2 Aug 2022
COMPOSITION
- Cake base
- Apple filling
- Caramel layer
- Mousse Deli Cheesecake
- Shortcrust
- Glaze
- Decoration
INGREDIENTS
WORKING METHOD
Cake base
Apple filling
Caramel layer
Mousse deli cheescake
Shortcrust
Glaze
Decoration
Cake base
Mix all the ingredients for 4 min at medium speed with a paddle. Spread 1600 g out on a 40-60 cm baking tray covered with baking paper. Bake and freeze.
Cut strikes of 6-49 cm and 4-49 cm and keep a side. Bake for 16 min. in a deck type oven. Top and bottom temperature 180°C.
Closed damper.
Apple filling
Add the grated ginger to the Topfil Apple.
Spread 330 g on the large cake strips and place the small cake strips on top.
Caramel layer
Pipe 100 g on each small cake strips and freeze.
Mousse Deli Cheesecake
Heat the Starfruit to 80°C.
Add The Bavarois Neutre and mix well. Incorporate the Deli Cheesecake in the mixture and at the end the lightly whipped Passionata. Scale 1050 g in a buche mold and place the insert in it. Freeze.
Tip: Place a plastick sheet (18-48,5cm) in the mold to remove easy
Shortcrust
Mix all ingredients to a dough. Roll out till 3,8 mm and cut pieces of 9,5 - 26,5 cm.
Bake for 18 min. In a deck type oven. Top and bottom temperature 170°C.
Open damper.
Glaze
Heat the Miroir to 38°C. Cut the buche in two and apply the glaze on the frozen (-18/-20°C) buche.
Place on the shorctust base.
Decoration
Create some Christmas decorations to place on the buche.
