VEGAN CAKE |
1000g |
water |
560g |
sunflower oil |
160g |
SINFONIA CIOCCOLATO EXTRA FONDENTE 56% |
120g |
Grated coconut / coconut flour |
60g |
VEGAN CAKE
Ingredients
1000g
water
560g
sunflower oil
160g
Grated coconut / coconut flour
60g
Preparation
- Warm the water to 30°C, then add the seed oil and the melted SINFONIA FONDENTE 56%.
- Emulsify and mix all the ingredients together in a stand mixer using the paddle attachment.
- Portion the batter into molds, filling them two-thirds full
- Bake at 180°C for about 40 minutes.
Final composition
Unmold and leave to cool, package
Filippo Falciola
Pastry Chef
Filippo Falciola has been working in the pastry industry for 10 years. He is a teacher for the Advanced Training courses in Pastry Chef and Pastry Chef for Restaurants and Hotels at the CAST Alimenti school.
