IRCA

PASTRY

HEIDICAKE

Innovative pastry mix made from hazelnut flour and corn flour, perfect to create artisanal cakes and biscuits. End products boast a rustic homemade appearance, typical of Tyrolean traditional desserts, and keep their soft texture for a longer time.

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Usages

Info

Allergens

For detailed product information (e.g. dietary suitability and certifications), please consult the technical data sheets or contact our team.

No applications provided for this product.

Description

mix in powder for the production of hazelnut cakes.

Denomination

semifinished product for bakery uses.

Directions for use

HEIDICAKE__________________ g 1000
butter or margarine cream__ g 300
whole eggs_________________ g 300
Mix HEIDICAKE, butter or cream margarine and eggs in a planetary mixer equipped with a paddle for about 3 minutes at low speed. Grease a round cake tin and dust with flour, then form an even layer of dough using a pastry bag with a plain tube nozzle n.6 and form an edge and a grid. Put FILLING or RASPBERRY JAM in the empty spaces and decorate the edge with sliced almonds. Bake at 180-190°C for 30-35 minutes, until it is completely golden.
INSTRUCTIONS: The butter and the margarine must be kept at room temperature until they reach a soft consistency.