Orange and Yogurt
Difficulty level
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 |
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.
