facebook-tracking-pixelIRCA | FRUIT & COCOA CAKE

Ingredients

unsalted butter 82% fat - softened g 350 
raw almond flour g 100
egg yolks g 200
mango purée g 300
grated lemon zest g 5
CACAO IN POLVERE g 60
TOP CAKE GLUTEN FREE g 700
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 40
diced candied orange g 150
walnut kernels - chopped g 100

Preparation

Mix all the ingredients together, except for orange and walnuts, in a planetary mixer with the paddle attachment for about 5 minutes.

Stir the orange cubes and the chopped walnut kernels in the mixture.

Pour the mixture into proper silicon moulds filling them 3/4 full.

Bake at 185°C for about 35 minutes.

Ingredients

PRALINE AMANDE NOISETTE g 750 
MINUETTO FONDENTE ECUADOR 70% - melted at 50°C g 425
BURRO DI CACAO - melted at 50°C g 125
GRANELLA DI NOCCIOLA g 200

Preparation

Combine all the ingredients together.

Ingredients

water - warm g 600
sugar g 400
liqueur To Taste

Preparation

Dissolve the sugar in the water.

Let cool down, then add the liqueur.

Final composition

Remove the cake from the mould and moisten it with the soaking syrup.

Glaze with the praline icing.

Decorate as you like most.