Praline and vanilla cake with thermomix

Preparation of praline and vanilla cake with thermomix

1. To begin the preparation of this spectacular praline and vanilla cake with thermomix, place the butterfly in position, beat the egg whites to increase their volume, as well as add the 20 grams of sugar, program.
2. 5 minutes / speed 5.
3. Remove the meringue to a bowl and set aside for a few minutes. And preheat the oven to 180°C.
4. To continue, in the same glass of the thermomix, pour the whole eggs together with the icing sugar and the ground almonds, program.
5. 6 minutes / speed 3.
6. Once the eggs are mixed with the icing sugar, add the flour and then the beaten egg whites, mix gently with the spatula.
7. Prepare a mold with non-stick paper on the bottom, pour the mixture into it.
8. Bake at 180°C for 15 minutes.
9. Now we have to prepare a delicious creamy Praline, to do this: Soak the gelatin in water to hydrate them.
10. Place the butterfly in the glass of the thermomix, add the yolks together with the sugar, milk and cream, program.
11. 6 minutes / Temperature 80° / Speed ​​2.
12. After the programmed 6 minutes, add the drained gelatin, the praline and program.
13. 20 seconds / Speed ​​3.
14. Let cool, then pour into a round pan covered with cling film and refrigerate for 3 hours.
15. To make the Vanilla Mousse, you must also soak the gelatin in water to hydrate it.
16. Also, in the glass of the thermomix, clean and dry, place the butterfly, add the egg yolks, as well as add the sugar, milk and 2 teaspoons of vanilla essence, program.
17. 6 minutes / Temperature 80° / Speed ​​2.
18. Immediately pour in the drained gelatin and program.
19. 20 seconds / Speed ​​3.
20. Let cool.
21. Then beat the cream until you get a firm cream.
22. Finally, add the whipped cream to the vanilla mousse preparation in 3 parts, mixing carefully so as not to lose volume.
23. Now it’s time to prepare the Mirror Glaze, to do this, pour the water into the Thermomix bowl, also add sugar and glucose, program.
24. 5 minutes / Temperature 105° / Speed ​​2.
25. Once the syrup is ready, add the white chocolate cut into pieces and program.
26. 40 seconds / Speed ​​3.
27. Drain the gelatin and add to the preparation, program.
28. 20 seconds / Speed ​​3.
29. Now add the condensed milk and caramel colouring.
30. 30 seconds / Speed ​​3.
31. When the preparation is ready, cool to 32°C to glaze over a frozen entree.
32. Finally, for the assembly, pour half of the vanilla mousse into a round removable mold, then place the praline, add the rest of the mousse and finally put the cake, leave it in the freezer overnight to be able to glaze.
33. At serving time, glaze with Mirror Glaze for a work of art. Decorate to taste.