IRCA GENOISE CHOC |
500g |
eggs |
300g |
unsalted butter 82% fat |
200g |
milk |
200g |
PASTA AROMATIZZANTE LAMPONE |
35g |
LILLY NEUTRO |
50g |
SINFONIA CIOCCOLATO BIANCO |
350g |
liquid cream 35% fat |
300g |
NOBEL BIANCO |
500g |
nibbed raw almonds |
100g |
FRUTTIDOR MIRTILLO |
qb |
Cacao cake
Ingredients
IRCA GENOISE CHOC
500g
eggs
300g
unsalted butter 82% fat
200g
Preparation
Assemble all the ingredients in a planetary mixer for 8-10 minutes, then place the whipped dough in lightly buttered silicone molds. Cook at 160 ° C for about 15/20 minutes. Put in negative temperature once the cakes are cooked.
Raspberry namelaka
Ingredients
milk
200g
PASTA AROMATIZZANTE LAMPONE
35g
50g
SINFONIA CIOCCOLATO BIANCO
350g
liquid cream 35% fat
300g
Preparation
Heat the fresh milk slightly and add the Lilly Neutro then the white chocolate and make a ganache. Finally insert the Joypaste Pastry Lampone and the cream at a temperature of about 5 ° C. Mix well with a blender then pour into DOBLA TRUFFLE SHELL DARK cups. Put in low temperature.
White glaze
Ingredients
500g
nibbed raw almonds
100g
Preparation
Melt the WHITE CHOCOSMART in the microwave, add the almond grain and mix.
Use at a temperature of 28-30 ° C.
Filling
Ingredients
Preparation
Fill the cake with smoothie FRUTTIDOR MIRTILLO
Final composition
Remove the cake from the mold, still frozen soak it in the white cover.
Insert the FRUTTIDOR MIRTILLO smoothie into the cake slit and then cover with a little BLITZ.
Spray the balls of DOBLA stuffed with dark brown velvet-effect cocoa butter and place on the cake.
Antonio Losito
Pasticciere e Gelatiere
After his studies, Antonio began his career working in renowned patisseries, hotels, and restaurants, such as Iginio Massari’s Patisserie Veneto and the Pierino Penati restaurant, which has a Michelin st
