Gold Cake
Recipe
Cake dough
| ingredients | preparation |
|---|---|
|
Whip up together |
|
Add. Whip up lightly. |
Fill each cake pan with 40 g of dough and bake at 175°C for 14 minutes |
|
Gold ganache
| ingredients | preparation |
|---|---|
|
Heat to 45°C. |
Emulsify immediately with blender to ±32°C. Let crystallise at room temperature. |
|
Glazing
| ingredients | preparation |
|---|---|
|
Add. Boil to 103°C. |
|
Put into 1 recipient. Pour boiling sugar syrup on top. |
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017602 |
|
Finishing and presentation
Create a hollow cylinder with a knife (± 1,5 cm Ø), cut right down the middle of each cake. Fill every mini cake with the ganache (use a piping bag with even nozzle). Put the cakes on a grille and pour over the glazing. Finish with White Chocolate Jura Waves Mona Lisa CHW-PS-19831E0-999, brushed off with Creative Gold Metallic Powder Mona Lisa CLR-19165-999. Place the Jura plates on both ends of the cake. Top off with White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0-999 and sprinkle with Gold Flakes IBC S017602. |