CEREAL'EAT CAKE |
olio di semi |
acqua |
farina tipo 00 |
canditi in pezzi |
latte intero |
yogurt magro |
panna 35% m.g. |
glucosio |
LILLY NEUTRO |
SINFONIA CIOCCOLATO BIANCO |
pasta di limone candita |
Cereal cake dought
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with leaf for 5 minutes at medium speed.
Combine the candies.
Deposit the dough in the special mini cake moulds.
Bake at 165°C (cooking times depend on the size of the cake).
Namelaka with white chocolate, yogurt and lemon
Ingredients
full-fat milk (3,5% fat)
230g
low-fat yogurt
120g
liquid cream 35% fat
100g
glucose
8g
40g
SINFONIA CIOCCOLATO BIANCO
335g
30g
Preparation
Bring the milk and glucose to the boil, add Lilly and mix with a whisk.
Pour the mixture obtained over the white chocolate Sinfonia and emulsify well with an immersion blender.
Gradually add the cold cream while continuing to mix, and finally incorporate yogurt and Lemon Fruit Paste.
You must obtain a liquid mixture to mature for 10-12 hours in the fridge.
Final composition
Whip the namelaka in the planetary mixer with the whisk at medium-high speed.
Decorate the cake with tufts of namelaka, candied lemon cubes and gold leaf.
