Bueno layered cake
Bueno layered cake
Βασική συνταγή για κέικ bueno.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Bueno Cake | 1000 g | for the cake |
| Sunflower oil | 250 g | for the cake |
| Eggs | 250 g | for the cake |
| Water | 250 g | for the cake |
| Water | 500 g | for the cream |
| Minuta Ivoire | 200 g | for the cream |
| Pasta Que Bueno | 100 g | for the cream |
| Roma Top | 250 g | for the cream |
| Crema Bueno Pronta | 1000 g | covering |
| Arabesque Milk 34% | 150 g | covering |
| Dehydrated Bueno Cake crumbs | extra |
Preparation
Cake
Place all ingredients in the bowl of a stand mixer and mix with the flat beater for 5 minutes on medium speed.
Serve in hoops of your choice and bake at 160°C for 45-50 minutes.
Cream
Beat in the mixer with the wire, the water with the Minuta Ivoire for 5 minutes.
Add the Pasta Que Bueno and mix until incorporated into the cream.
Add Roma Top whipped cream to fluff the custard.
Topping
Heat both ingredients in the microwave. Cover the cake.
Setup
Cut the Bueno Cake into slices and place 2 layers of cream and 3 layers of cake. Mask with the cream, freeze. Top with Crema Bueno Pronta and cover with the dehydrated Bueno Cake crumb.
