INGREDIENT LIST
- Put all ingredients in a mixing machine
- Mix for 2 minute slow, then move to average speed in 2 minutes
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Mix Cremyvit with fresh milk by blender in 3 minutes fast, turn off and rest the dough in 5 minutes, then continue to mix in 3 minutes until soft
- Meting Dark Chocolate, add in to the cremyvit mixture, and mix well
- Melt gelatine sheets, add in to the above mixture, then add whipping and stir well
- Add in diced apricots
- Mix cremyvit with Fresh Milk by blender, turn off and rest the dough in 5 minutes, then continue to mix in 3 minutes
- Meting gelatine, and add whipping cream to the mixture
- Melting chocolate, then add cocoa butter
- Add food coloring and use the blender to stir
- Put it in the sprayer at a temperature of 35-37°C
- After the cake is cooled, use an 16cm round mold, press the cake
- Put one by one: cake -> chocolate custard
- Put vani mousse into 18cm mold, then add cake and chocolate mousse into
- Freezing in 4 hours
- Spraying chocolate into the cake
- Weight of each cake: 1300 gr
- Quantity: 3 pieces
- Storage temperature: Refrigerator temperature (5-10°C)
- Shelf life: 5 days
