GATEAUX DE VOYAGE POPPY LEMON GIANDUIA

-Combine oil, water and flour in the planetary mixer with the flat beater alice’s cake,for 10 minutes at medium speed.
-Add the poppy seeds and the lemon paste and mix well.
-Place 750 grams of paste in the molds Pavocake KE012 ,rectangular and with a rounded surface (25x8,5 cm with height 7 cm).
-Place on the surface of the paste two separated frozen cylinders of Cukicream gianduia, placed orizzontally, and slightly soak them in the cake.
-Let rest at room temperature for 20 minutes.
-Bake in a convection oven at 160°C for 55-60 minutes, or in a plate oven at 170°C for 60-65 minutes.
WARNINGS: in order to prevent the cakes from growing during baking, it is recommended to cover the raw cakes with a silicone microperforated foil, to place a pan and a weight on it and then bake. They will be removed, a part from the foil, in the last 10 minutes of baking.

-Prepare some CUKICREAM GIANDUIA cylinders with 23 cm of lenght and 2 cm of diameter by pouring the product in silicone molds (pavoflex px058 Pavoni 60x40) and freeze

-Pour on the silicone mold some drops of black coloured cocoa butter and let crystallize.
-Slightly trim the edges of the baked cake so that it fits comfortably into the mold.
-Temper the dark chocolate Sinfonia Gianduia dark bringing it to 27°C.
-Pour the chocolate into the mold by filling it for 1/3 (about 300 grams).
-Insert the cake at room temperature into the mold while pressing it, so that the chocolate coats it completely.
-Level the chocolate on the surface with the help of a spatula, in order to completely coat the cake.
-Stick an acetate sheet on the surface and place a pan with a weigth on it.
-Put in a positive shock freezer or in a freezer for about 15 minutes.