IRCA | BASQUE CAKE

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - soft g 400
eggs - room temperature g 150
VIGOR BAKING g 10
salt g 5

Preparation

Combine all the ingredients in a mixer equipped with the paddle attachment at low speed for 3 minutes.

Roll the sable' between two sheets of baking paper at a height of 3-4 mm.

Keep it in the fridge at least for 30 minutes.

Ingredients

fruit juice - green apples g 290
TOP CREAM g 120

Preparation

Mix the ingredients with a whisk.

Leave to rest for three minutes.

Mix again to obtain a smooth and velvet cream.

Final composition

Line a cake pan with a layer of sable' breton.

Fill the center of the cake with the apple custard.

Cover with another layer of sable' breton.

Brush with egg and make decorative strips with a fork.

Bake at 180-190°C for about 40 minutes.

Once cold, unmold, sprinkle the edge of the cake with BIANCANEVE PLUS, create a spiral with CHOCOCREAM CARAMEL FLEUR DE SEL in the center of the dessert.

Decorate with FRUTTIDOR MELA and a CHOCOLATE APPLE DOBLA.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef