BASQUE CAKE
Soft cake
Difficulty level
Soft cake
Ingredients
| TOP FROLLA | g 1.000 |
| unsalted butter 82% fat - soft | g 400 |
| eggs - room temperature | g 150 |
| VIGOR BAKING | g 10 |
| salt | g 5 |
Preparation
Combine all the ingredients in a mixer equipped with the paddle attachment at low speed for 3 minutes.
Roll the sable' between two sheets of baking paper at a height of 3-4 mm.
Keep it in the fridge at least for 30 minutes.
Ingredients
| fruit juice - green apples | g 290 |
| TOP CREAM | g 120 |
Preparation
Mix the ingredients with a whisk.
Leave to rest for three minutes.
Mix again to obtain a smooth and velvet cream.
Ingredients
| FRUTTIDOR MELA | To Taste |
| CHOCOCREAM CARAMEL FLEUR DE SEL | To Taste |
| BIANCANEVE PLUS | To Taste |
Line a cake pan with a layer of sable' breton.
Fill the center of the cake with the apple custard.
Cover with another layer of sable' breton.
Brush with egg and make decorative strips with a fork.
Bake at 180-190°C for about 40 minutes.
Once cold, unmold, sprinkle the edge of the cake with BIANCANEVE PLUS, create a spiral with CHOCOCREAM CARAMEL FLEUR DE SEL in the center of the dessert.
Decorate with FRUTTIDOR MELA and a CHOCOLATE APPLE DOBLA.
Chocolatier and Pastry Chef
