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Violet Velvet Cake
Violet Velvet Cake
Reteta
Grup | Greutate / Volum | Unitate | Produs |
---|---|---|---|
Foaie de lamaie | 0,600 | kg | Genoise Expert |
0,600 | kg | oua | |
Crema burgundy | 0,800 | kg | Rosette |
2,000 | kg | Chocolina Burgundy | |
0,800 | kg | Panna Cotta | |
Umplutura de fructe | 2,000 | kg | Fruit Filling Black Currant |
Glazura | 0,800 | kg | Miroir White |
Decor | fructe | ||
flori liofilizate |
Mod de lucru
Foaie
Se mixeaza cu telul ingredientele timp de 7 minute la viteza mare. Compozitia se toarna in 2 tavi 60/40, tapetate cu hartie de copt. Coacerea se realizeaza la temperatura de 220°C, timp de 4-5 minute.
Crema burgundy
Panna Cotta si Rosette se spumeaza si se amesteca cu Chocollina Burgundy.
Mod de ansamblare
- Blat
- Umplutura de fructe
- Crema
- Umplutura de fructe
- Blat
- Glazura
- Decor
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