- Cake mix: Mix together the eggs, inverted sugar and caster sugar. Sift the flour and baking powder, then add these to the mix along with the powdered almond. Pour in the milk and melted liquid butter.
- Crunchy frosting: Mix the melted couverture and melted cocoa butter with the oil. Use at 85-95°F (30-35°C).
- Assembly and finishing: Prepare the cake and add 20% (by weight) of the chopped Inspiration. Fill the 5 cm cube molds with approx. 70 g of mixture. Bake at 340°F (170°C) for approx. 15 minutes. Freeze. Turn out the cakes and store them in the refrigerator. To complete your product, use a piping bag without a nozzle to make a dab of crunchy frosting (approx. 15 g) in the square mold you used for your cakes, then put the cake cubes straight back on top to partially ice them.
Ingredienser
ALMOND CAKE MIX
- 490 g Whole eggs
- 140 g Inverted sugar
- 240 g Caster sugar
- 170 g Powdered blanched almonds
- 240 g French white pastry flour
- 14 g Baking powder
- 230 g Whole UHT milk
- 190 g Clarified liquid butter
INSPIRATION CRUNCHY FROSTING
- * 350 g INSPIRATION (strawberry, passionfruit, raspberry or yuzu)
- 35 g Cocoa butter
- 17 g Grape seed oil
