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.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
