ALICE'S CAKE |
olio girasole |
acqua |
farina |
Zenzero |
spezie |
panna 35% m.g. |
SINFONIA CARAMEL ORO |
olio di girasole |
SPYCED GINGER CAKE
Ingredients
Preparation
Mix all the ingredients except the candied fruit in a planetary mixer with paddle for 5 minutes at medium speed.
Lastly add the candied fruit and mix gently.
Pour the dough into the molds, filling them 2/3 full and bake in a static oven at 170°C.
WHIPPED GANACHE
Ingredients
liquid cream 35% fat
80g
SINFONIA CARAMEL ORO
130g
liquid cream 35% fat
200g
Preparation
Emulsify hot cream, spices and chocolate.
Still emulsifying, add the cold cream and place in the refrigerator for 3 hours.
Whip until fluffy.
CHOCOLATE COATING
Ingredients
SINFONIA CARAMEL ORO
400g
sunflower seed oil
100g
Preparation
Combine the ingredients.
Use at 32°C
Final composition
pipe the whipped ganache on the cold cake, making tufts.
Cool in refrigerator.
Half glaze the cake and decorate with BRONZE STAR DOBLA.
IRCA products in the recipe
PASTRY
