facebook-tracking-pixelIRCA | Caramel ring-shaped cake

Ingredients

BISCUIMIX g 500
water g 300
eggs g 300

Preparation

Whip all the ingredients for 8-10 minutes at high speed in a planetary mixer. Spread evenly the dough on a baking tray with baking paper, to a thickness of half a centimeter and cook for a short time at 220-230 ° C with the valve closed. After baking, let cool for a few minutes then cover with plastic to prevent drying and place it in the refrigerator until the time of use.

Ingredients

liquid cream 35% fat g 1.000
LILLY CARAMEL g 200
water g 200

Preparation

Whip all the ingredients for 8-10 minutes at high speed in a planetary mixer. Spread evenly the dough on a baking tray with baking paper, to a thickness of half a centimeter and cook for a short time at 220-230 ° C with the valve closed. After baking, let cool for a few minutes then cover with plastic to prevent drying and place it in the refrigerator until the time of use.

Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 350
eggs g 100-120

Ingredients

MIRROR CARAMEL To Taste

Ingredients

fresh fruit To Taste
Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada