16 Dec 2015
Delicious orange fruit filling incorporated in a layer cake covered with a non-dairy cream that provides a real dairy sensation!
Cake
Ingredients:
- 1000 g of Tegral Satin Moist Cake Dark
- 400 g of Whole eggs
- 400 g of Oil
- 200 g of Water
- 200 g of PatisFrance Almond batonnets
Method:
- Mix all ingredients for 5 minutes at medium speed with a flat beater.
- Measure 400 g per ring before baking
- Bake at 180°C for approx. 30 minutes.
Fruit filling
Ingredients:
- Topfil Orangewww.puratos.com/en/our-products/our-brands/patisserie/Topfil.jsp – Sea Buckthorn 60% Q.S.
Method:
- Spread 210 g per cake
Chocolate cream
Ingredients:
- 375 g of Cremyvit Classic
- 1000 g of Water (4°C)
- 200 g of Belcolade Blanc Intense
- 200 g of Prepared Cremyvit
- 200 g of Passionata
Method:
- Mix melted Blanc Intense into prepared Cremyvit & whisk smooth (330 g/cake)
- Finally fold in whipped Passionata.
More information?
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