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240 g Ravifruit Cocktail Pabana Purée
160 g Sugar
30 g Sosa Albumin
40 g Sosa Trehalose
150 g Egg Yolk
150 g Flour
40 g Sosa Corn Starch
10 g Sosa Baking Powder

Mix with a blender the cocktail pabana purée and the Albumin.
Whip the mix in the Kitchen Aid at medium speed.
Aside, mix the sugars: sugar and Trehalose. We will add them in 3 times to the meringue.
When semi whipped, add a ¼ of the sugar mix.
Aside, whip the egg yolk with another ¼ of the sugar mix.
Add another ¼ of the sugar mix to the Kitchen Aid meringue.
Add the last ¼ of the sugar mix and finish whipping.
Incorporate gently the whipped egg yolk to the meringue mixing with a silicone spatula.
Aside, mix the Baking Powder with the Corn Starch. Add the flour and blend until obtaining a homogeneous mix.
Sift the mix of solids on top o the meringue and the egg yolk without stopping whipping. Mix with the help of a silicone spatula.
Add the resulting mix to a pastry bag with a 1 cm tip.
Dispose the desired shapes on an oven tray with a baking sheet.
Sprinkle the sponge cake dough with Icing Sugar.
Bake at 160ºC for about 10 minutes and set aside.