Lako
Makes : 2 cakes
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Quick & easy (production)
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Good for freezing
Using Callebaut Gold Chocolate create an eye-catching dessert that is topped off with a whipped ganache.Using Callebaut Gold Chocolate create an eye-catching dessert that is topped off with a whipped ganache.
- rok trajanja:
- 10 days
- Conservation:
- +3 Celsius
Containing: 3 Components
Gold caramel cake
Sastojci: Gold caramel cake
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210 gButter 82%
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155 gCassonade
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200 gWhole egg
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180 gFlour T55
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130 galmond powder
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5 gBaking powder
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35 gCream 35%
Priprema: Gold caramel cake
- Cream the butter with the cassonade.
- Add the eggs, Caramel Fill, flour, almond powder, baking powder and cream.
- Bake at 170°C for 13 minutes.
Gold whipped ganache
Sastojci: Gold whipped ganache
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125 gCream 35%
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12,5 gInvert sugar
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12,5 gGlucose
Priprema: Gold whipped ganache
- Bring the cream, inverted sugar and glucose to the boil.
Sastojci: Gold whipped ganache
Priprema: Gold whipped ganache
- Pour on top of the chocolate and emulsify.
Sastojci: Gold whipped ganache
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190 gCream 35%
Priprema: Gold whipped ganache
- Add the remaining cold cream and store in the fridge overnight.
Gold gourmand glaze
Sastojci: Gold gourmand glaze
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100 gGrapeseed oil
Priprema: Gold gourmand glaze
- Melt the chocolate Callebaut Gold.
- Add the oil and temper at 30°C.
- Add the nuts.
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