Carmello Cake
Ingredients
- 350 g
- CHOCO LUX ALFAPRO
- 150 g
- EGG MASS
- 150 g
- OIL
- 100 g
- WATER
- 450 g
- SALTED CARMELLO CREAM
- 50 g
- SWEET WAFFLES FOR ICE CREAM
- 500 g
- CREAM UHT 33% ALFAPRO
- 75 g
- SUGAR
- 50 g
- DELIPASTA PISTACHIO 100% FABBRI
- 10 g
- GELATIN
A method of preparing
Mix Choco Lux, egg mass, oil and 50 g of water at medium speed for about 4 minutes. Lay out into a mold with a diameter of about 25 cm. Bake at 200°C for about 20 minutes. After cooling, cut into two equal discs. We translate the first of them into form.
250 g Salted Carmello Cream (new) heat to about 40°C. We add crushed waffles to ice cream. We put the finished cream on the bottom of the cake.
Whisk UHT 33% Alfapro cream with 75 g of sugar, add Pistachio Delipasta 100% Fabbri and 10 g of gelatin (soaked in 50 g of water and heated). Mix the cream, put half on a frying pan. Cover with the second plate of the cake on which we put the rest of the pistachio cream.
The cake is cooled in the freezer or shock oven.
After cooling, remove from the mold and pour Salted Carmello Cream heated to 40°C 6. Decorate at will: fruit, gold, white chocolate.
Bon appétit!
