Gold Cake
Recipe
Cake dough
| Ingredients | Preparation |
|---|---|
|
Whip up together. |
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Add. Whip up lightly.
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Fill each cake pan with 40 g and bake at 175°C for 14 minutes. |
|
Gold ganache
| Ingredients | Preparation |
|---|---|
|
Heat to 45°C. |
Emulsify immediately with blender to ±32°C. |
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Glazing
| Ingredients | Preparation |
|---|---|
|
Add. Boil to 103°C. |
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Put into 1 recipient.
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Emulsify immediately with blender. Let rest overnight.
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Finishing and presentation
Create a hollow cylinder with a knife (± 1,5 CM ⌀), 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. |