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IRCA GENOISE GLUTEN FREE |
1kg |
eggs |
1200g |
LEVOSUCROL |
100g |
CACAO IN POLVERE |
120g |
full-fat milk (3,5% fat) |
400g |
GLUCOSIO |
30g |
RENO X BIANCO |
340g |
liquid cream |
750g |
LILLY NEUTRO |
150g |
RENO X LATTE |
350g |
milk |
200g |
RENO X FONDENTE |
230g |
FRUTTIDOR MIRTILLO |
250g |
water |
30g |
GLUTEN FREE CACAO BISCUIT
Ingredients
Preparation
mix all the ingredients together with an immersion blender
spread approximately 700g per tray on a 60x40cm baking tray
cook for 5 minutes at 200 degrees with 50% steam
cup and cool
if you are not interested in having a completely gluten free cake, spread a layer of Pralin Delicrisp Noir
WHITE CHOCOLATE NAMELAKA
Ingredients
Preparation
bring milk, glucose and neutral lilly to a light boil
mix with the chocolate, add the cream, pour approximately 250g of namelaka into the pavoni silicone mold KE089 CYLINDRA
cool
MILK CHOCOLATE NAMELAKA
Ingredients
Preparation
bring milk, glucose and neutral lilly to a light boil
mix with the chocolate, add the cream, pour approximately 250g of namelaka into the Pavoni KE089 CYLINDRA silicone mold on top of the previous layer
cool
DARK CHOCOLATE NAMELAKA
Ingredients
Preparation
bring milk, glucose and neutral lilly to a light boil
mix with the chocolate, add the cream, pour approximately 250g of namelaka into the silicone mold pavoni KE089 CYLINDRA on top of the other layer and close with the biscuit
cool
BLUEBERRY JELLY
Ingredients
Preparation
mix while hot, and pour into the cavity of the cake at the top
Final composition
spray with heated Bliz
decorate with Dobla decorations
if you want to make mignon cubes:
BLUEBERRY JELLY-FREE VARIANT WITH ONLY 1 BISQUIT: place the bisque covered with pralin delicrisp noir + 5% seed oil in a 30cmx30cm frame, pour 700g of white chocolate namelaka, 700g milk chocolate namelaka, 700g of chocolate namelaka dark chocolate, sprinkle with 300g of Blitz + 40g blueberry fruit + to taste water-soluble purple dye, cool after each layering, chill and cut at -11 degrees.
VARIANT WITH BLUEBERRY JELLY FOR ONLY 1 BISQUIT: place the bisque covered with pralin delicrisp noir + 5% seed oil in a 30cmx30cm frame, pour 600g of white chocolate namelaka, 600g milk chocolate namelaka, 400g of blueberry jellied , 600g of chocolate namelaka dark chocolate, sprinkle with 300g of Blitz + 40g of blueberry fruit + to taste. water-soluble purple dye, cool after each layering, chill and cut at -11 degrees.
VARIANT WITH BLUEBERRY JELLY WITH 2 BISQUITS: place the bisque covered with pralin delicrisp noir + 5% seed oil in a 30cmx30cm frame, pour 500g of white chocolate namelaka, 500g milk chocolate namelaka, single bisquit, 400g of gelled blueberry, 500g of dark chocolate namelaka, sprinkle with 300g of Blitz + 40g of blueberry fruit + to taste. water-soluble purple dye, cool after each layering, chill and cut at -11 degrees.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
