VEGAN PISTACHIO AND EXOTIC FRUIT LAYERED CAKE
Intermediate level
VEGAN BISCUIT |
1000g |
water |
500g |
FRUTTIDOR TROPICAL |
qb |
VEGAN CREAM |
130g |
Plant based milk |
370g |
JOYPASTE PISTACCHIO GRAN RISERVA |
80g |
100% vegetable cream |
550 g |
MIRROR TROPICAL |
qb |
VEGAN BISCUIT
Ingredients
Preparation
-Prepare the biscuit by whipping in food processor with whip VEGAN BISCUIT with the water for 3 minutes at high speed.
-Spread the dough on a baking sheet and cook at 190°C for approx 12/13 minutes.
-Once cooled, place in a steel frame and spread a thin layer of previously blended FRUTTIDOR.
LIGHT PISTACHIO CREAM
Ingredients
130g
Plant based milk
370g
100% vegetable cream
550 g
Preparation
-Prepare the light cream by mixing with a whisk the VEGAN CREAM with the rice drink and the pistachio paste, let it rest for 10 minutes. - -Mix the cream again briefly and lighten with the whipped vegetable cream.
glaze
Ingredients
Preparation
- Heat the mirror at 50°C
Final composition
-Spread a layer of light cream over the FRUTTIDOR, place a second layer of biscuit and repeat the layering.
-Stabilise in a negative blast chiller. Glaze with MIRROR TROPICAL and cut into 3x3 cm slices.
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.
