EXOTIC TRAVEL CAKE
TROPICAL GÂTEAU DE VOYAGE
Difficulty level
TROPICAL GÂTEAU DE VOYAGE
Ingredients
| ALICE'S CAKE | g 1000 |
| unsalted butter 82% fat - melted | g 375 |
| water | g 325 |
| FRUTTIDOR MANGO - blended | g 255 |
Preparation
Mix all the ingredients in a planetary mixer with paddle for 5-8min at medium speed.
Fill at 3/4 SF170 Silikonmart donut molds and bake in the oven at 175C ° for 20-25 minutes.
Ingredients
| PRALIN DELICRISP TROPICAL | g 500 |
| SINFONIA CIOCCOLATO BIANCO | g 500 |
Preparation
Melt the chocolate at 40-45°C.
Add the PRALIN DELICRISP TROPICAL and mix well.
Spread it between two sheets of parchment paper at 1,5-2 mm thick .
Leave to rest in the refrigerator for 5 minutes.
Remove the PRALIN DELICRISP from the parchment paper and make disks of the same diameter of the mould used to bake the cake.
Keep the disks in the refrigerator until ready for use.
Ingredients
| ZUCCHERO INVERTITO | g 300 |
| water - for the syrup | g 250 |
| sugar | g 950 |
| LILLY NEUTRO | g 500 |
| water - for LILLY | g 500 |
| JOYPASTE ANANAS | g 180 |
Preparation
Combine the first three ingredients in a saucepan and cook at 110C °.
In a planetary mixer, briefly mix water, LILLY and JOYPASTE.
Add the syrup and whip everything in a planetary mixer with whisk at high speed for about 25 min.
Spread the marshmallow in a 2 cm height silicone mold and chill in the refrigerator for 3 hours.
Ingredients
| MIRROR TROPICAL | To Taste |
Unmould the mango cake and place it on the crunchy base.
Cut a marshmallow disc of the same diameter as the center of the cake and place it in the center of the cake.
Fill the center of the cake with MIRROR and decorate with DAISY DOBLA.
Chocolatier and Pastry Chef
