Almond Sanguini Pastry
Almond Sanguini Pastry
With Daily Moist Cake!
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Daily Moist Cake | 1.000 g | Base |
| Eggs | 350 g | Base |
| Water | 250 g | Base |
| Oil | 300 g | Base |
| Water | 1.000 g | Almond cream |
| Minuta Ivoire | 400 g | Almond cream |
| Casa Cream 35% (whipped) | 500 g | Almond cream |
| Pasta Mandorla di Toritto | 180 g | Almond cream |
| Water | 1.000 g | Sanguini cream |
| Minuta Ivoire | 400 g | Sanguini cream |
| Casa Cream 35% (whipped) | 500 g | Sanguini cream |
| Pasta Arancia Rosa Piu | 180 g | Sanguini cream |
Preparation
Base Preparation
Place all ingredients in the mixing bowl and beat with the paddle attachment for 3 minutes on medium speed. Spread onto a 60x40 cm baking tray.
Bake at 180°C for 9 to 11 minutes.
Almond Cream Preparation
Whip the cream until firm.
In the mixing bowl, beat the first three ingredients with the whisk attachment on high speed for 5 minutes. Fold in the whipped cream and Pasta Mandorla di Torrito until smooth.
Blood Orange Cream Preparation
Whip the cream until firm.
In the mixing bowl, beat the first three ingredients with the whisk attachment on high speed for 5 minutes. Fold in the whipped cream and Pasta Arancia Rossa Piu until smooth.
Assembly
Cut the cake to the desired thickness as a base and layer each cream in thin layers on top. Place another piece of cake in the middle of the filling. Freeze and decorate with cocoa butter.
