Pasta di zucchero
30 g di acqua,
5 g di gelatina, (può essere in fogli o in polvere)
50 g di glucosio,(si può sostituire con il miele d'accacia)
450 g di zucchero a velo ben setacciato.
8 g di glicerina
1 albume a temperatura ambiente
1/4 di cucchiaino di cremor tartaro
200-250 gr di zucchero al velo
La torta è composta di un pandispagna farcito, uno strato di crema chantilly e una di ganache al cioccolato, con una bagna al rum, sulla superfice un leggero strato di panna
al cento rose di pz
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