TOP FROLLA |
1.000g |
unsalted butter 82% fat |
350g |
caster sugar |
120g |
eggs |
150g |
CREMIRCA LIMONE |
150g |
ALICE'S CAKE |
1000g |
water |
375g |
seed oil |
375g |
MIRAGEL |
|
BIANCANEVE PLUS |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
CAKE MIXTURE
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at low speed.
Final composition
Roll the dough into layers and use them to line some 20cm diameter cake moulds.
Spread a thin layer of CREMIRCA (150g) onto the shortcrust base.
Pour a the cake mixture (300g) and decorate the surface with stripes of CREMIRCA LIMONE.
Bake at 180-200 for about 30-35 minutes.
Let cool down completely, cover with MIRAGEL and sprinkle with BIANCANEVE PLUS.
