VEGAN PISTACHIO AND EXOTIC FRUIT LAYERED CAKE
Difficulty level
Ingredients
| VEGAN BISCUIT | g 1000 |
| water | g 500 |
| FRUTTIDOR TROPICAL | To Taste |
Preparation
-Prepare the biscuit by whipping in food processor with whip VEGAN BISCUIT with the water for 3 minutes at high speed.
-Spread the dough on a baking sheet and cook at 190°C for approx 12/13 minutes.
-Once cooled, place in a steel frame and spread a thin layer of previously blended FRUTTIDOR.
Ingredients
| VEGAN CREAM | g 130 |
| Plant based milk | g 370 |
| JOYPASTE PISTACCHIO GRAN RISERVA | g 80 |
| 100% vegetable cream | g 550 |
Preparation
-Prepare the light cream by mixing with a whisk the VEGAN CREAM with the rice drink and the pistachio paste, let it rest for 10 minutes. - -Mix the cream again briefly and lighten with the whipped vegetable cream.
Ingredients
| MIRROR TROPICAL | To Taste |
Preparation
- Heat the mirror at 50°C
-Spread a layer of light cream over the FRUTTIDOR, place a second layer of biscuit and repeat the layering.
-Stabilise in a negative blast chiller. Glaze with MIRROR TROPICAL and cut into 3x3 cm slices.
Pastry Chef
