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Ingredients

ALICE'S CAKE g 1000
water g 375
sunflower seed oil g 375
JOYPASTE VANIGLIA CARIBE g 30

Preparation

In a planetary mixer with the paddle attachmenti, mix all the ingredients for 6 minutes at medium speed .

Ingredients

ALICE'S CAKE g 1000
water g 400
sunflower seed oil g 375
JOYPASTE CAFFE' g 70
CACAO IN POLVERE g 30
SFERETTE CIOCCOLATO CAFFE' g 250

Preparation

In a planetary mixer with the paddle attachment, mix all the ingredients, except for SFERETTE, at medium speed for 6 minutes.

When done, stir SFERRETTE into the batter using a rubber spatula.

Ingredients

COVERDECOR CAFFE' - heated to 50°C To Taste
Final composition

Grease and flour the mould for plum cakes. 

Use the vanilla batter to fill the moulds for 1/3 of their volume.

Fill the moulds for another 1/3 of their volume with the coffee batter, then stir with a spoon so as to create a marble effect.

Bake at 170-190°C for 25-35 minutes.

Let the plum cakes cool down, then glaze them with COVERDECOR CAFFÈ.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani