Caramel cake
and roses
Caramel and rose cake
Ingredients
- 250g. Butter
- 100g. Hazelnut gianduja
- C.S. Natural essence of roses
- 40g.Caramelized Milk Powder Ingredíssimo (ref.608553)
- 40g. White sugar
- 40g. Brown sugar
- 100g. Eggs
- 118g. Loose type flour
- 15g. Cocoa powder
- 4g. Impeller
- 6g. Salt
- 200g.Mixed Diced Berries Ingredíssimo (ref.601106)
- 45g.Freeze Dried Strawberry Ingredíssimo (ref.608204)
Process
- Heat the butter and leave it at the pomade point.
- Add the melted hazelnut gianduja, the Caramelized Milk Powder and the essence of roses.
- Add the sugars and emulsify with the blender.
- Add the beaten eggs at 35ºC slowly. Prevent the mixture from curdling.
- Finally add the cocoa, impeller, salt, Mixed Diced Berries and Freeze Dried Strawberry.
- Work for a short time until the dough is uniform.
- Fill tubular molds or the desired plum cake style.
- Bake in the oven at 160ºC for about 35 minutes.
Chocolate mousse
Ingredients
- 170g. Cream 35% fat
- 170g. Chocolate coverage 70%
- 340g. 35% semi-whipped cream
Process
- Heat the cream to 45ºC.
- Mix it with the melted 70% dark chocolate coating.
- Emulsify the mixture with a blender.
- Add the previous mixture to the semi-whipped cream in phases.
- Stir with a silicone spatula until it acquires a uniform colour and a smooth and shiny texture.
Assembly and finishing
- Once the cake is cold, remove from the mold.
- Then place the cake on top of the mousse.
- Dose 50% of dark chocolate mousse inside.
- Then place the cake on the mousse.
- Freeze the mold.
- Remove from the mold.
- Prepare a mixture of melted milk chocolate with 15% sunflower oil and 5% pure toasted hazelnut paste.
- Coat the assembled cakes and decorate immediately after coating with Wetproof Raspberry Crunch Ingredíssimo (ref. 608351), Dried Rose Petals Ingredíssimo (ref.608652) and Popping Candy Gold Ingredíssimo (ref.608608).
