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

sucrose_____________ 41 % ± 1 moisture_________ 7 % max.

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.