IRCA | Wooden cake

Ingredients

TOP CAKE g 500
eggs g 250
unsalted butter 82% fat g 250
ZUCCHERO INVERTITO g 20
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15

Preparation

Whisk all the ingredients together, except for the COCOA, in a planetary mixer for 6 minutes on medium speed. Divide the mixture into two equal parts. Add the cocoa to one of these, and mix until they are all combined evenly together. Place in silicone moulds. Mix the white mixture in with the cocoa mixture unevenly to create perfect marbling. Bake at 180-190°C. Once it has cooled, glaze the log with NOBEL, which has been heated to about 40°C. Leave to cool at room temperature. Scratch with a wire brush to create a wood-like effect. Dust with HAPPYCAO and decorate. 

Ingredients

TOP CAKE g 500
eggs g 290
unsalted butter 82% fat g 250
ZUCCHERO INVERTITO g 30
CACAO IN POLVERE g 20

Ingredients

NOBEL LATTE qb

Ingredients

CACAO IN POLVERE qb