LAYERED CAKE SICILY
Layered cake perfect to be cutted into single bites, single portion or regular cakes
Quantities for a 30x40cm h5 steel frame
|TOP FROLLA||g 570|
|unsalted butter 82% fat||g 230|
Mix all the ingredients in a planetary mixer with paddle until omogenous.
Place in the refrigerator for at least an hour.
Roll the dough to 4mm thickness.
Lay the doug in the stainless steel frame.
|ALICE'S CAKE||g 830|
|vegetable oil||g 335|
|JOYPASTE VANIGLIA MADAGASCAR/BOURBON||g 20|
Mix all the ingredients in a planetary mixer with paddle on low speed for 5 min.
Pour into the steel frames over the shortcrust and bake at 170-180 ° C 25-30 min.
Once cooked, cool at room temperature.
Pour the flavored mousse over the base of the cake, filling completely the steel frame.
Place in the freezer until completely hardened.
Without removing the steel frame, glaze the surface of the cake with the MIRROR.
Unmould the cake and cut into desired size.
Decorate with VANILLA POD and PETALS MINI GREEN DOBLA.