hazelnut and citrus vegan cake
Difficulty level
Ingredients
| VEGAN CAKE | g 1000 |
| water | g 520 |
| sunflower seed oil | g 200 |
| FARINA DI NOCCIOLE | g 200 |
| Pasta Frutta Oro orange - Cesarin | g 30 |
| candied orange peel cubes - 6x6 | g 130 |
| grated lemon zest - 6x6 | g 120 |
| Mandarin candid cubes 4x4 Cesarin | g 100 |
Preparation
Mix all the ingredients together in the
food processor with paddle attachment,
except the candied fruit, at low speed for
3 minutes. Add the candied fruit and mix
it. Pour the dough into the moulds filling
them to 2/3. Cook at 180°C for approx.
40 minutes.
Ingredients
| RENO X FONDENTE | g 520 |
| BURRO DI CACAO | g 100 |
| PRALINE NOISETTE | g 120 |
| sunflower seed oil | g 60 |
| HAZELNUT CRUNCH - 50% | g 210 |
Preparation
Melt the RENO X FONDENTS with the
COCOA BUTTER at 45°C. Add PRALIN
NOISETTE, oil and HAZELNUT CRUNCH
50%. Mix thoroughly. Once completely
cooled glaze the cakes with the Rocher
glaze at approx. 40°C.
Once the cakes have cooled completely, frost them at about 40°C.
Pastry Chef
