COFFEE CARAMEL CAKE
Ingredients
| DOLCE VARESE | g 1000 |
| eggs | g 500 |
| unsalted butter 82% fat - soft | g 250 |
| sunflower seed oil | g 200 |
| JOYPASTE CAFFE' | g 50 |
| CACAO IN POLVERE | g 10 |
Preparation
Whip all the ingredients in a planetary mixer with paddle attachment for 7-8 minutes.
With a pastry bag fill the cylinder moulds (25x6x6) with 430 grams of whipped dough previously sprayed with SPRAY KING.
Close with the lid and bake for 45 minutes at 170°C.
After baking, let it rest for 15 minutes, then unmould and place in the fridge until it is completely cooled down.
Ingredients
| liquid cream 35% fat - (1) | g 170 |
| SINFONIA CIOCCOLATO AL LATTE 38% | g 230 |
| JOYPASTE CAFFE' | g 55 |
| liquid cream 35% fat - (2) | g 400 |
Preparation
Bring the cream to a boil, add coffee paste and chocolate, and then mix with an immersion blender.
While mixing, add little by little the cream.
Cover with a film and place in the fridge for a night.
Whip in a planetary mixer with whisk or paddle attachment until obtaining a creamy and stable consistency.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Heat CHOCOSMART CARAMEL CRUMBLE at 32-35°C.
Cut in half the cake.
Stuff in the middle with the whipped ganache and place in the fridge for at least 15-20 minutes.
Cover with caramel glaze.
Wait until it is completely crystallized and then dress the whipped ganache over the surface of the cake
Decorate using coffee beans and Dobla decorations: Curvy Leaf Yellow, Chocolate Hazelnut in Shell, Spear Dark.
Pastry Chef, Chocolatier and Baker
