Toffi cake
Ingredients
Crispy cake
- 120 g
- CRISPY CAKE ALFAPRO
- 50 g
- MARGARINE DELIKATES BACK 80% VORTELLA
- 10 g
- EGG MASS ALFAPRO
- 150 g
- PLUM FOWL ALFAPRO
- 750 g
- TOFFI CAKE ALFAPRO
- 265 g
- EGG MASS
- 300 g
- OIL
- 150 g
- WATER
Cream
- 300 g
- CHOCOLATE NE 48% ALFAPRO
- 200 g
- CREAM 33% ALFAPRO
- 100 g
- BUTTER
- 5 leaves
- GELATIN
- 300 g
- WALNUT
- 500 g
- KAJMAK ALFAPRO
- 150 g
- CROCCO CREAM NUT ALFAPRO
- 50 g
- ALMOND FLAKES
A method of preparing
Mix the ingredients for the dough (AlfaPro dough, margarine and 10g egg mass) until all the ingredients are fully combined, roll out on a thin countertop 30/40 cm. Bake for about 15 min. at temp. 190-200 degrees Celsius.
After cooling, apply a thin layer of AlfaPro plum powder.
All ingredients (Toffi AlfaPro, egg mass, oil, water) mix 2-3 min. on slow rotation, pour on 2 sheets 30/40 cm, bake 20-30 min. at 180 degrees Celsius. One of the countertops put on a layer with dowel.
Boil the cream and pour chocolate with it, lightly blend, add butter (room temperature) and gelatin soaked in cold water and blend thoroughly to obtain a smooth and shiny mass.
Pour the prepared mass on the previously laid countertop and sprinkle evenly crushed walnuts (previously blushed in the oven). Cover with a second toffee countertop, and lubricate its surface with a heated cauliflower and decorate with melted Crocco Cream Nut and roasted almond flakes.
Bon appétit!
