VEGAN PISTACHIO AND EXOTIC FRUIT LAYERED CAKE
Basic level
VEGAN BISCUIT |
acqua |
FRUTTIDOR TROPICAL |
VEGAN CREAM |
Bevanda vegetale (soia o altro) |
JOYPASTE PISTACCHIO GRAN RISERVA |
panna interamente vegetale |
MIRROR TROPICAL |
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.
