IRCA | COFFEE CARAMEL CAKE

Ingredients

DOLCE VARESE g 1000
eggs g 500
unsalted butter 82% fat - soft g 250
sunflower seed oil g 200
JOYPASTE CAFFE' g 50
CACAO IN POLVERE g 10

Preparation

Whip all the ingredients in a planetary mixer with paddle attachment for 7-8 minutes.
With a pastry bag fill the cylinder moulds (25x6x6) with 430 grams of whipped dough previously sprayed with SPRAY KING.
Close with the lid and bake for 45 minutes at 170°C.
After baking, let it rest for 15 minutes, then unmould and place in the fridge until it is completely cooled down.

Ingredients

liquid cream 35% fat - (1) g 170
SINFONIA CIOCCOLATO LATTE 38% g 230
JOYPASTE CAFFE' g 55
liquid cream 35% fat - (2) g 400

Preparation

Bring the cream to a boil, add coffee paste and chocolate, and then mix with an immersion blender.
While mixing, add little by little the cream.
Cover with a film and place in the fridge for a night.
Whip in a planetary mixer with whisk or paddle attachment until obtaining a creamy and stable consistency.

Preparation

Heat CHOCOSMART CARAMEL CRUMBLE at 32-35°C.

Final composition

Cut in half the cake.
Stuff in the middle with the whipped ganache and place in the fridge for at least 15-20 minutes.
Cover with caramel glaze.
Wait until it is completely crystallized and then dress the whipped ganache over the surface of the cake
Decorate using coffee beans and Dobla decorations: Curvy Leaf Yellow, Chocolate Hazelnut in Shell, Spear Dark.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker