ALICE'S CAKE |
acqua |
olio di girasole |
CACAO IN POLVERE |
RENO CONCERTO LACTEE CARAMEL |
FRUTTIDOR TROPICAL |
CHOCOSMART CARAMEL CRUMBLE |
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.
