Praline cake

A modern cake with rich taste and simple form. Praline crispy base and chocolate-lime ganache placed on a praline sponge cake. The base of this cake is chocolate and nut mousse, and the whole thing is covered with a shiny dessert icing. This creation is complemented by a chocolate Barbara Decor – Degas pencil.

RecipePhoto

Used products and decorations for Praline cake

CHOCOLATE MILK 34%

Code CHL35XXC3

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE DARK 72%

Code CHN72XXA3

COCOA EXTRA DARK

Code 22/24GT781

SHINE COATING DARK

Code 2373

ROASTED ALMOND & HAZELNUT 60% 1KG

Code 6142

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Praline cake Recipe

PRALINE SHORT PASTRY (3 X Ø16 CM)

Ingredients:

100 gButter

100 gSugar

20 gPraline Paste 60% - BARIMA ARTISANAL (code 6142)

85 gPlain flour

14 gExtra Dark Cocoa 22/24% - BARIMA ARTISANAL (code 22/24GT781)

3 gBaking powder

Preparation:

Add the sugar to soft butter and mix. Add the Praline Paste, then the flour (sieved), cocoa and baking powder. Lay a thin layer in the 3 baking frames (16 cm diameter) and cool. Bake it at 170°C for 15 minutes.

PRALINE SPONGE CAKE (3 X Ø14 CM)

Ingredients:

110 gButter

180 gEgg whites

75 gPraline Paste 60% - BARIMA ARTISANAL (code 6142)

15 gHazelnut Paste 100% - BARIMA ARTISANAL (code 3310)

85 gSugar

40 gAlmond flour

60 gPlain flour

6 gBaking powder

Preparation:

Clarify the butter until brown. Mix all the other ingredients with the egg whites. Finally, add the clarified butter once cooled. Pour the dough into the 3 baking frames (14 cm diameter) and bake at 170°C for 15 minutes.

CHOCOLATE & LIME GANACHE (3 X Ø14 CM)

Ingredients:

100 gCream 30%

80 gMilk

16 gGlucose syrup

8 gConcentrated lime paste

200 gMilk Chocolate 34% - BARIMA ARTISANAL (code CHL35XXC3)

25 gDark Chocolate 72% - BARIMA ARTISANAL (code CHN72XXA3)

35 gButter

Preparation:

Boil the milk with the cream and the glucose syrup. Pour the mixture into the chocolate and add the lime paste. Add the butter at the end. Pour the ganache onto the praline sponge cakes in the 3 baking frames (14 cm diameter) and freeze.

CHOCOLATE HAZELNUT MOUSSE (3 X Ø16 CM)

Ingredients:

100 gMilk

35 gCream 30%

100 gEgg yolks

55 gSugar

15 gGelatine

200 gDark Chocolate 56% - BARIMA ARTlSANAL (code CHN56XX3)

25 gHazelnut Paste 100% - BARIMA ARTISANAL (code 3310)

400 gWhipped cream 30%

Preparation:

Heat the milk with the cream, add the egg yolks with the sugar and then heat the mixture to 85°C. Sieve, add the gelatine and blend with the chocolate. Add the Hazelnut Paste and gently blend with the whipped cream.