burro 82% m.g. |
farina di mandorle grezze |
tuorli |
polpa di mango |
scorza grattugiata di limone |
CACAO IN POLVERE |
TOP CAKE GLUTEN FREE |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
cubetti d'arancia candita |
gherigli di noci |
PRALINE AMANDE NOISETTE |
MINUETTO FONDENTE ECUADOR 70% |
BURRO DI CACAO |
GRANELLA DI NOCCIOLA |
acqua |
zucchero |
alcolato |
ORANGE AND COCOA CAKE
Ingredients
unsalted butter 82% fat
350 g
raw almond flour
100g
egg yolks
200g
mango purée
300g
grated lemon zest
5g
60g
700g
diced candied orange
150g
walnut kernels
100g
Preparation
Mix all the ingredients together, except for orange and walnuts, in a planetary mixer with the paddle attachment for about 5 minutes.
Stir the orange cubes and the chopped walnut kernels in the mixture.
Pour the mixture into proper silicon moulds filling them 3/4 full.
Bake at 185°C for about 35 minutes.
PRALINE ICING
Ingredients
750 g
MINUETTO FONDENTE ECUADOR 70%
425g
125g
200g
Preparation
Combine all the ingredients together.
SOAKING SYRUP FOR CAKE
Ingredients
water
600g
sugar
400g
liqueur
Preparation
Dissolve the sugar in the water.
Let cool down, then add the liqueur.
Final composition
Remove the cake from the mould and moisten it with the soaking syrup.
Glaze with the praline icing.
Decorate as you like most.
