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HEIDICAKE

Description

Innovative pastry mix made from hazelnut flour and corn flour, perfect to create artisanal cakes and biscuits. End products boast a rustic homemade appearance, typical of Tyrolean traditional desserts, and keep their soft texture for a longer time.

Product details

COD 01070556

DIRECTIONS FOR USE

HEIDICAKE__________________ g 1000
butter or margarine cream__ g 300
whole eggs_________________ g 300
Mix HEIDICAKE, butter or cream margarine and eggs in a planetary mixer equipped with a paddle for about 3 minutes at low speed. Grease a round cake tin and dust with flour, then form an even layer of dough using a pastry bag with a plain tube nozzle n.6 and form an edge and a grid. Put FILLING or RASPBERRY JAM in the empty spaces and decorate the edge with sliced almonds. Bake at 180-190°C for 30-35 minutes, until it is completely golden.
INSTRUCTIONS: The butter and the margarine must be kept at room temperature until they reach a soft consistency.

Allergens / Contaminations

ALLERGENS

  • Cereals
  • Eggs
  • Milk
  • Nuts

CONTAMINATIONS

  • Soybeans
  • Nuts
  • Sesame

Technical Denomination

semifinished product for bakery uses.