Group Sponge
Ingredient
KG
1.000
Egg
0.365
Vegetable oil
0.300
Water
0.230
Total Weight: 1.895
Group Meringues
Ingredient
KG
0.050
Water
0.500
Sugar
1.000
Total Weight: 1.550
Group Assemble/Decoration
Ingredient
KG
-
Total Weight: 0.000
  1. Sponge cake cubes
    Mix all ingredients with a beater slowly in 1 minute and scrape down the edges. Continue mixing for 5 minutes on medium
    speed. Fill 2000 g in a 40x30 cm capsule. Bake at
    140°C for about 60 minutes.
  2. Meringues
    Mix water and Actiwhite and let swell for over 15 minutes. Mix the liquid with the sugar and heat to 45°C or until the sugar particles have dissolved. Whisk until it’s cold and then pipe tops that
    are 2 cm i diameter. Let dry in 100°C. Dip the meringues in Non Temp Blond.
  3. Assemble/Decoration
    Season some water with salt and moisten the chopped hazelnuts, then roast in the oven. Place the dipped meringues in the bottom of a
    jar. Divide the soft cake into edible cubes. Pipe in 20 g Dark Truffle and sprinkle some salt-roasted hazelnuts. Finish with a drizzle of whipped cream flavoured with Vanilla flavour.
Display Conditions

Display Conditions

Chilled

Category

Category

Confectionery

Occasion

Occasion

Summer, Take Away

Finished Product

Finished Product

Confectionery, Dessert