Ingredients
80 g milk powder, 3 egg yolks, 20 g gelatin, 1 almond sponge cake base.
Seasonings
20 g white sugar, 80 g milk, 400 g heavy cream.
Steps
1. In a stainless steel saucepan, combine egg yolks and granulated sugar, stirring until well blended.
2. Heat the milk in a saucepan on an induction cooktop until it comes to a boil, then pour it into the egg yolks. Return the mixture to the induction cooktop and heat it back to 85°C (185°F).
3. Add the milk powder and stir until dissolved, then cool to 40°C (104°F). Fold in the melted gelatin and softly whipped cream (whipped to soft peaks), and mix into a vanilla mousse.
4. Take a 8-inch (20 cm) cake ring mold, place a 6-inch (15 cm) almond sponge cake layer inside, brush with sugar syrup, pour in vanilla mousse, and refrigerate for 3 hours until set.