CROSS-EYED CHICK CAKE

Before making a dessert I always make a plan, and lately I've been liking modern cakes (if you like them too, you can also try the TART WITH DARK CHOCOLATE MOUSSE AND ORANGE AND GINGER COMPOTE), from the combination of modernity, lightness and a lot of fun was born the Torta pulcino strabico.

A modern cake where the softness of the cream blends harmoniously with the acidity of the mango and passion fruit jelly, contrasting with the crunchiness of the oat and almond crumble. All this is wrapped in the soft sponge cake that also serves as the base for the glazed cream puffs, which burst with freshness from the first bite thanks to the whipped cream.

A note on preparation times, let it rest: 6 hours at -18°C and 6 hours at +4°C

• 25 g Oat flour;
• 25 g Butter
• 25 g Sugar
• 25 g Almond Flour

• 300 g Vegetable Cream
• 90 g granulated sugar
• 8 g Gelatin sheets
• 40 g Water (to soak the gelatine)

• 80 g Mango and Passion Fruit puree
• 10 g granulated sugar
• 2 g Gelatin sheets
• 10 g Water to soak the gelatine

• 150 g Eggs
• 40 g Oat flour
• 75 g granulated sugar
• qb green food coloring

• 8 cream puffs filled with vegetable cream
• qb Green icing
• 1 Cross-Eyed Chick (modeled after Mr Sugar Ciock)

Ring 12cm diameter;

15cm diameter ring for cutting out the crumble;

17 cm diameter springform pan;

1 sheet of acetate.

Mix all the ingredients, pour the mixture into the 15 cm diameter ring, compact the mixture until it has a thickness of 0.7 mm.

Let it cool in the refrigerator for about 10-15 minutes, in the meantime preheat the oven to 180°C fan-assisted.

Bake for about 10 minutes, it is not necessary to use the mold, if the crumble expands you can then cut it out with the mold.

Line a 12 cm diameter ring with plastic wrap. Soak the gelatin in water. Meanwhile, heat the smoothie with the sugar. Once it's hot and the sugar has dissolved, remove from the heat, add the gelatin and its water, and let it dissolve.

Pour the mixture into the ring, place in a blast chiller at -18°C for 2 hours, or in the freezer for 3-4 hours.

Soak the gelatine in water, meanwhile heat the vegetable cream with the sugar.

Once it is hot, add the gelatine with its water and dissolve it in the cream, let it cool to 30° C.

As soon as it reaches the temperature, add the semi-gloss cream with slow vertical movements so as not to deflate the mixture and set aside to assemble the dessert.

Prepare the drawn biscuit dough

Beat the eggs with the sugar and heat them to 40°C in the microwave, meanwhile preheat the fan oven to 200°C.

Beat the eggs well until you obtain a mixture that writes (like when you prepare sponge cake).

Add the sifted oat flour and mix gently from bottom to top.

Remove a small amount of the mixture and add the green food coloring. Form the decorations on a sheet of baking paper, place in the freezer for 5 minutes, then cover with the remaining mixture, level it, and bake for 10 minutes.

As soon as it's cooked, sprinkle the surface with sugar, place a sheet of baking paper on top, turn the dough over, and remove it from the baking paper. Do this immediately, otherwise it will be more difficult to remove and you risk breaking it.

Line a 17 cm diameter mold with a sheet of acetate, place the oat and almond crumble, pour in half of the cream mixture, place in a blast chiller at -18 °C for 30 minutes (or in the freezer for 1 hour).

Unmold the jelly and place it on the panna cotta, pour the remaining panna cotta over it and place in the freezer for at least 6 hours.

Remove the cake from the freezer, cut out the biscuit dough to obtain a 15 cm diameter disc and place it on the panna cotta, from the remaining biscuit dough cut out triangles to decorate the edge.

Decorate the top of the cake with the cross-eyed chick and the cream puffs dipped in the green icing.

Let the cake defrost for 6 hours in the refrigerator at 4°C and serve.

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