Gin Tonic cake with Thermomix

Preparation of Gin Tonic Cake with Thermomix

1. Add the syrup ingredients to the Thermomix bowl
2. select 7min, 100°, VEL 2. Reserve in a bowl until cool.
3. Sponge cake base preparation:
4. 1) We place the butterfly on the blades and add the eggs and sugar and program
5. 6 minutes / 37° / Speed ​​4.
6. Then we program other
7. 6 minutes / Speed ​​4no temperature
8. 2) Add the flour and salt and mix for
9. 8 seconds / Speed ​​3
10. we remove the butterfly from the blades and finish with the spatula.
11. 3) We pour the mixture into the mold that we are going to make the cake, we bake for
12. Approximately 12 minutes at 180 °, when it is baked we take it out and let it temper without unmolding.
13. Preparation of lemon mousse:
14. 1) Add the milk in the glass and program
15. 5 minutes / 90° / Speed ​​1
16. 2) Add the lemon jelly and mix
17. 30 seconds / Speed ​​2 and a half.
18. 3) Add the lemon juice and condensed milk and program
19. 1 minute / Speed ​​3
20. Pour into a bowl and let cool while you whip the cream.
21. 4) Wash the glass and dry very well, place the butterfly on the blades and pour in the cream and whip
22. Speed ​​3 and a half.
23. (make sure we don’t overdo it and cut it), reserve in a bowl.
24. 5) When the lemon cream is warm, (almost cold) pour it little by little into the bowl where we have the whipped cream and mix gently with enveloping movements, from top to bottom, until everything is integrated.
25. 6) Place the sponge base with the reserved lemon syrup and pour this lemon mousse on top, smooth the surface with a spatula and reserve in the refrigerator for at least 5 hours.
26. Preparation of gin and tonic gelatin:
27. 1) When the mousse is curdled we will prepare the coverage. We hydrate the neutral gelatin in cold water and reserve.
28. 2) While in the glass we put the water and the sugar to
29. 3 minutes / 100° / Speed ​​1
30. 3) Add the hydrated and well-drained gelatin sheets, mix for
31. 30 seconds / Speed ​​2
32. 4) Add the lemon juice, gin and tonic and program
33. 30 seconds / Speed ​​3
34. and reserve in a bowl and let it temper.
35. 5) Very carefully pour the gelatin on a spoon or tongue so that it does not dig into the mousse when it falls and reserve in the refrigerator until it is completely curdled.
36. Better to do it from one day to the next, so that it is settled and has body.
37. Once curdled, unmold and decorate with the lemon slices as we like.