LAYERED CAKE: TRIPLE CHOCOLATE
Layered cake perfect to be cutted into single bites, single portion or regular cakes
Quantities for a 30x40cm h5 steel frame
Difficulty level
Layered cake perfect to be cutted into single bites, single portion or regular cakes
Quantities for a 30x40cm h5 steel frame
Ingredients
| TOP FROLLA | g 570 |
| unsalted butter 82% fat | g 230 |
| eggs | g 60 |
Preparation
Mix all the ingredients in a planetary mixer with paddle until omogenous.
Place in the refrigerator for at least an hour.
Roll the dough to 4mm thickness.
Lay the doug in the stainless steel frame.
Ingredients
| ALICE'S CAKE | g 770 |
| vegetable oil | g 270 |
| water | g 270 |
| IRCA CHOC | g 150 |
Preparation
Mix all the ingredients in a planetary mixer with paddle on low speed for 5 min.
Pour into the steel frames over the shortcrust and bake at 170-180 ° C 25-30 min.
Once cooked, cool at room temperature.
Ingredients
| PRALIN DELICRISP CLASSIC | g 400 |
Preparation
Spread the PRALIN DELICRISP over the warm layer of sponge in order to cover all the surface.
Cool the cake in the refrigerator.
Ingredients
| liquid cream 35% fat | g 1700 |
| LILLY NEUTRO | g 340 |
| water | g 340 |
| JOYPASTE WHITE CHOCOLATE | g 100 |
Preparation
In a planetary mixer whip all the ingredients until obtained a firm foam.
Ingredients
| MIRROR NEUTRAL | g 500 |
Preparation
Heat MIRROR in the microwave at 45 ° C.
Pour the flavored mousse over the base of the cake, filling completely the steel frame.
Place in the freezer until completely hardened.
Without removing the steel frame, glaze the surface of the cake with the MIRROR.
Unmould the cake and cut into desired size.
Decorate with MINI BARS ASSORTMENT DOBLA.
Chocolatier and Pastry Chef
