Torta moderna ANISIA: anice, fragola e mandorla (ricetta e montaggio completo)

In this video, I show you how I make Torta Anisia: a modern layered cake with anise cream, strawberry jelly, almond mousse and cream, almond biscuit, and vanilla Chantilly cream. It's not just "the recipe." I'll show you the order of things, the component weights, and why each layer is there: what it brings to the mouth, how the acidity, sweetness, and aroma are balanced. If you understand the function of each element, you can replicate it—and then modify it—without trial and error. ⏱️ Save the video and keep the recipe below while you work. 📋 COMPLETE RECIPE — ANISIA CAKE Anise Cream Milk 350 g Cream 500 g Black Anise 3 g Granulated Sugar 270 g Glucose 30 DE 30 g Milk Powder 10 g Modified Starch 85 g Strawberry Gelatin Strawberry Puree 1000 g Sugar 200 g Modified Starch 80 g Almond Cream — Step 1 (Infusion) Milk 350 g Cream 150 g Almonds 200 g Almond Cream — Step 2 Filtered Liquid 500 g Sugar 130 g Glucose 30 DE 15 g Rice Starch 25 g Corn Starch 25 g g Whole egg 50 g Almond mousse Italian meringue 250 g Almond cream 250 g Bitter almond paste 50 g Powdered gelatin 10 g Water for gelatin 50 g Semi-whipped cream 500 g Vanilla chantilly Total cream 600 g Vanilla 1 pod Powdered gelatin 3.5 g Water 17 g Sugar 20 g Mascarpone 60 g Assembling ingredients Almond biscuit Anise cream Strawberry jelly Fresh strawberries Almond mousse Vanilla chantilly 👉 If this method is useful to you, subscribe to the channel and activate the bell: I publish content that focuses on the process, not just the recipe. 💬 Have a question about a step? Write it in the comments, I'll reply. #moderncake #pastry #entremet #recipe #pastryschool #almond #strawberry