FRIZZ & LIME CAKE

The perfect cake for children. Moist banana sponge cake, light-as-a-feather caramel mousse based on white chocolate, and velvety banana-caramel cremeux, all complemented by crispy royal flakes, will deliver pure delight to your taste buds.

VideoRecipePhoto

Used products and decorations

LIME LEAVES

Code 333308

FRIZZ

Code 331562

COCOA EXTRA DARK

Code 22/24GT781

CHOCOLATE WHITE 29%

Code CHB28XXB3

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Recipe

COCOA SHORT PASTRY (3 X Ø16 CM)

Ingredients:

90 gButter

90 gSugar

40 gEgg yolks

2 gSalt

100 gPlain Flour

20 gCocoa Extra Dark 22/24% Barima Artisanal (code 22/24GT781)

8 gBaking Powder

Preparation:

Mix soft butter with sugar, salt and egg yolks. Add flour, cocoa and baking powder. Spread the mass into three rings Ø16 cm then cool it down. Bake at 170°C for 15 minutes.

BANANA SPONGE CAKE (6 X Ø14 CM)

Ingredients:

50 gEgg whites

110 gEgg yolks

80 gSugar

150 gAlmond flour

30 gPlain flour

30 gStarch

60 gConcentrated banana paste

125 gEgg whites

45 gSugar

Preparation:

Mix 50 g egg whites, egg yolks, sugar, almond flour, plain flour, starch and banana past. Separately whisk 125 g egg whites with sugar. Gently blend both masses and pour into 6 rings Ø14 cm. Bake at 180°C for 12 minutes.

BANANA-CARAMEL „CREMEUX” (3 X Ø14 CM)

Ingredients:

50 gSugar

20 gWater

100 gMilk

50 gCream 30%

80 gEgg yolks

5 gGelatine

30 gConcentrated banana paste

70 gButter

Preparation:

Heat up sugar and water to obtain caramel. Add milk and cream and still warm up until caramel dissolved. Add egg yolks and warm up to 80°C. Strain, add gelatine and banana paste. Then cool it down to 45°C, add butter and mix. Put onto 3 sponge cakes Ø14 cm in rings and freeze.

CARAMEL MOUSSE (3 X Ø16 CM)

Ingredients:

150 gCream 30%

12 gGelatine

150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

4 gConcentrated Caramel Paste

500 gWhipped Cream 30%

Preparation:

Dissolve gelatine in boiled cream and add it to white chocolate making ganache. Add caramel paste and gently mix it with whipped cream. Frozen cake coat with white shiny coating Barima Artisanal (code 2379).

Decorations

To decorate use chocolate decorations Barbara Decor:

Frizz (code 331562)