CARAMEL AND RICOTTA CAKE
Difficulty level
Ingredients
| TOP CAKE | g 500 |
| almond flour | g 225 |
| flour | g 50 |
| caster sugar | g 90 |
| fresh cow's milk ricotta | g 450 |
| unsalted butter 82% fat - MELTED | g 175 |
| salt | g 5 |
| honey | g 90 |
| eggs | g 225 |
| egg yolk | g 75 |
| VIGOR BAKING | g 12 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 2 |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL - IN DROPS | g 370 |
Preparation
- Mix all the ingredients in a planetary mixer with leaf for 8/10 minutes.
- Put the dough inside the mold and cook at 180°C for 10 minutes. Then reduce to 165°C for another 20-30 minutes.
Ingredients
| water | g 600 |
| caster sugar | g 400 |
| JOYTOPPING TROPICAL | g 200 |
Preparation
- Bring all the ingredients to 60°C.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | g 700 |
| CHOCOSMART CIOCCOLATO | g 300 |
Preparation
- Mix the ingredients and melt to 35°C.
- Once warm, put the cake in the tropical syrup.
- Once cold, glaze the cake with the glaze and decorate it with shavings made with RENO LACTEE CARAMEL chocolate.
Pastry Chef
