IRCA | Orange and Yogurt

Ingredients

TOP FROLLA g 1400
unsalted butter g 350
eggs g 225
almond flour g 150
caster sugar g 120

Preparation

Mix all the ingredients in a planetary mixer with the leaf.

Roll out the shortbread between 2 sheets of baking paper and roll it to 3mm thickness , then leave in refrigerator.

Cover micro-perforated square molds and fill them with yogurt cake.

Ingredients

YOG'IN g 1000
water g 500
seed oil g 400

Preparation

Mix in a planetary mixer with leaf for 3 minutes and pour into the shortbread  just under the middle.

Bake at about 170 ° C in a fan oven for the first 5 minutes and then lower to 160 ° C until cooked

Ingredients

TOP FROLLA g 500
unsalted butter g 275
eggs g 100

Preparation

Whisk all the ingredients in the planetary mixer for 5 minutes and immediately dress the dough in TOP CAKE silicone molds and bake at 170 ° C in the fan oven for about 12-15 minutes.

Put in the chiller blaster in order to help the shortbread to to be easily cut.

 

Ingredients

FRUTTIDOR ARANCIA qb
Final composition

Cook the pastry base with the yogurt cake.

Once  cooled, insert the ORANGE FRUTTIDOR and finish and put  the Top made with the shortcrust pastry, lightly dusted with BIANCANEVE BC.