TOP FROLLA |
burro 82% m.g. |
tuorli d'uovo |
zucchero |
CREMIRCA ARANCIA |
ALICE'S CHOCO CAKE |
acqua |
mandorle affettate |
BIANCANEVE PLUS |
SHORTCRUST PASTRY
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
CHOCOLATA CAKE
Ingredients
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at medium speed.
Final composition
Roll the dough into 3mm layers and use them to line some cake moulds.
Spread a 0.5mm layer of CREMIRCA onto the shortcrust base.
Pour a 1cm layer of chocolate cake mixture.
Decorate with sliced almonds.
Bake at 200 for about 25-30 minutes.
Let cool down completely, then sprinkle the top of the cake with BIANCANEVE PLUS.
