Inaya™ layered cake

Whisk cold

Add

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Bring to boil

Whiten

Cook at 85°C.

Cook at 185ºF/85 °C as an anglaise.

Strain and pour over
Blend

Cook at 121 °C

Cook at 249.8°F/121°C

Pour over

Beat the mixture and at 35 °C, add

Beat the mixture and at 95°F/35 °C, add

Cook at 103 °C

Cook at 217.4°F/103°C

Pour over

Add

Add

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.