SHAVINGS cakes

The flavour of a spring = garden enclosed in a cake. Meringue dacquoise base, hazelnut puff pastry filling, peach jelly and velvet mousse based on white chocolate with elderflower flavour is a unique combination that will guide you to an enchanted garden.

RecipePhoto

Used products and decorations

SHAVINGS DARK

Code 3345503

SHAVINGS MILK

Code 3325613

SHAVINGS WHITE

Code 3325603

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED HAZELNUT 100% 5KG

Code 3310

CRISPY FLAKES ROYAL

Code 332451

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Recipe

ALMOND DACQUOISE

Ingredients:

160 gAlmond flour

125 gIcing sugar

30 gPlain flour

130 gEgg whites

80 gSugar

Preparation:

Whisk egg whites with sugar until white foam is obtained. Add icing sugar, almond flour and plain flour. Mix well all together. Spread a thin layer on a baking tray lined with baking paper. Bake at 165°C for 20-25 minutes. After baking, cut out the desired shape.

CHOCOLATE CRUNCHY BOTTOM

Ingredients:

150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

100 gButter

100 gRoasted Hazelnut Paste 100% Barima Artisanal (code 3310)

150 gRoyal crispy flakes Barima Artisanal (cod 332451)

Preparation:

Melt the chocolate and butter, add the hazelnut paste and royal crispy flakes and mix. Put the mass on top of the almond dacquoise and leave in the fridge.

PEACH JELLY

Ingredients:

250 gFresh peaches (dice)

80 gSugar

4 gPectin

40 g Sugar

5 gCitric acid

Preparation:

Warm up the peaches with sugar (80 g) to 40°C. Add pectin with sugar(40 g). Keep it boiling for 5 minutes and then add the citric acid. Put the peach mass into rings lined with previously prepared almond dacquoise and chocolate crunchy bottom. Freeze.

Elderflower concentrated paste

Ingredients:

250 gCream 32% fat

35 gGelatine

175 gWater

300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

50 gElderflower concentrated paste

750 gWhipped cream 32%

Preparation:

Soak the gelatine in water. Bring the cream to boil, add the dissolved gelatine and pour over the white chocolate, add the "elderberry" concentrated paste and mix it well. Gently combine with the whipped cream. Put the mousse into a silicone mold, put a sponge cake with peach jelly, and a crispy bottom. Freeze everything. Coat the frozen cake with Velly Spray.

Decorations:

To decorate, use Barbara Decor chocolate decorations:

Shavings Slim White (code 334556)
Shavings Slim Milk (code 334555)
Shavings Slim Dark (code 334554)