ALICE'S CAKE |
acqua |
olio di semi |
farina |
JOYPASTE CARAMEL |
latte 3.5% m.g. |
GLUCOSIO |
SINFONIA CARAMEL ORO |
LILLY NEUTRO |
panna 35% m.g. |
CHOCOSMART CARAMEL CRUMBLE |
TOFFEE D'OR CARAMEL |
CARAMEL CUBES |
CARAMEL CAKE DOUGH
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with paddle attachment for 6 minutes at medium speed.
Fill the molds, previously oiled, and cook at 160°C for approximately 40 minutes.
Cool down and remove from the mold.
CARAMEL NAMELAKA
Ingredients
milk 3.5% fat
250g
10g
SINFONIA CARAMEL ORO
340g
40g
liquid cream 35% fat
200g
Preparation
Bring milk and glucose to the boil.
Pour the boiling liquid over the chocolate and lilly and blend.
While blending, add the cream and leave to rest overnight in the refrigerator.
Final composition
Whip the namelaka in a planetary mixer until it becomes fluffy.
Fill the caramel cake with the namaleaka, pair and leave to rest in the refrigerator for an hour.
Dip the cake by half in the caramel glaze.
Decorate the dessert with tufts of namelaka, caramel cream, caramel cubes and DOBLA decorations.
