facebook-tracking-pixelIRCA | 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.

Final composition

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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada