Recipe: New Year Celebration Cake

26 Dec 2017

Tegral
Belcolade
Recipe
Cremyvit
Topfil
Passionata
Patisserie
PatisFrance

Ingredients

Cake

  • 1000 g of Tegral Satin Moist Cake Dark
  • 400 g of Eggs 
  • 400 g of Oil
  • 200 g of Water
  • 200 g of PatisFrance Almond Batonnets

Filling

  • 500 g of Topfil Orange

Decoration

  • 375 g of Cremyvit Classic
  • 1000 g of Water (4°C)
  • 200 g of Belcolade Blanc Intense
  • 200 g of Passionata

Working Method

  1. Mix all cake ingredients for 5 min. at medium speed with a flat beater.
  2. Add 400 g/ring and bake at 180°C for approximately 30 min.
  3. Cut in 2 disks.
  4. For the white chocolate cream whisk the Cremyvit with the water for 5 min. at high speed.
  5. Let rest.
  6. Mix the melted Belcolade into the prepared Cremyvit and whisk smooth.
  7. Finally whip the Passionata and fold in the white chocolate cream.
  8. Fill 2 disks of chocolate cake with a layer of Topfil Orange and a layer of white chocolate cream.
  9. Decorate the cake with white chocolate cream.