IRCA GENOISE GLUTEN FREE |
1.000g |
eggs |
950g |
water |
400g |
LILLY NEUTRO |
200g |
liquid cream |
1.000g |
JOYPASTE VANIGLIA MADAGASCAR/BOURBON |
30g |
TOP FROLLA GLUTEN FREE |
1.000g |
unsalted butter |
300g |
CHOCOSMART CIOCCOLATO |
|
GRANELLA DI NOCCIOLA |
- Gluten-free sponge cake:
Ingredients
Preparation
Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes.
- Gluten-free sponge cake:
Ingredients
Preparation
Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes.
- Gluten-free sponge cake:
Ingredients
Preparation
Mix IRCA GENOISE GLUTEN FREE with eggs and water, both at room temperature (20-22°C). Whisk all the ingredients together in a planetary mixer for 12-15 minutes at medium to high speed. Place the mixture in 20x9 cm rectangular moulds that have been greased beforehand with SPRAY KING. Bake at 180-190°C for 20-25 minutes.
