EXOTIC CAKE
Difficulty level
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 400 |
| eggs | g 100 |
Preparation
Mix all the ingredients together, spread to a height of 3mm, let it rest in the refrigerator and once you have cupped a ring with a diameter of 18cm, cook at 170 degrees for 12 minutes.
Ingredients
| dehydrated coconut | g 200 |
| AVOLETTA | g 200 |
| confectioner's sugar | g 85 |
| white bread flour | g 62 |
| VIGOR BAKING | g 7 |
| egg whites | g 300 |
| honey | g 37 |
| unsalted butter 82% fat | g 275 |
Preparation
Combine all the powders, add the egg whites at room temperature, then the melted butter together with the honey.
Bake at 180 degrees for 10 minutes
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
Spread a light layer directly on the cooked financier
Ingredients
| FRUTTIDOR MANGO | g 200 |
| LILLY NEUTRO | g 20 |
| water | g 20 |
Preparation
Slightly heat the fruttidor, add water and neutral lilly, mix and blast chill inside a 14 cm diameter insert mould, with the financier and the croccantino underneath
Ingredients
| full-fat milk (3,5% fat) | g 200 |
| GLUCOSIO | g 10 |
| LILLY NEUTRO | g 45 |
| JOYGELATO COCCO | g 16 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 340 |
| liquid cream | g 250 |
Preparation
Bring the first 4 ingredients to a light boil, mix with the white chocolate and finally with the cold cream.
Pour into 14cm diameter insert molds and blast chill
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| FRUTTIDOR MANGO | g 300 |
| salt | g 4 |
Preparation
Heat all ingredients together and mix thoroughly.
Place on top of the frozen namelaka and blast chill
Ingredients
| MINUETTO LATTE SANTO DOMINGO 38% | g 500 |
| liquid cream | g 100 |
| water | g 200 |
| dehydrated coconut | g 68 |
| LILLY NEUTRO | g 115 |
| water | g 115 |
| liquid cream | g 600 |
Preparation
Bring the cream, water and grated coconut to a light boil, mix with the chocolate and when the temperature drops below 30 degrees, mix delicately with the last 3 semi-whipped ingredients.
Ingredients
| water | g 132 |
| gelatin powder or sheets 200 bloom | g 22 |
| water | g 150 |
| sugar | g 300 |
| GLUCOSIO | g 300 |
| skim condensed milk | g 200 |
| MINUETTO LATTE SANTO DOMINGO 38% | g 250 |
Preparation
Bring water, sugar and glucose to 103 degrees.
Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate
Cool overnight
Deposit 250 g of mousse, then the first insert with 130 g of namelaka and 100 g of caramel, continue with another 250 g of mousse, and finally the second insert with 130 g of mango jelly and 75 g of financier sprinkled with 35 g of crunchy.
Blast chill, glaze by preheating the glaze to 35 degrees and place on the pastry.
Pastry Chef
