Cost Breakdown

Critical Success Points

• • Cooking the pastry cream until thickened without boiling
• • Incorporating the gelatin while the cream is still hot
• • Whipping the egg whites to stiff peaks and gently folding them into the batter
• • Precise baking of the sponge (12 min at 180°C)
• • Complete cooling of the cake before cutting
• • Aerating the pastry cream with whipped cream

Safety Warnings

• • Hot milk can cause burns – handle with care.
• • Gelatin should be handled off the heat to avoid splattering.
• • Use kitchen gloves when handling the hot oven.