INGREDIENT
| Storage temperature: Refrigerator temperature (2-10°C) Shelf life: 5 days |
- Put everything in a mixing machine , use the leaves
- Beat 1 minute slow, then move to medium in 3 minutes
- Put in a 40*60cm tray lined
- Bake at 180°C for 18-22 minutes
- Mix whipping cream, sugar, color, flavor until stiff peaks
- Add mascarpone to the mixture
- Continue to add finely grated dark chocolate and mix well
- Use a turntable and a creamy spatula
- Use cake base (220 gr) size 18 cm -> cream (120 gr) x 4 times
Complexity level:
- Total recipe weight: 3101 gr
- Weight of each cake: 580 gr
- Quantity: 2 pieces
