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Ingredients

TOP FROLLA g 1000
unsalted butter 82% fat g 400
eggs g 100

Preparation

Mix all the ingredients together, spread to a height of 3mm, let it rest in the refrigerator and once you have cupped a ring with a diameter of 18cm, cook at 170 degrees for 12 minutes.

Ingredients

dehydrated coconut g 200
AVOLETTA g 200
confectioner's sugar g 85
white bread flour g 62
VIGOR BAKING g 7
egg whites g 300
honey g 37
unsalted butter 82% fat g 275

Preparation

Combine all the powders, add the egg whites at room temperature, then the melted butter together with the honey.

Bake at 180 degrees for 10 minutes

Preparation

Spread a light layer directly on the cooked financier

Ingredients

FRUTTIDOR MANGO g 200
LILLY NEUTRO g 20
water g 20

Preparation

Slightly heat the fruttidor, add water and neutral lilly, mix and blast chill inside a 14 cm diameter insert mould, with the financier and the croccantino underneath

Ingredients

full-fat milk (3,5% fat) g 200
GLUCOSIO g 10
LILLY NEUTRO g 45
JOYGELATO COCCO g 16
SINFONIA CIOCCOLATO BIANCO g 340
liquid cream g 250

Preparation

Bring the first 4 ingredients to a light boil, mix with the white chocolate and finally with the cold cream.

Pour into 14cm diameter insert molds and blast chill

Ingredients

TOFFEE D'OR CARAMEL g 100
FRUTTIDOR MANGO g 300
salt g 4

Preparation

Heat all ingredients together and mix thoroughly.

Place on top of the frozen namelaka and blast chill

Ingredients

MINUETTO LATTE SANTO DOMINGO 38% g 500
liquid cream g 100
water g 200
dehydrated coconut g 68
LILLY NEUTRO g 115
water g 115
liquid cream g 600

Preparation

Bring the cream, water and grated coconut to a light boil, mix with the chocolate and when the temperature drops below 30 degrees, mix delicately with the last 3 semi-whipped ingredients.

Ingredients

water g 132
gelatin powder or sheets 200 bloom g 22
water g 150
sugar g 300
GLUCOSIO g 300
skim condensed milk g 200
MINUETTO LATTE SANTO DOMINGO 38% g 250

Preparation

Bring water, sugar and glucose to 103 degrees.

Add the rehydrated gelatin with the corresponding water, the condensed milk and the chocolate

Cool overnight

Final composition

Deposit 250 g of mousse, then the first insert with 130 g of namelaka and 100 g of caramel, continue with another 250 g of mousse, and finally the second insert with 130 g of mango jelly and 75 g of financier sprinkled with 35 g of crunchy.

Blast chill, glaze by preheating the glaze to 35 degrees and place on the pastry.

Recipe created for you by Davide Lista

Pastry Chef