Aurea Soft Cake

-Place the softened butter in the stand mixer with the “crema aurea” and mix using the paddle attachment.

-Then add the powdered sugar, vanilla, and spices, and whip at medium speed, taking care not to overwhip the mixture.

-Add the eggs mixed with milk, heated to about 35°C.

-Once the liquids are incorporated, finish with the sifted dry ingredients.

-Pipe or pour the batter into a buttered and floured mold.

-Bake at 180°C for the first 15 minutes, then lower to 160°C for another 10 minutes, opening the valve. (For even baking, place a perforated mat on top and a rack underneath to ensure uniform cooking.)

-Blast-freeze the product, then spray with a mixture of chocolate and cocoa butter in a 2:1 ratio to create a chocolate coating that will protect the cake.

Note: For a darker product with more pronounced cocoa notes, it is possible to replace the hazelnut cream Aurea with the dark chocolate cream Aurea.