FRUIT & COCOA CAKE
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| unsalted butter 82% fat - softened | g 350 |
| raw almond flour | g 100 |
| egg yolks | g 200 |
| mango purée | g 300 |
| grated lemon zest | g 5 |
| CACAO IN POLVERE | g 60 |
| TOP CAKE GLUTEN FREE | g 700 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 40 |
| diced candied orange | g 150 |
| walnut kernels - chopped | g 100 |
Preparation
Mix all the ingredients together, except for orange and walnuts, in a planetary mixer with the paddle attachment for about 5 minutes.
Stir the orange cubes and the chopped walnut kernels in the mixture.
Pour the mixture into proper silicon moulds filling them 3/4 full.
Bake at 185°C for about 35 minutes.
Ingredients
| PRALINE AMANDE NOISETTE | g 750 |
| MINUETTO FONDENTE ECUADOR 70% - melted at 50°C | g 425 |
| BURRO DI CACAO - melted at 50°C | g 125 |
| GRANELLA DI NOCCIOLA | g 200 |
Preparation
Combine all the ingredients together.
Ingredients
| water - warm | g 600 |
| sugar | g 400 |
| liqueur | To Taste |
Preparation
Dissolve the sugar in the water.
Let cool down, then add the liqueur.
Remove the cake from the mould and moisten it with the soaking syrup.
Glaze with the praline icing.
Decorate as you like most.
