Whiskey cake, will another liquor suit him?

Preparation

1. With some electric rods, we mount the cream with 50 gr. of sugar and reserve it in the fridge.

2. We also mount the whites of 4 eggs (reserve the yolks) until stiff with 50 gr. of sugar and a pinch of salt. We refrigerate them.

3. We make a syrup by bringing to a simmer 100 gr. of sugar together with 100 ml. of water and a splash of whiskey. Let the syrup thicken slightly and let it cool.

4. In a saucepan we put the milk, the yolks that we separate from the whites and 50 gr. of sugar. Let it cook over low heat, stirring continuously until it thickens. Add the whiskey and the gelatin envelope to the cream. Mix and let the cream warm until it almost completely cools down.

5. Afterwards, we mix it with the cream and then add the whipped egg whites. We will do it with enveloping movements and with the rods so that the cream does not go down too much.

6. We put the sponge cake base in the base of a springform mold, we smear it with the syrup and we pour the whiskey cream on top. Flatten the cream with a spatula and put it in the fridge to set.

7. Finally, we prepare a cover for the cake. For this we heat in a saucepan the 3 yolks mixed with 150 gr. of sugar and a whole egg. While it thickens, we let it hydrate in 150 ml. of cold water the gelatin leaves. When we have a thick cream, add the gelatin and stir well.

8. Remove the cake from the refrigerator, spread it with cream and decorate with crocanti. We freeze the cake for a few hours, removing it half an hour before serving.