add:

Gelatine sheets - 15 sheets
Dessert gel - 150 g

Chilled:

Whipped single cream - 900 g

Inverted assembly

Place a small board at the bottom of a rectangular mould. Arrange the ladyfinger sponge on each side and, at the bottom, a first layer of Bavarian cream, the chopped Griottines Original with their thick syrup, and another layer of Bavarian cream.
Finish at the bottom with a sponge soaked in Griottines syrup.