IRCA | ORANGE & CHOCOLATE CAKE

Ingredients

TOP FROLLA g 1.000
unsalted butter 82% fat - softened g 500
egg yolks g 100
sugar g 140

Preparation

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.

Ingredients

CREMIRCA ARANCIA qb

Ingredients

ALICE'S CHOCO CAKE g 1000
unsalted butter 82% fat - softened g 375
water g 375

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment for 5 minutes at medium speed.

Ingredients

almond flakes qb

Ingredients

BIANCANEVE PLUS qb
Final composition

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.

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You can replace butter with the same amount of margarine, both in the shortcrust pastry and in the chocolate cake steps.

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