TOP CAKE |
500g |
almond flour |
225g |
flour |
50g |
caster sugar |
490g |
fresh cow's milk ricotta |
450g |
unsalted butter 82% fat |
175g |
salt |
5g |
honey |
90g |
eggs |
225g |
egg yolk |
75g |
VIGOR BAKING |
12g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
2g |
RENO CONCERTO LACTEE CARAMEL |
370g |
water |
600g |
JOYTOPPING TROPICAL |
200g |
CHOCOSMART CARAMEL CRUMBLE |
700g |
CHOCOSMART CIOCCOLATO |
300g |
CARAMEL AND RICOTTA CAKE
Ingredients
500g
almond flour
225g
flour
50g
caster sugar
90g
fresh cow's milk ricotta
450g
unsalted butter 82% fat
175g
salt
5g
honey
90g
eggs
225g
egg yolk
75g
12g
RENO CONCERTO LACTEE CARAMEL
370g
Preparation
- Mix all the ingredients in a planetary mixer with leaf for 8/10 minutes.
- Put the dough inside the mold and cook at 180°C for 10 minutes. Then reduce to 165°C for another 20-30 minutes.
TROPICAL SYRUP
Ingredients
Preparation
- Bring all the ingredients to 60°C.
GLAZE
Ingredients
Preparation
- Mix the ingredients and melt to 35°C.
Final composition
- Once warm, put the cake in the tropical syrup.
- Once cold, glaze the cake with the glaze and decorate it with shavings made with RENO LACTEE CARAMEL chocolate.
