ALICE'S CAKE |
1200g |
water |
460g |
sunflower seed oil |
480g |
CACAO IN POLVERE |
10g |
RENO CONCERTO LACTEE CARAMEL |
200g |
FRUTTIDOR TROPICAL |
qb |
CHOCOSMART CARAMEL CRUMBLE |
qb |
CAKE
Ingredients
1200g
water
460g
sunflower seed oil
480g
10g
RENO CONCERTO LACTEE CARAMEL
200g
Preparation
Blend ALICE’S CAKE, water, oil, and cocoa in a planetary mixer with paddle attachment for 7-8 minutes.
Add RENO LACTEE CARAMEL previously coarsely chopped and blend.
Fill cake pans of 20 centimetres with about 550 grams of dough.
Bake at 170-180°C for 40-45 minutes. Unmould and let it cool.
CARAMEL GLAZE
Ingredients
Preparation
Melt at 32-35°C.
Final composition
Cut into 3 equal layers and stuff with tropical filling.
Place in the fridge for about 1 hour.
Cover with caramel glaze.
Wait until it is completely crystallized and then dress the lateral surface of the cake with CHOCOSMART CARAMEL CRUMBLE previously whipped in a planetary mixer with paddle attachment.
Decorate using Dobla decorations: Petals Mini Yellow, Splash Milk and Mini Pearl White.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
