Latte macchiato cake
Latte macchiato cake - Zdjęcie 0
Latte macchiato cake
COFFEE SPONGE CAKE (3 x Ø14 cm and 3 x Ø16 cm)
Ingredients:
  • 180g Marzipan 50% - BARIMA ARTISANAL (code 6160)
  • 80g Egg whites
  • 8g Concentrated Latte Macchiato paste
  • 40g Plain flour
  • 20g Butter
  • 180g Egg whites
  • 60g Sugar
Preparation:

Mix the marzipan with the 80g of egg whites and the coffee paste. Gently blend with the flour and melted butter. Whisk the 180g of egg whites with the sugar and add to the first mixture. Pour the dough into the 3 baking frames (14 cm dimeter) and the 3 baking frames (16 cm diameter) and bake at 180°C for 15 minutes.

CRUNCHY CHOCOLATE (3 x Ø16 cm)
Ingredients:
Preparation:

Melt the chocolate (at 45°C), then add the crispy flakes and mix. Lay a thin layer on the 3 sponge cakes (Ø16 cm).

COFFEE CREMEUX (3 x Ø14 cm)
Ingredients:
  • 80g Milk
  • 80g Cream 30%
  • 80g Egg yolks
  • 35g Sugar
  • 15g Concentrated Latte Macchiato paste
  • 20g White Chocolate 29% - BARIMA ARTISANAL (code CHB28XXB3)
  • 60g Butter
  • ​8g Gelatine
Preparation:

Heat the milk with the cream. Add the yolks with the sugar and heat the mixture to 82°C. Sieve, add the gelatine, the chocolate and the Latte Macchiato paste. Once cooled to 45°C, add the butter and blend. Pour onto the 3 sponge cakes in the 14cm baking frames and freeze.

WHITE CHOCOLATE MOUSSE (3 x Ø16 cm)
Ingredients:
Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate. Add the vanilla paste and gently blend with the whipped cream.

Decorate the cake with chocolate shavings Choco – Milk – White - BARBARA DECOR (code 3325623) and chocolate Coffee beans - BARBARA DECOR (code 45077).

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