In a mixing bowl fitted with a paddle attachment, mix all the ingredients together at medium speed for 5 minutes.
Spread the mixture on a silicone mat to a thickness of 5 mm and bake.
Time: 12'
Oven Type: Deck
Top Temperature: 180 °C
Bottom Temperature: 180 °C
Damper: closed
8% Water loss
Pre soak the water and gelatin powder for 15 minutes before using
melt the gelatin and incorporate to the topfil at 25°C.
Spread a thin layer of tempered chocolate onto strips of baking paper and roll them into tubes. Allow them to set, then remove the paper to create uneven broken pieces of chocolate.
Use an individual ring of 6.5 cm diameter, lined with acetate.
Cut the satin cream sugar‑reduced cake to the same diameter as the ring.
Build a two‑layer cake, placing Topfil Finest Cherry in the center.
Unmold, pipe the whipped cream, and add the chocolate decoration.
182.83Kcal
Energy
762.87Kj
Energy
8.87g
Fat
5.48g
Saturates
22.26g
Carbohydrates
14.57g
Sugars
*
| Energy 182.83Kcal | ||
| Energy 762.87Kj | ||
| Fat 8.87g | ||
| Saturates 5.48g | ||
| Carbohydrates 22.26g | ||
| Sugars 14.57g | ||
| Fibers 3.84g | ||
| Protein 1.97g | ||
| Salt 0.16mg |
