Ingredients

For the cakes

  • 1000g Tiffany's Choco Cake (Cocoa cake mix)
  • 135g Oil FAMA Fritto
  • 135g Unsalted lactic butter 82% De Braandt (melted)
  • 500g Water

 

  • 1000g Tiffany's Vanilla Cake (Vanilla cake mix)
  • 140g Oil FAMA Fritto
  • 140g Unsalted lactic butter 82% De Braandt (melted)
  • 460g Water

 

For the cover

  • 150g Whole Strawberry in gel fruigel
  • 150g Whole Cherry in gel fruigel
  • 150g Chocolate compound cocoa chips Eurocao
  • 50g Nibs de Cacao Eurocao (small pieces derived from roasting and grinding cocoa beans)
  • 30g Skagieta White FAMA 
  • 30g Crystal Mirror Neutral
  • 6 pcs. Orange slices in gel fruigel

Directions

Place all the ingredients in the mixer bucket and beat with the wing for 1 minute, at slow speed, until the dough is homogenized. Clean the bucket walls with a spatula and beat at medium speed for 4-5 minutes. Put 1100g of each dough in 32x9x6cm molds and bake in preheated oven at 160 - 170 °C for about 45-50 minutes (depending on your oven).

When cool, cover with Crystal Mirror Neutral and decorate with overlays.


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