TOP FROLLA |
unsalted butter 82% fat |
caster sugar |
eggs |
CREMIRCA LIMONE |
ALICE'S CAKE |
water |
seed oil |
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.
