ALICE'S CAKE |
750g |
sunflower oil |
375g |
water |
525g |
JOYPASTE NOCCIOLA PREMIUM |
500g |
PRALIN DELICRISP CLASSIC |
|
fresh milk |
300g |
liquid cream 35% fat |
1.050g |
caster sugar |
340g |
LILLY NEUTRO |
80g |
SINFONIA CIOCCOLATO LATTE 38% |
60g |
PRALINE NOISETTE |
220g |
RENO CONCERTO GIANDUIA LATTE 27% |
500g |
MIRROR NEUTRAL |
450g |
HAZELNUT CAKE
Ingredients
Preparation
Mix all ingredients together for 5 minutes with the flat beater.
Pour into a 30x40 mold previously lined with baking paper.
Cook at 170°C for about 15-20 minutes.
Allow to cool completely.
GIANDUIA CRUNCHY LAYER
Ingredients
Preparation
Slightly heat the PRALIN DELICRISP CLASSIC and spread a light layer over the entire surface of the hazelnut cake.
Cut with a 4 cm round pastry cutter.
HAZELNUT CREAM
Ingredients
fresh milk
100g
liquid cream 35% fat
350g
caster sugar
340g
20g
Preparation
Heat milk and cream together. Add the LILLY NEUTRO.
Pour the hot liquid into the JOYPASTE NOCCIOLA PREMIUM and emulsify with an immersion mixer.
Pour into silicone molds in the shape of hemispheres with a 4 cm base.
Put them in the shock freezer until completely frozen.
Remove them from the molds and stick each single hemisphere to the crunchy gianduia layer, thus creating a three layers insert.
HAZELNUT MOUSSE
Ingredients
fresh milk
120g
SINFONIA CIOCCOLATO LATTE 38%
60g
120g
60g
liquid cream 35% fat
620g
Preparation
Heat the milk, add the LILLY NEUTRO and pour it into the melted chocolate and in the PRALINE NOISETTE, creating a good emulsion with the immersion blender.
Add the semi-whipped cream in two moments, mixing it gently.
GLOSSY GIANDUIA GLAZE
Ingredients
fresh milk
80g
liquid cream 35% fat
80g
RENO CONCERTO GIANDUIA LATTE 27%
500g
100g
450g
water
150g
Preparation
Boil milk, cream and water. Add the chocolate and praline and mix with immersion blender.
Add the MIRROR NEUTRO, mix well and let it crystallize in the fridge.
Final composition
Pour the hazelnut mousse into round silicone molds for single portions (L 6,5cm e H 4cm) almost filling them (3/4).
Insert the three layers insert in the middle.
Put into the shock freezer until completely frozen.
Remove the cakes from the molds and cover them by heating the hazelnut praline glaze to 45°C.
To be decorated with broken pieces of hazelnut, gold leaves and DOBLA CHOCOLATE HAZELNUT IN SHELL.
