ALICE'S CAKE |
1000g |
water |
400g |
seed oil |
375g |
PISTACCHIO TRITATO SGUSCIATO 0-2 |
100g |
PISTACCHIO TRITATO SGUSCIATO 2-4 |
120g |
milk 3.5% fat |
250g |
GLUCOSIO |
10g |
SINFONIA PISTACCHIO |
540g |
LILLY NEUTRO |
40g |
liquid cream 35% fat |
200g |
|
|
10g |
PISTACHIO CAKE DOUGH
Ingredients
1000g
water
400g
seed oil
375g
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
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.
PISTACHIO GLAZE
Ingredients
Preparation
Combine all ingredients togheter.
Use at 26°C
Final composition
Whip the namelaka in a planetary mixer until it becomes fluffy.
Fill the pistacchio cake with the namalaka, pair and leave to rest in the refrigerator for an hour.
Glaze the entire cake.
Decorate the dessert with some namelaka and DOBLA decorations.
