Storage temperature: Refrigerator temperature (2-10°C)
Shelf life: 5 days
- Put all ingredients in a mixing machine (except cooking oil)
- Mix for 1 minute slow, then move to fast in 5 minutes, move to slow speed in 1 minute, add oil
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Heat whipping at 85°C, add in chocolate and stir until melted into ganache mix
- Add whipped whipping and mix well
- Chopped Cheese
- Golden Toasted Almond
- Cook fresh milk and glucose till soft boil
- Add dark chocolate and stir - Gelatine soak in cold water for 5 minutes until soft and melt
- Add to the chocolate mixture
- Add miroir and use hand mixer or blender to blend
- After the cake is cooled, use an 18cm round mold, press the cake
- Put into a 20cm mold in order: cereal cake --- ganache 75gr and mousse 180gr spread chopped laughing cow cheese on 30gr-- cake
- Repeat 1 more time with ganache, mousse, cheese-- cake
- On top is a 180gr chocolate mousse layer, refrigerate overnight, or freeze
- Cover the cake's surface with dark chocolate glaze
- The outside of the cake is covered with almonds
Complexity level:
- Total recipe weight: 3136 gr
- Weight of each cake: 1300 gr
- Quantity: 2 pieces