Canet cake
Recipe
Products
Gianduja glazing
ingredients | preparation |
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Boil the cream, glucose and gelatin leaves. Add the cold gelatin and set aside for at least 6 hours in the refrigerator. Glaze at 35°C. |
Gianduja mouse
ingredients | preparation |
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Boil the milk, cream, gelatin and sugar and when the mixture begins to boil, add the egg yolks. Pour the mixture over the Zeylon couverture and praline mixture and emulsify. |
Whipped mandarin gelatin
ingredients | preparation |
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Mix all the ingredients tohether and bring to the boil. |
Mandarin cream
ingredients | preparation |
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Mix part of the sugar with pectin. |
Mandarin sponge cake
ingredients | preparation |
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Emulsify all the ingredients together in the Thermomix. |
Assembly
Line a 16 cm mould with acetate. |