IRCA | Delinoisette cake

Ingredients

DELINOISETTE g 400
egg whites g 250
caster sugar g 60
all-purpose flour g 100
GRANELLA DI NOCCIOLA qb

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

PRALINE AMANDE NOISETTE g 200
liquid cream 35% fat g 160

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

PRALINE AMANDE NOISETTE g 200
liquid cream 35% fat g 200
liquid cream 35% fat g 350
LILLY NEUTRO g 50
water g 50

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

LILLY NOCCIOLA g 200
water g 250
liquid cream 35% fat g 1.000

Preparation

Dry mix DELINOISETTE and flour. Beat egg whites with caster sugar. Add "dry" ingredients stirring gently. Shape some disks on a pan with oven resistant paper using a pastry bag with smooth noozle, let some sliced almonds or HAZELNUT GRANULES adhere and dust with BIANCANEVE. Bake at 180°C for 20 minutes approx.

Ingredients

BIANCANEVE PLUS qb