facebook-tracking-pixelIRCA | Delinoisette cake
Login
Forgot Password
Don't have an account? Register
Recipes

Delinoisette cake

Difficulty level
Add products to favorites
Add recipe to favorites
Add to cookbook
Download recipe
Share recipe

Ingredients

DELINOISETTE g 400
egg whites g 250
caster sugar g 60
all-purpose flour g 100
GRANELLA DI NOCCIOLA To Taste

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

PRALINE AMANDE NOISETTE g 200
liquid cream 35% fat g 160

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

PRALINE AMANDE NOISETTE g 200
liquid cream 35% fat g 200
liquid cream 35% fat g 350
LILLY NEUTRO g 50
water g 50

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

LILLY NOCCIOLA g 200
water g 250
liquid cream 35% fat g 1.000

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

BIANCANEVE PLUS To Taste

Related