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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7.4 ozButter 82%
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5.5 ozCassonade
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7.1 ozWhole egg
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6.3 ozFlour T55
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4.6 ozalmond powder
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0.2 ozBaking powder
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1.2 ozCream 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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4.4 ozCream 35%
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0.4 ozInvert sugar
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0.4 ozGlucose
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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6.7 ozCream 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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3.5 ozGrapeseed 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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