Moist and Delicious!!!!
SESAME GIANDUJA CAKE
Element 1: Hazelnut Streusel Butter (cold)180g
Muscovado sugar240g
Hazelnut flour180g
T-55 Flour120g
Chopped Hazelnuts120g
Method:
1. Place all the ingredients in the Robot-coupe along with cold butter.
2. Combine until it forms a dough, cling wrap the dough and freeze.
3. Grate 70g per mold and prebake 170C. Element 2: Sesame Gianduja cake Soft butter292g
Light brown sugar260g
Whole eggs390g
Almond flour260g
Vanilla extract10g
Cream 35%112g
Gianduja milk90g
Black sesame oil145g
T-45 Flour195g
Baking powder7.8g
Corn starch52g
Maldon salt3g
Invert sugar30g
Method:
1. In the Robot-coupe, combine butter, brown sugar, salt, almond and 25% of the flour. Once combined, slowly incorporate the eggs and vanilla.
2. Add the melted fat at 40C.
3. Fold in sifted flour, starch and baking powder with a spatula..
4. Allow batter to hydrate overnight.
5. Pipe 100g of batter over the baked streusel.
6. Insert cubed gel cubes and finish with another 80g of batter.
7. Bake at 170C.
Element 3: Gianduja Glaze
Gianduja milk1200g
Hazelnut oil120g
Cocoa butter70g
Vanilla beans3no. Method:
1. Combine all the ingredients, Gianduja, cocoa butter previously melted together.
2. Allow it to crystallize to 24/25.
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