Exotic
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Green Matcha Tea Cake | 1.000 gr | Cake ingredients |
| Eggs | 350 gr | Cake ingredients |
| Oil | 300 gr | Cake ingredients |
| Water | 200 gr | Cake ingredients |
| Minuta Ivoire | 500 gr | Cream ingredients |
| Water | 800 gr | Cream ingredients |
| Milk | 400 gr | Cream ingredients |
| Roma Top (Vegetable cream) | 300 gr | Whipped cream ingredients |
| Casa Cream UHT (Fresh cream) | 300 gr | Whipped cream ingredients |
| Coco Piu (paste) | 140 gr | Whipped cream ingredients |
| Masca Lime (coating) | 1.000 gr | Whipped cream ingredients |
| Water | 100 gr | Coating ingredients |
| Décor Icing White | Coating ingredients | |
| Fruit Filling Mango Chunks | Extra ingredients |
Preparation
Use the flat beater to mix all the ingredients together at medium speed for 6 minutes.
Bake at 165°C for 35-37 minutes and once it has cooled down, pour a thick layer into a square mold.
Whip the cream and use a round cutter to cut the cake.
Place the Fruit Filling Mango Chunks into a half-round silicone mold and add the cream up to ½ of the mold. Continue by placing a layer of cake on top. Fill the rest of the mold with cream and finish by adding a round cake layer on top. Allow to freeze.
Remove from the mold and cover with the Masca Lime coating (once you have diluted it with water).
Finish decorating with Décor Icing White.
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