ORANGE & CHOCOLATE CAKE
|TOP FROLLA||g 1.000|
|unsalted butter 82% fat - softened||g 500|
|egg yolks||g 100|
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
|ALICE'S CHOCO CAKE||g 1000|
|unsalted butter 82% fat - softened||g 375|
Knead all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at medium speed.
Roll the dough into 3mm layers and use them to line some cake moulds.
Spread a 0.5mm layer of CREMIRCA onto the shortcrust base.
Pour a 1cm layer of chocolate cake mixture.
Decorate with sliced almonds.
Bake at 200 for about 25-30 minutes.
Let cool down completely, then sprinkle the top of the cake with BIANCANEVE PLUS.
You can replace butter with the same amount of margarine, both in the shortcrust pastry and in the chocolate cake steps."