Marcona Almonds Praliné Cake
Recipe
Marcona Almonds praliné cake mixture
ingredients | preparation |
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Place in the mixer |
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Gradually incorporate |
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Add |
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Then, add |
Pour about 500 g of the mixture into the tins. |
Coffee crumble
ingredients | preparation |
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Cut into cubes and set aside in the fridge |
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Place in the mixer |
Add the butter and work. |
Cripsy coffee crumble base
ingredients | preparation |
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Heat to 30°C |
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Incorpoate at around 50ºC |
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Add |
Cool the mixture at around 23ºC. |
Zéphyr™ Caramel glaze
ingredients | preparation |
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Mix |
Finishing
Put the preserved orange through a mincing machine or food processor at low speed. If the orange paste is very thick, you can incorporate a little syrup to make it softer. (1) Cooking temperatures are subject to ovens brand and type. |