Hazelnut praliné, mandarin and yuzu cake

Recipe

HAZELNUT PRALINE CAKE DOUGH

ingredients	preparation
1350g PRN-HA50CBY	Put into a mixer
660g eggs	Gradually add
14g salt 264g hazelnut oil	Add
400g strong flour	Finally, add previously sieved flour
20g leavening	And add
Fill the 3/4 of the moulds with the mixture Cook in the oven at 180°C

GELIFIED MANDARIN AND YUZU FILLING

ingredients	preparation
70g sucrose 18g yellow ribbon pectin	Mix
1000g mandarin juice	Add in the mixture
840g sucrose 140g glucose syrup DE 44	Boil for 5 minutes and add
6g citric acid solution	Stop the cooking at 70°C Bx or around 105°C Add and leave aside
Q.S. yuzu puree	Once cooled down pass through a fine sieve and rectify with yuzu juice to obtain desired texture

SPECIAL CHOCOLATE AND HAZELNUT COATING

ingredients	preparation
700g NPN-HA1BY 1400g CHM-P35LBAR	Mix
240g NAN-CR-HA5013	And add

ASSEMBLY

1. Once the cakes are baked, fill them with mandarin and yuzu.
2. Store in the fridge for a few minutes and then dip into the milk chocolate and hazelnut coating.
3. Decorate to your taste and store.

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