For the dacquoise: Whip the egg whites until frothy and gradually incorporate the sugar. Whip until we achieve the nougat point.
In a folding motion, gradually add the powdered sugar, hazelnut powder, walnuts, and flour.
Pour the mixture onto a tray with non-stick paper and level it with a spatula, spray the butter over the mixture, and bake at 170°C for 10 minutes or until golden. Let cool to room temperature.
Once cool, cut circles of approximately 15 centimeters in diameter.
Cut the blackberries in half, and place blackberries between each layer of dacquoise (optional to add blackberry jam). Reserve.
Heat the milk while beating the yolks with the sugar using a whisk until pale.
Once the milk has boiled, add a little of the milk to the egg yolks and stir quickly to prevent the yolks from cooking, and once the temperatures are equal, combine the yolks with the rest of the milk and leave over medium-low heat until it thickens.
Turn off the heat and add the previously hydrated gelatin, mix. On the other hand, whip the cream until we achieve soft peaks.
With a rubber spatula and in a folding motion, mix the egg yolks with the cream until you obtain a homogeneous mixture. Divide the mixture in two; to one, add pink edible dye and rose essence, and to the other, add butter rum essence and yellow dye. (Add drops of dye according to the desired shade).
Prepare a circular removable mold and line it with non-stick paper. Cut the strawberries in half and attach each half along the width of the mold.
Place our dacquoise with blackberries in the middle and add our rose mixture followed by the butter rum mixture, ensuring that the strawberries remain on the wall. Refrigerate for 2 hours or until firm.
Melt the pink chocolate in a double boiler, and place it over a transfer with circular holes; this must be larger than our cake to perfectly cover it from the outside. Shape it circularly and refrigerate until solid.
In another transfer, we make one in the shape of a ribbon and in another, we trace the image of the Mona Lisa. Refrigerate until solid, maximum 5 minutes.
With the remaining chocolate, cover strawberries and blackberries and sprinkle pink sugar while the chocolate is still fresh.
Assembly: Unmold the mousse, and cover the base with strawberry glaze (not too much, just enough to cover it). Place our organic flowers, baby cherries, the ribbon chocolate, strawberries, and blackberries covered with chocolate, and our main image, the Mona Lisa, in the center.
Unmold our transfer of circles and place it as the ring of our cake. Whip the cream until stiff peaks form. Fill a piping bag with a star tip and cover the area of our figure. With the help of a brush, sprinkle gold dust to make our cake shine and give it a proud personality.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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