BASE FOR AFRICAN CASSATA
Preparation
-Whip PARADISO with eggs, water, and SVELTO 80 for 8–10 minutes at medium speed in a stand mixer fitted with a whisk attachment.
-Then gently fold in the sifted flour.
-Pipe onto baking trays lined with parchment paper, in the desired size, using a piping bag with a plain tip to create a round shape.
Final composition
-Bake in a static oven at 220–230°C for about 5 minutes with the vent closed.
