hazelnut and citrus vegan cake
Basic level
VEGAN CAKE |
acqua |
olio di girasole |
FARINA DI NOCCIOLE |
Pasta Frutta Oro arancio - Cesarin |
Canditi d'arancia a cubetti |
scorza grattugiata di limone |
Cubetti di mandarino candito 4x4 Cesarin |
RENO X CIOCCOLATO FONDENTE 54,5% |
BURRO DI CACAO |
PRALINE NOISETTE |
HAZELNUT CRUNCH |
CAKE DOUGH
Ingredients
1000g
water
520g
sunflower seed oil
200g
200g
Pasta Frutta Oro orange - Cesarin
30g
candied orange peel cubes
130g
grated lemon zest
120g
Mandarin candid cubes 4x4 Cesarin
100g
Preparation
Mix all the ingredients together in the
food processor with paddle attachment,
except the candied fruit, at low speed for
3 minutes. Add the candied fruit and mix
it. Pour the dough into the moulds filling
them to 2/3. Cook at 180°C for approx.
40 minutes.
HAZELNUT ROCHER GLAZE
Ingredients
100g
120g
sunflower seed oil
60g
210g
Preparation
Melt the RENO X FONDENTS with the
COCOA BUTTER at 45°C. Add PRALIN
NOISETTE, oil and HAZELNUT CRUNCH
50%. Mix thoroughly. Once completely
cooled glaze the cakes with the Rocher
glaze at approx. 40°C.
Final composition
Once the cakes have cooled completely, frost them at about 40°C.
