TROPICAL CARAMEL SACHER
Ingredients
| ALICE'S CAKE | g 1200 |
| water | g 460 |
| sunflower seed oil | g 480 |
| CACAO IN POLVERE | g 10 |
| RENO CONCERTO LACTEE CARAMEL | g 200 |
Preparation
Blend ALICE’S CAKE, water, oil, and cocoa in a planetary mixer with paddle attachment for 7-8 minutes.
Add RENO LACTEE CARAMEL previously coarsely chopped and blend.
Fill cake pans of 20 centimetres with about 550 grams of dough.
Bake at 170-180°C for 40-45 minutes. Unmould and let it cool.
Ingredients
| FRUTTIDOR TROPICAL - or FRUTTIDOR MANGO | To Taste |
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt at 32-35°C.
Cut into 3 equal layers and stuff with tropical filling.
Place in the fridge for about 1 hour.
Cover with caramel glaze.
Wait until it is completely crystallized and then dress the lateral surface of the cake with CHOCOSMART CARAMEL CRUMBLE previously whipped in a planetary mixer with paddle attachment.
Decorate using Dobla decorations: Petals Mini Yellow, Splash Milk and Mini Pearl White.
Pastry Chef, Chocolatier and Baker
