1 slice of sponge cake
6 red guavas
1 can of sweetened condensed milk
1 cup (ch) of heavy cream
1 envelope of unflavored and unsweetened gelatin
5 soup spoons of water
Covering
100 g of white chocolate chips
1 cup (ch) of heavy cream
Accompaniment
Mold size: 22 cm with a removable rim
1 slice of sponge cake
6 red guavas
1 can of sweetened condensed milk
1 cup (ch) of heavy cream
1 envelope of unflavored and unsweetened gelatin
5 soup spoons of water
Covering
100 g of white chocolate chips
1 cup (ch) of heavy cream
Accompaniment
Mold size: 22 cm with a removable rim
Line the mold with the slice of sponge cake and set aside
Remove the skin and seeds from four guavas and cut the fruit into pieces
Battery in blender along with sweetened condensed milk, heavy cream, and gelatin (hydrated in water and dissolved in a bain-marie)
Place on top of the reserved cake and let it chill for four hours
Covering
Melt white chocolate in a bain-marie and mix with heavy cream
Peel the remaining guavas, cut them into slices, and place them on top of the cake.
