Apricot Royal Cake
Medium
Makes: 20 portions
  • Quick & easy (production)
  • Good for freezing
This decadent chocolate cake with dark intense flavor and crispy french biscuit will instantly make you feel royal. Very famous French cake with layers of dark chocolate.
This decadent chocolate cake with dark intense flavor and crispy french biscuit will instantly make you feel royal. Very famous French cake with layers of dark chocolate.
Shelf life:
3 days
Conservation:
+4°C
Containing: 6 Components

Cocoa soft biscuit

Ingredients: Cocoa soft biscuit

  • 4.4 oz
    egg yolks
  • 6.6 oz
    eggs
  • 5.3 oz
    sugar
  • 4.2 oz
    egg whites
  • 2.1 oz
    sugar
  • 1.6 oz
    flour
  • 1.6 oz
    CP

Preparation: Cocoa soft biscuit

1. Whip the eggs and egg yolk with sugar #1 and at the same time whip the egg whites with sugar #2.
2. Combine and add the dry items, previously sifted.

3. Bake in the ventilated oven at 175°C for about 11 to 13 minutes.

 

Apricot Jam

Ingredients: Apricot Jam

  • 1.1 lb
    apricot puree
  • 3.5 oz
    sugar
  • 15.4 gr
    vanilla powder
  • 0.3 oz
    pectin NH

Preparation: Apricot Jam


1. Heat the fruit puree at 45°C.
2. Mix sugar with vanilla and pectine.
3. Add to the fruit puree and cook it at 104°C. 
 

Power 41 whipped Ganache

Ingredients: Power 41 whipped Ganache

Preparation: Power 41 whipped Ganache


1. Heat the cream #1 with milk and honey at 85°C.
2. Pour over milk chocolate and gelatine and mix well using a hand blender.
3. Add the cream #2 and finish the emulsion.
4. Put it in the fridge for 12 hours.
5. Whip when needed.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges