Easter Cake
Lako
Makes : 2 cakes of 15 by 30 cm
  • Good for freezing
The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.
The best way to celebrate Easter is with this sophisticated cake made of walnuts and Gold mousse, spiced up with fresh coffee.
rok trajanja:
3 days
Conservation:
+4°C
Containing: 7 Components
Demonstration video<span>Easter Cake</span>

Walnut Soft Biscuit

Sastojci: Walnut Soft Biscuit

  • 8.5 oz
    Egg yolk
  • 0.8 oz
    sugar
  • 9.2 oz
    Praline Walnuts 50%
  • 8.5 oz
    egg whites
  • 3.9 oz
    sugar
  • 4.2 oz
    flour

Priprema: Walnut Soft Biscuit


1. Whip the egg yolks with sugar #1.
2. Add the praline walnuts.
3. Separetly whip the egg whites with the sugar #2.
4. Mix together and add the flour.
5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 8 to 10 minutes. Cut in a rectangle of 15x30 cm.
 

Praline Walnuts 50%

Sastojci: Praline Walnuts 50%

  • 10.6 oz
    Roasted Walnuts
  • 10.6 oz
    sugar
  • 2.6 oz
    water
  • 0.4 oz
    Vanilla essence

Priprema: Praline Walnuts 50%


1. Make a caramel at 180°C with the sugar, water and vanilla essence.
2. Pour over the walnuts and let it cool down.
3. Mix until you get the desired texture.
 

Walnut Crunchy Praline

Priprema: Walnut Crunchy Praline


1. Separately, melt the Milk chocolate and the cocoa butter at 45°C.

2. Add the praline walnuts and pure nut paste and temper the mix.

3. Add the paillete feuilletine and spread 240g on top of the walnut soft biscuit.
4. Let it set.

Coffee Mousse

Sastojci: Coffee Mousse

Priprema: Coffee Mousse


1. Heat the milk at 80°C and add the coffee.
2. Pour on the chocolate and mix well using a hand blender.
3. At 35°C add the whipped cream.
 

Gold chocolate mousse

Sastojci: Gold chocolate mousse

Priprema: Gold chocolate mousse


1. Melt the gold chocolate at 45°C and add the salt.
2. Whip the cream.
3. At 36°C add the whipped cream to the chocolate.
4. Pipe the mousse using a plain nozzle of 12 mm.
 

Milk Chocolate Glaze

Sastojci: Milk Chocolate Glaze

  • 2.5 oz
    oil
  • 1.1 lb
    823-RT

Priprema: Milk Chocolate Glaze


1. Melt the chocolate at 45°C.
2. Add the oil and mix well.
3. Use it at 32 - 33°C.
 

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