Recipe detail

Directions

Beat the eggs and sugar in the food processor until they are doubled in volume. Mix the flour, baking powder and salt and sift into the egg mixture. Carefully fold the flour into the egg mixture.
Preheat the Retigo combi steamer to 195°C, put the dough in a coated GN container and bake at 180°C hot air, fan set at 40%, for approx. 20 minutes. Turn the sponge cake out of the GN and leave to cool.
For the vanilla cream, mix some milk with vanilla pulp, 1 pinch of salt, egg yolk and starch. Bring the remaining milk to the boil, add the mixed cornstarch and bring to the boil. Beat the egg whites with sugar until stiff. Carefully fold the egg whites into the hot mixture, bring to the boil once and allow to cool.
Spread the almond flakes on a baking tray and dust with powdered sugar. Caramelize in the Retigo combi steamer at 180°C hot air, fan wheel at 40%, for approx. 4-6 minutes. Then let cool and break roughly.

To serve, layer 3 thin slices of sponge cake alternately with vanilla cream, add the caramelized almonds on top, dust with a little icing sugar and garnish with fresh berries.